Mighty Meatless Veggie Burger


"Tired of bean 'n' tofu veggie burgers? Try this one! It holds together on the grill and has a nice meaty texture...without the meat! Eat these burgers right out of the pan with all the fixings, freeze, or finish on the barbeque!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 8 servings

May we suggest



  • Prep

  • Cook

  1. Heat 1 tbsp. oil in large skillet. When oil is fragrant, add onion. Sautee until light brown. Add mushrooms and garlic. Sautee until mushrooms are barely cooked; do not drain any remaining liquid.
  2. In a large bowl, combine the mushroom mixture with all the other ingredients EXCEPT the remaining olive oil and vegetable broth or stock.
  3. Mix thoroughly. Mixture should be sticky but not wet; if it's wet, add more cracker meal or breadcrumbs.
  4. Refrigerate for 1/2 hour (can be refrigerated overnight and used the following day).
  5. After refrigerating, form mixture into patties. Mixture should be somewhat sticky but hold together well. Heat oil for sauteeing in large frying pan.
  6. Sautee patties over medium heat until browned on both sides.
  7. Add stock to frying pan. Bring to a boil. Reduce heat and simmer patties, covered, for 25 minutes.
  8. Serve with your favorite burger fixings, or barbecue on the grill just until charred, or freeze.


Read all reviews 0

Other stories that may interest you