The Awesome Veggie Burger

Getting in at least six servings of vegetables per day just got more delicious! Our awesome veggie burger recipe uses mushrooms as a base and combines them with savory spices to pack a nutritional punch into every patty. Low in fat and sugar but high in flavor, these burgers are bound to be your new go-to summer meal—but you can enjoy these any time of the year! Pair it with our Lavender Coconut Lemonade for the ultimate flavor combo.

Give these burgers a go and take a pic to share with #TakingOnHealthy.

Ingredients

  • 2 pounds cremini mushrooms
  • 2 large diced onions
  • 4 cups cooked brown rice
  • 3 ounces tomato paste
  • 1 cup chopped parsley
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons vegan Worcestershire
  • 3 tablespoons white or chickpea miso (we used chickpea miso)
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried savory
  • ¼ teaspoon allspice
  • 3 cups vital wheat gluten

Directions:

  1. Pulse mushrooms in batches until minced.
  2. Transfer to large bowl and mix in all the other ingredients except the vital wheat gluten. When all ingredients are blended, add the vital wheat gluten and thoroughly mix.
  3. Preheat oven to 350 degrees and form the burgers into about 18 patties. Bake on greased cookie sheets or parchment paper about 30 minutes or firm to the touch.
  4. Patties can be kept in the refrigerator for two weeks or frozen for up to 6 months. To prepare, reheat in a skillet or on the grill.
  5. Garnish to your liking and serve!

Tip: Add a hint of liquid smoke for a smokier flavor.


Nutrition Information per serving:

Serving Size: 1 burger does not include any garnish
Makes 18 servings

Calories: 155
Fat: 0.8g
Carbs: 17g
Sugar: 2g
Protein: 4g
Fiber: 2g
Sodium: 235mg

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