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–+ servings

Veggie Smash Burger

4.67 from 12 votes
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Course Burgers
Cuisine American
Servings 24 Burgers

Equipment

Ingredients
 
 

  • 1 lb. Mushrooms (Button, Shiitake, Portobello etc)
  • 1.5 lb. Onions (White, Yellow / Brown)
  • 8 Minced Garlic Cloves
  • 2 - 3 medium Carrots
  • 3 - 4 medium Celery Stalks
  • 1 15 oz. Can of Chickpeas
  • 1 cup Cooked White Rice
  • 3/4 cup Potato Starch
  • 2 Tbsp Soy Sauce (or Coconut Aminos)
  • 2 Tbsp Vegan Worcestershire
  • 1 Tbsp Miso Paste (or Nutritional Yeast for Soy Free)
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Vinegar
  • 1 Tbsp Smoked Paprika
  • 1/4 cup Nutritional Yeast
  • 1 tsp Cayenne
  • Salt & Pepper (to taste)
  • Panko (Optional for Coating)

Optional Binders (Choose 1)

Instructions
 

VEGGIE PATTIES

  • Dice the mushrooms, onions, carrots and celery into about 1/2 - 1" cubes.
  • To a cold non-stick or well seasoned cast iron skillet, add the mushrooms. You will likely need to do this in batches or 2 skillets at a time. I've been cooking these in both my non-stick and cast iron pans.
  • Set the heat to medium and cook the mushrooms, stirring every minute or so, for about 10 minutes or until the mushrooms have sweat all their water out. Add a drizzle of oil, and a pinch of salt, stir and cook for another 4 - 5 minutes or until they are well browned and taste delicious. Remove from the skillet and reserve for later.
  • To one pan, add the onions, and to the other, add the celery and carrots. Drizzle with some oil and stir to coat. Cook the veggies for about 25 minutes, stirring occasionally, until the onions have browned, and the carrots and celery have softened. I like to get some char on my carrots and celery as well so I cook them in the cast iron. They should still have a bit of bite to them, but they should not be crunchy.
  • To the onions, add in the minced garlic and stir, cook for about 1 minute. Remove the veggies from the skillet. Allow to cool for 10 - 15 minutes.
  • Whisk the Soy Sauce (or Coconut Aminos), Vegan Worcestershire, Miso Paste, Tomato Paste, Vinegar, Smoked Paprika, Nutritional Yeast and Cayenne.
  • Add that mixture and everything but the potato starch and panko to a large bowl, and toss to combine. Then add half that mixture to a food processor.
  • Pulse the food processor until the mixture is cohesive with some good chunks still. Do not process until it's completely smooth. You should still be able to see chunks of veggies. Remove and repeat with the other half of the mixture.
  • Add all of the processed mixture to a bowl and then add in the potato starch and any optional binders if you are using them. Knead the starch into the mixture until it stiffens up.
  • Refrigerate for at least 30 minutes. Overnight works too!

BURGERS

  • Please check the notes section for more info on burger patty sizes and recommended portions!
  • Add a burger bun to a cold skillet, set it to medium. Once buns are lightly toasted, pull them off the skillet and set aside on a wire rack.
  • For a thin patty, pull out a 2 oz. chunk of the veggie burger mixture and roll it into a ball. Optionally, roll it in a some panko bread crumbs for a crispier crust.
  • Add a little cooking oil to the pan, then place the veggie ball in the center. Add a piece of burger paper / parchment paper to the top of the veggie ball, then press down with a burger smasher / stiff spatula.
  • Cook for about 2 minutes. Flip, cook on the other side for another 2 minutes, then flip one more time. The patty should be pretty well cooked by now, but to make sure, lightly press the middle with your fingers to test and make sure it's firm and not mushy. If it's still mushy, cook and flip until it's firm.
    Then, add a slice of vegan cheese on top. Add a few drops of water to the pan, then cover immediately to steam and melt the cheese. Cook for another 1 minute or until cheese has melted.
  • Remove burger from the pan and add to the bottom bun. Then slather on your favorite Burger Sauce or condiments, pickles, onions, lettuce, tomato, whatever you like and enjoy!

FREEZER OPTION

  • To freeze these for later, simply smash 2 oz. balls into patties. I like to use some Burger Paper, but Parchment will work too. Use a Burger Press or Stiff Spatula.
  • Add the patties to a baking sheet and flash freeze for 1 - 2 hours. Then add them to a freezer safe bag or container. Store for up to 6 months.
  • Cook from frozen in a preheated pan over medium heat for about 3 minutes per side, or until browned and cooked through.

Notes

  • I tested out a few ways to cook these. For a super thin, smashed burger style patty, I recommend 2 oz for a larger burger bun and 1.5 oz for a smaller bun.
  • For a thin patty like a McDonald's style burger, you can do 2 oz for a smaller bun and 3 - 4 oz for a larger bun. I personally would not go above 2 oz for a smaller bun as I prefer a thinner, crispier veggie burger.
  • You can also coat them in a little panko before smashing, this will add a little more crispiness to the crust.

HOW TO AVOID MUSHY VEGGIE BURGERS

I've gotten a couple comments that these came out mushy, so here's a few things you can do to avoid that. First, I should note that these won't be as firm as an Impossible or Beyond Burger, they will be softer for sure. Here's some tips to help!
    • Cook all the water out of the Mushrooms.
    • Don't Over Process the Veggies.
    • Add 1 of the optional binders, or even some breadcrumbs.
    • Let the mixture chill in the fridge for at least 30 minutes, but longer is better.
    • You can also bake the patties for about 20 minutes at 350 F before cooking them in the pan.
    • Cook them over medium - medium low heat and flip often, every 2 minutes. Lightly press the middle with your fingers to test if they are firm before adding any cheese to melt.
Keyword Veggie Burger
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