I have found it — the best veggie burger. Seriously.
This veggie burger has blown me away. It’s flavorful, full of texture and chew, satisfying, and — the big one — it actually holds together in the pan. Serve it on buns, make a patty melt, toss it on a salad, or use lettuce wraps. It works every way.
It checks every box:
- Big, bold flavor
- Plenty of texture
- Really satisfying
- Stays together in the pan
With the Fourth of July approaching, I wanted to share my two favorite burgers: this veggie version and a beef version I’ll post next week. Both are incredible — but this veggie burger might actually top the list, even when compared to one loaded with cheese.
The burger in the photos uses a chipotle Havarti that’s unreal, but the reason I love this recipe goes beyond cheese: it’s the combination of quinoa, beans, mushrooms and cashews that creates amazing chew, taste and versatility.
Everything good is in here
Important notes: these burgers are a bit high-maintenance compared to simpler veggie patties — but they are worth it. To get the best texture and binding you should follow the steps: roast the beans and mushrooms, chop the mushrooms finely, and process part of the mixture in a food processor. The method yields the best results.
These patties don’t do well directly on an open grill — like most homemade veggie burgers, they’re prone to falling apart. You can cook them in a cast iron skillet placed on the grill, or in a large nonstick skillet on the stovetop.
You can make them ahead: form the patties, wrap individually, and refrigerate or freeze until ready. They’re also fantastic on salads, in wraps, or simply reheated as leftovers.
Surprisingly, I love these in a lettuce wrap more than on a bun sometimes. They have lots of texture and a great chew, but wrapping them in crisp lettuce highlights their flavors and keeps things light. Of course, they’re perfect on buns with all the classic toppings too — I served them with a garlic herb mayo because it never hurts to add extra flavor.
Watch the video of me making the best veggie burgers!
Best Ever Veggie Burgers
Pin Recipe
Ingredients
- 1/2 cup cooked pearl barley, cooled
- 1/2 cup cooked quinoa, cooled
- 1 14-ounce can black beans, drained
- 1 pound shiitake mushrooms, stems removed and chopped
- 1 1/2 tablespoons olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1/2 cup chopped unsalted cashews
- 1 tablespoon old fashioned oats
- 1/4 cup mayonnaise
- 1 large egg yolk
- 1 teaspoon chili powder
- 1/2 teaspoon honey
- 1/2 teaspoon smoked paprika
- 1/2 cup freshly grated sharp cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- High-heat oil for cooking (canola, grapeseed, or coconut)
- Sliced cheddar or favorite cheese for serving
- 4 to 6 buns or lettuce for serving; tomato and red onion as desired
Garlic herb mayo
- 1/2 cup mayonnaise
- 2 tablespoons chopped basil
- 2 tablespoons chopped oregano
- 1 tablespoon chopped rosemary
- 2 garlic cloves, minced
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 350°F. Line two baking sheets with foil and spray with nonstick spray. Spread the black beans on one sheet in a single layer.
- Spread the chopped mushrooms on the other sheet in a single layer and season with salt and pepper.
- Roast the beans and mushrooms 12 to 15 minutes, until the beans split and the mushrooms have cooked down.
- While they roast, heat a skillet over medium-low. Add olive oil, diced onion and garlic; cook until softened, about 5 to 6 minutes.
- Pulse the cashews and oats in a food processor until finely chopped. Don’t wash the processor — you’ll use it again.
- In a large bowl, whisk together the mayonnaise, egg yolk, chili powder, honey and smoked paprika. Stir in the sautéed onion mixture, cooked barley and quinoa, roasted beans and mushrooms, oats and cashews. Use a potato masher or fork to partially mash and combine.
- Place one-third of the mixture in the food processor and pulse a few times until very finely chopped, then return it to the bowl. Stir in the cheddar, salt and pepper. Mix thoroughly — using your hands works best — until combined and slightly sticky.
- Form the mixture into 4 to 6 patties (or smaller for sliders). Chill the patties if desired until ready to cook.
- When ready, heat a large nonstick skillet over medium and add a high-heat oil. Once hot, cook the patties 5 to 6 minutes per side, being gentle when flipping. A minute before they finish, top with cheddar so it melts.
- Serve on buns or in lettuce wraps with garlic herb mayo, lettuce, tomato and red onion.
- Note: these patties cannot be cooked directly on the grill without falling apart; use a cast iron skillet on the grill if you want to cook outdoors.
Garlic herb mayo
Whisk all garlic herb mayo ingredients together in a bowl and serve.
Notes
Recipe slightly adapted from Bon Appétit.
Just look at that.