• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweeter Than Oats

  • Home
  • Start Here
  • Recipes
  • FAQ
  • Subscribe
  • Get in Touch
  • Build your Plant-Based Pantry
menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
×

Home » Recipes » 30 Minute Meals

published: Jul 31, 2022 · modified: Dec 8, 2022 by Freya · This post may contain affiliate links ·

The Most Incredible Veggie Burger Recipe (Easy, Vegan and Full of Flavor!)

Share this Recipe!

40 shares
Veggie Burger pin

The Best vegan veggie Burger recipe - full of FLAVOR and EASY! These vegan burgers get their authentic texture from a mixture of cooked mushrooms and TVP, and taste fantastic, grill, bake or fry - go big or go home!

PIN my Incredible Veggie Burgers to make later

Veggie Burger in a bun with fries
🡣 JUMP to RECIPE PIN the RECIPE

I love burgers, I make no secret of that, and I am constantly on a search to find the best vegan/veggie burger out there. Let me tell you that there's a lot out there! With meat replacement products that will fool the most hardened meat eaters. Never has there been so much choice for vegans and veggies to indulge in their favorite foods! If you have guests who love meat, try this good meatless burger recipe. Did I say good? I meant, great!

Why These Vegan Burgers are So Good

Easy Vegan Burger stacked with cheese and avocado

I'm not going to lie when I say that I think this is the best veggie burger. Sure, I probably said that about my spicy bean burgers too, but this is the best vegetarian burger that's a bit like a meat burger. It doesn't have too many ingredients and is so easy to prep. The burger is kept juice by adding sauteed mushrooms, then firmed up and given great texture with TVP (or any meat replacement of your choice). This will make your guests think that they are eating a homemade beef burger. Serve them in a hamburger bun with some melted vegan cheese, ketchup, lettuce, French fries, and dill pickles and you've got yourself an all-American classic!

Make a batch of the patty mixture and freeze them formed into patties but uncooked, and you've got yourself a quick meal after work! These great homemade veggie burgers also hold up on the grill, just brush them on both sides with a little oil before grilling. I recommend chilling them thoroughly first though, and you could cook them on aluminum foil if you have guests who are worried about cross-contamination.

Ingredients

Veggie Burger ingredients
  • Mushrooms. I use chestnut mushrooms, cut into small. If you leave the chunks too big, the burgers will struggle to hold together. You can use large field mushrooms if you prefer, or button. Whatever you have. I don't recommend omitting the mushrooms as they add extra moisture, but you could replace them with zucchini perhaps.
  • Garlic cloves.
  • For the best texture, use TVP. In this kind of dish I prefer TVP as it doesn't go as mushy as some refrigerated meat alternatives; however, use whatever you have access to. Here's an article I wrote extolling the joys of using TVP and why every plant-based kitchen should keep some in the store cupboard!
  • Black Olives. I use these to add a deeply savory flavor to the burgers. Optional.
  • Half a small onion. Not too much, and chop it very finely. You could add some finely chopped green onions instead.
  • Nutritional Yeast. Adds more savory flavor.
  • Mustard. I use Dijon as it has a mild, yet spicy flavor.
  • Liquid Smoke. Optional. This adds a bit of a BBQ flavor but can be a little overpowering so be careful with it.
  • Black pepper.
  • Flour. I use wholemeal flour but you can use whatever flour you have. Go ahead and use gluten free flour too or rice flour or chickpea flour.

NOTE: I don't add salt at this point, I fry a little of the mixture in a pan and taste it for seasoning first, then add it if needed. There are a lot of strong flavors in this mixture already!

Method

Easy Vegan Burgers
  • Sauté the onion, mushrooms, and garlic in a little olive oil in a large skillet until the mushrooms collapse.
  • Add some water and the TVP and mix well.
  • Place in a large bowl and leave to cool completely.
  • Once cool, add all the other ingredients and mix well until you have a cohesive mixture.
  • Sauté a little bit of the mixture in the skillet and test for seasoning.
  • Form into four patties and chill for a bit in the fridge if you're planning to cook them on a grill.
  • Heat a little oil in a skillet or grill pan over medium-high heat, place patties down carefully and cook them on each side until browned, maybe 3-4 minutes per side.
  • Drain on a little kitchen paper then place in prepared burger buns.
  • They will last 3-4 days in the fridge in an airtight container.
Can I Freeze the Patty Mixture?

Once you have formed the burgers into patties, wrap them tightly in clingfilm and freeze them for upto 8 weeks.

Can I Replace the Mushrooms?

I would say no as they add to the juicy texture of the burgers. You could perhaps try chopped zucchini instead

Can I freeze the cooked Burgers?

You can. Leave them to cool completely, then wrap tightly in clingfilm and freeze for up to 8 weeks.

Try my other easy vegan suppers!

  • Easy and Delicious Cajun Tacos
  • Spiced Lentils with Tomatoes and Tamarind
  • Quick and Easy Tofu Bowl
  • Comforting vegan Shepherds Pie
  • Sag Aloo
  • Matsunomi-No-Cha-Han Japanese Brown Fried Rice
  • Easy Vegan Mushroom Rice
  • Spicy Vegan Bean Burgers
Veggie Burger in a bun with fries
PRINT
5 from 63 votes

Veggie Burgers with Mushrooms

YIELD 4 people
Prep Time: 20 minutes
Cook Time: 5 minutes
chilling time: 10 minutes
Total Time: 35 minutes
A delicious veggie burger to rival their meat-based alternatives on the grill!

Ingredients

  • 2 tablespoon Olive Oil
  • 250 g Mushrooms I used chestnut, but whatever you have, finely chopped
  • 2 Garlic cloves, peeled and finely chopped
  • ⅛ cup Black Olives finely chopped, about 6 or 7
  • ½ Onion small, peeled and finely chopped
  • ½ cup Water
  • 1 cup TVP
  • ¼ cup Nutritional Yeast
  • ½ cup Wholemeal Flour use gluten free if needed
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoon Black Pepper ground
  • ¼ teaspoon Liquid Smoke

Instructions

  • In a frying pan or skillet, heat the olive oil over medium heat, and saute the mushrooms, onion and garlic until soft and the mushrooms have reduced right down.
  • Add the ½ cup of water and the TVP, stir well, then remove from the heat and place mixture in a mixing bowl to cool.
  • Once cool, add the other ingredients and mix well.
  • Chill in the fridge for 10 minutes, then form into four equal size patties.
  • Heat a little vegetable oil in a frying pan, and fry on each side for about 3 minutes, or until dark golden brown. Alternatively, oil each patty on both sides and grill on a BBQ.
  • Place in a bun and serve!
RECIPE BY Freya

Nutrition

Calories: 227kcal | Carbohydrates: 23g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 88mg | Potassium: 340mg | Fiber: 7g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 4mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

More 30 Minute Meals

  • Pan Haggerty featured image
    Easy Vegan Pan Haggerty - a delicious, nutritious and cheap supper dish!
  • Low Fat Chilli
    Easy and Quick Low-Fat Vegan Chilli
  • Pasta Shells featured image
    Vegan Stuffed Pasta Shells with Spinach, Cream Cheese and Tomato Sauce - a simple delicious supper dish!
  • Vegan Tomato Tart
    Vegan Tomato, Cream Cheese and Onion Marmalade Tart - Perfect for Valentine's Day

Reader Interactions

Comments

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Did You Enjoy This Recipe?




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Shilpa says

    September 01, 2022 at 7:24 am

    5 stars
    These vegan burgers are incredibly delicious. Love all the bold flavors in it.

    Reply
  2. Sara says

    September 01, 2022 at 2:21 pm

    5 stars
    Loved these burgers! I used gluten-free flour and added a little extra nutritional yeast. Super easy to make and didn't require much clean-up. Will definitely be making again!

    Reply
  3. James strange says

    September 01, 2022 at 2:35 pm

    5 stars
    This turned out really good, and the mushrooms keep the burger moist.

    Reply
  4. k says

    September 01, 2022 at 3:02 pm

    5 stars
    I loooove cutting mushrooms in for nutritious filler! This burger was so good, we'll be making it again for Labor Day weekend.

    Reply
  5. Glenda says

    September 01, 2022 at 3:51 pm

    5 stars
    A moist and tender veggie burger! The flavor was phenomenal! Thank you for the recipe.

    Reply

Primary Sidebar

Social

Latest

  • Easy Vegan Pan Haggerty - a delicious, nutritious and cheap supper dish!
  • Delicious Vegan Pasta, Cannellini Bean and Chick Pea Soup
  • Easy and Quick Low-Fat Vegan Chilli
  • Easy Vegan Cheats Hot Cross Bun Bread Pudding
  • Vegan Stuffed Pasta Shells with Spinach, Cream Cheese and Tomato Sauce - a simple delicious supper dish!

Popular

  • Vegan Rock Cakes on a cooling rack
    How to Make Vegan Rock Cakes
  • Keto Truffles
    How to Make Vegan Keto Chocolate Truffles
  • Sweet Potato Salad
    Roast Sweet Potato with Marmalade Dressing Salad Recipe
  • Best Vegan Chocolate Chip Cookies
    The Best Vegan Chocolate Chip Cookie Recipe - chewy, chocolatey and perfect!

Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

More about me →

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact Me
  • FAQ

Sweeter than Oats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program.

Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sweeter than Oats with appropriate and specific linking to the original content.

Copyright © 2022 Freya Erickson Plant-Based Recipes with ❤️