Veggie Burger

5 from 1 vote

This Veggie Burger is a game-changer! Packed with veggies, beans, and cashews, it’s so “meaty” it’ll satisfy both vegetarians and meat-lovers alike. No need to search for a “veggie burger near me”—this homemade version is unbeatable!

Prep Time25

Cook Time15

Resting Time30

Total Time1 10

Course: Dinner, Lunch, Sandwich

Cuisine: American, Healthy, Vegetarian

Keyword: veggie burger, veggie burger recipe

Servings: burgers

Author: Chelsea Lords

Cost: 10.12

Equipment

Ingredients

1 (15-ounce) can cannellini beans
3-1/2 cups sliced mushrooms like Baby Bella, 1 (8-ounce) package
3/4 cup grated carrot 1 large or two medium carrots
3/4 cup grated red onion
Olive oil
Salt and pepper
1/2 cup dry-roasted cashews
3/4 cup panko breadcrumbs
1/2 cup grated Parmesan cheese see note 1
1 large egg
2 tablespoons mayo
1/2 teaspoon garlic powder
1/2 teaspoon paprika
3/4 cup cooked brown rice see note 2
Serving suggestions see note 3
Burger sauce optional, see note 4

US - Metric

Instructions

Thoroughly drain and rinse beans. Set aside to dry. Rinse, dry, and coarsely chop mushrooms. Peel carrot(s) and grate along with 1/2 a large red onion. Measure 3/4 cup each of grated carrot and onion, lightly packed. Set aside.
Heat 1 tablespoon oil in a large cast-iron pan over medium-high heat. Add beans, mushrooms, carrot, and onion. Season with 1/4 teaspoon salt and pepper each. Sauté, stirring occasionally, until very tender and liquid evaporates, about 12–15 minutes. Stir more frequently as veggies dry out. Remove from heat and cool 5 minutes.
While veggies cook, pulse cashews in a large food processor until coarsely chopped. Add cooled veggies and pulse until chunky. Add panko, Parmesan, egg, mayo, garlic powder, paprika, and 1/4 teaspoon each of salt and pepper. Pulse until mixed. Add cooked rice blend and pulse briefly to incorporate without breaking down the rice.
Measure 1/2-cup portions of the mixture onto a parchment-lined sheet pan to form 6 mounds. Evenly distribute any remaining mixture. Lightly oil your hands and shape each mound into a 3/4-inch thick, 4-inch wide patty. Freeze for 20–30 minutes.
Cook on stovetop or grill. To cook on stovetop, heat 2 tablespoons oil over medium-high heat. Add 3 frozen patties to the pan and cook until golden and crispy, about 4 minutes per side. Transfer to a plate and repeat with remaining patties, avoiding overcrowding.
Too cook on grill, heat grill to 450°F and oil the grates. Straight from the freezer, brush patties with olive oil and grill patties 3–4 minutes per side until golden and crisp.
Toast buns (see note 5). Spread mayo or burger sauce on the bottom bun. Add lettuce, veggie patty, avocado, tomato, and onion. Spread mayo on the top bun, assemble, and enjoy.

Video

Notes

Note 1: Parmesan from a can will be too salty and overpowering in these patties. Use the freshly grated—sandy-like consistency from the store.

Note 2: Any cooked and leftover rice will work. To keep things as easy as possible, I use minute rice and microwave it for 1 minute. One container is the perfect amount here!

Note 3: For serving, use 5 buns (I love brioche best!) and softened butter, good-quality mayo, green leaf lettuce, ripe (soft) avocado or guacamole, tomato, red onion, and/or cheese slices. For avocados, use ripe avocado or ripe avocado minis (choose packs with only Hass avocados). For cheese, add a slice after flipping the patty, cover to melt, and cook until cheese is melted.

Note 4: Here’s how to make the BEST burger sauce: Combine 1/2 cup mayo, 2 tablespoons ketchup, 1 tablespoon finely grated onion, 1 tablespoon sweet pickle relish, 1 teaspoon adobo sauce from canned chipotle chiles in adobo, and 1/4 teaspoon salt. Stir until combined and smooth. Taste and adjust seasonings to personal preference. Feel free to add a teaspoon or more of the sauce from the chipotles to increase the heat.

Note 5: To toast the buns, generously butter the inside of the buns and toast them butter-side down on a pan or grill over medium heat for 30 seconds to a minute until golden. Remove from heat (subsequent batches toast faster).

Nutrition Note: Nutrition information is for the burger only since buns and toppings will vary according to preference.

Storage: Freeze uncooked patties individually. Wrap tightly and store in a freezer bag. Cook from frozen, adding a few minutes to the cook time.

Nutrition