Instead of using bread or buns (which are overly processed), I eat these veggie burger patties as seen below, or halved, in romaine lettuce leaves (making a “burger boat”). They also make great leftovers, crumbled onto a green salad or baked potato, or hearty traveling or hiking snacks.
Preparation note: While it’s not necessary, cooking the rice the night before and refrigerating it will make the burger mix firmer and easier to shape. Or make the entire recipe and refrigerate it the day before cooking, which allows the flavors to blend thoroughly.
Veggie Burgers
Prep time:
Cook time:
Total time:
Serves: 10 (makes 10 patties)
Ingredients
- 1 cup water
- ½ cup dry/uncooked short-grain brown rice
- 1 can cooked kidney beans (15 ounces; about 1½ cups), drained and rinsed
- 1 cup old-fashioned rolled oats
- ½ large yellow or white onion, chopped (about 1½ cups)
- 6 medium white or cremini mushrooms, chopped (about 2½ cups)
- ¼ cup tomato paste or ketchup
- 2 teaspoons granulated garlic
- 2 teaspoons dried oregano
- 1½ teaspoons chili powder
- 1 teaspoon granulated onion
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- Optional extras: sliced tomato, avocado, onion, lettuce, ketchup, and/or mustard
Instructions
- Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and simmer for 50 minutes. Remove from the heat and let stand for 10 minutes with the lid still on.
- Add to a large bowl: the cooked rice, beans, oats, onion, mushrooms, tomato paste or ketchup, garlic, oregano, chili powder, granulated onion, cumin, and basil. Stir until the ingredients are evenly mixed.
- So as not to overload the food processor, transfer only half of the burger mix into it and pulse a few times, just until everything sticks together. (If you do not have a food processor, see Notes.) Place this processed mixture into another bowl. Process the remaining half of ingredients in the same way, and then add to the first batch.
- Shape the mixture into patties 3 to 4 inches wide and about ½-inch thick. Preheat a nonstick frying pan over medium heat. (If you do not want to use a nonstick pan, see Notes.) Depending on the size of your pan, cook 2 to 4 patties at a time, cooking each side for 5 to 8 minutes or until browned. Serve on romaine lettuce leaves with traditional burger toppings, such as tomato, avocado, onion, ketchup, and/or mustard.
Notes
No food processor? No problem. Just mash your beans first with a handheld bean masher or fork, use quick-cooking rolled oats, and finely chop the onion and mushrooms.
If you do not own a nonstick pan (or don’t want to use one), bake the patties on a baking sheet lined with parchment paper at 400°F for 10 minutes each side. They will not brown in the same way as in a frying pan, but they will still taste great!
Serving suggestion: I love making these burgers with Potato Salad, 4-Bean Salad, and Baked French Fries and Ketchup.
If you do not own a nonstick pan (or don’t want to use one), bake the patties on a baking sheet lined with parchment paper at 400°F for 10 minutes each side. They will not brown in the same way as in a frying pan, but they will still taste great!
Serving suggestion: I love making these burgers with Potato Salad, 4-Bean Salad, and Baked French Fries and Ketchup.
Nutrition Information
Serving size: 1 patty Calories: 131 Fat: 1.6g Saturated fat: 0.2g Carbohydrates: 25.3g Sugar: 3.7g Sodium: 18mg Fiber: 4.7g Protein: 6.2g Cholesterol: 0
These burgers taste “normal”! A friend of mine didn’t know it wasn’t just hamburger with “stuff” added to make it taste good. (I used Trader Joe’s organic ketchup, which has a little sodium.)
They seem to taste best after being refrigerated overnight or frozen and re-heated … flavors blend, I guess. I like them as a quick, cold snack, too.
Made a double batch but the volume of ingredients required me to blend them first in a big bowl, then do two separate batches in the food processor. Then I mixed the batches together in the big bowl before making the patties.
Got 12 good sized patties out of it.
Later, made the salt-free ketchup to use on the burgers. Surprised me …tasted good!
This recipe is now an official “favorite” in my collection. Thanks!
Thanks for the feedback and tips here! Yes, that salt-free ketchup is always a surprise to people. And it’s so easy to make. Thanks for your comments, as always 😉
I’m so thrilled I found your blog! Your recipes look and sound so wonderful, I cannot wait to try them all. I’m on a fast right now for spiritual reasons and also to cleanse myself, as I’m wanting to go sugar, salt, and oil free, I’m already vegan. Can’t wait to try them, yum!
Welcome Bonnie! 😉
Cathy, I finally made these…they are so good! Thanks!!!
These were awesome veggie burgers….no aftertaste of grease! Big slab of tomato and red onion on top. Tomorrow, I will crumble leftovers on a big salad.
Yay Bob! I made these again on Tues for my class and used sweet brown rice instead of barley (I added this option to the above recipe) since many people are avoiding gluten, and they were great! 🙂
These are the BEST veggie burgers that I have made, and are now in my standard rotation. We also use them crumbled up on baked potatoes and my husband tucks them into tortillas with lettuce, tomatoes and jalapenos.
I have been making double batches and freezing them. They reheat in the microwave from frozen really well, and I think the flavor actually improves on freezing; maybe the flavors blend together more.
Today I tried baking them instead of pan-cooking (I wanted to make them quicker and without standing over a hot stove). Worked great! Baked in a 375 degree convection oven for 18 minutes. I used a Sil-Pat on my cookie sheet, but one could probably use parchment paper. I made them a little thicker because I was afraid them might dry out too much in the oven, so I got 18 out of the double batch rather than 24.
Wow, thanks for the great comment, Pam! Good to know about the baking method, too; thanks! 😉
These really are the best veggie burger and I have tried many! They stick together well and look like a real hamburger. Thanks for the recipe!
You’re welcome Sarah! 😉 Yay! Thanks for the comment!
Hi,
I’ve just discovered your site through the Healthy Cooking Blog contest, and am so glad that I did because I’m here to stay. 🙂 Quick question–in your photos you always have the most delicious-looking tomatoes, so I was wondering what type you use.
Thanks
Hi Sara, welcome! 🙂 I think that photo with the tomatoes was taken in summer, which means that they are in season and the best. I buy them at the local organic farm and usually get a variety. Store-bought tomatoes are often not very good. Sometimes the cherry/grape tomatoes are ok though. Take care and thanks again for checking out the blog! 😉
Hello, have you ever broken down the nutritional info per serving? I like to track my food in my fitness pal. Thank you!
Hi Jane, no but am considering it for the future, as I know people like that. 🙂
Cathy, I’d like to try this recipe! If I already have a batch of cooked brown rice in the refrigerator, how much should I use? Thanks.
Hi Carol, you would use 1 cup cooked. 🙂 Rice usually cooks up 1/2 cup dry to 1 cup cooked.
These look great! I am new to this, having started the first Monday of June following Dr. Esselsyn’s plan. I was initially going to give it a 90 trial as he claims that fat cravings go away after that much time. But I am so happy with the results that I think it will be my life plan from now on.
** I am heading to two non-vegan family picnics and was searching for an easy burger I could bring and maybe share. Thing is I don’t have a food processor. Will a blender work. Thanks
Hi Kathy, welcome! 🙂 Yay for your new life plan! Instead of using the food processor, I would just be sure to chop the onions and mushrooms very small to begin with, maybe even mash the beans on their own, and give the oats the slightest pulse or two in your blender (you don’t want oat flour); then use your hands or a bean masher to process it until it’s like meatloaf consistency. It’s too thick to put it all in a blender, though. Good luck! 😉
Okay, these are the best veggie burgers I have ever had!! I just finished three of them for my lunch with sliced tomatoes and sprouts. I used lentils instead of beans and oat bran instead of rolled oats as those are what I had on hand. Otherwise just delicious. I just discovered this site through a link on Dr. Michael Klaper’s blog site. I think you have some of the best recipes on the planet and I can actually eat them. I follow Dr. Klaper and Dr. Fuhrman and all of your recipes meet their strict guidelines and so far taste great! Keep up the good work. I am very impressed.
Thank you so much Lorie! Yay! 😉
new to plant based recipes. I am starting with 3 meals a week for hubby and step-daughter and hopefully within a couple of months we will be totally plant base eating!!! have a quick question, again I am new to some of these ingredients, can I use quick cooking barley or instant brown rice? probably a stupid question but i wasn’t sure if it mattered!!thanks
Hi Holly, I say use what makes it easier for you regarding whole grains like these. 🙂 Congratulations to you and your family!
I’m enjoying one of these burgers right now and it is delish.. I changed it up a bit by adding crumbled tofu with some nutritional yeast and they have the best texture. The best and easiest veggie burger recipe i’ve found. Thank You so much for all your wonderful recipes. I’ve been plant based for a cpl years now and your everyday approach is so appreciated.. I love mustard on these burgers!!!!
Thanks Deborah! 😉
Hi Cathy, I’m new to this way of eating. I have been doing it for the past 4 months. I follow Dr. McDougall and Dr. Fuhrman. I have been looking for a good Veggie Burger for some time now. This looks really promising.. Can you add some seeds to this mix. I love sunflower and pumpkins seeds.. What do you think?
Welcome Norma! 🙂 Sure, add whatever you like. It’s a pretty flexible recipe. A few seeds would be yummy.
Another delish dish from Cathy- Thanks!! Eating them now with water sautéed veggies and a big salad. heaven:)
can i bake the burgers?
Sure, maybe at 375 for 10 to 15 minutes each side(?) 🙂
Hi Cathy,
firstly, you’re blog is a great resource! I’ve been plant-based for a while but my husband is pretty new to the idea and your recipes are providing some very tasty ideas!
I was curious to know if you’ve ever tried replacing the barley/rice with quinoa?
Hi Abi, I have not but I’d love to know if it works. Barley and rice are sticky and quinoa is not, so the burgers may be a bit more fragile. If you try it, let me know. 🙂 Thanks!
This is perhaps the simplest veggie burger recipe I have EVER seen, I can’t wait to try it. One thing, I’m allergic to mushrooms, any tips on what to replace them with? Marie
I would just leave them out. You could use eggplant or zucchini, but I think those would be too wet (but the eggplant would be more flavorful).
Thanks!
Hey Cathy! Please in this picture/post (http://www.straightupfood.com/blog/my-meals/) where you have a green salad with the cut up veggie burger, what do you have in it? I see the tomato, onion and lettuce. But more importantly what sauce mix did you use please to have as a sauce with it? Thank you!!
I probably just did my usual, apple cider vinegar and mustard. 🙂
Hey Cathy!! thanks so much for the reply. Oh yeah? Haven’t ever tried the combo for a dressing. I’ll do that. I went on your amazon store and see the mustard you use, so im guess that’s what you combine with any organic apple cider vinegar (what ratio do you use?). & sigh wish i could buy straight from your store but Im in Canada so shipping fees will be a lot. Hopefully I can find the Westbrae mustard in a local store here too.
Hi Jennifer, 🙂 I don’t ever measure this dressing combo since I put it right on my salad w/o mixing first.
Hi Cathy. Okay gotcha! Will just try doing the same and see how that works. Thanks a lot!! 🙂
I just made these and they are fabulous, I love the texture. I used brown rice and I added some mesquite powder and some nutritional yeast. I left out the cumin (personal preference) and didn’t have tomato paste so I used tomato powder. They hold together so well and don’t break apart in the pan like so many veggie burger recipes. My favorite all time veggie burger ever. This recipe is a lifelong keeper, thank you!!
Yay! Thanks LuLu! 😉
I add 2 or 3 tablespoons of ground flax seed soaked in 5 or 6 tablespoons of water for 5 minutes. The flax adds omega 3’s and lignans and helps the burgers hold together well.
Can I use chickpeas instead of kidney beans?
Sure 🙂
Love your recipes!
I have quinoa on hand and I wanted to make the burgers, could I use that in place of brown rice?
You can try it; short-grain brown rice is better because it’s sticky and helps keep the burger together. 🙂
And do you have to use the ketchup in it or can i replace the ketchup with something else? Don’t think I have salt free tomato paste
Hmm, not sure. Ketchup or tomato paste helps bind and provide flavor. You could leave it off and see what happens. BBQ sauce could be a substitute.
Thank you!
I just found your website yesterday. Made these burgers with black beans since they were already soaked and cooked. Blooming lovely! Making your tomato and rice soup for dinner tonight. I am so glad to have found you!
Hi Brenda, welcome and thank you for the comment! 😉
How does 6 mushrooms make 2 1/2 cups?
I see now. Coarsely chopped mushrooms= about 2 1/2 cups!