- Prep-time: / Ready In:
- Makes 6 burgers
- Serving size: 1 burger
- Print/save recipe
These homemade veggie burgers are colorful, bright, and fresh, with a bit of heat to contrast the tangy carrot pickle and sweet pineapple. Sticky rice is best in this recipe because it will help the burgers hold together. Note that this recipe calls for cooked and cooled rice, so be sure to have that ready to go.
Ingredients
- ½ cup thinly sliced cucumber
- ¼ cup coarsely shredded carrot
- 3 radishes, thinly sliced
- 2 tablespoons rice vinegar
- ½ teaspoon pure cane sugar
- ⅛ teaspoon sea salt
- 1 lb. portobello mushrooms, caps and stems coarsely chopped
- ⅔ cup sliced scallions (green onions)
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons balsamic vinegar
- 2 teaspoons grated fresh ginger
- ½ teaspoon pure maple syrup
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper
- 1 cup whole wheat panko bread crumbs
- ⅔ cup cooked and cooled short grain brown rice
- ½ cup coarsely chopped walnuts
- ¼ cup flaxseed meal
- Sea salt and freshly ground black pepper, to taste
- 6 fresh pineapple slices
- 6 leaves Bibb or red-leaf lettuce
Instructions
- Make Carrot Pickle: In a bowl combine cucumber, carrot, radish, rice vinegar, sugar, and ⅛ teaspoon salt. Cover and chill until ready to serve.
- In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add scallions; cook 1 to 2 minutes or just until scallions have wilted. Remove from heat.
- In a bowl combine the next six ingredients (through crushed red pepper). Reserve 1 tablespoon to use on pineapple.
- In a large food processor combine mushroom mixture, panko, rice, walnuts, flaxseed meal, and the remaining soy sauce mixture. Cover and pulse until chunky but not pureed. Season with salt and black pepper. Shape into six patties, pressing firmly. Chill at least 20 minutes.
- Brush pineapple slices with the reserved 1 tablespoon soy sauce mixture. Grill pineapple and burgers, covered, over medium 8 minutes, turning once.
- Place each burger on a lettuce leaf. Top with grilled pineapple and Carrot Pickle.
Nutritional Information:
Per serving (1 burger): 262 calories, 42 g carbohydrates, 7.6 g protein, 8.8 g total fat, 0.9 g saturated fat, 0 g cholesterol, 266 mg sodium, 6 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (12)
(5 from 4 votes)Made these exactly per they recipe and they were really good. My only complaint is that the instructions are a bit lacking in places. As an experienced cook I knew I needed to cook the moisture out of the mushrooms to avoid a burger that would fall apart. This took at least 15 minutes, not 3 or 4 as stated. I also wish that recipes would provide a specific amount of salt understanding that cooks can always alter it. It csn be difficult to try to taste a mixture like this to add "salt to taste". Based on past experience and the volume, I added a little over a tsp which ended up being a good amount. Thanks for a great recipe, we will be making this again!!!
I made these for a family cookout and they were amazing! I didn’t deviate from the recipe at all, using lettuce instead of buns (as suggested). Not a fan of fake meat or black bean burgers so I will definitely be making these again 🩷
Is there another substitute for the flax? I can’t have flax or chia…
Hi Shelley, The flaxseed meal works as a binding agent in these burgers, which is key for helping them retain their shape. Check out our listicle of veggie burger recipes to find plenty that don't use flax or chia: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-veggie-burger-recipes/ We hope you find one that you like!
Can these be frozen? Better to freeze before or after cooking?
Hi Lori! The patties in this recipe can be frozen in an air-tight bag or container for up to a month. We recommend freezing them before cooking so the flavors are the most tasty right when you eat. Enjoy!
Can I make them in the air fryer?
My husband is allergic to flax, what is a good substitute for flax meal?
i think the purpose of the flax is too hold the mixture together. Maybe chia seeds would work? or possibly some silken tofu.
I tried applesauce and it worked out grear
This was quite tasty. I made the mistake of using a bun instead of the recommended Bibb or red-leaf lettuce. Stick with the lettuce as I think the bun dulled the flavors a bit. I’d also recommend making the Carrot Pickle portion of the recipe first so that the flavors have a chance to develop before you place it on top of the burgers.
I know they are a major piece of the recipe, but I’m allergic to mushrooms. Anything that can be used in its place?