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    You are in: Home / Recipes / Veggie Burgers That Don't Suck Recipe
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    Veggie Burgers That Don't Suck

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    Got Sauce?'s Note:

    An amazing veggie burger based heavily on a recipe from Kenji Lopez of serious eats. This is a hearty burger recipe that will hold up on the grill with a great mouth feel. Marmite adds significant savory flavor, and I highly suggest buying it for this recipe. It was hard for me to find anywhere but online. There is significant prep work for these, but it makes a good amount and the results are "good eats".

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    Ingredients:

    Serves: 8-12

    Yield:

    Lbs Veg ...

    Units: US | Metric

    Directions:

    1. 1
      Coat mushrooms and eggplant with 2 Tbsps of oil and season with salt and pepper. Wrap eggplant in aluminium foil. Spread mushrooms out over baking sheet and cover with thyme. Bake both in oven for about 40 minutes at 350 degrees. Mushrooms should be brown and eggplant tender.
    2. 2
      Heat 2 Tbsps of oil in a skillet and cook leeks until soft but not brown. Add garlic and stir constantly until fragrant, about 30 seconds. Set aside to cool.
    3. 3
      Boil barley per brand instructions until soft, drain and press to remove excess liquid.
    4. 4
      Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant. Process until a smooth paste forms, scraping down sides as necessary. Transfer mixture to bowl with barley. Pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary. Transfer to bowl with barley mixture. Chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix.
    5. 5
      When mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses. Add to barley mix. When leeks are cool, transfer to food processor. Chop with 8 to 10 short pulses and add to barley mix.
    6. 6
      Stir together mixture until completely homogenous. Season to taste with salt and pepper. Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months.
    7. 7
      When Ready To Serve: Add breadcrumbs to mixture and work them in with your hands. Make a sample patty. It should have the texture of ground beef and hold together easily. If not, add water a tablespoon at a time until it comes together. Divide mixture into eight patties about 4-inches across and 1/2 an inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs.
    8. 8
      To Finish on a Griddle or in a Skillet: Heat three tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Add four patties and cook without moving until first side is well-browned, about 3 minutes. I like to press a disk of sliced onion into the top side while it cooks. Flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer. Transfer to a toasted bun and serve with condiments as desired.
    9. 9
      To Finish on the Grill: Preheat a gas or charcoal grill with a medium-high fire. Rub the grill grates with an oil-soaked paper towel and add the burgers. Cook without moving until well-browned, about four minutes. Flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer. Transfer to toasted bun and serve.

    Ratings & Reviews:

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    Nutritional Facts for Veggie Burgers That Don't Suck

    Serving Size: 1 (169 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 418.5
     
    Calories from Fat 153
    36%
    Total Fat 17.0 g
    26%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 549.9 mg
    22%
    Total Carbohydrate 56.9 g
    18%
    Dietary Fiber 8.8 g
    35%
    Sugars 5.5 g
    22%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    fresh thyme sprigs

    marmite

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