Veggie Burger
If you’re on the lookout for a delicious and satisfying veggie burger that’s packed with flavor and nutrition, look no further! This veggie burger recipe is a delightful combination of textures and tastes, making it a perfect meal for any day of the week. Whether you’re a committed vegetarian or simply looking to incorporate more plant-based meals into your diet, this veggie burger will quickly become a favorite.
Why This Recipe is a Keeper
This veggie burger is all about balance. The creaminess of the cannellini beans pairs beautifully with the earthy flavors of mushrooms and the sweetness of carrots and onions. The addition of dry-roasted cashews brings a delightful crunch, while panko breadcrumbs and Parmesan cheese provide that perfect binding texture, ensuring your burgers hold their shape on the grill or stovetop. Plus, they are incredibly versatile and can be served in various ways, from traditional burger buns to lettuce wraps.
What We’re Using
- 1 (15-ounce) can cannellini beans: These creamy beans form the base of our veggie burger, providing protein and a smooth texture.
- 3-1/2 cups sliced mushrooms: Baby Bella mushrooms add a rich, umami flavor to the mix.
- 1 (8-ounce) package grated carrot: A natural sweetener that adds moisture and color.
- 3/4 cup grated red onion: For a zesty bite that complements the other flavors.
- Olive oil: Used for sautéing the veggies and adding healthy fats.
- Salt and pepper: Essential seasonings to enhance all the flavors.
- 1/2 cup dry-roasted cashews: Adds a delightful crunch and nutty flavor.
- 3/4 cup panko breadcrumbs: Provides a crisp texture and helps bind the mixture.
- 1/2 cup grated Parmesan cheese: Adds a savory depth to the burger (see note 1).
- 1 large egg: Acts as a binder, helping the burger hold its shape.
- 2 tablespoons mayo: For creaminess and moisture.
- 1/2 teaspoon garlic powder: Adds a hint of garlicky goodness.
- 1/2 teaspoon paprika: For a subtle spiciness and color.
- 3/4 cup cooked brown rice: A hearty addition that makes the burgers more filling (see note 2).
Appliances & Accessories
- Large skillet: For sautéing your vegetables to bring out their flavors.
- Mixing bowl: To combine all the ingredients together.
- Food processor: Optional, for finely chopping the mushrooms and cashews.
- Spatula: Essential for flipping your burgers with ease.
- Baking sheet: For baking the burgers if you prefer that method.
Cook Veggie Burger Like This
Step 1: Prepare Your Ingredients
Start by draining and rinsing the cannellini beans. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5-7 minutes. Season with salt and pepper.
Step 2: Mix the Veggies
In a large mixing bowl, combine the sautéed mushrooms, grated carrots, grated red onion, dry-roasted cashews (chopped if desired), panko breadcrumbs, grated Parmesan cheese, cooked brown rice, garlic powder, paprika, and the rinsed cannellini beans.
Step 3: Bind the Mixture
In a small bowl, whisk the egg and mayonnaise together. Add this mixture to the large bowl with the veggies and gently mix until everything is well combined. The mixture should hold together; if it’s too dry, add a splash of olive oil or a bit more mayo.
Step 4: Shape the Burgers
With clean hands, form the mixture into burger patties. You should be able to make about 6-8 patties depending on your preferred size. Place them on a parchment-lined baking sheet.
Step 5: Cook the Burgers
You can either grill or pan-fry the patties. If pan-frying, heat a tablespoon of olive oil in the skillet over medium heat. Cook each burger for about 4-5 minutes on each side until they’re golden brown. If baking, preheat the oven to 375°F (190°C) and bake for about 25 minutes, flipping halfway through.
Step 6: Serve and Enjoy
Serve your veggie burgers on buns with your favorite toppings, or enjoy them on their own with a side salad. Don’t forget to add your favorite sauce for an extra burst of flavor!
Fresh Takes Through the Year
- Spring: Add fresh herbs like parsley or cilantro to the mixture for a vibrant flavor.
- Summer: Serve with fresh tomatoes and avocado slices for a refreshing twist.
- Fall: Incorporate pumpkin puree into the mix for a seasonal flavor profile.
- Winter: Top with sautéed kale or spinach for a hearty, warm meal.
Cook’s Commentary
These veggie burgers are incredibly adaptable! Feel free to swap out the mushrooms for another type of veggie, like zucchini or bell peppers. You can also adjust the seasoning to suit your taste — a bit of cumin or chili powder can give it a southwest flair. Additionally, if you’re looking for a vegan option, you can substitute the egg with a flax egg or applesauce, and use nutritional yeast instead of Parmesan cheese.
Storage Pro Tips
If you have leftovers, store the cooked veggie burgers in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully! To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 30 minutes or until heated through.
Handy Q&A
Can I make these veggie burgers in advance?
Absolutely! You can prepare the patties ahead of time and store them in the refrigerator or freezer until you’re ready to cook them. This makes weeknight dinners a breeze!
Are these veggie burgers gluten-free?
If you want a gluten-free option, simply substitute the panko breadcrumbs with gluten-free breadcrumbs or ground oats.
Can I grill these burgers instead of pan-frying?
Yes! These veggie burgers can be grilled. Just make sure to lightly oil the grill grates to prevent sticking and carefully flip them to ensure they don’t break apart.
What toppings do you recommend for serving?
Great question! Some delicious toppings include sliced avocado, fresh spinach, tomatoes, pickles, or even a zesty burger sauce. You can also try adding roasted red peppers or feta cheese for an extra flavor kick.
Serve with These
Time to Try It
Now that you have all the details, it’s time to get cooking! This veggie burger recipe is not only easy to follow but incredibly satisfying. You’ll love how wholesome and delicious each bite is. Whether for a family dinner or a weekend gathering with friends, these veggie burgers are sure to impress. Enjoy your cooking adventure!
Veggie Burger
Ingredients
Equipment
Method
- Start by draining and rinsing the cannellini beans. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5-7 minutes. Season with salt and pepper.
- In a large mixing bowl, combine the sautéed mushrooms, grated carrots, grated red onion, dry-roasted cashews, panko breadcrumbs, grated Parmesan cheese, cooked brown rice, garlic powder, paprika, and the rinsed cannellini beans.
- In a small bowl, whisk the egg and mayonnaise together. Add this mixture to the large bowl with the veggies and gently mix until everything is well combined. The mixture should hold together; if it’s too dry, add a splash of olive oil or a bit more mayo.
- With clean hands, form the mixture into burger patties. You should be able to make about 6-8 patties depending on your preferred size. Place them on a parchment-lined baking sheet.
- You can either grill or pan-fry the patties. If pan-frying, heat a tablespoon of olive oil in the skillet over medium heat. Cook each burger for about 4-5 minutes on each side until they’re golden brown. If baking, preheat the oven to 375°F (190°C) and bake for about 25 minutes, flipping halfway through.
- Serve your veggie burgers on buns with your favorite toppings, or enjoy them on their own with a side salad. Don’t forget to add your favorite sauce for an extra burst of flavor!
Notes
- Feel free to swap out mushrooms for zucchini or bell peppers for a different flavor.
- For a vegan option, substitute the egg with a flax egg or applesauce.
- Cooked veggie burgers can be stored in the fridge for up to 4 days.
- To freeze, place them in a single layer until firm, then transfer to a freezer-safe bag.
- Reheat frozen burgers at 375°F (190°C) for about 30 minutes or until heated through.
