If you’ve ever had a vegan burger patty fall apart on the grill, this recipe is about to change everything. Made with mushrooms, brown rice, and a handful of pantry staples, these are the best veggie burgers! They’re hearty, flavorful, and sturdy enough to actually grill. Twenty-five minutes and one food processor is all you need.
Love a summer grilling recipe? You need to try our Grilled Corn Salad as well as our easy Grilled Tofu AND our Simple Grilled Veggie Wraps!
Why this is the BEST vegetarian burger recipe!
I tested these burgers for YEARS before finally publishing the recipe and I LOVE how they turned out! Even the meat eaters in my life love them and comment what a great texture these burgers have.
It’s overall a super easy recipe and I’m excited for you to try them!
Why You’ll Love This recipe:
Only 10 simple, whole food ingredients
Works as a grilled veggie burger, baked, OR pan-fried on the stovetop
Holds together beautifully with no crumbling or falling apart
Easy to make ahead and refrigerate or freeze!
Naturally vegan and easily made gluten-free
In this post…
Ingredients neededHow to make veggie burgersRecipe TipsTopping SuggestionsFrequently Asked QuestionsWhat to serve with your veggie burgersThe BEST Veggie Burger Recipe
Ingredients needed
The ingredients for this homemade veggie burgers recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Olive oil – used to sauté the veggies; avocado oil works too.
White onions – adds savory depth; yellow onion is a fine swap.
Carrot – gives the burgers structure and a touch of sweetness; no real sub needed here.
Cremini mushrooms – the MVP of this veggie burger recipe, lending rich, meaty flavor and a darker color; baby bellas work great too.
Garlic – because obviously; jarred minced garlic works in a pinch.
Cooked brown rice – the key to burgers that actually hold together; white rice can work but brown is starchier and binds better.
All-purpose flour – helps bind everything; use a 1-1 gluten-free flour if needed.
Breadcrumbs – adds structure and a little texture; gluten-free bread crumbs swap in seamlessly.
Italian seasoning – easy all-in-one seasoning that keeps things simple.
Salt + black pepper – to taste; don’t skip the salt, it really brings everything together.
Burger buns – and other toppings of choice! Bonus points for serving your burger on a toasted bun!
How to make veggie burgers
Just a reminder that you can find the FULL written vegan burgers recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
In a large skillet over medium heat, saute the onion, carrot, and mushrooms for about 8 minutes until softened. Add in the garlic and cook 2 more minutes.
Add the veggies to a food processor along with the remaining ingredients.
Pulse the mixture gently until fully combined and very few veggie chunks remain visible.
Using clean hands, form the burger mixture into either 4 or 6 equal portions. 4 large burgers (my preference) or 6 smaller burgers. Cook by either grilling, pan searing, or baking (see directions below). Top your vegan burger patty with your favorite burger toppings and enjoy! Store leftovers in an airtight container.
To bake the burgers: place the patties on a baking sheet lined with parchment paper and bake at 400 degrees for 16 minutes, flipping halfway.
To pan fry the burgers: Heat a skillet over medium high heat with a bit of oil. I love using a grill pan but a cast-iron skillet or a non-stick skillet also work well. Cook the vegan burger patties for about 7 minutes per side.
To grill the burgers: heat your grill to 400 degrees F and lightly grease the grates. Once hot, grill the burgers for 5-7 minutes per side.
Recipe Tips
Don’t over-process the mixture! You want it to come together but still have a little texture. Pulse, don’t blend.
Make sure your rice is fully cooked and not too wet; excess moisture is the #1 reason patties won’t hold their shape.
Chill the formed patties for 15-20 minutes before grilling for extra stability.
If making grilled veggie burgers, grease the grates well and don’t rush the flip – wait until you see clear grill marks before moving them.
These are great for meal prep; form the patties and refrigerate for up to 3 days before cooking.
Topping Suggestions
Classic burger toppings: lettuce, tomato, red onion, pickles
Avocado or guacamole
Grilled pineapple
Vegan mayo, spicy sriracha sauce, or ketchup
Onion rings for a little extra fun
Frequently Asked Questions
Yes! These veggie burgers are amazing grilled! Grease the grates well, let the patties develop a solid sear before flipping, and they won’t let you down.
Brown rice is the secret weapon because it’s starchier than white and helps everything bind. Don’t over-process the mixture, and chill the patties before grilling.
Swap the all-purpose flour for a 1-1 gluten-free flour and use gluten-free breadcrumbs – that’s it!
4 large burgers (~256 cal each) or 6 medium burgers (~171 cal each), patty only.
What to serve with your veggie burgers
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The BEST Veggie Burger Recipe
Ingredients
Instructions
Video
Notes
The veggies get blended later, so rough chopping is totally fine – size doesn’t really matter.
Brown rice is strongly recommended over white; it’s starchier and helps the patties hold together much better, especially for grilled veggie burgers.
To make gluten-free: use a 1-1 gluten-free all-purpose flour and gluten-free breadcrumbs.
Makes 4 large burgers (~256 cal each) or 6 medium burgers (~171 cal each), patty only, no bun or toppings.
Uncooked patties can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
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