Best Veggie Burger Recipe
This is the best no-bean veggie burger recipe! They're crispy, moist, packed with flavor, and made with brown rice, peas, carrots, and mushrooms. A healthier and tastier option to store-bought patties—perfect for a BBQ, family dinner, or meal prep!
Ingredients
- 2 tablespoon olive oil or avocado oil, divided
- 1 cup carrots, peeled and cut into ½-inch coins
- 1 cup sliced baby bella or white mushrooms
- 1 small yellow onion, chopped
- 2 large garlic cloves, minced
- 2 cups frozen peas
- 1 cup fresh spinach
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ - 1 teaspoon salt, to taste prefference
- ½ teaspoon black pepper
- 2 cups cooked brown rice, such as Trader Joe’s Microwave Brown Rice
- ¼ cup walnuts
- ½ cup rolled oats, gluten-free or regular
- Topping Options: Your favorite bun, guacamole, tomato, lettuce, onion, mustard, ketchup, mayo, or pickles. Feel free to mix and match for the perfect bite!
Instructions
- Sauté the veggies: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add carrots, mushrooms, and onion. Cook for 5 minutes, then stir in the garlic and cook for 1 more minute.
- Add seasoning & greens: Mix in the peas, spinach, cumin, paprika, chili powder, salt, and pepper. Cook for 1 - 2 minutes until the peas defrost and the spinach wilts. Use a paper towel to remove any extra moisture.
- Blend the mixture: In a food processor, add the cooked brown rice, walnuts, oats, and sautéed veggies. Pulse 15 - 25 times until combined but still slightly chunky. Scrape the sides as needed. The texture should be coarse, and there should still be small pieces of rice. Do not fully blended!
- Form the patties: Remove the mixture from the food processor and shape into 8 burger patties (about 1-inch thick). Press them firmly so they hold together.
- Cook the burgers: Wipe the pan clean or use a new one. Heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook the burgers in batches if needed.
- Sear each side: Cook for 5 - 6 minutes per side, flipping carefully. If they brown too quickly, lower the heat. They should be crispy outside and warm inside.
- Serve & enjoy: Let the burgers rest for 1 - 2 minutes. Serve on a bun with your favorite toppings or in a salad.
Notes
AIR FRYER INSTRUCTIONS: You can air fry these veggie burgers! Preheat your air fryer to 375°F (190°C). Place the patties in a single layer, ensuring they don’t overlap. Air fry for 10-12 minutes, flipping halfway through, until they’re crispy and heated through.
Pulse, don’t blend – Pulse the mixture in the food processor to keep it chunky, not smooth!
Make the Gluten-Free: Just make sure you use gluten-free oats!
Spicy Veggie Burger: Add chopped jalapeños or a dash of hot sauce to the mixture for a spicy kick.
Brown rice SUB – Use cooked quinoa or couscous for a different texture.
Rolled oats SUB – Use quick oats if needed. Do NOT use steel-cut oats.
STORING: Store cooked veggie burgers in an airtight container in the fridge for up to 4 days.
FREEZING: To freeze, place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, warm them in a pan or oven until heated through. For frozen burgers, cook directly from frozen, adding a few extra minutes to the cooking time.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 168mg | Potassium: 302mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3400IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
