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fries, veggie burgers, guacamole, onions, buns, dijon mustard, ketchup

Homemade Veggie Burgers

Shana Thomas
Easy homemade veggie burgers grilled to perfection. Top with your favorites and enjoy!!!
Prep Time 20 mins
Cook Time 20 mins
Course Dinner,
Cuisine American
Servings 8
Calories 210 kcal

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. 
Keyword homemade veggie burgers, veggie burgers