The Best Vegan Burger Recipe (No Beans!)
As a health-conscious mom, I’m always experimenting with nutritious meals that my daughter will actually enjoy. She’s not a fan of meat, and I’ve grown wary of store-bought vegan burgers packed with additives and preservatives. I mean, have you looked at the ingredients in those things? 😱😨 I want a vegan burger recipe I can trust—one that’s wholesome, simple, and kid-approved.
That’s why I decided to create this healthier alternative that’s both delicious and nourishing. This vegan burger recipe has no beans in it, as my fussy one hates the texture. (Trust me, I’ve tried every bean version out there. No dice.) The texture of this burger is much more moist and soft, without the dryness that beans sometimes bring to the table.
Let’s face it: most pre-made vegan patties contain more filler than flavor. I wanted something that would nourish my daughter without compromising on taste. This recipe is made mainly with brown rice and mushrooms and delivers a satisfying texture and rich umami flavor that even meat-eaters will appreciate.
The best part? You know exactly what’s going into these patties. No mysterious ingredients or unpronounceable additives—just simple, whole foods you can feel good about serving to your family.
So, let’s dive into this vegan burger recipe with no beans that’s sure to become a family favorite!
Why Make Your Own Vegan Burger Recipe?
If you’ve ever checked the back of a frozen vegan burger box, you know the ingredient list can be a little… alarming. There’s often more filler than real food, and don’t even get me started on the sodium content. When you make your own vegan burger recipe at home, you get to control every ingredient. No hidden oils, no weird stabilizers, and definitely no “natural flavors” (whatever those are).
Plus, homemade burgers are so much more customizable. You can adjust the seasonings, add your favorite veggies, or even sneak in extra nutrition (hello, flaxseed and almonds!). And if you’re cooking for picky eaters—like my daughter—you can tailor the recipe to suit everyone’s preferences.
Ingredient Spotlight: Why These Make the Best Vegan Burger
Brown Rice: The hearty base that gives these burgers structure and a subtle nutty flavor. Brown rice is full of fiber, B vitamins, and minerals, making it a nutritious swap for processed grains.
Mushrooms: Portobello or Swiss brown mushrooms add a deep umami flavor and keep the patties moist. Mushrooms are also a great source of antioxidants and B vitamins.
Almonds: These add a little crunch and healthy fats, plus a subtle richness that makes the burgers satisfying.
Ground Flaxseed: Not just for nutrition—flaxseed acts as a binder, helping the patties hold together without eggs.
BBQ Sauce & Smoked Paprika: These bring the smoky, savory notes that make you forget you’re not eating a traditional burger.
Breadcrumbs: A touch of wholemeal breadcrumbs helps with texture and binding.
No Beans: Perfect for anyone who doesn’t love the texture of beans or wants to avoid them for other reasons.
Step-by-Step: How to Make This Vegan Burger Recipe
1. Sauté Your Veggies
Start by sautéing the mushrooms and red onion in a large pan until golden brown and most of the moisture has evaporated. This step is key—if you skip it, your burgers might end up soggy. (And nobody wants a soggy burger.)
2. Prep the Almonds
While the veggies are cooking, pulse the almonds in a food processor until you have a coarse meal. Don’t overdo it—you want a little texture, not almond butter.
3. Mix It All Together
Add the cooked rice, sautéed veggies, flaxseed, breadcrumbs, BBQ sauce, liquid smoke (if using), smoked paprika, garlic powder, salt, and pepper to the food processor. Pulse until everything is well combined but still has some texture. You want the mixture to hold together, not turn into mush.
4. Shape and Bake
Form the mixture into four patties and place them on a parchment-lined baking sheet. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway through. The patties should be crispy on the outside and firm to the touch.
5. Toast and Assemble
Toast your sourdough buns, then assemble your burgers with all your favorite toppings—sliced avocado, watercress, tomato, red onion, vegan mayo or hummus, and a little extra BBQ sauce.
Troubleshooting & Tips for the Perfect Vegan Burger
Too Wet or Too Dry? If your mixture is too wet to form patties, add a bit more breadcrumbs or ground oats. If it’s too dry, add a splash of veggie broth or a little more BBQ sauce.
Want to Grill? These burgers hold up well on a grill if you chill them in the fridge for 30 minutes before cooking. Brush with a little oil and grill over medium heat.
Make-Ahead: You can prep the patties in advance and freeze them (uncooked) for up to a month. Just thaw and bake as usual.
Pan-Frying Option: If you prefer a crispier crust, pan-fry the patties in a little olive oil over medium heat for about 4–5 minutes per side.
Vegan Burger Recipe (No Beans)
Ingredients
For the patties:
- 1 1/4 cups cooked brown rice
- 2 cups portobello or Swiss brown mushrooms finely diced
- 1/2 Spanish red onion finely diced
- 1 tbsp ground flaxseed
- 4 tbsp almonds
- 1 tbsp wholemeal breadcrumbs
- 2 tbsp BBQ sauce
- 1 tbsp liquid smoke optional
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
For serving:
- 4 whole grain sourdough buns
- Sliced avocado
- 2 cups of watercress or any salad greens
- Sliced tomato
- Sliced red onion
- Vegan mayo or hummus
- Extra BBQ sauce
Instructions
- Preheat oven to 425°F (220°C).
- In a large pan, sauté mushrooms and red onion until golden brown and most of the moisture has evaporated.
- In a food processor, pulse almonds into a coarse meal.
- Add cooked rice, sautéed mushrooms and onions, flaxseed, breadcrumbs, BBQ sauce, liquid smoke (if using), smoked paprika, garlic powder, salt, and pepper to the food processor. Pulse until well combined but still retaining some texture.
- Form mixture into 4 patties and place on a parchment-lined baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until crispy on the outside and firm to the touch.
- Toast the sourdough buns.
- Assemble your burgers with the baked patties, sliced avocado, watercress, tomato, red onion, vegan mayo or hummus, and extra BBQ sauce.
Serving Suggestions: Build Your Ultimate Vegan Burger
Buns: Whole grain sourdough is my go-to, but any sturdy bun will work. Try gluten-free if needed.
Toppings: Get creative! I love creamy avocado, peppery watercress, juicy tomato, and crunchy red onion. Pickles, vegan cheese, and grilled mushrooms are also fantastic.
Sauces: Vegan mayo, hummus, or a spicy sriracha aioli all work beautifully.
Sides: Serve with sweet potato fries, a crisp green salad, or roasted veggies for a complete meal.
Nutrition Benefits of This Vegan Burger Recipe
This vegan burger recipe is packed with plant-based protein, fiber, and healthy fats. Brown rice and almonds provide slow-burning energy, while mushrooms and flaxseed add antioxidants and omega-3s. You’ll feel satisfied without the heaviness of a traditional burger, and your body will thank you for all those nutrients.
Variations and Customizations
Add Veggies: Grated carrot, zucchini, or spinach can be mixed in for extra color and nutrition.
Switch Up the Nuts: Walnuts or pecans work well if you don’t have almonds.
Spice It Up: Add a pinch of chili flakes or cayenne for a kick.
No BBQ Sauce? Try tomato paste with a dash of maple syrup and a splash of vinegar for a tangy substitute.
Frequently Asked Questions
Can I freeze these vegan burgers?
Absolutely! Shape the patties and freeze them on a tray. Once frozen, transfer to a bag or container. Bake straight from frozen, adding a few extra minutes to the cook time.
Can I make this vegan burger recipe gluten-free?
Yes! Just use gluten-free breadcrumbs and serve on gluten-free buns.
How do I stop my patties from falling apart?
Make sure to sauté the mushrooms well to remove moisture, and don’t skip the flaxseed—it’s the magic binder.
2 Responses
Might be 5 stars if I followed the recipe. Thought I had flax seeds but it was chia seeds so I omitted the flax. Tossed mushrooms and onion in the food processor then realized I forgot to sauté them first. Figured why start following instructions and cooked them in my electric skillet. I wasn’t overly impressed eating part of a plain patty. Went ahead and put on some Ezekiel bread, added fixings and it was a good burger! Next time (hopefully) I will follow the recipe.
Oh, yes flax makes it stick together, it works almost as an egg replacement. It’s ok better luck next time, if you follow the recipe it should turn out well. Let me know how you go next time.