Ever had a veggie burger that made you question your love for meat?

This Best Veggie Burger is about to take your taste buds on a ride! Imagine sinking your teeth into a juicy, flavorful patty loaded with earthy mushrooms, crunchy walnuts, and a kick of sriracha that’ll make your taste buds dance. Not only is it packed with plant-based goodness, but it’s also super satisfying—perfect for grilling season or a quick weeknight dinner.

Why make this recipe

You’re going to love it for a few reasons! First off, cleanup is a breeze since everything falls neatly into just a few steps. Second, you get to play chef with ingredients that won’t break the bank. And let’s be honest, who isn’t looking for a family-friendly meal that even the picky eaters will devour? You might even convert your meat-loving friends!

Ingredients

You don’t need fancy stuff — just these basics!

2 tablespoons extra-virgin olive oil (plus more for drizzling)
2 shallots (chopped (⅔ cup))
16 ounces mushrooms (mix of shiitake + portobello, stemmed and diced)
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 tablespoon mirin (or ½ teaspoon maple syrup)
2 cloves garlic (minced)
½ teaspoon smoked paprika
2 teaspoons sriracha (more if desired)
½ cup chopped walnuts
¼ cup ground flaxseed
2 cups cooked short-grain brown rice (freshly cooked so that it’s sticky)
1 cup panko bread crumbs (divided)
Vegan Worcestershire sauce (for brushing)
Nonstick cooking spray (for grilling)
Hamburger buns and desired burger fixings
Sea salt and freshly ground black pepper

Directions

Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, about 1 minute.
Toss those mushrooms into the skillet with a generous pinch of salt, sauté until soft and browned (6 to 9 minutes). If they’re not cooperating, turn down the heat a little.
Stir in the tamari, vinegar, and mirin. Reduce the heat, then add the minced garlic, smoked paprika, and a dose of sriracha. Set it aside to cool slightly.
In a food processor, combine the sautéed mixture, walnuts, flaxseed, brown rice, and ½ cup of panko. Pulse it until combined but still slightly chunky.
Transfer to a large bowl and fold in the remaining panko.
Form into 8 patties, place them on a plate, and chill in the fridge for 1 hour.
If you’re grilling, preheat a grill to medium-high heat. Brush the patties with olive oil, spray the grill with cooking spray, and place the patties on the grill. Press down lightly with a spatula. Grill for about 7 minutes on one side, flip, and grill for 6 to 7 minutes on the other side until nicely charred.
Alternatively, cook them on the stove in a preheated cast-iron skillet over medium heat. Add some oil and cook for 5 to 6 minutes per side, or until well-charred.
Once cooked, remove from heat, brush with Worcestershire sauce, and serve with your favorite toppings!

How to make Best Veggie Burger (Overview)

It’s super simple! You’re basically sautéing some aromatic shallots and mushrooms, mixing them up with nuts and rice, then grilling or pan-frying those little masterpieces. Here’s a pro tip: don’t skip letting the patties chill! This helps them hold their shape better when cooking.

How to serve Best Veggie Burger

Load these beauties up on a toasted bun with crunchy lettuce, juicy tomatoes, or spicy jalapeños. Picture a bright green avocado slice perched on top, maybe a drizzle of tangy vegan mayo—or even better, a smear of hummus for that extra flair. Your burger will look stunning and smell heavenly!

How to store Best Veggie Burger

You can keep these patties in the fridge for about 4 days. If you want them to last longer, toss them in the freezer, where they’ll hang tight for about a month. For reheating, just pop them in the oven or on the stove until warmed through. Bonus points if you can resist munching on them straight from the freezer!

Tips to make Best Veggie Burger

Use fresh ingredients: This makes a world of difference in flavor.
Want a little extra ? Add grated zucchini or carrot for more veggies!
No food processor? Chop everything finely and mix by hand—just don’t expect the same texture.
For even easier grilling, shape the patties ahead of time and keep them frozen until you need them.
Don’t forget to season the mixture well! A little extra salt and pepper can enhance everything.

Variation

Looking to change things up? Swap in some black beans instead of mushrooms for a different texture or add some spices like cumin for a taco twist. You can even sprinkle in some cheddar-flavored nutritional yeast to make these patties cheezy—without cheese, of course.

FAQs

Can I make these burgers gluten-free?
Yes! Just use gluten-free panko breadcrumbs and make sure your tamari is certified gluten-free.

How can I prep these ahead of time?
You can form the patties a day before and keep them in the refrigerator, or freeze them for longer storage.

What should I do if the mixture is too wet?
If it’s too moist, add a little more ground flaxseed or panko until you reach the desired consistency.

📌 Pin this recipe for your next cozy dinner night!