To Die For Veggie Burgers with Garlic Herb Mayo.
I HAVE FOUND IT. The best veggie burger is here.
A veggie burger that I’m losing my mind over. It’s so fantastic that I have no idea how I’ve waited to tell you about this.
I’m not exaggerating. This is the best best best veggie burger I have ever tried.
It checks all the boxes.
Lots of texture.
Stays together. !!!!!!!
That last one is a biggie, I know.
But first! We’re nearing the 4th of July and I’m going to share my two favorite burgers with you: a veggie version and a beef version. The extent to which I love both is pretty much unreal. I mean, they are SO good. I’m going to start here because I figure that you might also want this for dinner tonight. I know that I do.
The other burger will make an appearance next week! I’ve made it six times recently… uh huh.
So! I’ve been eyeing bon appetit’s veg burgers for a long time now and knew I had to make it happen. With just a few small changes – I am absolutely enamored.
There is even a possibility that I would choose this burger over the other burger I’m going to tell you about, and that involves tons of cheese.
Sure, this one involves cheese too (the cheese I used in the photos is a chipotle Havarti and it’s INSANE) but my reasons for loving it have nothing to do with cheese. Fabulous taste, chew and versatility are what I’ all about here. Plus, some extras that I really like: quinoa! beans! mushrooms! cashews!
It’s allllll in there.
Some notes though. Important ones!
These are high maintenance. I know. They are! I have a few other veggie burger recipes that aren’t as crazy, but when I tell you these are worth it? THESE ARE WORTH IT.
You have to do all the little steps. You have to roast the beans and the mushrooms. The mushrooms have to be chopped into small pieces. Some of the mixture must be thrown in the food processor. You really have to follow the important instructions below so they come out great! Again, worth it.
You cannot grill these. I really don’t know of any actual veggie burger that you can make from scratch and instantly grill. You can, however, put a cast iron skillet on the grill and cook them like that!
Since there are a bunch of steps, you can make them ahead of time, wrap them singly in plastic wrap and store them in the fridge or freezer. Winnnning.
These are INCREDIBLE on salads. In wraps. On so many things! Love them so much. Leftovers are a must.
Here’s the other thing. I served these on buns but truly, they are SO good in/on a lettuce wrap. While I like a GOOD burger – veggie burgers never have quite the chew or texture as beef burgers. And while these ones are far superior to others that I have tried, and while they have loads of texture and taste like heaven, I still like them best when wrapped in lettuce! Crazy right?
Luckily you can serve them however the heck you want. Woohoo!
Of course, I added a garlic herb mayo because my millennial brain can never get enough. And all the other toppings, because… BURGERS.
Now you have to try them so they can become your favorites too and we can be BFF’s over burgers.
Watch the video of me making the best veggie burgers!
Best Ever Veggie Burgers
- ½ cup cooked pearl barley cooled
- ½ cup cooked quinoa cooled
- 1 14 ounce can of black beans, drained
- 1 pound shiitake mushrooms stems removed and chopped
- 1 1/2 tablespoons olive oil
- 1 sweet onion diced
- 4 garlic cloves minced
- ½ cup chopped unsalted cashews
- 1 tablespoon old fashioned oats
- ¼ cup mayonnaise
- 1 large egg yolk
- 1 teaspoon chili powder
- ½ teaspoon honey
- ½ teaspoon smoked paprika
- ½ cup freshly grated sharp cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- canola grapeseed or coconut oil for serving
- sliced sharp cheddar or your favorite cheese for serving
- 4 to 6 buns for serving
- lettuce tomato, red onion - whatever you love on your burger!
garlic herb mayo
- ½ cup mayonnaise
- 2 tablespoons chopped basil
- 2 tablespoons chopped oregano
- 1 tablespoon chopped rosemary
- 2 garlic cloves minced
- freshly cracked black pepper
- Preheat the oven to 350 degrees F. Line two baking sheets with aluminum foil and spray with nonstick spray. Spread the black beans on one sheet in a single layer.
- Spread the chopped mushrooms on the other sheet in a single layer. Sprinkle the mushrooms with salt and pepper.
- Roast the beans and mushrooms for 12 to 15 minutes, until the beans split open and the mushrooms cook down.
- While the beans and mushrooms are roasting, heat a skillet over medium low heat. Add the olive oil, diced onion and garlic and cook until softened, about 5 to 6 minutes.
- At this time, you can also pulse the cashews and oats in the food processor until they are finely chopped. Don’t wash the food processor because we will be using it again!
- In a large bowl, stir together the mayo, egg yolk, chili powder, honey and smoked paprika. Stir in the sautéed onion mixture, cooked barley and quinoa, the beans and the mushrooms. Add in the oats and the cashews. Use a potato masher or fork to smash the mixture together until it is somewhat combined. Take 1/3 of the mixture and place it back in the food processor. Pulse it a few times until it’s all very finely chopped and combined, then transfer it back to the large bowl. Stir in the cheddar cheese, salt and pepper. Mix everything together (I suggest using your hands – it will be sticky!) until combined.
- At this point, form the mixture into patties or burgers – whatever the size of your bun is! You can go with 4 or 6 patties - or even smaller for slider size. You can stick the patties in the fridge until it’s time to use them.
- When you’re ready to cook, heat a large nonstick skillet over medium heat. Add a high heat oil – like canola, grapeseed or coconut. Once the oil is hot, add the patties and cook them for 5 to 6 minutes on each side. Be gentle when flipping to ensure they don’t fall apart! A minute or so before removing them from the skillet, add a slice of cheddar on top so it melts.
- Serve on buns with the garlic mayo, lettuce, tomato and red onion!
- As a note, these cannot be grilled as like most veggie burgers, they will fall apart. You can, however, place a cast iron skillet on the grill and cook them outdoors that way.
garlic herb mayo
- Whisk all ingredients together in a bowl. Serve!
Did you make this recipe?
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I appreciate you so much!
Juuuust look at that.
147 Comments on “To Die For Veggie Burgers with Garlic Herb Mayo.”
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these look so yum. Do you have any rec’s on what to do instead of quinoa, I’ve developed a major allergy to it which is so weird and disappointing because it was one of my favorites :(
I’m gonna try bulghur! I’ll bet rice.. especially a wild rice mix, would be great too!
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Made these tonight! Labor intensive but absolutely delicious flavor! However mine COMPLETELY fell apart!! I couldn’t have it look like yours does in a bun! I’ve got three left and am thinking of throwing those back together and adding something and re-pattying them???? Oat flour? Something in the hopes of keeping them from disintegrating. Any thoughts?
Oh and I only made one change and used brown rice in place of the barley. I don’t think that change would have been the cause of the falling apart problem.
Having a running conversation with myself …. answered my own question. The next night I added oat flour to my 3 remaining burgers and it definitely helped to hold them together. Again, outstanding flavor! The garlic mayo was great too. I only had a bit of mayo and used cashew yogurt for the rest, fantastic ❤️
ok, usually i’m lazy and this would be too complicated of a recipe for me – but i trust you!! i’ll need to suck it up and make it!
I pinned these after seeing them on Instagram a couple weeks ago and finally bit the bullet and made them today. So worth the time investment!! They were delicious!! I stopped eating meat almost 5 months ago, and I love burgers, so I’ve been experimenting ever since with different veggie burger recipes. I’ve found a couple that I really like, but this may be my new fave!! They did take a lot of work, but I’m the only veggie in my house, and I just popped five patties in the freezer, so I’ll have plenty for several more burger nights. I did substitute farro for the barley, and it worked great.
I hardly ever comment but have been following you for years! Just wanted to say I made these last night and they were amazing – so flavourful and definitely worth all the steps! I served them with a shake-shack style sauce and ugh still dreaming about the deliciousness
I made these for the second time last night. I baked them instead of fried and they held together better (and made less mess!). Thank you for a great recipe — my vegetarian son and I have really enjoyed it!
Yes, there is a LOT of labor in this recipe, and I love to cook and do it often. I would give it a 4 out of 5. It was good, but not crazy good. My family of 6 felt the same way. they enjoyed it, but not worth the labor or that special . Did not do the mayo that went with it.
Made these yesterday and they have the best flavor of any veggie burger ever! The subs I made were baby bellas instead of shitakes, and full-fat plain yogurt in place of the mayo. I chilled the patties in the fridge for a few hours before cooking them in my cast iron pan. They developed a nice crust on the outside and held together better than expected. Served on homemade rolls with a generous dollop of gauc and a drizzle of sriracha. Totally amazing and well worth the time and effort. Next time, I plan to make a double batch and freeze them for a quick weeknight meal.
amazing!! I’ve been trying to cut down on my meat intake but black bean burgers freak out my boyfriend (it’s a texture thing). we both actually enjoyed these. so good!!
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I made these and loved them! My husband wasn’t a huge fan but I think he just couldn’t get past the fact that there was no meat in them. I think they have amazing flavor, my kids all ate them without complaint as well.
OMG! These ARE the best veggy burgers by far! Thank you, thank you, thank you!
OMG! I’m in love! These really are the best ever veggie burger. Well worth the process. Thanks a million.
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Yes, labor intensive, but really love the flavor. My issue was it didn’t form a patty at all. There was no cohesion what so ever. Why do you only use the yolk? Wouldn’t the white help with binding? I followed instructions to a T, but it was more like a salad than a burger. Any advice? I’d love to try it again….
I made these burgers (it yielded 6 big burgers) and they were FABULOUS! We just recently became vegetarian because of my husbands health and I will be making these burgers often. They require some work but it is so worth it. Thank you for the recipe.
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OK. I have tried numerous iterations of Veggie Burgers to no avail. . This recipe is the best Veggie burger I have ever eaten. Who cares if they fall apart, they are delicious crumbled! All of your recipes look original and delicious. SO glad I found this site!
Flavor was outstanding! I don’t mean to be “that person” but I had to make 2 substitutions. I subbed farro for the quinoa (sadly, my stomach can’t seem to handle quinoa) and brown lentils for the barley (didn’t have any on hand). Other than that, I followed the recipe Both hubby and I thought the flavor was just terrific and this will be on the regular rotation!
It is a bit time consuming, so I doubled the recipe and prepped and cooked all the ingredients the day before and then threw it together the next day. I would do it that way again, I think.
I think you are a recipe genius. Your blog is absolutely my #1 go to. These burgers have amazing flavor but they took forever and also soaked up a ton of oil, so probably have more cals than beef burgers. Going to try freezing patties? They also did not hold together.
Hi there. I love watching your posts. Do you think these could be without cheese to make them dairy free? Or would it change the consistency too much? Thanks!!
Sorry to ask this – anyone try replacing the cashews with something else? Or is that where much of the flavor is? Maybe a little flour? Lookiforward to trying the recipe, can’t believe it’s almost Memorial Day.
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Yes, you have found the best veggie burger recipe, she’s not kidding. My husband and I were so skeptical, but they were tremendous. Yes it was a labor of love but dang was it worth it!! Only sub I made was farro instead of barley like another commenter. I will for sure make again if I want another project :)