These homemade veggie burgers 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
Homemade Veggie Burgers
Easy homemade veggie burgers grilled to perfection. Top with your favorites and enjoy!!!
Ingredients
- 12-16 oz mushrooms mix of mushrooms of your choice
- 1/2 onion chopped
- 1/4 cup ground flaxseed
- 1/2 cup chopped walnuts
- 2 cups cooked short-grain brown rice freshly cooked so that it’s sticky*
- 1 cup bread crumbs
- 2 tbsp tamari
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1/2 tsp smoked paprika
- sea salt & black pepper to taste
- 1 tbsp Vegan Worcestershire sauce
- 2 tbsp grapeseed oil more for drizzling
- 2 tsp hot sauce or sriracha, more if desired
Instructions
- 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.
Notes
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.
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