Love a summer grilling recipe? You need to try our Grilled Corn Salad as well as our straightforward Grilled Tofu AND our Simple Grilled Veggie Wraps!

Why this is the DEPENDABLE vegetarian burger recipe!

I tested these burgers for YEARS before finally publishing the recipe and A REGULAR HERE how they turned out! Even the meat eaters in my life love them and comment what a great texture these burgers have.

It’s overall a truly straightforward recipe and I’m excited for you to try them!

Why You’ll Love This method:

Only 10 simple, whole food ingredients
Works as a grilled veggie burger, baked, OR pan-fried on the stovetop
Holds together beautifully with no crumbling or falling apart
Unfussy to make ahead and refrigerate or freeze!
Naturally vegan and easily made gluten-free

grilled veggie burger patties on a plate where you can see the grill marks

Ingredients needed

The ingredients for this from-scratch veggie burgers recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

Olive oil – used to sauté the veggies; avocado oil works too.
White onions – adds savory depth; yellow onion is a fine swap.
Carrot – gives the burgers structure and a touch of sweetness; no real sub needed here.
Cremini mushrooms – the MVP of this veggie burger recipe, lending rich, meaty flavor and a darker color; baby bellas work great too.
Garlic – because obviously; jarred minced garlic works in a pinch.
Cooked brown rice – the key to burgers that actually hold together; white rice can work but brown is starchier and binds better.
All-purpose flour – helps bind everything; use a 1-1 gluten-free flour if needed.
Breadcrumbs – adds structure and a little texture; gluten-free bread crumbs swap in seamlessly.
Italian seasoning – straightforward all-in-one seasoning that keeps things simple.
Salt + black pepper – to taste; don’t skip the salt, it genuinely brings everything together.
Burger buns – and other toppings of choice! Bonus points for serving your burger on a toasted bun!

veggie burgers on a sesame seed bun with lettuce, tomato, pickles,and red onion on it

How to make veggie burgers

Only a reminder that you can find the FULL written vegan burgers recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

In a large skillet over medium heat, saute the onion, carrot, and mushrooms for about 8 minutes until softened. Add in the garlic and cook 2 more minutes.

Add the veggies to a food processor along with the remaining ingredients.

Pulse the mixture gently until fully combined and particularly few veggie chunks remain visible.

grilled veggie burger patties on a plate

Using clean hands, form the burger mixture into either 4 or 6 equal portions. 4 large burgers (my preference) or 6 smaller burgers. Cook by either grilling, pan searing, or baking (see directions below). Top your vegan burger patty with your regular burger toppings and enjoy! Store leftovers in an airtight container.

To bake the burgers: place the patties on a baking sheet lined with parchment paper and bake at 400 degrees for 16 minutes, flipping halfway.

To pan fry the burgers: Heat a skillet over medium high heat with a bit of oil. Worth keeping using a grill pan but a cast-iron skillet or a non-stick skillet also work well. Cook the vegan burger patties for about 7 minutes per side.

To grill the burgers: heat your grill to 400 degrees F and lightly grease the grates. Once hot, grill the burgers for 5-7 minutes per side.

Recipe Tips

Don’t over-process the mixture! You want it to come together but still have a little texture. Pulse, don’t blend.
Make sure your rice is fully cooked and not too wet; excess moisture is the #1 reason patties won’t hold their shape.
Chill the formed patties for 15-20 minutes before grilling for extra stability.
If making grilled veggie burgers, grease the grates well and don’t rush the flip – wait until you see clear grill marks before moving them.
These are great for meal prep; form the patties and refrigerate for up to 3 days before cooking.