These aren’t sad veggie burgers. These are hearty, dense, smoky Wild Rice Mushroom Veggie Burgers that will please everyone at the dinner table! Serve them on a whole-wheat bun with veggies and ketchup for a balanced vegan meal.
Burgers are some of the best things about summer, don’t you agree? There is nothing better than taking a huge bite of a hearty vegan burger on a fluffy bun with cold vegetables and, of course, ketchup. Side note: I recently rediscovered my love of ketchup, and everything tastes more magical now.
I love the wide variety of actual meat-like (like, really meat-like) vegan burgers on the market these days; it’s truly incredible to see! My favorites are the Beyond Burger from Beyond Meat and the Gardein Beefless Burgers. We’ve grilled these for diehard carnivores, and they loved them. Just in case you needed more reason to try them. 💅🏼
While these store-bought alternatives can be a fun treat every now and then, they can definitely do damage to your wallet if you buy them super often. So let’s make our own veggie burgers, shall we? They may not be as meat-like, but these wild rice mushroom veggie burgers are still hella hearty and mouth-watering.
A bonus of making these mushroom veggie burgers at home is being able to throw in some beans, whole grains, and vegetables! These are the under-the-radar actually-really-nutritious veggie burgers you’ve been waiting for. The mushrooms & beans give them meatiness, and the liquid smoke & paprika make them taste like you just took them off the grill. YUM.
Speaking of nutritious veggie burgers, here are some other burgers and sandwiches from Emilie Eats that literally everyone at dinner will devour:
Black Bean Quinoa Veggie Burgers (reader favorite!)
And of course, might I suggest serving some crispy sweet potato fries with beet ketchup alongside these mushroom veggie burgers?
I used wild rice because I had some in my pantry I needed to use up (real life), but I would guess that any rice would work. Maybe even any grain! You can also sub a can of any type of bean for the black beans. If you try any substitutions, please leave them in the comments so I can update the recipe for other future-burger-makers!
Smoky Wild Rice Mushroom Veggie Burgers
These aren’t sad veggie burgers. These are hearty, dense, smoky Wild Rice Mushroom Veggie Burgers that will please everyone at the dinner table! Serve them on a whole-wheat bun with veggies & ketchup for a balanced vegan meal.
For the patties:
- 2 tablespoons flax meal (ground flax seed)
- 1/2 cup dry wild rice
- High-heat oil for cooking (I use avocado oil)
- 1 small yellow onion, finely chopped
- 1 bell pepper, finely chopped
- 1 jalapeno pepper, seeds removed, finely chopped
- 8 ounces crimini mushrooms, stems removed, thinly sliced
- 3 cloves garlic, minced
- 1 15-ounce can (1 ½ cups) black beans, drained and rinsed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon liquid smoke
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 3/4 cup oat flour*
For the burgers:
- 8 whole-wheat hamburger buns (or gluten-free, if necessary)
- Romaine lettuce
- 2 Roma tomatoes, thinly sliced
- 1 avocado, sliced
- Add flax meal and 5 tablespoons water in a small bowl; stir. Set aside in the fridge.
- To a medium saucepan, add wild rice and 2 cups water; bring to a boil. Reduce heat to simmer and cover; cook for 40-45 minutes, until rice is tender and has soaked up all the water.
- While the rice is cooking, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add onion; cook for 5-7 minutes. Add bell pepper and jalapeño; cook until the vegetables are tender, about 5-7 minutes, stirring often. Add mushrooms; cook for 5 minutes. Add garlic; cook for 1 minute, making sure not to burn the garlic. Remove from heat.
- In a large bowl, add black beans; mash with a potato masher or fork, leaving some texture. Add cooked rice, sautéed vegetables, soy sauce, liquid smoke, paprika, cumin, pepper, and reserved flax meal mixture. Stir until combined. Add oat flour; mix until ingredients are evenly combined.
- Using a ½-cup scoop, form each patty (you should have 8 patties). Place on a baking sheet and slightly flatten. Place the baking sheet in the freezer for 10 minutes.
- To a skillet over medium heat, add a little oil. When hot, add patties. Cook for 8-10 minutes, until crispy; flip and cook for 8-10 minutes on the other side. Repeat for all patties.
- Serve each patty on a bun with romaine, tomato slices, avocado slices, ketchup, and other desired toppings.
*To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.