We’ve shared many veggie burgers over the years, but this one takes the burger, or the cake, or the burger cake! (Burger cake recipe idea, noted).
We examined all of our past recipes, tried to dissect the flavor of beef, and got very scientific about this burger. We considered the texture, the flavor, the aroma, and the complexity of every ingredient added. If it wasn’t adding something special or amazing, we tossed it. And we think this combo truly mocks the flavors of a real burger.
This burger is not only vegan, it’s also gluten-free, soy-free, and magically bean-free (if that’s your sort of thing)! And it requires just 10 wholesome ingredients and simple methods to create the ultimate plant-based patty.
We can’t wait for you to try it and hear what you think! Let us show you how it’s done.
How to Make a Vegan Burger Patty
While store-bought vegan burgers are typically made with extracts of this and scientific combinations of that, we wanted to do something different — something better for you with wholesome, recognizable ingredients.
We start by caramelizing onions for a sweet-savory component. Then add shiitake mushrooms for their meaty texture and natural supply of vitamins B2, B3, B5, B6, selenium, zinc, and more!
Next, we pulse the sautéed veggies in a food processor with cooked brown rice to create the perfect burger texture. This neutral-flavored whole grain also provides additional B vitamins and minerals.
We add cashews for richness and a subtle crunch, oat flour to help with binding, and salt and pepper for added flavor. All that’s remaining is miso paste and coconut aminos for umami-packed goodness and a little smoked paprika for a subtle smokiness.
Once the burger patty dough is formed, the burgers are ready for cooking until golden brown. They can also be transferred to the fridge or freezer for quick preparation whenever a burger craving strikes!
We hope you LOVE this vegan burger! It’s:
Serve it on a bun or as a lettuce wrap with all your favorite burger toppings.
For the ultimate comfort meal, pair these burgers with our Crispy Baked Garlic Matchstick Fries, Gluten-Free Onion Rings, or Easy Roasted Potato Salad with Garlic Dill Dressing. Or for a more veggie-centric meal, serve with our Easy Massaged Kale Salad (15 Minutes!).
More Veggie Burger Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Burgers)
- 1 cup cooked and cooled brown rice (measured after cooking)
- 4 Tbsp avocado oil, divided
- 1 ½ cups thinly sliced yellow onion (~1 small onion as recipe is written)
- 5 cups sliced shiitake mushrooms
- 3/4 cup raw cashews
- 1/2 cup oat flour (ground from rolled oats — certified GF as needed)
- 1/2 tsp each sea salt and black pepper
- 2 tsp miso paste (we like chickpea miso by Miso Master, or yellow or white soy miso)
- 1 Tbsp coconut aminos (or sub tamari)
- 1/4 tsp smoked paprika
If your brown rice isn’t cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
- Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they’ve taken on some color and have reduced by about half (see photo).
- Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
Place the cashews in a food processor and pulse until cashews are a small, even crumb texture — about 10 pulses. Place the cashew crumbs in a bowl and set aside.
- Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining — about another 5 pulses.
- Add the oat flour, salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand.
- Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren’t as crispy as you’d like.
Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 burger Calories: 410 Carbohydrates: 38.5 g Protein: 9.8 g Fat: 25.9 g Saturated Fat: 3.8 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 15.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 442 mg Potassium: 581 mg Fiber: 5.7 g Sugar: 6.6 g Vitamin A: 52.3 IU Vitamin C: 3.2 mg Calcium: 28.1 mg Iron: 2.8 mg