These veggie burgers are flavorful, hearty, and slightly chewy with a crispy outer shell. There is a little bit of prep required, but these veggies burgers are worth it. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and can easily be made nut-free.
For the past few months, I’ve been experimenting with different veggie burger recipes. I can’t even tell you how many veggie burgers I’ve tried and how many times I have failed.
Making a great veggie burger is hard. That is, a veggie burger that isn’t too dry, doesn’t fall apart, has a crispy outer shell, isn’t too mushy in the middle, and retains a chewy texture. A pretty extensive list, I know.
So, what exactly makes the best veggie burger?
- Robust flavor: eating healthy is great, but at the end of the day, what you’re eating needs to taste good. Whether you want a Southwestern burger with chili powder and cumin or more neutral burgers with dried herbs, stick with the flavor profile you are going for and be generous with the seasoning(s).
- Meaty texture: sautéed mushrooms are a goldmine of umami flavor and juicy, tender texture. There is a reason mushrooms take the center stage in many meatless recipes. There really isn’t an adequate substitute for mushrooms. However, if you really don’t like mushrooms, roasted eggplant is the best alternative to get that meaty texture.
- Substantial crust but moist interior: the main problem with many plant-based burgers is that they are either too dry (crumbly) or too wet (mushy). The solution? Binders. I use two types of binders whenever I make veggie burgers – flaxseed meal (for binding) and chickpea crumbs (for structural integrity). You absolutely need both.
Tips for Making Veggie Burgers
Ingredients
A veggie burger typically consists of five types of ingredients – base, texture, structure, binders, and flavor.
- Black beans: the base ingredient in this recipe is black beans. The best substitute would be pinto beans because of their thick texture and similar color to traditional burgers. Whichever beans you go with. I recommend cooking the beans from scratch. I’ve said it before and will say it again – the flavor and texture of dried legumes is so much better than that of the canned kind. Of course, you can use canned beans. However, they can (and often do) have a mushy texture. To reduce their moisture content, a chef James Kenji López-Alt recommends roasting the beans in the oven first. Also, mushing canned beans with a fork instead of using a food processor will help retain some of their texture better.
- Walnuts: I typically use either chopped nuts/seeds or cooked grains in veggie burgers to add that nubby meat-like texture. A veggie burger without texture might turn out too mushy and lack the characteristics required to really feel like you’re actually biting into something. The pastiness of nuts also helps hold the veggie burgers together, so it’s a win-win.
- Chickpea breadcrumbs: breadcrumbs do a great job at bridging the gap between liquids and solids by capturing the moisture and transforming it into a binder. Without a structural binder, a veggie burger might completely crumble and fall apart the second it hits the grill. Structural ingredients go hand in hand with the next ingredient category – binders.
- Flaxseed meal: my favorite binder in veggie burgers is golden flaxseed meal.
- Onions and garlic: aromatic vegetables are really important for building flavor. These vegetables have the ability to bring out the savory qualities of the other ingredients they are cooked with. Any vegetables that fall into the allium family – shallots, red onions, white onions, leeks – work here.
- Mushrooms: as I already mentioned, sautéed mushrooms provide a wonderful umami flavor as well as a tender, juicy texture.
- Cumin & smoked paprika: these two spices are commonly used in a Southwestern burgers. Cumin is earthy while smoked paprika is, well, smoky. If you like a little bit of heat, you can also add fresh green chili pepper or cayenne pepper.
- Salt: nothing brings out the flavor of spices (all ingredients, really) like salt. You can also add a little bit of soy sauce for more umami flavor.
- Olive oil: I find that when I brush the black bean burgers with a little bit of olive oil before baking, they crisp up nicely on the outside while staying moist on the inside (as opposed to drying out).
How To Make Vegan Burgers
Making homemade veggie burgers can be a challenge. However, with a few pieces of advice, you can make incredible vegan burgers:
- Use dried beans and cook them until they are just done. Since the beans are the base ingredient, their texture is really important. So, cook the beans, uncovered, until tender, 45-90 minutes (depending on the size/freshness of your beans). Sample a bean at the 40-minute mark to see how tender the beans are. You’re looking for a just tender bean with a tiny bit of bite. The beans shouldn’t be too soft or falling apart otherwise the veggie burgers will turn out mushy. Once cooked, drain the beans.
- Sauté the vegetables. You can make veggie burgers out of almost any vegetable. The trick is to sauté the vegetables first to eliminate their water content and condense their flavor. Same as legumes, veggies are high in moisture and can cause your burgers to turn out wet and mushy on the inside. This is the number one reason veggie burgers don’t hold well on a grill. Another benefit of cooking the vegetables is that you can season them to make them even more flavorful.
- Pulse the walnuts. Add the walnuts into the bowl of a food processor and pulse them until they are coarsely chopped. Be careful not to overprocess the nuts. You want them to retain a lot of texture.
- Process. Add all the ingredients into the food processor and pulse them until just combined. The degree to which you process the ingredients is really important. If you don’t process the ingredients enough, the patties will fall apart. If you process them too much, the patties will be too mushy, having a paste-like texture.
- Season. The one advantage veggie burgers have over regular meat-based burgers is that you can taste them as you go. So, taste and adjust the flavor as needed, adding more salt for saltiness, garlic for pungency, cumin for earthiness, and smoked paprika for smokiness.
- Form patties. Scoop out about ¼ cup of the burger mixture and pack it firmly between your hands to form ½-in/1.3-cm thick patties.
- Bake. Place the veggie burgers on a parchment paper-lined baking sheet or a well-seasoned cast iron griddle and bake until golden brown, about 20 minutes. Let the veggie burgers cool slightly to firm up, 5-10 minutes.
How to Serve Veggie Burgers
Whether you’re making your own black bean burgers or using store-bought, the right toppings can really take them to another level. My favorite toppings are lettuce, caramelized onions, grilled tomatoes, avocado, sprouts, and mustard or homemade ketchup.
Other than serving the burgers on a bun, you can also serve them alongside grilled vegetables, corn on the cob, or sweet potato fries.
How to Store Veggie Burgers
You can store leftover veggie burgers either uncooked or cooked. I prefer storing uncooked and baking them when needed. However, if you’re trying to get ahead and prepare meals you can just quickly reheat, storing cooked veggie burgers might be a better option for you.
- Refrigerating: allow veggie burgers to cool to room temperature (if storing cooked veggie burgers). Transfer to an airtight container and refrigerate for 3-4 days (uncooked veggie burgers) or for up to 5 days (cooked veggie burgers).
- Freezing: allow veggie burgers to cool to room temperature (if storing cooked veggie burgers). Transfer to an airtight, freezer-safe container, separating each row with a piece of parchment paper (so the patties don’t stick to each other as they freeze), and freeze for up to 3 months.
- Reheating: transfer frozen veggie burgers into the refrigerator 24 hours before reheating. If reheating uncooked veggie burgers, follow the instructions for baking above. If reheating cooked veggie burgers, arrange the veggie burgers on a plate and microwave to reheat. Then transfer onto a baking sheet, spray with a little bit of oil, and bake in a 400°F/204°C oven until the surface is crispy again, about 5 minutes.
Veggie Burgers
These veggie burgers are flavorful, hearty, and slightly chewy with a crispy outer shell. There is a little bit of prep required, but these veggies burgers are worth it. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and can easily be made nut-free.
Servings: 7 burgers
Ingredients
- 3/4 cup dried black beans , soaked*
- 1 cup walnuts
- 1 Tbsp. olive oil
- 1 onion , chopped
- 3 cloves garlic , minced
- 1 cup cremini mushrooms
- 1/3 cup chickpea breadcrumbs **
- 2 Tbsp. golden flaxseed meal + 5 Tbsp. water
- 2 Tbsp. tomato paste
- 1 Tbsp. cumin powder
- 1 Tbsp. smoked paprika
- salt, to taste
Instructions
- Cook the beans. Add the soaked beans into a medium pot, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to medium-low, season with salt, and simmer, uncovered, until the beans are fully tender, 45-90 minutes (depending on the size/freshness of your beans). Top with water as necessary to keep the beans submerged at all times. Sample a bean at the 40-minute mark to see how tender the beans are. You're looking for a just tender bean with a tiny bit of bite. Once cooked, drain the beans.
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 400ºF/204ºC.
- Sauté the aromatics and mushrooms. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and garlic and sauté until translucent, 5-7 minutes. Add the mushrooms, season with salt, and sauté until the mushrooms have softened and reduced in size, 5-7 minutes.
- Process the walnuts. Add the walnuts into a food processor fitted with the S blade and pulse into a coarse meal. Make sure not to over-process the walnuts.
- Pulse. Add the cooked beans, sautéed mushrooms, chickpea breadcrumbs, flax egg, tomato paste, ground cumin, smoked paprika, and salt into the food processor with the chopped walnuts and pulse to loosely combine, pausing to scrape down the sides as necessary. Be careful not to purée. If the mixture is too wet, add more chickpea breadcrumbs. If it's too dry, pulse a little more.
- Season. Taste and adjust the flavor as needed, adding more salt for saltiness, garlic for pungency, cumin for earthiness, and smoked paprika for smokiness.
- Form patties. Scoop out about ¼ cup of the burger mixture and pack it firmly between your hands to form ½-in/1.3-cm thick patties. Repeat until all the veggie burger mixture is used up. Brush the patties with a little bit of olive oil before baking, so they crisp up nicely on the outside while staying moist on the inside (as opposed to drying out).
- Bake. Place the veggie burgers on a parchment paper-lined baking sheet or a well-seasoned cast iron griddle and bake until golden brown, about 20 minutes. Let cool slightly to firm up, 5-10 minutes.
- Serve the veggie burgers in a bun or atop mixed greens with desired toppings. Some of my favorite toppings include lettuce, caramelized onions, sautéed mushrooms, avocado, sprouts, and mustard.
- Store. Leftover veggie burgers keep well covered in the refrigerator for 4-5 days. For longer term storage, freeze uncooked pre-shaped burger patties in an airtight container, separating each row with a piece of parchment paper (so the veggie burgers don't stick to each other as they freeze) for up to 3 months. (You can freeze cooked burgers as well, but they are never quite as good).
Equipment
Recipe Notes
*Soak the bean for at least 8 hours (or overnight). To quick-soak, pour boiling hot water over the beans and soak for 1 hour. Drain, rinse, and use as instructed.
*¾ cup/138 g dried black beans yields 1 ½ cups/277.5 g cooked, which is equivalent to 1 (15 oz/425 g) can.
**You can substitute the chickpea breadcrumbs for ⅓ cup/45 g breadcrumbs of choice.
***Prep time does not include soaking the beans (8 hours). Cook time includes cooking the beans, and baking the veggie burgers.
Nutrition Facts
Veggie Burgers
Amount Per Serving (1 of 7)
Calories 245
Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 19g6%
Fiber 8g33%
Sugar 2g2%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
I see you use glass pyrex mixing bowls , and other glass cooking utensils but you say it is ok to use canned beans in your burger recipe. In America all canned products are processed and stored in aluminum cans. These cans are sprayed on the inside with bpa plastic to give the product a longer shelf life, and prevent the cans from rusting. Please go to Google and just look at the letters bpa. You can also go to our cbc web site, centre of disease controll and look it up there. It not only is in aluminum cans, but bottled water, aluminum and bpa aroma sealers, it is used as a cover over many micro wave food products, honestly it is endless as you will find, baby bottles!
Hi Pamela. Thank you for your message. I do use canned beans from time to time (when I forget to soak my beans ahead of time or just run out of time). I use a brand called Eden Organic (I am not affiliated with them or anything, I just highly recommend this brand). All their cans are BPA-free and the produce is all organic. I do prefer using fresh or dried produce whenever possible, but I think this is a decent alternative 🙂
I use organic caned beans all of the tim 🙂 Can I freeze this mixture?
Yes! You can freeze the uncooked patties for up to 1 month.
hmmm, I went and checked my cans, a magnet sticks to them so they are definitely NOT aluminum! some cans do have a white coating inside those used to –? maybe still do, contain BPA so we were told to avoid those ones, and I had a can of tomatoes that clearly stated BPA free. Mind I usually cook my own beans and such but there are a few canned things I use, evap milk, cond. milk, hominy are regular items, tomatoes are another, I rarely use fresh tomatoes, I don’t like fresh tomatoes when given them I make salsa or soup.
Hey, I just wondered if you can give me some advice. I made the mixture which tasted absolutely amazing by the way however once cooked the burgers were quite wet and I had to let them set for 15-20 minutes before placing them in the bun otherwise they would have fallen apart. I’m guessing this happened because the mixture was may be too wet but I don’t know as I followed your recipe really well. Please can you let me know how to make them so the mixture is not wet? Thanks
Hi Zha – the number one reason that would cause the burgers to be wet is the rice. Was the rice quite wet to begin with? If so, you could uncover the pot for the last few minutes of cooking to let any excess water/steam escape. The rice should be quite dry. You could also add more breadcrumbs (increase the amount to 1/3 cup, possibly more if needed), which would soak up moisture and help the burgers bind better. Finally, flax seed meal does wonders when it comes to soaking up moisture and binding ingredients together. As the flaxseed meal absorbs water, it becomes a flax egg. If you decide to add flaxseed meal, I would start with 1 Tbsp. Please, do let me know how it goes if you give the recipe another try 🙂
Thank you for your reply. That’s a big big help. Yes my rice was in fact wet. I really appreciate your advice on this.
Glad I could help, Zha 🙂
This recipe was the best one I’ve tried so far. The meat was falling apart in the bun. So I i will use the 1 tbsp of flax seed meal. But overall this recipe is the best. Thanks
Thank you for the feedback and rating, Shirley! So happy you enjoyed the recipe!❤️
Love this. I am going to try it I was giving up on making my own veggie burgers too, case they just wont hold up and the last was blah..Thanks for this recipe.
Yay! This is seriously our go to recipe – the burgers never fall apart and taste amazing. I hope you love these, Melissa 🙂
Hello Petra,
I will try your burger recipe soon. I was wondering if I could replace the brown rice by quinoa. Would it make the burgers fall apart or would it be similar in texture ? I always use the three color quinoa, my favorite. I think quinoa is so much more nutritive and it’s not a grain. Since I will eat bread with the burgers and I will also use oats instead of gluten free breadcrumbs, I would like to reduce the amount of grain in this recipe.
This is what I find a bit tough by replacing meat by vegan alternatives. It sometimes take a while before I can find a good recipe that I know I will keep in my favorites.
I love your channel. Thanks for your wonderful recipes!
Lucy
I thought oats were a cereal grain (edible seeds of cultivated grasses) Additions to the grains I grew up with (wheat, oats, rye, rice, barley Corn/maize) buckwheat & millet were non cereals that were used like cereals tapioca, quinoa, and now the bean flours and gram or lentil flour…such a plethora of choices.
I would say try both to see the taste and texture differences (say just a small batch of the original) so you can compare
Hi Lucy – I think that quinoa will work just fine although the veggie burgers might be a little more tender. Just a tip – I have a recipe for grain-free veggie burgers in my cookbook and instead of breadcrumbs, I use chickpea crumbs. Chickpea breadcrumbs It’s a great grain-free replacement for breadcrumbs 😉
These turned out so well, I used half walnuts and half cashew nuts, a little bit of tobasco sauce and an extra garlic clove along with extra chilli powder.. amazing. Thanks for the recipe
Yay! So happy you enjoyed the recipe, Neek. Thank you so much for the feedback and rating. I really appreciate it.
Hi Petra, I have to give you an update on this. I just made this burgers last night. I had a family cookout and these burgers were amazing. I loved them so much, I am the only vegan in the family and they also loved the burgers. Thank you so much for sharing the recipe.
That is so awesome Melissa! Thank you so much for taking the time to comment back. I am so happy you loved the burgers. You just literally made my day 🙂
Petra, How could I use baked yams to make the burgers (in addition to the beans)? There’s another veggie burger recipe that I like that has them and they have a good texture that helps bind everything together and they are full of so many nutrients. I’m wondering how I could include it in your recipe. I also want to substitute quinoa for the rice to reduce the carbs and increase the protein — would this be okay ? Also, Could I use oat flour instead of nuts to reduce the cost? Nuts are $7.50 per pound and oats are $1.00 per pound.
Hi Denise. I believe that you could just add the yams in without having to alter the recipe (you might need to use a bit more breadcrumbs though). Yes, the brown rice can be easily swapped for quinoa. The tricky part is the oat flour. The walnuts are there more for texture than anything else. Nuts are crunchy/chewy and prevent the burgers from being too mushy. If you use oats, the burgers will lack the nice bite. However, you could substitute the walnuts for sunflower seeds with similar results. Would that work for you?
Quinoa is pretty expensive compared to rice…$6 -$7 per pound for Quinoa versus $1-$2 for rice. Nuts also have protein and healthy fats…so protein and cost wise…it’s a wash to change the recipe but if you are aiming for lower fats, then it would make sense.
I made the burgers for my husband and I tonight, and they were delicious. He generally doesn’t like mushrooms; I left them in there and he didn’t notice them in his burger. Yay! 🙂 And they were quick to make. Thank you!
By the way, I was going to post a photo of it on Instagram to show you, but I couldn’t find your account.
Hi Lesley – that’s awesome! Yea, my husband usually doesn’t notice when I add things he doesn’t like into recipes either 😉 For instance, he hates garlic (at least he says he does), but never notices when I cook with it. Hopefully he doesn’t read this comment 😀 Anyway, I am so happy your husband liked the burgers. Thank you for the comment. And this is my account: https://www.instagram.com/nutritionrefined/ if you ever wanna tag me 😉
I made the burgers tonight. They were delicious and easy to make. My husband, who generally doesn’t like mushrooms, didn’t notice they were in the burger. Thanks for the recipe!
Hi Petra
Thank you for this, it looks yummy. Can you perhaps suggest a non-starch alternative to the breadcrumbs and rice? I’m definitely going to surprise my family with this!
I’m also wondering if you can freeze these?
Again, you have a wonderful site and recipes.
Hi Wade – Thank you! I am happy you’re enjoying my website and recipes 🙂 The breadcrumbs are there so absorb some of the moisture and help bind the ingredients. You could use coarsely ground rolled oats instead, but that will still be a starchy substitution. I can’t think of any other plant-based ingredient that would work here. However, you could certainly use any (low-carb) bread or crackers you like and grind it into breadcrumbs yourself. The rice is there more for texture so coarsely chopped nuts or seeds would work here as a sub. And yes, you can freeze the burgers. Simply cook the burgers as instructed. Then set the burgers on a baking sheet (or a plate) and freeze. Once frozen completely, seal in a freezer-safe bag or container. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes). Let me know if you have any other questions 🙂
Can I substitute wheat germ for the bread crumbs and add a lesser amount? Thanks.
Hi Janet, I have never tried it but wheat germs is a common substitute for breadcrumbs in veggie burgers, meatballs, meatloaf, etc. So I imagine that it would work. It usually is a 1:1 substitute but you could start with lesser amount and see if the mixture holds together. If it doesn’t, add more 🙂
Hi I am new to all this. I’m so glad I found you. I was beginning to think it looks to hard to convert but you make it look so easy and delicious compared to others. I have a question, I have a pecan tree so can I use pecans instead of walnuts in this recipe?
Hi Rachel – welcome to Nutrition Refined 🙂 So happy you found me! Wow – you have a pecan tree? How amazing is that?! Yes, pecans are an excellent substitute for walnuts. Hope you enjoy the recipe.
How can i make bread for Burger ? And thank you for recipes
Hi Nadoosh – thank you for your comment. Unfortunately, I don’t have a recipe for buns on my blog yet. However, if you have a recipe, feel free to make your own buns.
These burgers are super yummy! I adjust seasonings slightly to our taste and use less walnuts and more bread crumbs. They are right now cooking on our grill. Thanks for a great recipe!
Thank you so much for the feedback, Judy! ❤️ I really appreciate it. So happy you enjoyed the recipe.
Nutritional analysis?
Hi Viv – one burger has 232.8 calories, 16.7 g fat, 18.1 g carbohydrate (5.3 g fiber, 2.4 g sugar), and 7.4 g protein. Hope it helps 🙂
I made these today and they were so so good x
Thank you so much for the feedback! ❤️ So happy you enjoyed the recipe.
Thank
If we use flaxseed powder and no bread
What do you think?
Or pluss flaxseed powede
Thank s
Hi Vanghel – while I have never tried it, I am suspecting that the texture of the burgers will be mushier if you use flax instead of breadcrumbs.
I need to make these without mushrooms and no gluten, suggestions?
Hi Thomea – you can just leave out of the mushrooms or use roasted eggplant as a substitute. You will need breadcrumbs for this recipe, but you can use gluten-free breadcrumbs.
Your video states to put the spices with the walnuts but your written instructions to cook them with the garlic, mushroom & onions, which is the right method? 😀
Hi Natasha – it doesn’t really matter, but I usually saute the spices with the aromatics and mushrooms 🙂
Hi Petra, thank you so much for the recipe. I tried last night and it turned out amazing! I only substitute the breadcrumbs for organic wheat bran and ketchup for rao’s tomato sauce. Thank you for all the amazing recipes!
Yay! So happy to hear that, Mariana! Thank you so much for taking the time to share your feedback.
Hola Petra,
Hece poco que te sigo, he probado variar recetas tucas ya que me dedico a la nutricion holistica, toda las recetas me parecen muy buenas asi que me comprare tu libro muy pronto.
Bueno queria preguntate algo sobre esta receta, los frijoles tienen proteinas y el arroz carbohidratos, tenia entendido que estas dos mezclan no se podian hacer.
Gracias.
Hi Miguel! A great question. According to the food combining theory, you shouldn’t mix protein and carbs. Dr. William Hay came up with this theory in 1911. Since then, science has moved on quite a lot. Keeping carbs and protein separate is pretty hard to do. This is because there aren’t that many foods that are purely carbs or purely protein. Most foods are a combination of carbs, protein, and fats together. That’s not a bad thing though because our digestive system is designed to process a variety of nutrients and foods, regardless of whether they are consumed alone or with different foods. In exceptional cases, where enzymes are absent, some foods may need to be avoided, such as gluten in celiac disease. But if your digestive system is working properly, there is no reason for separating food groups. (And just FYI, food-combining techniques lack scientific evidence of effectiveness).
OK, I was thinking about this as an opportunity to show students and have them prepare (I am NOT vegetarian, but I like to expose different foods and choices) but this year I have nut allergies in the classes. What might be something else to use for texture in place of the nuts?
Hi MAB – could you use seeds, such as sunflower seeds or pine nuts (which are technically not a nut), instead?
OH MY GOODNESS! These veggie burgers are without a doubt the BEST that I’ve ever tasted. They go beyond anything I’ve ever tasted. Wayyyyyyy beyond.
The flavor combinations are poetry on my palette. THANK YOU for sharing your AMAZING recipes with us. Keep Creating and God Bless.
Yay! So happy you like this recipe so much, JoAnne. Thank you so much for the encouraging words! ❤️
Hi Petra, maybe ive missed it, but are these hamburger buns different then the almond,coconut,psyllium ones you posted on your channel? These look bigger and slightly different. Thanks!
Hi Britt, yes, they are different, but you can use the psyllium buns if you’d like. You will just have to make the buns bigger, depending on the size of your burgers 🙂
Oh Em Gee!!! These were really great!!!!
I substituted golden beets for the mushrooms because I didn’t have mushrooms, I used 1 cup cooked brown rice because I already had it cooked and I used canned beans because that’s what I had.
I used lettuce leaves as buns and added jalapenos, avocado and tomatoes.
I will make them again and with the mushrooms and uncooked beans and brown rice.
Delicious!!!!!!!
Hi Charlene – that’s awesome! I really appreciate your feedback and are so happy you enjoyed the recipe. Comments like yours truly make my day!❤️
Put the recipe at the top. Why would I want to first read about a recipe I might not like? It may contain an ingredient I don’t like or hate. But if I like what I see, then I read. I instinctively scrolled to the bottom, copied the recipe and didn’t read the rest.
Hi Petra. In the video, you added a taco seasoning mix that contained smoked paprika, but in the written recipe, you only listed 1 Tblsp of smoked paprika. What brand of taco seasoning did you use? Does it contain cumin, chili powder, and thyme? If so, wouldn’t using the taco seasoning in addition to the individual spices be DOUBLING the amount of those spices? Thanks.
Hi Mindy – I can’t remember exactly what seasoning I used in the video (it was a long time ago), but I would recommend following the written version of the recipe. It is always the most accurate. Since there are no eggs in this recipe, you can taste the burger mixture before shaping it into patties, and add more/other spices to your liking.
The taste was good. I will just reduce the smoked paprika a bit next time.
I only wish the ingredients were in the right sequence (matching that of the video).
Thanks for sharing this recipe!
Thank you for the feedback, Sabina! I will keep that in mind for my other recipes.
Hi Petra
Made this recipe yesterday and was to lazy to make the chickpea crumble so i used nutritional yeast, i added 1 cup more of the mushrooms. Left out the onion and garlic. Since changing my eating habit leaving out garlic and onion i find that food has more of a natural flavor as everything has garlic and onion in it. Looking for crisps the only flavor that does not have garlic and onion is plain salted. The patties on the other hand came out very nice i was surprised that it was not stogy like allot of the veggie patties i came across. Nice bite to it and tasty. As I’m typing this i think wow i sound like Tanner now. Thanks for an amazing recipe and blog.
Haha, that made me laugh 😀 I will have to share this comment with Tanner. Thank you so much for the feedback, Geraldine!❤️ So happy you enjoyed the recipe.