Oh veggie burgers…. The ultimate vegan/ vegetarian staple. I can’t even count the number of times frozen veggie burgers have saved me when I was too lazy to cook… These Mushroom Veggie Burgers are my go-to homemade variety!
Let’s all take a moment to appreciate how easy a frozen veggie burger is to make for dinner…
Thanks for that. Especially when you’re hangry, tired, and ready to collapse on the couch, they save the day! Take out of freezer, place in pan, smother with hummus, devour.
While it’s super convenient to buy frozen “veggie” burgers from the grocery, some larger brand patties barely contain veggies! What kind of veggie burger doesn’t have veggies?! What even are those hockey pucks feigning health food?!
If you’re lucky enough to live somewhere near a health food store, you might be able to get your hands on some higher quality veggie patties. But at what cost? $7 for 2?! Boo hiss. That’s just not a price I can bring myself to pay with any regularity.
So what’s a poor, hungry vegan to do?? Why, make her own of course!!
I love making these because despite the lengthy steps, they’re actually really easy! You just throw the ingredients in a food processor one by one. You don’t even need to wipe out the bowl between processing! It’s all going into the same bowl anyways…
But seriously- don’t be afraid of how long the steps appear. I just wanted to be super detailed in the instructions. If I can make them on a Sunday morning, in my sweats, and a little hungover… You can too!
I challenge you to make these this week instead of swinging through the drive through for a mystery burger! Although there is a chance that those don’t even contain any actual meat….
Forget the highly-processed, mystery ingredient veggie burgers from the supermarket! Try making your own veggie burgers this weekend instead!
- 1 large yellow onion, peeled and quartered
- 16 oz. fresh mushrooms, rinsed and patted dry
- 2 cloves garlic
- 1 ¾ cup oats
- 1/3 cup walnuts
- 2 carrots, peeled
- 1 stalk of celery
- ¼ cup fresh parsley
- 1 can black beans, rinsed and drained
- 1 Tbs. apple cider vinegar
- 1 Tbs. tamari or soy sauce
- 1 tsp. cumin
- ½ tsp. sage
- ¼ tsp. nutmeg
- ¼ tsp. chili powder (optional)
- ½ tsp. liquid smoke
- ½ tsp. each salt and pepper
- Process oats in a food processor until mostly broken down; some larger pieces are ok. Empty processor into a large bowl- no need to rinse it out. Add walnuts to processor and pulse until broken down but some pieces remain. Add nuts to the bowl with the oats. Again, no need to rinse the processor.
- Heat a large non-stick pan over medium-high heat. Process onions and garlic in processor until finely diced. Add mixture to pan with a dash of olive oil. Process mushrooms until very finely diced. Add to pan with onions.
- Add tamari, apple cider vinegar, and all of the spices to the pan with mushrooms and onions. Cook mixture for 10-15 minutes, until the liquid has evaporated.
- While the mushrooms are cooking, process carrots, celery, and parsley until finely diced and add to bowl with oats and walnuts. Add black beans to processor and blend until mostly creamy with a few chunks. Add to the bowl.
- Once mushrooms and onions are fully cooked, remove from heat and allow to cool for a few minutes. Once cool enough to handle, add to the bowl and mix very well, using hands if necessary.
- Once thoroughly mixed, pack mixture down into bowl, cover with cling wrap, and refrigerate for 1-2 hours or overnight.
- When ready to cook, portion mixture into 8-10 burgers and shape into patty form. Cook burgers in a cast iron skillet over medium heat with a teaspoon of oil, 5 minutes per side. Enjoy with your favorite burger toppings!
These burgers freeze very well. I prefer to cook them first but they can also be frozen raw and then cooked.