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Mixed with a lot of nutritious grains, veggies, and spices, this veggie patty recipe is great for veggie burgers. It’s also fantastic as a vegan veggie crumble (in place of ground meat) for burritos, wraps, and food pies! I used it for gyoza dumplings the other day, adding some garlic and Japanese “nira” (garlic chives), and it was so good! We’ve rounded up even more easy veggie burger recipes for you to enjoy!
Adapted from Yukitchen
By Yuki Matsumura,
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Yuki Matsumura is the creator, designer, and photographer for Yukitchen. Yukitchen is where Matsumura expresses her love for whole foods transformed into cute and funny characters inspired by her favorite movies, cartoons, or video games. Matsumura also works as a hair and makeup model in Japan. Find her on Instagram and Facebook.
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Comments (22)
What is the nutritional information for this recipe? I am particularly interested in fat per serving and how many servings are in this recipe.
These are so tasty and satisfying.
I didn’t have wild rice so I substituted with millet. It worked out well.
But, I’ll try with wild rice next time.
I added extra water to cook the grains.
I also used a portobello mushroom and added about 1/2 cup extra.
Since I don’t have a grill, I baked at 350 for about 12 min. each side.
I recommend checking them at 10 min, just to make sure they don’t burn.
I ended up with 15 burgers and happy I can freeze for future enjoyment.
Im looking for a ground beef alternative for my cabbage rolls would this work for that?
So delicious for such a simple recipe. Can the patties be baked instead?
Delicious and super easy will be added this to my menu for sure
I have adjusted the recipe a little bit and it was the most delicious burger patty I’ve ever eaten!! Definitely recommend it and I will make it again.. maybe tomorrow
How did you ajust it?
How do you know how much protein is in your recipes?
This is so…… perfect. I like so much!
Is delicious, i love it! Is so…. perfect 😀
What is the nutrition profile? Fat content?
I am brand new to FOK, although not to veggie-burgers, in general. These burgers are delicious and as the recipe title says: EASY. All of the grains used provide complex flavor and texture often lacking in other burger recipes. I modified the spice amounts to suit — less cumin and cayenne and more soy sauce for umami, salt and moisture. I used quick-cooking oats.
I ate my burger between romaine leaves with fried onions, mustard and dill pickles. Delicious.
It mentions adding the vegetables but, there are none listed? Also, there isnt enough liquid for the grains to adsorb and expand.
Hi Shelly, thanks for pointing this out. We’ve edited the recipe for clarity and revised the measurements on water (for the grains) and spices. More clarity, more liquid, a little less spice. –Liz Turner, FOK editor in chief
Shelly: I think they are referring to the onion and mushrooms when they say “vegetables”.
Agree with the extra water – more like 3 cups. The wild rice requires a much longer cooking time, the other grains were mushy and the wild rice was still undercooked. I sautéd the veggies.
Check the seasonings to your preference: 1 tsp of black pepper and 1 tsp of red pepper – really?!
Shouldn’t it be 2 cups of water to 1 cup of grains?
Yes, these burgers can be frozen. They freeze well.
For burgers that are more moist (I hear you!), increase the mushrooms a bit and maybe decrease the oats (which soak up moisture).
I strongly recommend that you fry the mushrooms in tamari or Braggs before tossing them in the mix. It amps the umami and salt.
Any kind of oats will work (quick, instant, rolled) — except whole.
You may want to add some bell pepper to the vegetables. If you like heat, add half a serrano pepper or a pinch of red flakes. Be imaginative! Cooking is fun.
Hi can you freeze these?
I always find veggie burgers to be dry. Any tips for making them more moist?
This looks good. I’m going to try it. What kind of oats should I use? Instant rolled oats?
Will try