Veggie Burgers

These savory veggie burgers are packed with shallots, carrots, broccoli, walnuts, mushrooms, and rice. So easy and so flavorful! 

Why this recipe works

There are so many ways to make veggie burgers between black bean burgers and mushroom burgers, all the way to chickpea and quinoa burgers. However, today we’re using a combination of hearty veggies to create a satisfying burger packed with flavor. 

This veggie burger recipe is made with a mixture of meaty mushrooms, shallots, carrots, broccoli, walnuts, and rice. We’ll sautee the vegetables in a skillet then blitz everything together to create a consistency similar to a thick paste that’s then formed into patties. Whether you grill or sautee the burgers on the stovetop is up to you! 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

VEGGIES – Minced garlic, shallots, diced carrots, broccoli florets, and diced mushrooms are what you’ll need as far as the vegetables go. These all combine into a nutrient-dense burger patty.

FLAVORING – The soy sauce and vegetarian oyster sauce add loads of flavor. You can substitute the vegetarian oyster sauce with extra soy sauce if you can’t find it locally.

BINDERS – The egg, rice, and breadcrumbs work together as a binder in the veggie burger patties. For a vegan alternative to eggs, substitute with a flax egg which is 1 tablespoon of ground flaxseed mixed with 2 1/2 tablespoons of water.

How to Make Veggie Burgers

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat half of olive oil in skillet over medium-high heat until shimmering. Add garlic and shallots, saute for 1-2 minutes.
2. Add carrots and cook until tender, stirring frequently, about 4 minutes.
3. Add broccoli and mushrooms, toss to combine.
4. Pour in soy sauce and oyster sauce, stir together and bring to a boil. Reduce heat to medium and simmer for 2-3 minutes.
5. Drain off excess liquid through a colander and move vegetable mixture to a plate or pan to cool.
6. To a food processor add the cooked rice, walnuts, and bread crumbs. Add the vegetable mixture and the egg. Process until mixture resembles a paste.
7. Form mixture into 3 patties.
8. Heat remaining olive oil in a skillet over medium high heat until shimmering.
9. Add patties to the hot oil and cook until browned, about 5 minutes. Flip over and brown the other side, about 5-7 minutes.
10. Serve on sandwich buns with your favorite condiments.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Pair your veggies burgers with chips, french fries, potato or pasta salad, or grilled vegetables on the side.

For toppings we like to add a generous spread of guacamole or avocado as well as tomato, onion, or lettuce. Drizzle with hot sauce for a spicy kick or pair with your favorite burger condiments. Enjoy! 

More Related Recipes

• Mushroom Burger
• Black Bean Burger
• Black Bean Tacos
• Vegetable Spring Rolls

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Veggie Burgers

A combination of hearty veggies, rice, nuts, and breadcrumbs create a satisfying burger packed with flavor!

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 3 burgers

32 minutes mins

Calories: 622

Author: Amanda Davis

Ingredients

• ▢ 3 Tablespoons olive oil
• ▢ 1 Tablespoon minced garlic
• ▢ 2 Tablespoons chopped shallot
• ▢ ½ cup diced carrots
• ▢ 1 cup broccoli florets cut small
• ▢ 8 ounces diced mushrooms baby bella or white button
• ▢ ½ cup soy sauce
• ▢ 2 Tablespoons vegetarian oyster sauce
• ▢ ½ cup cooked rice
• ▢ ½ cup walnuts
• ▢ ½ cup plain breadcrumbs
• ▢ 1 large egg
• ▢ 3 sandwich buns

Things You’ll Need

• ▢
  Large heavy bottomed skillet
• ▢
  Colander
• ▢
  Food processor

Before You Begin

• The soy sauce and vegetarian oyster sauce add loads of flavor. You can substitute the vegetarian oyster sauce with extra soy sauce if you can’t find it locally.
• For a vegan alternative to eggs, substitute with a flax egg which is 1 tablespoon of ground flaxseed mixed with 2 1/2 tablespoons of water.

Instructions

• Heat half of olive oil in skillet over medium-high heat until shimmering. Add garlic and shallots, saute for 1-2 minutes.
• Add carrots and cook until tender, stirring frequently, about 4 minutes.
• Add broccoli and mushrooms, toss to combine.
• Pour in soy sauce and oyster sauce, stir together and bring to a boil. Reduce heat to medium and simmer for 2-3 minutes.
• Drain off excess liquid through a colander and move vegetable mixture to a plate or pan to cool.
• To a food processor add the cooked rice, walnuts, and bread crumbs. Add the vegetable mixture and the egg. Process until mixture resembles a paste.
• Form mixture into 3 patties.
• Heat remaining olive oil in a skillet over medium high heat until shimmering.
• Add patties to the hot oil and cook until browned, about 5 minutes. Flip over and brown the other side, about 5-7 minutes.
• Serve on sandwich buns with your favorite condiments.

Expert Tips & FAQs

• To grill, Keep the lid down and cook for around 7 minutes on each side. Be gentle with veggie burger patties when transferring them to the grill grates. 
• Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. 
• You can freeze the shaped burger patties before or after cooking. If freezing before cooking, I would recommend flash freezing the patties on a baking sheet until solid. Then, store them in an air-tight container or large ziptop bag separated by a layer of parchment paper for up to 3 months. 

Nutrition

Serving: 1burger | Calories: 622cal | Carbohydrates: 66g | Protein: 21g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 2355mg | Potassium: 907mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3847IU | Vitamin C: 30mg | Calcium: 177mg | Iron: 5mg

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