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A plate with a veggie burger with a cut pickle in behind it.
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Veggie Burger

This will be the best Veggie Burger you'll ever make! They're flavorful, satisfying, and comes together in only a few simple steps. Ever better, they hold up so well that you can grill them!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 patties
Calories 189kcal
Author John Kanell

Equipment

  • Large skillet
  • Food Processor
  • Baking Sheet
  • Parchment paper

Ingredients

  • 4 tablespoons olive oil divided
  • 8 ounces mushrooms finely chopped (227g)
  • 1 medium onion chopped (240g)
  • 3 garlic cloves minced
  • 1 (15.25-ounce) can black beans drained and rinsed
  • 1 cup cooked brown rice (168g)
  • ½ cup breadcrumbs (56g)
  • ½ cup chopped walnuts (56g)
  • 1 large egg
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic and cook until mushrooms release their liquid and start to brown, about 8 minutes.
  • Transfer the mushroom mixture to a food processor. Add the black beans, rice, breadcrumbs, walnuts, egg, chili powder, paprika, cumin, salt, and pepper. Pulse 5 to 8 times just to combine and the mixture sticks together. (Don’t over-process to a paste.)
  • Shape the mixture into 8 patties with your hands and place on a parchment-lined baking sheet. Refrigerate, uncovered, for at least 45 minutes.

Stovetop Method:

  • Heat 1 tablespoon oil in a large skillet over medium heat. In 2 batches, cook until brown on one side, flip, and continue to cook until brown on the other, about 4 to 5 minutes per side. Repeat with remaining oil and patties.

Grill method:

  • Preheat the grill to medium-high heat. Brush the patties with 1 tablespoon of oil and spray the grill rack with cooking spray. Grill the patties, pressing down lightly with a spatula, until brown, gently flip, and grill until brown on the other side, about 7 minutes per side.

Notes

  • Make sure to refrigerate so the patties after forming them. This allows the ingredients to bind together and improves the texture of the final burgers.
  • Use freshly cooked rice. The heat and starch will help hold the mixture together. Start cooking the rice first to save on prep time.
  • If you do not have a food processor, I do not recommend using a blend as it will overmix the mixture. You can mix well to combine in a bowl with a spatula. You can also mash the ingredients together with a potato masher.
  • When shaping the patties, make sure they are not too flat and wide, as they’ll be difficult to flip.
  • If you do not have black beans or don’t have enough on hand, you can substitute them for another kind of bean, such as kidney beans, chickpeas, or pinto beans.
  • Toppings are the best part of a burger! Some of my favorites include lettuce, cheese, arugula, guacamole, tomato, grilled onions, mustard, ketchup, BBQ sauce, cheese, garlic mayo, and relish. For the burger buns, try my brioche buns!

Nutrition

Calories: 189kcal | Carbohydrates: 15g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 284mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg