This is a Veggie Burger recipe created by a carnivore, for carnivores. It is not a vegetarian burger pretending to be a meat burger, packed with obscure ingredients. This is just a flavour packed, juicy veggie patties that’s satisfyingly meaty with great texture!
Veggie Burger
A vegetarian burger will never taste like a beef burger. So forget trying to fake meat. Just make a tasty, meat free burger!
My idea of a perfect Veggie Burger is one that has less beans* and more veggies, a golden crust on the outside, moist on the inside but not soggy ( <– notorious problem with veggie burgers), with a nice meaty texture.
It only contains “normal” ingredients and most importantly, it has to be ultra tasty. I’m not willing to compromise on deliciousness just because this is meat free. It has to be just as tasty in its own right!!!
The BEST veggie burger gets a savoury flavour boost from mushrooms and parmesan. It has a meaty texture and a golden crust!
* Most Veggie Burgers are quite high in beans, presumably because it’s the easy solution. But beans tend to have a dense mushy texture, rather than a meaty texture, and they make the flavour of the veggie pattie excessively “beany” which is not what I wanted.
The secret to a killer veggie burger Veggie Burger….
Bake the beans and vegetables to dry them out slightly. This serves three purposes:
removing excess water to eliminate the soggy patty issue
improving the burger texture
intensifying flavour.
For the vegetables, I use mushrooms and carrots.
Mushrooms add great savoury flavour and add to the “meatiness” of the patty;
Carrots – I use carrots because it’s a low water content veg plus I like that it adds little bits of colour to the burger.
As for the beans, I use cannellini beans mainly for colour purposes. Other beans will work just fine – I’ve made this with red kidney beans, black beans, butter beans and chickpeas.
When you pull them out of the oven, they will look thoroughly unappetising. Wrinkled and dry. And that’s exactly what you want!!!
↑↑↑ Always amazes me how much mushrooms shrink. 🙂
Veggie burgers are healthier than beef burgers because they’re loaded with more nutrition and have far less fat.
4 STAGE BLITZ
I think you’ve already got the gist that texture is key with Veggie Burgers. Biting into a glorious towering burger only to find the patty is so soft it oozes out the sides and has the texture of baby food is truly one of the saddest food experiences you’ll ever have.
So here’s my (other) rule for a killer Veggie Burger – a 4 Stage Blitz. It’s key to control texture.
Blitz 1:
The cashews. Trust me, you need them. They add soft bits of texture into the Veggie Burger Mixture. Can’t separately identify it in the end result, but when you bite into it, you’ll notice if they’re absent. Blitz these first until they are chunky breadcrumbs.
Blitz 2:
Add the wrinkly dried out beans, carrots and mushrooms. Blitz again until they are crumbs. Don’t blitz into powder otherwise you lose texture – and remember, there’s still 2 blitzes to go!
Blitz 3:
Add the Flavourings. Parmesan, garlic, paprika, mayo (bit of fat + flavour), salt and pepper, plus egg to bind and some breadcrumbs to reduce some of the moisture content of the Veggie Burger mixture. Blitz again until it’s all well combined and it has a texture like meat mince (ground beef).
There’s room to move on the amount of blitzing in this step, as long as you can still see “bits” in the mixture. In the burger photo at the top of the post, I blitzed the mixture more than pictured in the step photo below so the side of the burger looks smoother.
Blitz 4:
Add brown rice and shallots / green onions, then blitz very quickly just to disperse. Don’t over blitz – if the rice gets mushed up, it turns gummy and gluey.
The brown rice adds more texture and oomph to the Veggie Burger. I tried it with and without, and it really makes a difference to make the Veggie Burger more “meaty”.
The shallots add freshness – you could sub this with chives or parsley, but don’t sub with onion or leek (they’re too watery).
The mixture should be wet enough so it holds together when you make patties, but it shouldn’t get stuck on your hands. If the mixture is too wet, add a touch of extra breadcrumbs and blitz quickly to disperse.
Not too thick, not too thin
I know, I know, you want gigantic, super thick Veggie Burgers. I’ve been there, and discovered the hard way that you can’t be greedy when it comes to Veggie Burgers.
Anything thicker than 2cm / 0.8″, and you’ll started experiencing soggy insides.
Any thinner than 1.3 cm, and it starts becoming more like crisp fritters.
So use this mixture to make between 4 to 6 patties that are about 10cm / 4″ rounds and no thicker than 1.8 cm / 0/7″ thick. Sensible size (6 patties), Standard (5 patties) or Mega (4 patties).
Golden crust
With beef burgers, it’s all about cooking hard and fast, and ensuring the inside isn’t overcooked. With Veggie burgers, it’s the opposite – ensuring the heat is low enough so it cooks all the way through without burning the outside.
Also – no skimping on oil! You need it, to ensure you get a nice golden crust on the burgers. Veggie Burgers have very little fat compared to beef burgers. So you need it!
And here it is! Hopefully you can see from the photo that the inside looks firm but still moist, with plenty of texture. It’s by no means crunchy at all, all those “bits” you see give the patty meatiness so you feel like you’re biting into something substantial rather that something soft and wimpy.
Just like a meaty beef burger! 😂
Worth the effort
There’s no denying it. Veggie Burgers take more effort than making beef burgers.
Is it worth it?
YES. No question about it.
It is actually really hard to buy a good veggie burger, at least here in my area. The ones at the supermarket are just offensive. And every time I’ve taken the plunge and chosen a veggie over a meat burger when I’m eating out, I’ve always been disappointed.
And it was one such disappointing experience that kicked me into action to make a killer homemade Veggie Burger.
It’s everything a burger should be – it’s satisfying, it’s juicy, it’s “meaty” and most importantly of all, it’s so darn tasty! – Nagi x
More really great recipes that just happen to be Vegetarian
Chickpea Curry with Potato (Chana Aloo Curry)
Browse Vegetarian recipes
WATCH HOW TO MAKE IT
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Veggie Burgers
Ingredients
Beans and Veggies:
- 250g/8oz mushrooms, sliced
- 2 tsp olive oil
- 400g / 14 oz can cannellini beans, drained (Note 1)
- 1 large carrot , grated
Patties:
- 1/2 cup (70g) cashews, raw unsalted (Note 2)
- 1/2 cup (55g) panko breadcrumbs (Note 3)
- 1/2 cup (50g) grated parmesan
- 1 egg
- 2 tbsp mayonnaise
- 1 garlic clove , minced
- 1/2 tsp each paprika, salt and pepper
- 3/4 cup (150g) cooked brown rice (Note 4)
- 3/4 cup green onions , sliced
Burger:
- 2 – 3 tbsp olive oil (or other)
- Soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot
On the side
Instructions
Beans and Veggies:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
- Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
- Spread beans on another tray, sprinkle carrots all over.
- Put beans on top shelf and mushrooms on the shelf underneath.
- Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
- Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
Patties:
- Place cashews in food processor. Blitz until they are breadcrumb size, don’t blitz to powder.
- Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
- Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 – 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
- Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
- Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
- Shape into 4 – 6 patties, between 1.5 – 1.8cm / 0.6 – 0.7″ thick and 10cm / 4″ wide (Note 7). Refrigerate for at least 1 hour.
To Cook – Stove:
- Cook burgers cold, straight from the fridge.
- Heat 2 – 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
- Add 3 – 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.
BBQ:
- Cook cold, straight from fridge. Brush BBQ and Veggie patties with oil. Heat BBQ to medium high. Cook 4 minutes each side until a nice dark crust forms.
Assemble:
- Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
At a weekend gathering. His eyes are just at eye level. What torture for him! 😂
I just make them again and the second time was a winner. First time was good but used black beans a little crumble. This time used cannellini beans, I think it made a big difference as they are larger and juicier . My rice was a little starchy this time. Outstanding did add some red pepper flakes,
Like Nagi, I am tired of soggy, heavy veggie patties or those Vegan ones which are filled with preservatives. Thank you Nagi for a veggie pattie that is delicious, crispy, healthy and better than the meat version. The family loved these and I am going to make them again and again.
There are worth the effort! I prefer them to meat burgers now. The tips Nagi provides are ace and make it much easier to make the recipe perfect first time. Thanks!
I love your recipes. I was really confused on the shallots as green onions and shallots are 2 very difference things. I read other comments and figured it out, you may want to change that I know it a language barrier. I have tried others, yours where easy and very tasty the only thing is that they where a bit crumbly when eating? Maybe I did something wrong but followed to a T
I put them in pita bread and the crumbed was no problem. Yummy I would make them again.
These were fantastic. A bit more faffing that I would usually do on a weeknight but it was worth it. Too late I discovered I’d run out of eggs but it didn’t matter. The mixture still binded well. Yes, meaty, juicy, delicious! Thanks again.
I would like to make these for vegetarians that do not eat eggs. Is there another alternative binding agent please…TIA x
I don’t love mushrooms, is the flavour of mushrooms very strong in the final pattie?
Delish! Shallots are in the narrative and video but I’m not finding them on the ingredient list. Looks like a teaspoon of minced shallot perhaps? THanks for your great recipes!!!
Hi Mary Jane. I notice that in the recipe details Nagi refers to green onions, which are also called spring onions. In Australia, they are unfortunately also sometimes called shallots. True shallots are completely different (though I don’t see why they wouldn’t work), but use green or spring onions as I think that’s what Nagi actually means. But these beauties are on my burger list.
I am a carnivore but I have a son who is vegetarian and I made these burgers and everyone loved them (including me!) I am wondering if the mixture would work as a veggie loaf? How long would you bake it?
Just watched “The Game Changers” on Netflix whilst nursing a fairly major sports injury. Was inspired by all the hard core athletes (Gladiators and Arnie) going full plant based and recovering/performing way better than their meat based competitors so decided to go full plant based for at least a week or so to see for myself if any change. In the movie you can see some seriously big guys wolfing down huge veggie burgers so first stop on meal list was burgers and Nagi’s recipe was first hit on the search. Being a long time lurker fan gave it a go.. This the first ever veggie burger I’ve tried and coupled with Nagi’s Special Burger sauce was instant hit with the family and I. Meal disappeared in an instant. Totally didn’t miss the meat…like Arnie say’s…its all marketing BS. Good job Nagi. Nailed it!
Has anyone tried cooking the mushrooms etc in the air fryer instead of the oven? Just curious!
I accidentally gave this recipe four stars in my question, when it deserves TEN!!!!!!
My whole family loves meat except me (the vegan), and they DEVOURED these! So so so so good. Excellent. They couldn’t get enough! 🙂
Could I sub almond meal for the cashew nuts?
These are so delicious! Thank you so much Nagi for all your hard work and generosity!
For those who are reading the comments, go for this one! My husband who is a real meat burger lover absolutely loves these, so they must be a real winner.
One little hint before making these is to make sure you have the cooked rice ready before you start. I know it’s on the ingredients list, but sometimes I’ve forgotten and get to the step where I need it and it’s still there uncooked in the cupboard. Opppps.
Thanks again Nagi, you are wonderful chef and teacher.
My husband loved this, and he is not a fan of vegetarian cooking at all. It was delicious and well worth the effort. Great recipe, Nagi!
Delicious! I only had pinto beans on hand, they worked fine! My kids even liked them. I cooked and froze the leftover Pattie’s – reheated in the air fryer. A keeper!
Hi, could I just chop the ingredients without the aid of a food processor?
Thanks,
Tim
Riri santosoAPRIL 11, 2021 AT 5:33 PM
I love the veggie burgers! I have cooked these 3 times and froze them as well and each time delish! By the way I have no fancy kitchen gadgets. I used a knife, grater, mortar & pestle and a fork to mash and mix!
Another great recipe by Nagi! I’m a vegetarian and have tried many vege burgers…and yes, these are the best….they get a real bbq flavor in the crust. You can’t pick the individual flavors, it’s the sum total that has an amazing taste . Cooked as per recipe (went with black bean as that’s all I
had and Nagi said go with any) made a double lot again today as they taste just as great ( or better) reheated next day .
These delivered everything you promised! So good. Thanks for all your hard work Nagi.
Love this recipe! I’ve made it a few times now! I did a “stocktake” on my pantry and had lots of cannellini beans and sunflower seeds that needed using and so I gave this recipe a go subbing the sunflower seeds for the cashews (per your subs). Divine!
With the cost of living pinching, using sunflower seeds instead of cashews makes this a very economical meal.
This last time, I even went so far as to just use a blend of shredded tasty and the cheapo parm off the shelf instead of the grated parmesan in the recipe plus finely diced brown onion and no fancy panko crumbs just the plain old bread crumbs… Still divine and even cheaper to make. As usual, fantastic recipe Nagi!
My family recently turned vegetarian and this is the first dish that my 3 kids (6, 5 and 3.5 years old) and husband (and I!) all agree is tasty and enjoyable!!! Thank you!
I wonder if the patties can be air fried?
Hi, i’ve tried a few times now. I air fry them the fritters at 190C for 8minutes, flip over and further air fry at 200C for 5-6minutes. Because I usually freeze a batch, at the flip, i usually air fry for 5min so when i thaw from the freezer and pan fry lightly, it doesn’t get too burnt looking 🙂 hope this helps!