We know it’s a pretty bold (and somewhat overly confident) statement to call our veggie burger the World’s Best Veggie Burger recipe…but…
Have you tried it yet?
I mean, just look at it…
HOW TO MAKE THE WORLD’S BEST VEGGIE BURGER
It does take a little planning, and you may need to make a quick trip to a health food market, but honestly, we find everything we need at Whole Foods.
Watch us show you how to make this incredible burger at home!
I have been playing around with this recipe for quite a while…and all the work finally paid off. There is no one ingredient that overpowers. The potato and bulgar serve as the perfect binder.
The pulverized nuts also act as a binder and give such a depth of flavor and texture, too.
The flavor is honestly spot on and it has wonderful depth of taste.
The roasted kidney beans and beets are secret ingredients that help bring it all together.
But why stop there?
Roasted mushrooms with a little layer of balsamic vinegar adds so much flavor.
You won’t believe how delicious this burger is!
Many people have problems when they bring a veggie burger to the grill..it just falls apart. We do not have that problem with ours. Of course, you can easily cook these up in a nice hot skillet, too. And they freeze beautifully. I make a batch, and then we enjoy them for weeks to come.
Blending all the ingredients is fun and the smell is just amazing.
We love using our awesome hamburger press for making the perfectly sized patty!
There is no replacement for an authentic juicy hamburger, let’s be clear about that.
But, trust me, this is the best veggie burger you’ll ever try. And the flavor is unmatched.
And go with the chimichuri mayonnaise as the perfect flavor-punch condiment; but to keep it really healthy, substitute Greek yogurt for the mayo…it’s through-the-roof YUM!!! 150% Loon Approved!
Now, make this amazing World’s Best Veggie Burger recipe!
World's Best Veggie Burger
Video
Equipment
- Grill or Cast Iron Skillet
Ingredients
- 2 small potatoes yellow, peeled
- 1 medium beet about the size of an egg, peeled and shredded (a box grater works well)
- 1 15 oz. can red kidney beans drained
- 8 oz. cremini mushrooms sliced
- 8 oz. shiitake mushrooms sliced
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- 3 tablespoon extra-virgin olive oil or, as needed
- 2 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1 cup bulgur cooked
- 1 cup tamari almonds or cashews*
- 2 large eggs
- 2 tablespoon Greek yogurt or mayonnaise
- ¾ cup Panko bread crumbs
- 2 scallions sliced
- 4 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ teaspoon liquid smoke
- Swiss cheese sliced
- Whole wheat buns toasted
- Sliced tomatoes lettuce and red onion, for garnish
- Chimichurri Mayonnaise you can substitute Greek yogurt for the mayo, if you prefer
- *Available at many super markets at specialty stores (ie, Whole Foods) and health food stores
Instructions
- Boil, steam, or microwave the potatoes until cooked, then roughly chop, and set aside.
- Pre-heat oven to 400 F.
- Line 2 baking sheets with foil and lightly spray with cooking oil. On the first sheet, add the beets on one side, and the beans on the other. Toss them with a little of the EVOO and salt and pepper.
- Place mushrooms on the 2nd baking sheet. Toss with the EVOO, thyme and salt and pepper.
- Place both baking sheets in the oven. Remove the beets/beans after 15 minutes and the mushrooms after 25 minutes.
- Pour the balsamic vinegar over the mushrooms and gently mix with a wooden spoon.
- Meanwhile, cook the bulgar. Follow package instructions. You'll need 1 cup. Set aside.
- Using a large food processor, pulse the nuts until finely chopped.
- Add in the cooked potato and pulse until well incorporated into the nuts.
- Add the beets, beans, mushrooms, bulgar, eggs, yogurt, bread crumbs, scallions, garlic, paprika, liquid smoke, ½ teaspoon salt and pepper, to taste.
- Pulse until mostly smooth, but still a few mushroom pieces are visible.
- Place in a bowl, cover with plastic wrap, and put in fridge for an hour to firm up.
- Remove from fridge and form patties.
- Cook on a hot grill, or in a medium-high hot skillet, until slightly browned (about 4 to 6 minutes per side, depending on size of patties)
- Top with Swiss cheese until just melted.
- Toast the buns and serve garnished with tomatoes, lettuce, red onion and Chimichurri Mayo.
Notes
Nutrition
Richard peck says
Hello gents
The title of recipe is an understatement!!!Great recipe and eats like meat. Pan fry or bake meatballs as well.
Thank you for showing us the way!!!!!!!
Regards
Richardo
Kris Longwell says
Richard!! We are so so so excited that you had such great success with our veggie burger! We love it, too, and are always so happy when others enjoy it, too!! Thank you so very much for letting us know and for the awesome review! That means the world to us!! All the best, Kris & Wesley
Dee says
I wouldn’t mind that it only tastes like beets but it’s so mushy! Help!
Dee says
What happened? My attempt is pure mush and tastes like just beets. I wouldn’t mind but it’s so mushy! Help!
Dee says
Great veggie burger!!! I used rice instead of bulgar. My husband loved it and wanted more.
Thank you!
Kris Longwell says
Hi Dee!! Rice is a GREAT sub for the bulgar…sometimes I think it’s an even better binder!! So so glad you and your hubby loved it, and thank you so much for letting us know and for the great review!!! That honestly means the world to us!! Stay in touch!! All the best, Kris & Wesley
Kelly says
LOVE THIS VEGGIE BURGER! I made it last night. My very old food processor could not hold it all so I had to process in 2 steps then stir to combine. Question, is the beet you use closer to the “egg size” or closer to the “jicama size”? I used the jicama size beet and wondered if it put too much moisture in the patty. Also, next time I will lightly spray the foil to keep the product from sticking. I did sub cooked basmati rice for the bulgur as I had leftovers in the frig. I also liked the step to put in frig for an hour, which gave me lots of time to clean up and prep the toppings. I forgot (LOL) to make the chimichurri mayo and will definitely make this next time. Hubby LOVED this burger. Will freeze the leftovers today. This is now my go to veggie burger. Thank you Kris!
krislongwell says
Hi Kelly! That is so wonderful to hear!! I used a smaller beet size, which may have been you had a little too much moisture. That’s a great point about spraying the foil. I’m going to update the recipe to reflect these points (thank you for that!!). We literally could not be happier to hear that you love this veggie burger. Folks are very particular about finding that right veggie burger, so I’m glad this recipe fits the bill. Thanks again for letting us know, and please stay in touch, Kelly!! xoxo Kris & Wesley
Kelly says
Ok I’m going to try this tomorrow night…for the nuts, can I sub whatever nuts I have on hand and not alter taste/texture? Is there a sub for bulgur? THANK YOU!!!
Sera says
Is it possible to make this with chickpeas instead of beans?
Shauna says
There are a lot of mushrooms in there, which I can’t eat. Can you think of a substitute that won’t affect the flavour too much?
Thanks in advance.
krislongwell says
Hi Shauna! Have you ever cooked with tofu before? I think you could sauté, or bake tofu with the balsamic and get similar results as the mushrooms. Or, you could just omit them, and you’re still going to have a great tasting veggie burger.