Really good vegee burgers..

I know I had promised these a month or so ago, but I couldn’t remember which recipe I had made last year and so I tried a new one. This one is adapted slightly, and holds together quite well. If you wanted,  you could try adding an egg.  Thankfully it makes about 10 burgers. It is alot of prep but really a good vegee burger. I tested it out on my family tonight which now includes two young 20 year old males with big appetites and two who if I told them before they tried it there were so many mushrooms would not have eaten it.  They all said it was really good and we all agreed it is a really good vegee burger, that does not have to be meat. It was filling, served on a whole grain bun with lots of fixings (not bacon and cheese please!) , a caesar salad and grilled vegees.  It is worth the work and the best thing is that you can pronounce every ingredient in the list:)



2 tbsp olive oil

1 onion, diced

½ tsp salt

4 garlic cloves, minced

2 tbsp fresh thyme leaves, minced or 1 tsp dried thyme

½ tsp red chile flakes

6 cups sliced mushrooms

2 tbsp balsamic vinegar

1 ½ cups cooked brown basamati rice

1 cup grated carrot

½ cup grated raw beet

1 cup pecans, roasted and ground up finely

1 ¾-2 cup breadcrumbs

Fresh ground pepper

¼ hot sauce (Tabasco or other)

2 tbsp low sodium soy sauce


  1. In a large skillet, heat oil over medium heat and sauté the onion. Turn up the heat and add the salt, garlic, thyme,  chili flakes and mushrooms. Stir and sauté until the mushrooms have released their juices and the pan starts to dry out.  Deglaze the pan with the balsamic vinegar.  Cook until the liquid evaporates, then empty into a large bowl and cool.
  2. In a food processor or vita-mix add the brown rice, carrot, beet and mushroom mix. Pulse the mixture in a couple of batches if you need to, until combined but still coarse in texture. Return the mixture to the large bowl and add all of the remaining ingredients. Mix thoroughly and refrigerate for one hour.  Shape into patties and cook on the barbeque for about 5-6 minutes, turning half way. You can add a little barbeque sauce once turned.
  3. Serve with your favorite toppings and enjoy.
  4. Freeze what you don’t cook up between squares of wax paper in a ziploc freezer bag.




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