I’ve made my fair share of veggie burgers—some fell apart, some were too mushy, and some… well, let’s just say they ended up being crumbled over salads instead. But this one? This one’s a keeper. It’s hearty, smoky, perfectly grillable, and doesn’t pretend to be meat—it just owns what it is. Packed with mushrooms, walnuts, rice, and a good kick of flavor, this burger has real texture and tastes amazing hot off the grill or reheated the next day.
What I love most is how even my meat-loving friends happily go back for seconds. I’ve taken these to backyard BBQs, wrapped them for picnic lunches, and even frozen a few for quick dinners when I don’t feel like cooking. This recipe always pulls through.
What Makes This Veggie Burger Actually Work
This isn’t one of those soft, soggy veggie burgers that falls apart the second it hits the pan. Here’s why it holds together and tastes so good:
- Short-grain brown rice: The sticky texture is your best friend here—don’t swap it for long grain. I tried that once, and the burgers just crumbled.
- Walnuts and mushrooms: They give the patty a satisfying bite. The mushrooms soak up all that umami goodness from tamari and balsamic, and the walnuts add structure.
- Panko + flaxseed: The flax helps bind everything naturally, and the panko adds lightness and a touch of crispness.
- Sriracha and smoked paprika: Just enough heat and smoky flavor to make every bite interesting.
This combo makes a burger that doesn’t just hold its shape but actually tastes like something you’d crave again. And if you toast the bun? Oh man, even better.
Real Tips from My Kitchen
- Cook the rice fresh: I can’t stress this enough. Sticky, warm rice blends beautifully and helps the burgers hold together. Leftover rice from the fridge doesn’t work the same.
- Chill the patties: That hour in the fridge makes a big difference. I usually prep them while I’m making lunch or cleaning up breakfast, and they’re firm and ready by dinner.
- Don’t over-process: When pulsing in the food processor, stop when it’s just combined. You want bits of walnut and mushroom in there for texture.
- Taste as you go: Before forming all the patties, I like to pan-fry a little piece of the mixture to test the seasoning. A tiny tweak of salt or heat can really make the flavor pop.
Cooking Options That Actually Work
I’ve made these on the grill and the stovetop, and honestly, both work beautifully depending on what you’re in the mood for:
- Grilling: Brush the patties with olive oil and don’t skip the cooking spray on the grates—trust me, it makes cleanup easier and prevents sticking. A gentle press with a spatula gets that nice char.
- Stovetop: My go-to when it’s raining or I don’t want to deal with the grill. I use a cast iron pan with a slick of oil and cook until golden and crisp on both sides.
Either way, brushing with vegan Worcestershire sauce right at the end adds a savory finish that makes a big difference.
What to Serve on the Side
Since the grill’s already hot, I almost always throw on some veggies. Zucchini planks, bell peppers, corn on the cob—just a bit of olive oil and salt, and they’re perfect. Here are some other go-to sides I love pairing these with:
- Sweet potato fries – crisp them up in the air fryer or oven.
- Cucumber salad – quick to toss together, and it cools down the spice.
- Broccoli salad – the crunch works great with the soft burger patties.
- Pasta or chickpea salad – for a more filling spread.
- Watermelon and feta – my favorite when it’s peak summer.
If you’re building a cookout spread, these veggie burgers hold their own beautifully.
Make-Ahead & Storage Tips That Actually Help
I love meals that give me a head start, and this recipe is a total win for prepping ahead.
- Before cooking: Form the patties and keep them on a tray in the fridge for up to 24 hours. Cover them lightly with wrap or a beeswax sheet to keep them from drying out.
- After cooking: Store leftovers in the fridge for 3–4 days. I reheat them in a hot skillet or the toaster oven—quick and easy.
- Freezer-friendly: These freeze like a dream. Just cool the cooked patties completely, then store them in a zip bag or container. I freeze them with parchment in between so they don’t stick. Reheat straight from frozen in a hot oven (400°F) for about 15–20 minutes.
Questions I Get About These Veggie Burgers
Can I use a different kind of mushroom?
Absolutely. I love a mix of shiitake and portobello for depth, but if I’m out, cremini works fine too. Just avoid white button mushrooms—they don’t have the same flavor punch.
What’s a good replacement for tamari?
Soy sauce is totally fine here. I use tamari since it’s gluten-free and has a slightly richer flavor, but use what you’ve got.
Can I make these without a food processor?
You could, but it’ll take more elbow grease. Just finely chop everything and mash with a fork or potato masher. The texture might be a bit chunkier, but still delicious.
Are they spicy?
They’ve got a little kick from the sriracha, but it’s easy to dial up or down depending on who’s eating. I keep it moderate when cooking for kids or a crowd.
Vegan Burger Patty
These homemade veggie burgers are bold, smoky, and seriously satisfying — no bland plant patties here! With a rich base of mushrooms, brown rice, walnuts, and spices, they’re grill-friendly and packed with flavor.
Ingredients
- 2 cups freshly cooked short-grain brown rice (still warm and sticky)
- 1 tablespoon mirin (or ½ teaspoon maple syrup)
- 2 tablespoons balsamic vinegar
- 2 tablespoons tamari
- 2 teaspoons sriracha (add more if you like heat)
- ½ teaspoon smoked paprika
- 2 garlic cloves, minced
- 2 shallots, chopped (about ⅔ cup)
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 16 oz mushrooms (mix of portobello and shiitake), stems removed and finely diced
- ½ cup chopped walnuts
- ¼ cup ground flaxseed
- 1 cup panko breadcrumbs, divided
- Sea salt and freshly ground black pepper
- Vegan Worcestershire sauce, for brushing
- Nonstick spray, for grilling
- Hamburger buns and your favorite toppings
Instructions
- Start by warming a bit of olive oil in a skillet over medium heat. Toss in the chopped shallots and cook until softened, just about a minute or so. Add in the mushrooms along with a good pinch of salt and cook everything down until browned and tender — this takes around 6–9 minutes. If the pan gets too hot, dial the heat back a bit.
- Once the mushrooms are nicely cooked, stir in the tamari, balsamic vinegar, and mirin. Give it a quick stir, then turn down the heat. Add garlic, paprika, and sriracha. Let that mixture hang out for a minute off the heat to cool slightly.
- Transfer the sautéed mix into a food processor. Add walnuts, flaxseed, warm rice, and half the panko. Pulse a few times — just enough for the mixture to come together but still have some texture. It should hold when pressed but not turn into mush.
- Scrape everything into a large mixing bowl, then fold in the rest of the panko. Shape into 8 patties and place them on a large plate or tray. Let them chill in the fridge for about an hour so they firm up — this helps them hold their shape when cooked.
- When you’re ready to cook, you have two options: grill or stovetop.
- For the grill: Preheat to medium-high. Lightly brush each patty with oil and spray the grill grates. Set the burgers on the grill and gently press down with a spatula. Cook 7 minutes on the first side, then flip and cook another 6–7 minutes until charred and cooked through.
- For the stovetop: Heat a cast-iron skillet over medium. Add a thin layer of oil and cook the patties 5–6 minutes per side, until the outside is crispy and browned.
- Before serving, brush the cooked burgers with a little Worcestershire sauce and stack them on buns with your favorite toppings.
Notes
- These patties are great for meal prep. You can make them a day ahead and keep them chilled until it’s time to cook. They also store well after cooking — just refrigerate for up to 4 days and reheat on the stovetop or in the oven.
- Want to freeze them? Go for it. Let them cool completely first, then stash them in a freezer-safe container for up to 3 months. Reheat from frozen in the microwave or oven at 400°F until hot.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 259Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 477mgCarbohydrates 34gFiber 5gSugar 6gProtein 7g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This is the kind of recipe that quietly becomes a staple. I’ve made these for friends, packed them for road trips, and eaten them cold out of the fridge while standing at the counter. If you’ve been disappointed by veggie burgers in the past, give this one a shot. It’s simple, satisfying, and made from ingredients you can actually pronounce.