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.

By Nancy Macklin, RDN,

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.

Comments (11)

(5 from 3 votes)

Recipe Rating

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Michelle Bridgeman

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 🩷

Shelley

Is there another substitute for the flax? I can’t have flax or chia…

Megan Edwards

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!

Lori

Can these be frozen? Better to freeze before or after cooking?

Megan Edwards

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!

Tomasz Ryznar

Can I make them in the air fryer?

Susan Lawson

My husband is allergic to flax, what is a good substitute for flax meal?

Brandi

i think the purpose of the flax is too hold the mixture together. Maybe chia seeds would work? or possibly some silken tofu.

Barb

I tried applesauce and it worked out grear

Cindi Martin

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.

Delaynee Byerly

I know they are a major piece of the recipe, but I’m allergic to mushrooms. Anything that can be used in its place?

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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