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Veggie Smash Burger Recipe

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4 from 7 reviews

This Veggie Smash Burger recipe creates flavorful, hearty plant-based burgers using a mix of mushrooms, onions, carrots, celery, chickpeas, and rice. The patties are cooked on the stovetop to achieve a deliciously browned, crispy crust and tender interior, perfect for vegan and vegetarian burger lovers looking for a satisfying homemade alternative.

  • Author: Chef
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 Burgers
  • Category: Burgers
  • Method: Frying
  • Cuisine: American
  • Diet: Vegan

Ingredients

Vegetables

  • 1 lb. Mushrooms (Button, Shiitake, Portobello etc), diced
  • 1.5 lb. Onions (White, Yellow/Brown), diced
  • 8 Minced Garlic Cloves
  • 2 – 3 medium Carrots, diced
  • 3 – 4 medium Celery Stalks, diced

Main Mix

  • 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 Sauce
  • 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 Pepper
  • Salt & Pepper (to taste)

Optional Coating & Binders

  • Panko Breadcrumbs (optional, for coating)
  • Optional Binders (choose one):
    • 1/4 cup Vital Wheat Gluten
    • 2 – 3 Tbsp Methylcellulose
    • 2 – 3 tsp Ground Psyllium Husk

Instructions

  1. Prepare Vegetables: Dice the mushrooms, onions, carrots, and celery into 1/2 to 1 inch cubes for even cooking texture.
  2. Cook Mushrooms: In a cold non-stick or well-seasoned cast iron skillet over medium heat, cook mushrooms in batches, stirring every minute for about 10 minutes until water is released. Add a drizzle of oil and pinch of salt, then cook for an additional 4 – 5 minutes until well browned and flavorful. Remove and set aside.
  3. Cook Onions, Carrots, and Celery: In separate pans, add onions to one and carrots plus celery to the other. Drizzle with oil and stir to coat. Cook for about 25 minutes over medium heat, stirring occasionally, until onions brown and carrots and celery soften but still retain some bite, optionally letting the veggies char slightly in cast iron pans. Add minced garlic to the onions and cook for 1 minute. Remove vegetables from heat and let cool 10–15 minutes.
  4. Mix Sauce Ingredients: Whisk together soy sauce (or coconut aminos), vegan Worcestershire, miso paste (or nutritional yeast), tomato paste, vinegar, smoked paprika, nutritional yeast, and cayenne in a bowl.
  5. Combine and Process Mixture: Add all cooked veggies, chickpeas, cooked rice, and the whisked sauce mixture (except potato starch and panko) into a large bowl and toss. Divide half the mixture into a food processor and pulse until cohesive with some chunks remain; avoid over-processing to preserve texture. Repeat with the remaining half and then combine all processed mixture.
  6. Add Starch and Binders: Knead in potato starch and any optional binder (vital wheat gluten, methylcellulose, or psyllium husk) until the mixture stiffens. Refrigerate the mixture for at least 30 minutes or overnight for best results.
  7. Toast Burger Buns: Heat a cold skillet over medium. Place burger buns cut side down until lightly toasted. Remove and set aside on a wire rack to prevent sogginess.
  8. Form and Cook Patties: Take 2 oz. portions of the veggie mixture and roll into balls. Optionally, roll in panko breadcrumbs for a crispier crust. Add cooking oil to the skillet and place the veggie balls in the center. Cover with burger paper or parchment paper and press firmly with a burger press or stiff spatula to create thin patties.
  9. Cook Patties: Cook for about 2 minutes, flip and cook another 2 minutes, then flip once more. Test firmness by lightly pressing the center; cook and flip further if still mushy. When patties are firm, add vegan cheese slices on top, add a few drops of water to the pan, cover immediately to steam-melt the cheese for about 1 minute.
  10. Assemble and Serve: Place cooked patties on toasted buns. Add your favorite burger sauce, pickles, onions, lettuce, tomato, or preferred condiments, then enjoy.
  11. Freezer Storage: For freezing, shape 2 oz balls into patties using burger paper for ease. Flash freeze on a baking sheet for 1 – 2 hours, then store in freezer-safe bags or containers for up to 6 months. To cook from frozen, pan-fry over medium heat for about 3 minutes per side until browned and heated through.

Notes

  • Patty size recommendations: Use 2 oz for larger buns and 1.5 oz for smaller buns for a thin, smashed style. For thicker patties (McDonald’s style), consider 3 – 4 oz for larger buns and up to 2 oz for smaller buns.
  • Coating patties lightly with panko breadcrumbs before cooking adds crispiness to the crust.
  • To avoid mushy burgers: thoroughly cook out mushroom moisture, do not over-process the veggie mixture, add a binder or breadcrumbs, chill mixture in fridge for at least 30 minutes, and cook patties over medium to medium-low heat flipping every 2 minutes.
  • Optionally bake patties at 350°F for 20 minutes before pan-cooking to improve firmness.

Find it online: https://cheftinaskitchen.com/veggie-smash-burger-recipe/