I’m one of those people who thinks there’s room in the world for lots of kinds of veggie burgers. I’m cool with a falafel burger with grilled halloumi and harissa mayo (thank you Giraffe for making that a thing). I’m great with a marinated portobello cap between buns, even — especially! — if it’s decorated with all kinds of crazy nonsense. And give me a cumin-scented, slightly sweet vegan burger patty sometimes too. But even though I don’t usually feel like eating ground beef, sometimes I just want a BURGER. Something I would slap inside a standard-issue bun and take to the fixins bar. A patty that cooperates with the rest of the burger experience instead of getting in the way. And that’s exactly what I’m sharing today. Finally. A really good veggie burger that’s just a really good veggie burger. (And hey, it’s vegan and gluten free, if you’re into that sort of thing.)
Made from a mix of savory shiitakes, lentils, brown rice and walnuts with plenty of umami-boosting condiments baked right into the patty, these veggie burgers as good for you as they are satisfying. But you won’t be thinking about their nutritional profile when you’re deciding how many pickle slices to put on top, or whether it’s a sriracha mayo kind of day.
This recipe makes 10 good-sized burgers that keep well in the fridge for up to a week and reheat in the microwave, so you can make them ahead if you like. I suspect they would freeze well, too, but I haven’t tested it because they always disappear before I have the chance.
Psst…like fries? Here ya go.
Enjoy the day. See you soon.
Really Good Veggie Burgers (Vegan and Gluten Free)
This veggie burger recipe has a great, savory flavor profile that works really well with all the usual burger toppings. It's nice and sturdy, too, so treat it just as you would a regular burger.
- 1 cup uncooked brown or green lentils
- 1/2 cup uncooked short-grain brown rice
- 1 teaspoon herbes de Provence
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large stalks celery, diced
- 4 cloves garlic, chopped
- 20 ounces sliced shiitake mushrooms
- 1 cup chopped walnuts
- 1/4 cup ketchup
- 3 tablespoons reduced sodium tamari
- 3 tablespoons ground flaxseed
- 1 tablespoon Dijon mustard
- 1 teaspoon marmite
- 10-20 generous grinds black pepper
- 3/4 cup yellow cornmeal
- Good old burger toppings (cheese, lettuce, tomato slices, pickle slices, ketchup, mustard, etc.)
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