Veggie Burgers are a delightful and nourishing choice for those seeking a wholesome alternative to traditional meat patties. Bursting with earthy flavors from mushrooms and cannellini beans, these burgers provide a satisfying bite that’s both creamy and savory. They are incredibly easy to make and perfect for family gatherings or quick weeknight meals. The dish evokes feelings of comfort and nostalgia while catering to both vegetarians and meat-lovers alike. In this article, we’ll walk through a step-by-step recipe that ensures your homemade Veggie Burgers are a hit at the dinner table.
Ingredients
To whip up these flavor-packed Veggie Burgers, you will need the following ingredients:
- 250g/8oz mushrooms, sliced – These juicy, aromatic mushrooms add depth and umami.
- 2 tsp olive oil – A drizzle of olive oil brings richness and helps in roasting the vegetables.
- 400g / 14 oz can cannellini beans, drained – These creamy beans provide a great texture and protein boost.
- 1 large carrot, grated – Freshly grated carrots lend a natural sweetness and crunch.
- 1/2 cup (70g) cashews, raw unsalted – Cashews give a fantastic creaminess and nutty flavor.
- 1/2 cup (55g) panko breadcrumbs – These add crunch to the patties, keeping them light and airy.
- 1/2 cup (50g) grated parmesan – This savory cheese brings a wonderful flavor depth.
- 1 egg – Helps bind the mixture together, ensuring a perfect consistency.
- 2 tbsp mayonnaise – For added creaminess in the mixture.
- 1 garlic clove, minced – Infuses strong flavor and aroma into the patties.
- 1/2 tsp each paprika, salt and pepper – Just the right spices to enhance the flavor profile.
- 3/4 cup (150g) cooked brown rice – Adds texture and makes the burgers hearty.
- 3/4 cup green onions, sliced – Offers a fresh and zesty taste.
- 2 – 3 tbsp olive oil (or other) – For frying the patties until crispy.
- Soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot – To customize your burger and add freshness.
- French fries – For a classic side dish.
- Baked potato wedges – Another wonderful option to enjoy alongside your veggie burgers.
Step-by-Step Directions
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Preheat the Oven: Set your oven to 180C/350F for standard baking or 160C/320F for fan/convection settings.
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Prepare the Vegetables: Pile the sliced mushrooms onto a baking tray, drizzle with olive oil, toss them gently, and spread them evenly. On another tray, spread the drained cannellini beans and sprinkle the grated carrot across them.
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Bake the Beans and Mushrooms: Place the tray of beans on the top shelf of your oven and the mushrooms on the shelf below. Bake for 15 minutes until the beans’ surface is dried out and splitting, with the carrots around the edges turning golden brown.
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Finish Baking the Mushrooms: Remove the beans tray, move the mushrooms to the top shelf, and continue baking for an additional 10 minutes until they are dried out and wrinkly. Let them cool after removing from the oven.
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Prepare the Cashews: In a food processor, pulse the cashews until they resemble small breadcrumbs, taking care not to pulverize them into a powder.
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Combine Ingredients: In the food processor, add the beans, cooled mushrooms, and grated carrot. Blitz on high for about 10 seconds until they are chopped but not pureed. Then, include the breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt, and pepper. Blitz again for 15 to 30 seconds until the mix is combined yet still textured.
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Incorporate Rice and Green Onions: Add the cooked brown rice and sliced green onions. Blitz for just 2 seconds to combine without turning the rice gluey. Adjust the consistency by adding breadcrumbs if too wet, or blitzing longer if too crumbly.
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Form the Patties: Shape the mixture into 4 to 6 patties about 1.5 to 1.8 cm (0.6 – 0.7") thick and 10 cm (4") wide. Place the patties in the refrigerator for at least an hour to firm up.
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Cook the Burgers: Heat 2 to 3 tablespoons of olive oil in a skillet over medium to medium-high heat. Add 3 to 4 patties to the skillet and cook until deep golden and crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
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Grill Option: Alternatively, brush the veggie patties with oil and grill over medium-high heat for 4 minutes on each side until a dark crust forms.
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Assemble the Burger: Toast your buns and spread the top bun with your favorite relish or sauce. Layer with lettuce, sliced tomato, and any other toppings you desire, placing the Veggie Burger on top and adding more sauce if you like.
Tips & Tricks
- Keep it Cold: Ensure the patties are cold when cooking, which helps them hold together better.
- Customize Flavors: Feel free to adjust spices according to your preferences or even add some herbs like basil or cilantro for a fresh twist.
- Batch Cooking: Make a larger batch and freeze leftovers. They can be reheated directly from the freezer for a quick meal later.
Serving Suggestions & Pairings
These Veggie Burgers are incredibly versatile! Serve them with crispy French fries or baked potato wedges for a classic combination. They also pair wonderfully with side salads, coleslaw, or grilled vegetables for a lighter meal. Consider making these burgers for summer barbecues or as part of a meat-free Monday meal plan.
Nutritional Information
Each Veggie Burger is not only delicious but also packed with nutrients. They provide a rich source of fiber from the beans and vegetables, healthy fats from the olive oil and cashews, and protein from the egg and parmesan. On average, one serving contains approximately 250 calories, with a good balance of carbohydrates and proteins. It’s a nutritious option for those looking to incorporate more plant-based meals into their diet.
Storing Tips & Variations
To store the patties, wrap them individually in plastic wrap or place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in a skillet or the oven for best results. Variations could include swapping out the mushrooms for lentils or adding different spices like cumin or curry powder for a unique flavor experience.
Conclusion
Try making these Veggie Burgers at home for a quick and healthy dinner option. The delightful blend of flavors and textures makes them a favorite among everyone, regardless of dietary preferences. We’d love to hear how they turned out for you, so please share your experience!
FAQs
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Can I make these burgers ahead of time?
Yes, you can prepare the patties and store them in the fridge for up to 24 hours before cooking, or freeze them for later use. -
What can I use instead of egg?
You can replace the egg with flaxseed meal mixed with water (1 tbsp flaxseed meal + 2.5 tbsp water) to act as a binding agent. -
Are there any gluten-free options?
Yes, just substitute panko breadcrumbs with gluten-free breadcrumbs or oats. -
Can I bake instead of fry?
Absolutely! Bake the patties at the same temperature for about 20-25 minutes, flipping halfway through for even cooking. -
What toppings are recommended?
You can top your burger with a variety of options like avocado, sprouts, jalapeños, or even different types of cheese like feta or mozzarella for extra richness.
Veggie Burgers
Ingredients
Method
- Preheat the Oven: Set your oven to 180C/350F for standard baking or 160C/320F for fan/convection settings.
- Prepare the Vegetables: Pile the sliced mushrooms onto a baking tray, drizzle with olive oil, toss them gently, and spread them evenly. On another tray, spread the drained cannellini beans and sprinkle the grated carrot across them.
- Bake the Beans and Mushrooms: Place the tray of beans on the top shelf of your oven and the mushrooms on the shelf below. Bake for 15 minutes until the beans’ surface is dried out and splitting, with the carrots around the edges turning golden brown.
- Finish Baking the Mushrooms: Remove the beans tray, move the mushrooms to the top shelf, and continue baking for an additional 10 minutes until they are dried out and wrinkly. Let them cool after removing from the oven.
- Prepare the Cashews: In a food processor, pulse the cashews until they resemble small breadcrumbs, taking care not to pulverize them into a powder.
- Combine Ingredients: In the food processor, add the beans, cooled mushrooms, and grated carrot. Blitz on high for about 10 seconds until they are chopped but not pureed. Then, include the breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt, and pepper. Blitz again for 15 to 30 seconds until the mix is combined yet still textured.
- Incorporate Rice and Green Onions: Add the cooked brown rice and sliced green onions. Blitz for just 2 seconds to combine without turning the rice gluey. Adjust the consistency by adding breadcrumbs if too wet, or blitzing longer if too crumbly.
- Form the Patties: Shape the mixture into 4 to 6 patties about 1.5 to 1.8 cm (0.6 – 0.7″) thick and 10 cm (4″) wide. Place the patties in the refrigerator for at least an hour to firm up.
- Cook the Burgers: Heat 2 to 3 tablespoons of olive oil in a skillet over medium to medium-high heat. Add 3 to 4 patties to the skillet and cook until deep golden and crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Grill Option: Alternatively, brush the veggie patties with oil and grill over medium-high heat for 4 minutes on each side until a dark crust forms.
- Assemble the Burger: Toast your buns and spread the top bun with your favorite relish or sauce. Layer with lettuce, sliced tomato, and any other toppings you desire, placing the Veggie Burger on top and adding more sauce if you like.
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