Homemade Veggie Burgers

These homemade veggie burger are easy to grill, healthy, and delicious to enjoy all year round. 

Let me just start by saying ” I LOVE Burgers”. When I first became plant-based I was very focused on all the food I’d be giving up. Rather than being focused on all the food, I’d be gaining. Like, lots of veggies all the time. What I love about vegetables is that you can make magic with them. You can roast, grill, sauté, pickle, pan-fry, preserve, eat raw, & so much more. By the way, veggies give you lots of fiber. Which is important for gut health. 

What’s in these homemade veggie burgers

• mushrooms
• tamari
• balsamic vinegar
• onions
• garlic
• smoked paprika
• maple syrup
• walnuts
• ground flax seeds
• brown rice*
• bread crumbs
• vegan Worcestershire sauce
• sea salt & black pepper

How to make these vegan veggie burgers

• Add grapeseed oil (or high-heat oil of your choice) to a skillet over medium heat. Once the oil is warm, add the chopped onions, and sauté until soft, about 1 minute. Add the chopped mushrooms and a pinch of salt, and cook until they turn brown, 6 to 10 minutes, turn down the heat a little, as needed. 
• Add the vinegar, maple syrup, and tamari (gluten-free soy sauce). Stir, lower the heat, add the smoked paprika, hot sauce(or sriracha), garlic, and wore. Remove the skillet from the heat and let cool, about 1 minute.
• To a food processor, add the brown rice, flaxseed, 1/2 cup of bread crumbs, and sautéed mushroom mixture. Pulse until ingredients are combined. The veggie burger mixture should hold together in your hand but still have some texture. 

• Transfer the mixture to a large bowl and add the remaining breadcrumbs. 

• Form into patties, place them in a container and allow them to form in the fridge for 1 hour. 

• If you’re grilling the burgers, preheat your grill to medium-high heat. Brush the patties with grapeseed oil and spray the grill with cooking oil spray. Place the burgers on the grill and use a spatula to press down lightly. Grill for 6 to 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until charred and cooked through. Optional: Grill buns to your likeness, if desired. 

• Instructions for cooking the burgers on the stovetop. Heat skillet over medium heat. Coat the bottom of the skillet with grapeseed oil and cook the burgers for 5 to 6 minutes per side, or until charred and cooked through.
• Remove from the heat and serve with desired toppings.

Veggie Burger Serving Suggestions

Here are some serving suggestions on how I like to top my burgers. I love grilled or pickled/marinated onions. Vegan mayo, ketchup, dijon mustard, tomatoes, or pickles. Also, I love to add mango salsa. I recommend serving with one of these 23 salads, my delicious watermelon slushie, my easy classic hummus, or muhammara dip. 

Tips for making these vegan burgers

• *Your brown rice needs to be freshly made and sticky so that the burgers will form well. (Long grain rice isn’t as sticky, so be sure to get short-grain rice).
• The burgers can be made in advance and stored in the fridge, on a tray, or in an airtight container, until ready to make them. 
• You can grill them in advance and store them in the fridge for up to 4 days.
• Also, you can freeze the cooked burgers once cooled completely. Transfer them to an airtight container or bag, and freeze them for up to 3 months. 
• Warm frozen burgers in a 400° oven for 10-20 minutes, or until heated through. Or, thaw in the microwave. 

More delicious vegan patties

• Best Chickpea Burger
• Easy Lentil Patties
• Tempeh Torta

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