Vegan Veggie Burger Recipe

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This veggie burger recipe is made with simple and nutritious ingredients that are easy to find and easy to work with.

It’s healthy, delicious and makes for a nice meal whether you are vegan, vegetarian, flexitarian or just want something tasty and wholesome.

Ingredients

Here’s everything you need to make this veggie patty recipe.

ingredients for vegan veggie burger. Check below
  • 16 oz. baby portabella mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 cups cooked quinoa
  • 15 oz. can black beans, drained
  • ½ cup walnuts
  • 2 cups spinach
  • 1 cup panko bread crumbs
  • ¼ cup ground flaxseed meal
  • 2 tablespoons soy sauce or coconut aminos
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • Salt
  • Pepper

Using Flaxseed as A Binder

To create a dense veggie patty recipe that will not fall apart, you will need a binder. A great vegan-friendly substitution for eggs as a binder is flaxseed meal.

Mixing 2 ½ teaspoons of flaxseed meal with 3 tablespoons of water will replace one egg in a recipe.

If you can’t find flaxseed meal, you can buy whole flaxseed and use a spice or coffee grinder to grind it up finely. A tablespoon of flaxseed will give you the 2 and ½ teaspoons needed for the one egg ratio.

Instructions

Follow these steps to learn how to make this vegan mushroom burger.

Step 1 – Cook the Quinoa

cooked quinoa

Add ⅔ cups dry quinoa to 1 ⅓ cup water in a saucepan. Bring it to a boil and then cover and reduce the heat to low.

Let it simmer, covered, for 20 minutes until the liquid is absorbed.

You can also use frozen quinoa, which is something I do often. You’ll just steam it in the bag in the microwave like steam-in-a-bag vegetables. 

When the quinoa is done, whether on the stove or in the microwave, add it directly to your food processor so it retains its moisture.

Step 2 – Cook the Mushrooms

mushroom in the frying pan

In a large skillet, add a tablespoon of olive oil and the diced onion. Cook until translucent, about 2 minutes.

Add the sliced mushrooms and cook for another 5 minutes until brown and soft. Add in the minced garlic and cook for 30 seconds, until the garlic becomes fragrant. 

Step 3 – Wilt the Spinach

mushroom with spinach

Add the spinach to the mushrooms and onions and cook for about a minute until the spinach is wilted. 

Remove the pan from heat and let it cool slightly. 

Step 4 – Combine the Ingredients

ingredients in the food processor

Add the cooled mushrooms, spinach, and onions to a large food processor along with the cooked quinoa and all of the other ingredients. Add all the juices from the pan, you’ll want this moisture in the mix to bind with the flaxseed meal.

Pulse the food processor until everything is mixed and begins to form a wet, moldable mixture.

Taste at this step for salt and pepper. Everything is cooked already so you can safely taste it to get the salt and pepper to your liking before assembling the veggie patties. 

Step 5 – Create the Veggie Patties

veggie patties on the plate

Use your hands to scoop out about ½ to ¾ cup of the mushroom mixture and form it into patties. Make them the correct size for your burger buns.

You should end up with about 6 to 8 veggie patties. Set them aside.

Step 6 – Cook the Veggie Patties

veggie patties on plate

Heat the same skillet you used for the mushrooms over medium heat. Add another small drizzle of olive oil.

Cook the patties on one side for 2-3 minutes, until golden brown.

Flip and cook for another 2 minutes until brown and completely warmed through.

Step 7 – Assemble the Vegan Mushroom Burger

Assembly the veggie burger

Top this veggie burger recipe with all your favorite burger toppings. We like classic lettuce and tomato and some sriracha for a little extra heat. 

Flavor them however your family prefers and enjoy!

Cookware Used

Here are some helpful tools to make this veggie burger recipe.

Food Processor: A food processor is the best way to create this veggie patty recipe. It minces all of the ingredients finely enough that you can form them into patties and have a ground-beef-like texture. 

Flexible Spatula: I like a large, flexible spatula for flipping these veggie burgers. The easier it is to get under them to flip, the better they hold their shape.

Large Skillet: I use a large non-stick skillet for this recipe. You could also use a cast-iron skillet to create a great crust on the burgers. 

Coffee or Spice Grinder: If you can’t find a pre-ground flaxseed meal, you can buy whole flaxseed and grind it yourself.

Other Veggie Options for Veggie Burger Recipe

The veggies I chose for this vegan mushroom burger are just my personal favorite. You can get creative and use lots of other veggies to create a delicious veggie patty recipe.

Here are some great options to try.

  • Broccoli, carrots, or cauliflower – Steam the veggies and add them to the food processor prior to forming the patties.
  • Zucchini – Use a grater to grate the zucchini and then drain any excess moisture. You can stir it into the patty mixture after the food processor step since it is already grated.
  • Kale – Substitute fresh kale instead of spinach in the recipe above.
  • Fresh herbs – Add a handful of fresh herbs into the food processor before blending everything together. Parsley, cilantro, and basil are excellent options. 

Now, It’s Your Turn!

final veggie burger

I hope you’re ready to up your veggie intake with these delicious and nutritious vegan veggie burgers. They are packed full of healthy ingredients, but still easy to whip up on a weeknight.

This veggie burger recipe is a great way to use up any extra vegetables you have in your fridge. Choose your favorite toppings and get creative with the flavors!

Print

Vegan Veggie Burger Recipe

This veggie burger recipe is healthy, delicious and makes for a nice meal whether you are vegan, vegetarian, flexitarian or just want something tasty and wholesome. It’s simple to make and uses easy-to-find ingredients.

  • Author: Beatriz Garcia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 68 Burgers 1x
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 16 oz. baby portabella mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 cups cooked quinoa
  • 15 oz. can black beans, drained
  • ½ cup walnuts
  • 2 cups spinach
  • 1 cup panko bread crumbs
  • ¼ cup ground flaxseed meal
  • 2 tablespoons soy sauce or coconut aminos
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • Salt
  • Pepper

Instructions

Cook the Quinoa

Add ⅔ cups dry quinoa to 1 ⅓ cup water in a saucepan. Bring it to a boil and then simmer on a low heat, covered, for 20 minutes.

Cook the Mushrooms

In a large skillet, add a tablespoon of olive oil and the diced onion. Cook for 2 minutes until translucent.

Add the sliced mushrooms and cook for another 5 minutes until brown and soft. Add in the minced garlic and cook for 30 seconds, until the garlic becomes fragrant. 

Wilt the Spinach

Add the spinach to the mushrooms and onions and cook for about a minute until the spinach is wilted. 

Remove the pan from heat and let it cool slightly. 

Combine the Ingredients

Add the cooled mushrooms, spinach, and onions to a large food processor along with the cooked quinoa and all of the other ingredients. Also add all the juices from the pan.

Pulse the food processor until everything is mixed and begins to form a wet, moldable mixture.

Taste at this step for salt and pepper. 

Create the Veggie Patties

Use your hands to scoop out about ½ to ¾ cup of the mushroom mixture and form it into patties. 

Cook the Veggie Patties

Heat the same skillet you used for the mushrooms over medium heat. Add another small drizzle of olive oil.

Cook the patties on one side for 2-3 minutes, until golden brown.

Flip and cook for another 2 minutes until brown and completely warmed through.

Assemble the Vegan Mushroom Burger

Top this veggie burger recipe with all whatever toppings you like, this can be lettuce, tomato, or vegan cheese!

Tried this Recipe?

Let me know how you did on Twitter: @clan_kitchen

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