7-Ingredient Veggie Sliders

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Wholesome Veggie Sliders on buns with tomato, red onion, and lettuce

I am not the type of girl that just orders a salad every time we go out.

I used to be that girl, but that was when I used to be over concerned about my thighs touching. No more. If I’m hungry, give me a burger. Half burger, half ketchup, that is, with tons o’ fries. Then I’m a happy patron.

Food processor with ingredients for Mushroom Veggie Burgers

But I’m not always big on meat. I mean, have you ever eaten a burger and then felt like you needed a 5 hour nap just to recover? Yeah, that’s me. In my quest to find the perfect veggie burger I’ve tried quite a few but never quite felt like I’d found “the one.” That had to change.

Bowl of Veggie Burger dough

With this recipe I not only aimed to simplify veggie burgers, but also keep them flavorful and with sturdy texture. In my mind, a good veggie burger should be slightly crisp on the outside, tender on the inside, and not at all “gummy.”

Friends, I’m happy to report that these little gems not only require just 7 ingredients, but they also hit the nail on the head with both flavor and texture. Serious score.

Gluten-free vegan veggie burgers on a baking sheet ready to go in the oven

The base starts with onion and mushroom, sautéed to deepen their color, flavor and texture. Then I added in a light seasoning of salt, pepper and chili powder (or cumin). Then came the mashed beans – I went with kidney to try something different than black beans, which is the legume most veggie burgers rely on.

Last but not least, ground walnuts and cooked quinoa for a “dry” that not only creates a lovely crumbly texture, but also adds heaps of nutritional benefits.

Freshly baked gluten-free Veggie Burgers on a baking sheet

I tested these two ways:

1) Thicker patties baked in the oven
2) Thinner patties sautéed in a skillet

I’m happy to report that both worked! The baking takes longer but yields a better overall texture, I believe. But if you’re in a time crunch, throw them on the stovetop! They’ll do just fine.

Veggie sliders on parchment squares and a bowl of sauce for toppingGluten-free vegan Veggie Sliders on parchment squares with a bowl of sauceSmoky Veggie Sliders with mustard, vegan mayo, lettuce, tomato, and onion

Now, the important part. What do they taste like? I’m glad you asked. They’re

Tender
Slightly crisp
Perfectly browned
Savory
Smoky
Hearty
Satisfying
& Ridiculously addictive

I had one for sampling purposes, then another…The rest are just waiting to be devoured. These won’t last long around my house or yours.

7-Ingredient Veggie Sliders! #minimalistbakerGluten-free vegan Veggie Sliders with toothpicks in them

This recipe yields about 10 thicker baked sliders or 16 thinner “grilled” sliders. So one batch will feed a descent-sized crowd! But if it’s just you and a friend, I’d suggest par-baking them for maybe 15 minutes and then pulling them out to freeze. Then, when you’re ready to eat one, just pop it out of the freezer and bake  until warmed through and adequately browned and no longer tender.

All that’s left to do is top as desired. I went with ketchup, mustard, lettuce, onion, tomato. But I’m someone of a hamburger purist, so do as you wish! I’m sure these would be awesome with avocado and salsa for more of a Mexican spin, or with cheese (vegan or not) and some vegan bacon. Dream big and eat several – they are sliders after all. Enjoy!

Partially eaten gluten-free Veggie Sliders

7-Ingredient Veggie Sliders

7-ingredient smoky veggie sliders that are gluten-free, vegan, and perfectly tender and crumbly. Make the whole batch for a crowd, or par-bake half, freeze, and save them for later.
Author Minimalist Baker
Print
Close up shot of a Wholesome 7-Ingredient Veggie Slider with a toothpick in it
4.58 from 26 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 (patties)
Course Entree
Cuisine Gluten-Free, Vegan

Ingredients

  • 1/2 red onion (finely diced // 1/2 onion yields ~3/4 cup)
  • 6 button or baby bella mushrooms (diced // 6 mushrooms yield ~1 1/4 cups)
  • 1 pinch each salt and pepper
  • 1 15-ounce can kidney (or black) beans (well rinsed and drained)
  • 3/4 cup cooked quinoa
  • 1 Tbsp (yes, Tablespoon) chili powder (or sub cumin)
  • ~1/2 cup raw walnuts (crushed or ground into a loose meal // divided)
  • 1 shake vegan Worcestershire or A-1 sauce (optional // for even more flavor // ensure gluten-free for GF eaters // add when adding the chili powder)

Instructions

  • Heat a large skillet over medium-low heat and add some nonstick spray or add a bit of olive oil. When hot, add the onion and slowly sauté, seasoning with a pinch each salt and pepper.
  • When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  • Remove from heat and add beans and mash. You’re looking for a rough mash, not to turn it into a paste, so you can leave some whole or halved if you want. Taste and add another pinch of salt, or pepper if needed.
  • Transfer the mixture to a mixing bowl, add the quinoa, chili powder or cumin and stir. Lastly, add the walnuts a little at a time until the mixture is thick and malleable enough to form into patties. Pop in the fridge for 10-15 minutes to cool and preheat your oven to 375 degrees F (190 C). Coat a baking sheet with nonstick spray or olive oil.
  • Once chilled, form into small patties. I love using a peanut butter jar lid lined with plastic wrap to get the perfect, mess-free shape (a tip I learned from Iowa Girl Eats). See photo.
  • Arrange on the baking sheet and brush or spray the tops with olive oil and another pinch of black pepper and any leftover crushed walnuts (optional). Bake for a total of 40-45 minutes, flipping around the 20-minute mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary. For a quicker option, form into thinner patties (1/4 inch) and brown in a saucepan over medium to medium-high heat lightly coated with olive oil. Cook until brown on both sides – 3-4 minutes on each side. However, this version doesn’t get them as well done in the middle.
  • Serve on small buns or atop mixed greens with desired toppings.
  • If you don’t want to cook the whole batch at once, form into 10 thicker patties (as original recipe is written), par-bake them at 375 for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, bake as instructed until desired texture/color is reached.
  • Makes ~10 medium baked patties or ~16 thin sautéed patties (as original recipe is written)

Notes

*Inspiration gleaned from the talented Love and Lemons
*Nutrition information is a rough estimate calculated without toppings.

Nutrition (1 of 10 servings)

Serving: 1 patties Calories: 89 Carbohydrates: 9 g Protein: 4.1 g Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 190 mg Fiber: 3 g Sugar: 1.3 g

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  1. Krista says

    I made the recipe – exact measurements. When I went to them in the oven after 25 mins they fell apart. What did I do wrong?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Krista, They are a little fragile. It sounds like the beans may have needed additional mashing. Also, to help with binding next time, you can add 1-2 Tbsp oil OR a flax egg! Hope that helps!

  2. Kaytee says

    Hello –
    What kind of slider buns did you use? store bought or did you make your own??
    I am making these for my daughters bday party this weekend!

  3. Catherine G. says

    Made bite sized versions of these with black beans just yesterday using my smallest biscuit form (about 1.5 inches) and that plastic wrap trick. Baked for 20 mins total, and topped with a dash of Cholula, a slice of cherry tomato, and a tiny wedge of avocado. They looked so cute on the platter and my vegans were delighted. Thanks!

  4. Kt says

    I have to say, out of the 20+ recipies I’ve made from your blog this is the first to disappoint. Mine fell apart and were very gummy. I was in a time crunch so I put an in a skillet. Meh. Now I’ve created a pile of meatless crumbles for Pita. Something gone wrong hopefully turned into something right…

  5. Kent Vorland says

    As a massive carnivore, but who loves to cook for and accommodate anyone who likes food, regardless of views, I’ve up until this point pretty much given up on the idea that burgers could be replicated without meat.

    This right here is awesome! The texture is great, flavor is really nice and with a good amount of seasoning it all comes together, so thank you for this! I made them for a birthday party (tonight) though had a taste. I am 100% sure they will be a massive hit!

  6. Tova says

    Hi Dana. I’m literally in the process of making these burgers right now and followed your directions to a tee. After 20 minutes in the oven and going to flip the burgers, they completely fell apart. I’ve made a lot of veggie burgers in my day but these definitely need some assistance. Perhaps next time i’ll try adding flax or oats as a binder or try pan frying instead. Any thoughts?

  7. Lynn says

    I just made these for my newly minted vegetarian teenager, and they came out tasty but a little bit crumbly. I think I may have used too many walnuts, or not enough mushrooms (I only had half a portobello and 1 lonely white mushroom in my fridge). I also used 1/2 T. cumin and 1/2 T. chili powder. Nevertheless, they were delicious, and they passed the test with my daughter who used to LOVE cheeseburger sliders before watching “Food, Inc.” So I made half carnivore ones for my other teens, and half veggie ones for her, using homemade slider buns and topping with cheese and ketchup. Thank you!!!!!

  8. Gina says

    Think it will taste okay if i swap the chili powder for paprika?? I bought paprika months ago and have yet to use it! Thank you

  9. marni neuburger says

    Hi-
    Love your recipes! Was just wondering if these freeze well and if so, would you freeze them before or after they are cooked.
    Thanks!
    Marni

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marni! Parbake them at 375 for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, bake as instructed until desired texture/color is reached. Good luck!

  10. Bekah Tienhaara says

    I just made these tonight for the first time and let me say….thank you so much for creating the first veggie burger that was everything I had been dreaming of! Every veggie burger I made until this point was been gummy and tasteless. Keep up the good work!

  11. Jill says

    Good flavor but mine were a little crumbley. I wanted a flavorful sauce, and found this yogurt sauce— it went perfectly with the veggie burgers!

  12. Michelle says

    Thank you for the recipe, this is delicious! Mine ended up breaking apart though but I did make them slightly bigger than sliders. Is it the size or did I not use enough walnuts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I’m sorry to hear that they broke apart! It may have been that you didn’t mash the beans up enough? Better luck next time!

  13. April says

    What kind of quinoa did you use for this? I bought white quinoa because it’s what I like, but I’m wondering if red quinoa would work better, or if it matters?

  14. Fred Thomas says

    Made these burgers with my daughter last night. They were everything you said they would be! Your recipes are like a breath of fresh air! Thank you!

  15. Ellen says

    I made these and they were delicious! I used chipotle chili powder for a nice smoky flavor, as well as toasted the walnuts before pulsing them. YUM!

    Next time, will use an egg or some flax to bind them together well, or maybe just pack them together a little better…kinda fell apart after baking.

    LOVED the tip about the peanut butter lid and plastic wrap! Made the perfect bun-sized patties!

  16. Shawn K says

    Hi Dana!

    I’m going to be having a BBQ this weekend with a ton of vegan food I’m making for my friends who’ve never had vegan food before, so OF COURSE I IMMEDIATELY thought of your recipes. I was wondering, instead of the worchestershire and steak sauce, would it be okay if I just subbed in BBQ sauce to give it more of a BBQ flavor or do you think that would ruin the flavor of everything? I’m going to be making them on the grill, so I thought that the BBQ sauce might make them hold together a little better – but I’m also afraid it might be too mushy.

    If you don’t mind letting me know your thoughts I would really appreciate it, thank you!

  17. Alice says

    Yesterday I googled simple vegetarian burger and this recipe popped up from my favorite food blog! I changed it up according to what I had on hand. Instead of quinoa I used freeka, black beans and I substituted pecans for walnuts. I used coconut oil instead of olive oil. And I love the idea of shaping the burgers in the jar lid. They were delicious and pretty !

  18. Matthew says

    I am a bit disappointed! These burgers looked stunning in the picture. I went out and picked up all of the ingredients so me and a few friends could try the recipe. We tried to follow it exactly as written. The end product was really mushy, the kidney beans dominated the taste, and the burgers fell apart. Now I refer to the burgers we made as “kibble burgers” because they were not much better than dog food.

    Sigh, as a vegetarian I was really hoping for these to work out. But, based on others comments I guess I’ll have to try again!

  19. Vanessa says

    I was wondering, what is that pink sauce. By the way I love love lobe your site ? I’ve made so many recipes from it..

  20. Karen.H says

    I’m baking this now, in the oven. Is smelling very good and I tried a bite before baking it’s so delicious. This is by far the best recipe i tried!!!! Simple and delicious!

  21. Franny Doyle says

    Love this recipe. Just made a batch up now to take to the cottage. I’ve incorporated the flax egg idea and left out the walnuts. Did add little rolled oats to the mixture. Going to parcook them, wrap and freeze them individually. Reheat them on the bbq. Great texture and flavour. Thanks for sharing.

  22. Karley says

    These were great and came together very quickly! I cooked quinoa in skillet and used same pan for sautéing after and then the same pan again to finish the burgers up after baking and they were great! Half I added taco seasoning to and we topped with salsa and guacamole and the other half with cumin and then served with hot mustard on toasted pretzel bun sliders! These might be my new go-to veg burgers!

  23. Dominique says

    I just made this today and it was absolutely tasty. I substituted black beans for kidney beans, added garlic, and Serrano peppers for added spice. I uused a few chunks of avocado and a little salsa on my burger while my fiancé put kimchi on his. Hey, we like a lot of flavor clearly! I like that this recipe is very versatile and open for everyone’s interpretation.

  24. Christina says

    I really love the recipe and I like the taste, but I think I’ve done something wrong, because as I put them in the oven, they fell apart and wouldn’t stick together. Do you have any idea what I could have done wrong?

    Sorry, my english isn’t the best. :)

  25. Bita says

    You rock, Dana! Thank you for posting this recipe because it is the most delicious veggie burger recipe on the planet! I followed the recipe exactly as posted but did add a couple table spoons of fresh lemon juice to just round out the flavors. I can’t wait to make another batch tomorrow and then throw a party, just so my friends can enjoy them too. It’s recipes like this that make it effortless to be a vegan and for that I’m very grateful to you. Thank you again for posting this recipe.

  26. Barbara says

    I think this is the first comment I’ve ever made but couldn’t help it this time. I love this recipe so much. I have been looking for a good burger recipe and have finally hit the jackpot. I have another batch (my third) ready to go now. This time I used red kidney beans instead of black beans and almonds instead of walnuts. They already taste delicious and they’re not even cooked yet! I love the versatility of this recipe. Last time I added garlic, this time I added garlic, fresh parsley, some smoked paprika and some liquid smoke. I can’t wait to try them cooked! I have also been adding a couple of dessert spoons of psyllium husks and the same amount of water and they stay together brilliantly. Thank you so much.

  27. Judeen says

    I try different burgers from time to time and wonder why I just didn`t make these again. My favorite burger – texture is perfect and I add both Worcestershire and steak sauce – yum.

  28. Colleen says

    I made these tonight and they were fantastic. Instead of a full tablespoon of chili powder. I used half a tablespoon with half a tablespoon of cumin. Thank you for another stellar recipe!

  29. Danna says

    Hi Dana,
    I just made these, followed the recipe to a t but they came out really really crumbly, I mean like granola crumbly. What do you think I did wrong? Any suggestions to prevent this happening next time?… I really want to make them again since the flavor was great! We ended up eating them like sloppy joes.

  30. Leslie Cournoyer says

    I can’t wait to try these but for just two of us this may be alot. Can they be frozen and if so before or after baking? they look so yummy.

  31. Victoria Hill says

    Hi Dana!

    First off, love your recipes. I’ve tried a few already that were deliciousness incarnated and there’s more on my list! I’m not vegan or vegetarian, but a lot of my friends are and your recipes allow me to accommodate them and not feel like I’m missing out!

    I haven’t tried the recipe yet because I have a question, who’s would the patties hold up if I threw them on the BBQ? Should I bake and freeze them first, or would they fall apart on the grill?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great question! They will be a little tender on the grill, actually. If you make them a little thicker and are very gentle, it should work. Another tip would be to add a little foil on the grill to keep them from falling through. Otherwise, I’d recommend baking them. Hope that helps!

  32. Sarah says

    I found this website searching for vegan cheesecake and immediately fell in love with the recipes! I cant wait to cook them all but today I made these and they were divine! Not to mention I subbed out the walnuts for other nuts due to not having them and used different kinds of beans and they were still great!! Super easy and not so messy to make… esp. since veggie burgers get messy. I also love how flexible the ingredients can be. Thanks so much for this recipe, it’s definitely on the top of my list :)

  33. Jillian Gibson says

    I subbed mushrooms for the same amount of sweet red pepper, sautéd longer , then turned it up to get rid of the extra water from the peppers, (i put them in a food processor w/ onions so it was finer) and it tured out a-okay .

    PS: made these right after making your cinnamon rolls :) YUM!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Glad you enjoyed these, Jillian! Hope the cinnamon rolls went swimmingly, too!

  34. Melissa says

    Made these last night – SO yummy! My husband and I are trying to eat more vegan so this was a great recipe! The vegan-thing is a little harder for him but he loved these! We both agreed they’re WAY better than any frozen veggie burgers and have a fraction of the amount of sodium which is awesome.
    Mine were a little crumbly but I’m not exact on measurements so I’ll follow those a little more closely next time.
    Awesome recipe (like everything else we’ve tried on here)!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Melissa! Glad you enjoyed these. If you bake them instead of saute them, that should help with the crumbly issue. Also, mashing your beans a little more will help, too. Hope that helps!

  35. julie says

    Hi, I followed this recipe to the letter, except for halving it and subbing the walnut for crushed sunflower seeds. They are still cooking so I can’t vouch for the taste, but I just flipped them and 3 out 4 patties broke apart into crumbly messes. I’m sure they will still be tasty but i was really looking for that patty, burger like consistency and they are just too crumbly and fragile. Any ideas why?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Julie, it may be that you didn’t mash the beans quite enough to keep them holding together.

  36. Julie says

    These look perfect! Did you use a food processor to mix everything together? I think I spot one in the photos but the directions don’t mention it…

  37. Catherine says

    Hi I am very new to your website, as of today, and am so impressed that, when I saw your recipe, I could print it straight away instead of copying and pasting into Word and then printing. I love this recipe and will be trying it next week. It looks fab.

  38. Tin says

    hey Dana! :-) I and my bf tried making tofu burgers way back and stumbling upon this today makes me giddy – will share this recipe of yours to him. I have also wandered around your website and I am totally hooked. Consider me a follower from now on.

    Also, I’d be very happy to feature you soon as one of the top minimalist websites at Greenfudge.org. I’ll write you again as soon as the article is up.

    Wild flowers,
    Tin

  39. Mary Vuong says

    I have these in the oven right now. Smells terrific. The kids ate the walnuts so I only had about half what was called for but I’m sure they’ll be fine. Thank you. Love your recipes!

  40. Selena says

    Hola Dana,

    Just wondering, how did you make the sauce presented on the burger? Looks scrumptious and I want to try.

  41. Amulya says

    Hey Dana,
    I tried these out with a few substitutions yesterday (ground cashew instead of walnuts, black beans instead of kidney) and wanted to let you know that not only are they the best veggie burgers I’ve made, but probably the best I’ve ever had. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Best review eveerrrrr! Thanks, friend! So glad you enjoyed them. They’re kind of my fave, too!

  42. Shikha @ Shikha la mode says

    Amaze! I never really eat sliders because I’ve never seen a vegetarian version, so I guess time to make them myself!

  43. Kaysha Comfort says

    I’ve really been wanting to try a recipe like this, but I have been too intimidated. This recipe looks so tasty, it’s healthy, and I’m fairly confident that I could pull it off…without totally screwing it up. I’m darn near drooling over the pictures…wow these look so delicious! I’m going to give this a shot! Thank you so much for sharing!

  44. Tracy | Pale Yellow says

    With summer grilling season coming up soon, it’ll be nice to have a stack of these in the freezer to pull out for parties. I strongly dislike all the chemicals in the frozen veggie burgers!

  45. Leslie says

    I luv you so much right now its causing me actual physical pain! These look amazing, I wouldn’t have know they were veg from the first pic.

  46. Molly Robinson says

    This recipe looks so delicious, I will have to try them out at some point! Your blog has been a huge cooking inspiration to me and I have just recently purchased your E-book for food photography and am in love! Thank you.
    Molly xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh good! Thanks for sharing, Molly. Glad you’ve been enjoying the recipes and e-course! Hope you learn lots. Cheers!

  47. Alex says

    These look so great! We made a slider recipe with mushrooms and it was super delicious but I’ve been looking for one that will give me some added protein!

  48. Leslie @ florafoodie says

    Oh man, I think I forgot that veggie burgers actually CAN be fast and easy. This recipe looks perfect, I cannot wait to try them!

  49. Phi @ The Sweetphi Blog says

    WOW-these look seriously delicious! I’m always looking for a quick and easy veggie burger recipe to try, so i’m definitely adding this one to my list! The photos are so gorgeous too!!

  50. The Vegsn 8 says

    Omg I JUST saw these mushroom, onion walnut burgers over at An Unrefined Vegan last night, haha and commented there! Guess mushrooms and walnuts are on everybody’s mind. :) Unfortunately, I don’t eat mushrooms, but they sure look tasty and I like that you added quinoa! They are super cute as sliders too!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thank you! Yeah, I know some people aren’t crazy about mushrooms, but they are quite subtle in this recipe.

  51. Dixya @ Food, Pleasure, and Health says

    this is the kind of recipe i am looking for because i try making it and it ends up being mushy. i will have to try these ASAP.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! No mushy burgers here. You control how crispy they are with how long you bake them. Hope you enjoy!

  52. Annie says

    Love the trick for forming the patties! Do you think walnuts are essential, or could one sub another type of nut?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think you could sub any type of nut, as long as you crush them a bit finer. Almonds, for instance, are much harder to chew that walnuts, so they’ll need to be broken down a bit more.

  53. Stephanie @ Girl Versus Dough says

    I have the same qualms when it comes to veggie burgers, so I’m super duper excited to try these! Love how simple the ingredients are, too.

  54. kerry surface says

    first off….i want to thank you for these wonderful recipes and gorgeous photos!!
    you both are ultra talented! every recipe i have tried has been great and i’m all
    about some veggie burgers. this will be “what’s for dinner tonight?)
    thanks sooooooo much and i look forward to each new post!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it will definitely affect the flavor, but you could likely compensate the walnuts with additional beans and quinoa.

  55. Lisa @ Simple Pairings says

    Love this recipe! I’ve been meaning to try veggie burgers at some point. I like that you can bake these in the oven as well as brown them in a skillet. Pinned!

  56. Xavier Berges says

    I’ve been waiting for a long time for a recipe like this! Thanks tons, and I will be getting to these sliders shortly.

    Do you have any reference to a home made type mayo (maybe one that can be customizable in flavors…) that could go with these?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t really eat mayo as I’m more of a ketchup/mustard girl. But, if I were going to try one I’d probably make a cashew cream sauce with a bit more sweetness to it to mock the flavor of mayo. Hope that helps! Otherwise, silken tofu would be a good base.

      • Christina says

        Veganaise has a great line of products as well and is a great healthy alternative to mayo – Mayo, bbq, chipotle, aoli, etc. I always use one of these on my veggie burgers, wraps, and really any type of sandwich!

  57. Maryea {happy healthy mama} says

    I love a good, hearty veggie burger! Making a sturdy, but not dry one is practically an art form. I’ll have to give this recipe a try!

  58. Shannon says

    Dana, you a girl after my heart! I am so a burger and fries girl. For some reason people think that since I am a vegetarian I just want to eat salads. This sounds super yummy. Could I use some cooked millet instead of the quinoa? Thank you for sharing your recipe and have a sweet day.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Shannon, thanks! I think you could use millet instead of quinoa. Just know that it may taste a bit different since millet can tend to be a bit more bitter than quinoa. Hope that helps!