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.
- 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.
Frequently Asked Questions & Expert Tips
Yes, absolutely. Keep the lid down on the grill and cook for around 7 minutes on each side. Be gentle with veggie burger patties when transferring them to the grill grates.
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.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
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!
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Veggie Burgers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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