Look up Burger, burger, or -beef burger recipe in Wiktionary, the free dictionary. Hamburger, a sandwich consisting of one or more cooked beef patties, placed inside a sliced bread roll or bun roll.

Afghani burger, an Afghan fast food wrap consisting of a piece of Afghan bread rolled around french fries, along with chutney and other condiments, vegetables, and often sausages or other meat. If an internal link led you here, you may wish to change the link to point directly to the intended article. They’re tangy, smoky, savory, and have a hearty texture from walnuts and mushrooms. Vegan, grillable, and a hit with my meat-eating family! Say hello to the BEST veggie burger recipe! Of course, that’s just my opinion, but once you try it, I think you’ll agree. For one, these patties are grill-able!

And if you’d rather be spending time in the sun than in the kitchen, you can even make them a day or two in advance. This veggie burger has an amazing meaty texture and savory, smoky flavor. It’ll keep its shape when it’s stuffed inside a bun, and it’s delicious with fancy fixings or with good old ketchup and mustard. So many readers have made and loved this veggie burger recipe over the last few years. If it’s not already obvious, we’re also pretty obsessed with it. Jack and I are making it this weekend to celebrate the unofficial start of summer, and I hope you will too. Hearty, flavorful, and really darn fun, it’s not a recipe you want to miss!

They give these meatless burgers a wonderful hearty texture and umami-rich flavor. Tamari, balsamic vinegar, and mirin bring out the savory flavor of the mushrooms. Smoked paprika and sriracha make these burgers smoky and spicy. Finely chopped garlic and shallots add depth of flavor. Crushed walnuts give them a meaty bite.

Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON’T use long-grain brown rice here. It’s not as sticky as short grain rice, so it doesn’t yield cohesive patties. Even if you’re not a mushroom person, I think you’ll love this recipe.

Smoky, savory, and meaty, it makes a darn good veggie burger. Find the complete recipe with measurements below. Best Veggie Burger Recipe Tips Use rice that’s hot off the stove. The rice has to be sticky in order to bind these patties together. As a result, your rice must be freshly cooked, as leftover rice dries out in the fridge.

Brush them with vegan Worcestershire sauce after cooking. These veggie burgers aren’t intended to imitate a beef burger by any means, but they do have a wonderful meaty texture and flavor. You have a few options for prepping this veggie burger recipe ahead of time. The patties can be made up to a day in advance and stored on baking sheets in the fridge until ready to grill. If you have leftovers, freeze them in an airtight container or freezer bag for up to 3 months. Since you’ll already have the grill going, I recommend serving these with grilled vegetables, grilled zucchini, or corn on the cob. For more salad ideas, check out these 37 best salad recipes!

Then, find 85 more delicious vegan recipes here! Even meat eaters will love this veggie burger recipe! These grill-able patties are tangy, smoky, and savory, with a hearty texture from walnuts and mushrooms. Stir in the tamari, vinegar, and mirin. Stir, reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.

The mixture should hold together when pinched, but it should still have some texture. Transfer to a large bowl and fold in the remaining panko. Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour. If you’re grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray.