The search is over for the perfect vegan veggie burger– just in time for backyard summer hangs. Healthy, hearty, and delicious, these are the perfect staple recipe to have in your arsenal when you want a mouthwatering, meaty burger.
Most store bought veggie burgers are dry or flavorless or have an overwhelming vegetable flavor that takes over. And while faux-meat burgers are great for certain occasions, they are expensive and not the healthiest so its not something we like to eat all the time.
These vegan veggies burgers, however, are perfect. They’re meaty but they’re all veg- kidney beans, sweet potatoes, mushrooms- these have it all. They’re not soggy nor dry. And just because they’re all veggie doesn’t mean they taste like it! Barbecue sauce and soy sauce gives them a smoky, umami flavor.
There is some prep work involved- roasting sweet potatoes and cooking some onions and mushrooms- but its worth the effort. But to make things even better, these vegan veggie burgers save really well, especially in the freezer, so double or triple your effort and have veggie burgers ready to go all summer long. Seriously, these are perfect. Slather on your favorite condiments, pile them high with toppings and bask in veggie burger heaven.
Ingredient Notes
Sweet Potatoes- Roasted sweet potatoes give these burgers a hearty texture. I like to leave some chunks when I put them in the food processor so I can see what’s in my burgers!
Mushrooms- These help give the burgers a meaty flavor.
Walnuts- These help with texture. Feel free to sub with another nut (almonds work great) if you need.
Rice- Leftover is perfect here because its a little dry, or even the frozen microwavable kind. No need to make rice for this recipe.
Barbecue sauce- This gives the burgers a smoky flavor.
Vegan Veggie Burger FAQ
Can I make these ahead of time? Absolutely! Make them a day ahead and cook them fresh when ready to eat.
Do these freeze well? If freezing, freeze uncooked. Place in between pieces of parchment paper, wrap in plastic wrap, and put in a sealed freezer bag. They should last a few months, just thaw and cook!
Can these be made gluten free? Yes! The only part containing gluten are the breadcrumbs, so you can easily swap out for GF breadcrumbs. If those are hard to find, use GF bread toasted and pulsed to make your own, or use GF crackers.
If you make these, be sure to tag me on Instagram, I’d love to see what you’re making! And I’m always so thankful for ratings and reviews!
Recipe
Vegan Veggie Burger
Equipment
- food processor
Ingredients
- 1 cup sweet potato, peeled and cubed
- ½ yellow onion, diced
- 1 cup sliced mushrooms
- 1 cup kidney beans, drained and rinsed
- 1 cup leftover white rice
- ½ cup breadcrumbs
- ¼ cup chopped walnuts
- 2 tsp soy sauce
- 2 tbsp barbeque sauce
- ¼ tsp TJs chicken seasoning (or use poultry seasoning)
- ½ tsp salt
- ¼ tsp pepper
- olive oil, for cooking
Instructions
- Prepare the sweet potatoes. Preheat oven to 400°. Peel and chop sweet potatoe(s). Add to a sheet pan, drizzle lightly with olive oil and salt and pepper. Add potaotes to the oven and roast for 25-30 minutes, stirring often as needed. Remove sweet potatoes once they're tender. Set aside.
- Sauté onions and mushrooms. Heat a pan over medium heat. Once hot, add a small amount of olive oil to the pan and add the onions. Stir occassionally, ensuring not to burn. Once the onions start to look translucent, add the mushrooms. Cook until all the water is released from the mushrooms, remove from heat. Set aside.
- Food process the ingredients. Add all ingredients to a food processer. Pulse repeatedly until all ingredients are mixed together, scraping down sides as needed. Be sure to leave some larger chunks if desired.
- Form into paties. Remove mixture from food processor and form into 6 equal patties.
- Cook veggie burgers. Once patties are formed, heat a large skillet on medium heat. Add a tbsp of olive oil to pan. Cook burgers on each side until golden brown, about 2 minutes per side.
- Serve. Serve burgers with your favorite toppings and sides, and enjoy!
