The BEST Vegan Burger (GF, Soy-Free)

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Holding a vegan burger patty in a bun with other toppings

We’ve shared many veggie burgers over the years, but this one takes the burger, or the cake, or the burger cake! (Burger cake recipe idea, noted).

We examined all of our past recipes, tried to dissect the flavor of beef, and got very scientific about this burger. We considered the texture, the flavor, the aroma, and the complexity of every ingredient added. If it wasn’t adding something special or amazing, we tossed it. And we think this combo truly mocks the flavors of a real burger.

This burger is not only vegan, it’s also gluten-free, soy-free, and magically bean-free (if that’s your sort of thing)! And it requires just 10 wholesome ingredients and simple methods to create the ultimate plant-based patty.

We can’t wait for you to try it and hear what you think! Let us show you how it’s done.

Brown rice, oat flour, avocado oil, mushrooms, onion, cashews, miso, coconut aminos, and paprika

How to Make a Vegan Burger Patty

While store-bought vegan burgers are typically made with extracts of this and scientific combinations of that, we wanted to do something different — something better for you with wholesome, recognizable ingredients.

Sautéing mushrooms and caramelized onions in a Dutch oven

We start by caramelizing onions for a sweet-savory component. Then add shiitake mushrooms for their meaty texture and natural supply of vitamins B2, B3, B5, B6, selenium, zinc, and more!

Food processor with cooked rice and sautéed mushrooms and onions

Next, we pulse the sautéed veggies in a food processor with cooked brown rice to create the perfect burger texture. This neutral-flavored whole grain also provides additional B vitamins and minerals.

Food processor filled with ingredients for making the best vegan burgers

We add cashews for richness and a subtle crunch, oat flour to help with binding, and salt and pepper for added flavor. All that’s remaining is miso paste and coconut aminos for umami-packed goodness and a little smoked paprika for a subtle smokiness.

Dough for making gluten-free vegan burgers

Once the burger patty dough is formed, the burgers are ready for cooking until golden brown. They can also be transferred to the fridge or freezer for quick preparation whenever a burger craving strikes!

Cooking gluten-free vegan burger patties in a cast iron skillet

We hope you LOVE this vegan burger! It’s:

Savory
Smoky
Satisfying
Rich
Versatile
& Umami-filled!

Serve it on a bun or as a lettuce wrap with all your favorite burger toppings.

For the ultimate comfort meal, pair these burgers with our Crispy Baked Garlic Matchstick Fries, Gluten-Free Onion Rings, or Easy Roasted Potato Salad with Garlic Dill Dressing. Or for a more veggie-centric meal, serve with our Easy Massaged Kale Salad (15 Minutes!).

More Veggie Burger Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bun with pickles, mustard, tomato, lettuce, ketchup, vegan burger patty, caramelized onions, and sriracha mayo

The BEST Vegan Burger (GF, Soy-Free)

The ultimate vegan burger that’s gluten-free, soy-free, and magically bean-free! Just 10 ingredients required for this umami-packed, MEGA satisfying burger!
Author Minimalist Baker
Print
Holding a bun filled with our best vegan burger recipe and other toppings
4.8 from 30 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 (Burgers)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

VEGAN BURGERS

  • 1 cup cooked and cooled brown rice (measured after cooking)
  • 4 Tbsp avocado oil, divided
  • 1 ½ cups thinly sliced yellow onion (~1 small onion as recipe is written)
  • 5 cups sliced shiitake mushrooms (or sub cremini, but you will need more oat flour)
  • 3/4 cup raw cashews
  • 1/2 – 1 cup oat flour (ground from rolled oats — certified GF as needed)
  • 1/2 tsp each sea salt and black pepper
  • 2 tsp miso paste (we like chickpea miso by Miso Master, or yellow or white soy miso)
  • 1 Tbsp coconut aminos (or sub tamari)
  • 1/4 tsp smoked paprika

FOR SERVING optional

Instructions

  • If your brown rice isn’t cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
  • Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they’ve taken on some color and have reduced by about half (see photo).
  • Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
  • Place the cashews in a food processor and pulse until cashews are a small, even crumb texture — about 10 pulses. Place the cashew crumbs in a bowl and set aside.
  • Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining — about another 5 pulses.
  • Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
  • Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren’t as crispy as you’d like.
  • Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 burger Calories: 410 Carbohydrates: 38.5 g Protein: 9.8 g Fat: 25.9 g Saturated Fat: 3.8 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 15.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 442 mg Potassium: 581 mg Fiber: 5.7 g Sugar: 6.6 g Vitamin A: 52.3 IU Vitamin C: 3.2 mg Calcium: 28.1 mg Iron: 2.8 mg

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  1. TONI ONEAL says

    I have made these burgers twice, and they turned out delicious both times! By far the best veggie burger I’ve ever had, let alone made!! I followed the recipe to a t and made 4 beautiful burgers. I froze the left overs the first time, and they warmed up perfectly in my convection oven/air fryer. The second time I made them for company and everyone loved them!! They are my go to burgers from now on!!

  2. Jen says

    I enjoyed this burger. I think it’s a good burger – I had to add more seasoning (garlic and herb, smoked Paprika, chili pepper powder). Also I added more oat flour because I only had baby Bella mushrooms. Overall, I would make this again.

  3. Bri says

    I made these as written and they were delicious! I saw a couple of comments about the price of the mushrooms, so I wanted to share that I found Shiitakes at Costco for $7 (plenty for the recipe). All together the recipe cost around $10, and I got 10 burgers out of it (I made my patties fairly thin, and was heavy handed with the ingredients). I froze them and have been eating them when I need a quick lunch – so convenient and tasty!

  4. Marin says

    My oh my what a stunner of a burger! This is pure genius & I applaud the person or team of people who created this. Thank you that there is no cumin, chilli, coriander, beans or sweet potato in this recipe! It’s been done too many times with veggie burgers in general, that I’m tired of that flavour profile. Absolute perfection at every bite, it’s better than a beef burger in my beef eating opinion! Thank you 😍

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Marin! It means so much to us! xoxo

    • Support @ Minimalist Baker says

      Hi Sara, The miso paste is a big part of the umami flavor in the burger, and we haven’t tried this recipe without it, but it’s possible you could get decent results by adding some nutritional yeast (and a big pinch of salt) instead. Let us know how it goes if you give it a try! xo

  5. El says

    Amazing! This is by far the best vegan burger recipe I have had in my life. It was easy to make and I was blown away by the taste and consistency. I have struggled to find a burger/meatball vegan recipe for years as I just find them bland and weird tasting. However, I don’t eat meat and I’m gluten-free so homemade is pretty much the only option. That being said, thanks to you I’ll be enjoying burgers again! On that same note, my boyfriend eats meat and he often stays away from my attempts at vegan burgers but this time he was honestly impressed and happy to have this instead of meat!

    • El says

      Also, I had to replace brown rice for a Brown Basmati, Red Camargue & Wild Rice mix and it turned out amazing still! I personally prefer adding wild rice so I was happy to see that it worked really well with this recipe

    • Support @ Minimalist Baker says

      Amazing! We love to hear this. Thanks again for the lovely review, El! We are so glad you both enjoyed!

  6. Alice says

    Hi! We were planning to make this for a summer party but is it possible to replace the mushrooms with another vegetable?

  7. Jennie says

    Rachel, When I served these I made this sauce for them if you’re looking for suggestions–it was delicious:
    1 teaspoon good dijon mustard
    2 1/2 tablespoons vegannaise
    1 small garlic clove, minced
    1 tablespoon ketchup
    1 teaspoon sriracha
    1/4 teaspoon maple syrup

  8. Kristin says

    Wow is all I can say about this burger! Your recipes frequently leave me stunned with the flavors and ease of preparation, but this burger is next level! Far better than the Impossible or Beyond Meat alternatives and obviously so much healthier. This is by far one of my favorite veggie burgers ever. We served ours on pretzel buns with sauerkraut and all the condiments. I was also really surprised by how well these held up (mine didn’t break at all while eating). Thank you for your recipes!!

    • Support @ Minimalist Baker says

      Aw, we are so glad to hear it, Kristin! Thank you so much for your thoughtful review! xo

  9. Laurie says

    I’ve been wanting to make this but I fade in the afternoon & want to know if I can mix this in the morning when I feel good & cook later for dinner

  10. Rachel says

    These look delicious! Planning to try them this week. I’m curious, what do you have under the burger in the photo? Looks like thousand island dressing or some sort of slaw? I want mine to look just as good!

  11. Allyson Nolle says

    These burgers were excellent! Omnivore husband and kids gobbled them up, even my 7-year-old who has actually cried before when I’ve tried to serve him meatless meatballs or burgers. The texture and flavor turned out great, and they held together very well. I got 5 good-sized patties from the mixture, but I think I could have done 6.
    I didn’t have quite enough shiitakes, so I subbed 1 cup of baby bellas. Also couldn’t use cashews due to a nut allergy in the family so I pulsed 1/2 cup of oats with 1/4 cup of hemp hearts for some added protein. I think it worked great! I only needed a little over a 1/2 cup of the oat flour. We may try them on the grill next time, maybe still in the cast iron. Thanks for the recipe!

    • Support @ Minimalist Baker says

      We’re so glad to hear you and your family enjoyed them, Allyson! Thank you so much for the lovely review and sharing your modifications! xo

  12. Jennie says

    I’ve made a few of your burger recipes and while I’ve found them delicious, none of them have gotten the coveted “carnivore boyfriend” vote–until this one! He kept pausing between bites to tell me how good it was.

    They held up nicely but were a little “soft” in the bun. I’m wondering if par-baking for a little bit would help?

    Either way thank you so much for these. This is going to be my standard burger recipe from now on!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Chilling them for 30-60 minutes could help with a firmer texture. Thanks for the lovely review, Jennie!

  13. Vicki says

    Love love love! I have made a lot of veggie burgers with beans and was looking for something new. I have never liked cooked mushrooms due to the texture, but after recently making a successful vegan haggis with portabellas, I decided that I wanted to try your recipe for these burgers. I am so glad that I did! So delicious, really great flavor, and the mushrooms turned out firm and tasty. I used baby bellas and enough oat flour to make a good patty. Didn’t even have to do much shaping by hand with the 1/2 cup scoop. It made about 5 patties. Mixture was the perfect consistency, and they fried up really well. I never really liked hamburgers when I ate meat, so I wasn’t actually looking for something to mimic meat. I am happy to report that these have a unique flavor and are meaty but not meat-y. :)

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the great review and for sharing your experience, Vicki! xo

  14. Todd Behrens says

    So embarrassing! Thanks… Yeah, we used 50% more shiitakes than suggested. And they were still good, but not I can’t wait to try them again.

    • Support @ Minimalist Baker says

      We’re so glad to hear you’ll give them another try! And we think a few too many mushrooms isn’t always a bad thing. :)

  15. Riley says

    These were delicious! To make them oat-free, I increased the brown rice to 1 1/2 cups and added 2 Tbsp chickpea flour and some GF breadcrumbs to dry it out a little more. I could mildly taste the chickpea flour (which isn’t my favorite flavor), so I think next time I will just use the GF breadcrumbs.

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Riley! So glad you enjoyed the burgers! xo

  16. Carolyn says

    I love how nutrient-dense these burgers are and they’re tasty even though I made them 100% oil free using a high quality nonstick pan. I used cremini mushrooms and did need the full cup of oat flour. I recommend making 6 thinner burgers instead of four. I made one thick burger to start and it was a little undercooked inside even though it was crispy on the outside.

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your experience, Carolyn! It’s so helpful for us and other readers. xo

  17. Sabrina says

    This was so good. I love the flavour the mushrooms give it. I followed the recipe almost exactly except I used shallots instead of white onion because that is all I had. I also put it in the fridge before cooking so it could firm up a bit more. Thank you for all the amazing recipes!

    • Support @ Minimalist Baker says

      Woohoo! So glad you hear you enjoyed this burger, Sabrina. Thanks for the great reviews! xo

  18. VICKY says

    Best vegan burger indeed! Made these yesterday, everyone liked them, including my 3 year old and my 8 month old! I am reheating them today in the grill with other veggies for dinner. Exited to have this recipe, will be making these a lot! Thank you!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this! Thanks as always for the great review, Vicky! xo

  19. Roux says

    Delicious! My new fav veggie burger. Easy to make and modify based on what’s in the kitchen or tastebuds. Thanks @minimalistbaker. 4th of July win at this house.

  20. Margriet says

    I made the burgers today, but didn’t have enough shii-takes so i used half-half cremini, turned out very well, just baked them dry before adding and I did’nt habe cashews but other nuts, and the burgers are really very tasty, Bake well and hold well. Top recipe!

  21. Kristi says

    Delicious!! My husband was eating a steak and asked for a bite of my burger and I honestly didn’t want to give him any :) He gave it two thumbs up! I followed the recipe exactly but needed to add additional oat flour for a firmer patty. So good! Will definitely make these again!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review, Kristi! We’re so glad you enjoyed the burgers! xo

    • Support @ Minimalist Baker says

      Hi Leanne! They are quite delicate but we think they should work if you chill them beforehand (at least 1 hour). Let us know how it goes if you give it at try! xo

  22. Josie says

    These were good (even though I think I over-mixed them a bit). I subbed half of the rice with some cooked lentils for some extra protein, used only 1/2 cup of cashews, and used brown rice miso. They held together great. I’d like to try them again with the chickpea miso! Thank you for a great recipe.

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the the lovely review and for sharing your modifications, Josie – adding lentils is genius! xo

    • Support @ Minimalist Baker says

      Hi Linda! We haven’t tried making these burgers into a loaf, and we’re not sure it would work. The batter is quite wet and needs a lot of time on the pan to firm up, but maybe if you chilled the dough for at least an hour before? Let us know how it goes if you give it a try! xo

  23. Michelle says

    Excellent vegan burger. I made these for the Fourth of July and tested one today. It has wonderful flavors. I had to use white rice because I was out of brown rice. I had 3/4 cup of shiitake mushrooms so I used portobello mushrooms (gills removed) for the remaining amount. I used extra oat flour too. The burgers held together very nicely. I will definitely make these again and use all of the original ingredients. Thank you for your delicious recipes!

    • Support @ Minimalist Baker says

      Woohoo! So glad you enjoyed the burgers, Michelle! Thanks so much for the lovely review and for sharing your modifications! xo

    • Support @ Minimalist Baker says

      Hi Linda! We haven’t tried a substitute for oats in this recipe yet, but it’s possible you could have success by increasing the rice slightly and adding some flour, chickpea might work, or coconut? Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review, Maria, we’re so glad you both enjoyed! xo

  24. Juliane says

    I have tried and enjoy many of your recipes, but I was compelled to write a comment regarding these vegan burgers as they were so tasty! I made the recipe as written (except to use grapeseed oil vs avocado oil). These burgers/patties had an excellent flavor and pleasant texture. All of my family enjoyed them. I have several homemade veggie burger recipes, but this one might be one of the best for flavor. I just ate mine on a plate with a fork, but my husband ate his like a burger and it did start to fall apart in his burger bun. I cooked them until browned on both sides, but they do need handled gently. I don’t know if adding a “flaxseed egg” would hold them together even better, but I may try that next time.

    • Support @ Minimalist Baker says

      Hi Juliane! Thanks so much for the lovely review, we’re so glad you all enjoyed! It’s possible that adding a bit more oat flour (maybe 1/4 cup) could also help them hold together, as well as chilling for 30-45 minutes before cooking. xo

  25. Liz Grater says

    I followed the recipe as written and these burgers were delicious! I used GF Tamari instead of coconut aminos as suggested, since that’s what I had on hand. I ended up getting 6 burger patties out of it using a 1/2 C scoop. Great, meaty texture without being too dense; held up well, delicious flavor! I tossed the leftovers in the freezer and plan to take them with me when I go away for a hiking trip in a few weeks and will only have a small kitchenette available so I’ll need uncomplicated meals. Easy peasy!

    • Liz Grater says

      Whoops! I should clarify – I didn’t follow the recipe *exactly* as written. I didn’t have oat flour, so I subbed GF all purpose flour. I used 1/2C, and the texture was tacky and moldable. The patties held together beautifully!

    • Support @ Minimalist Baker says

      Wonderful! So great for making ahead =) Thank you for the lovely review, Liz! xo

  26. Howard says

    Is this a substitute for a beef hamburger or something that’s intended to have the taste, texture and look of a beef hamburger?

  27. Mary says

    I made this with 1/4 shitakes and the rest creminis, I didn’t need too much extra flour. They held up quite well and family all liked. It’s a bit of work even with the rice and flour made ahead.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience, Mary! We’re so glad to hear you and your family enjoyed them!

  28. Julea says

    Just made this for my family for lunch, and my 2 year old gobbled his up! Feels great that he’s eating something so healthy. The only edit I made was that I did half cashews and half walnuts instead of full cashews, as I wanted some of the health benefits of walnuts. Wondering if you think any other grains would work in place of brown rice? Like quinoa, millet, etc. It just seems like such a great recipe to hide different grains! Thanks for this delicious recipe :) :)

    • Support @ Minimalist Baker says

      Aw, love that! Thank you for sharing, Julea! Other grains could work, but they may be a little more prone to falling apart. Let us know if you experiment with quinoa or millet!

  29. Frances Palm says

    This is a very tasty burger. I followed the recipe pretty much exactly as written except I sautéed a whole onion so I could take out half to serve on top. I felt a little crunch from the cashews, which I liked, but you could pulse them a little more finely if that is more to your liking. I would definitely make this again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Frances. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Heather says

      We have a bean burger recipe that we like, but it would be great to have an alternative that is tasty and not bland. Can you recommend some substitutes for the cashews? My husband is allergic to most nuts. We know he can eat almonds, peanuts, pine nuts, and macadamias. Would any of these work without losing texture or flavour?

      • Support @ Minimalist Baker says

        Hi Heather! We haven’t tried this with any other nuts, but we think macadamia would be the best option here! Let us know how it goes if you give it a try! xo

  30. sarah says

    How vital are the cashews? I’m allergic to cashews but would like to try these. Would another nut-like food work?

    • Support @ Minimalist Baker says

      Hi Sarah, you can sub walnuts, but we found the texture of cashews to be preferable. Another idea would be to use some whole oats (blitzed partway & mixed in at the end, like the cashews) and increase the mushrooms and rice slightly. We can’t guarantee that the texture will be the same, though! Let us know how it goes if you give it a try!

  31. Erin says

    OoOoh gotcha. I love chickpea miso! I struggle not to just eat it with a spoon, it’s so mild and delicious!
    Thanks!

  32. keri sue eady says

    I am excited to try this recipe. I will leave out all of the oil. Having said that, I don’t understand how you are getting a whopping 25 grams of fat per burger?? Even the high fat cashews wouldn’t contribute to that number. Oats have relatively little fat and rice has almost nil. Please explain. Thanks.

    • Support @ Minimalist Baker says

      Hi Keri Sue, The fat content comes from the cashews and avocado oil. Let us know how you like them if you give the recipe a try!

      • Todd Behrens says

        I was excited about this possibility when the text included “magically bean free.” For my soy-, legume-, nut-, and gluten-allergic (and more!) kid, these words sounded like is finally found a new possibility for a burger recipe. But miso, whether chickpea or soy, isn’t bean-free. I think we can sub sunflower seeds for the cashews, but what can we do to sub in for the chickpea miso?

        • Support @ Minimalist Baker says

          Ah, good point, Todd! You can try subbing nutritional yeast, if tolerated, plus more salt. Otherwise, we’d suggest leaving it out and adding more salt to taste. Hope that helps!

          • Todd Behrens says

            We made the burgers and they turned out well. But we realized that when measuring the shiitakes, we weren’t sure how much to pack into the measuring cups. We’re pretty sure we used more than the recipe called for, so they tasted extra mushroomy–not the worst thing, but… Is it possible to calculate the weight of the shrooms to make sure we’re measuring things right for the next try? Thanks.

          • Support @ Minimalist Baker says

            Hi Todd! Thanks so much for your review! In future, if you look below where it says Ingredients you’ll see that it says “US Customary – Metric”, if you click “metric” it will show you the values for the ingredients in grams and milliliters. Hope this helps!

  33. Lori says

    I think 5 cups of Shitake mushrooms would be very expensive. Would a cheaper mushroom give similar results?

    • Support @ Minimalist Baker says

      Hi Lori, cremini will work, but you’ll need more oat flour to compensate for the extra moisture. Let us know if you try it!

  34. Victoria says

    Just made these tonight and they turned out great! I used dried shiitakes that were soaked in warm water to rehydrate, then squeezed out the extra water after draining. The texture was perfect and the taste was a perfect, mushroom-y umami flavor. Between rehydrating the mushrooms and caramelizing the onions, it took quite a while but most of it was hands off. Would definitely make again.

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed the result. Thank you for sharing, Victoria! xo

  35. Joan says

    Minimalist Baker is the most talented creator of vegan recipes I have found! This burger is fantastic in every respect. I can’t imagine anyone regardless of diet, not loving the flavor of this burger. I feel the same about the crab cakes which are absolutely fantastic. I make them for everyone and my meat eaters friends and family can’t believe how good they are. Wait until they taste these burgers.

    • Support @ Minimalist Baker says

      Aw, you are so kind, Joan! We’re thrilled that you enjoy both recipes. Thank you so much for sharing! xoxo

    • Support @ Minimalist Baker says

      Hi Erin, we used chickpea miso (made from chickpeas instead of soybeans). Hope that helps!

    • LINDA M RYE says

      Erin – these are incredible! I am allergic to shiitake so I subbed with steak sized portabella then added the remainder of ingredients as per recipe. The texture and taste is perfect! Thank you so much – this recipe is a keeper!

    • Support @ Minimalist Baker says

      Hi Tanya! We haven’t tried baking these burgers ourselves, but it could work. We’d suggest using parchment paper and maybe brushing the burgers with dairy-free milk or aquafaba to encourage browning and crisping. Something like 400 F for 10 minutes on both sides might work! You want the burgers to be browned, dry, and firm to the touch. Let us know how it goes if you give it a try! 

      • Jacq says

        I made these last night as the recipe is written and they were amazing!!! Perfect meal for when I’m craving a burger but want more veggies. I also had some leftover ingredients so I made your vegan sausage patties (with rice instead of quinoa). Also very good. Thanks for always providing simple, delicious recipes! MB never disappoints.

    • Support @ Minimalist Baker says

      Hi there! You can check out our easy caramelized onions (which are oil free) and use that as a guide for sautéing the onions and mushrooms with water instead of oil. As for cooking the burgers, you can try to cook them in a couple tablespoons of water and a very hot pan, but we aren’t sure if it will work since they’re naturally quite sticky! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Julie! We haven’t tried these burgers on the grill yet, but we’d suggest chilling them thoroughly (1-2 hrs) before attempting to grill them, since they are quite fragile and could fall through the grill. Let us know how it goes if you give it a try! xo

  36. ridhi says

    Hi, I am making this right now, and I have only been able to get half the amount of mushrooms listed. What can I substitute the rest for?

    • Support @ Minimalist Baker says

      Hi Ridhi! We haven’t tried it, but you could increase the rice slightly to compensate, and possible add either pinto or black beans (thoroughly drained and towel dried), though it will change the flavor of the burger slightly. Let us know how it goes! xo

  37. Cherry says

    Can you bake these burgers…and if so, what temperature and for how long? The ingredients look like they would be wonderful.

    • Support @ Minimalist Baker says

      Hi Cherry! We haven’t tried baking these burgers ourselves, but it could work. We’d suggest using parchment paper and maybe brushing the burgers with dairy-free milk or aquafaba to encourage browning and crisping. Something like 400 F for 10 minutes on both sides might work! You want the burgers to be browned, dry, and firm to the touch. Let us know how it goes if you give it a try! 

    • Support @ Minimalist Baker says

      Hi Melissa, shiitakes are a bit less watery compared to baby Bella, and they have somewhat of a deeper flavor, but we think any mushroom should work. We’d suggest adding a bit more oat flour, as needed, to compensate. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Cheryl! We used short grain, but long grain brown rice should work fine, as long as it’s cooked and thoroughly cooled (leftover rice is ideal!). Let us know how it goes if you give it a try!

  38. Ella Zee says

    I made these burgers tonight as the recipe indicated and they were a bitter disappointment. The flavour wasn’t bad however the burger mix would not stick together at all. They looked nothing like the photo. They fell apart in the fry pan so I transferred them to the over to bake. A slight improvement however the burger just crumbled at the slightest touch. Ended up making a sloppy joe style burger so as not to waste the burger buns and toppings I bought in anticipation.

    • Support @ Minimalist Baker says

      Oh no! So sorry this didn’t work out for you, Ella! We’re curious if your mixture seemed too wet or too dry? If it was too wet it’s possible that your rice wasn’t dry enough (leftover rice is best here, or at least 100% cooled rice), but if it was too dry we’re not sure what might have caused it. We’re here to troubleshoot and would love to help! xo

        • Support @ Minimalist Baker says

          Hi there! We haven’t tried this without cashews but you might have success with either sunflower seeds or whole oats instead. Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Khushi, we haven’t tried this with chickpeas but it could work! We’d suggest draining them well and maybe even baking them for about 10 minutes to make sure they’re dry. If they’re more accessible, walnuts could also work instead! Let us know how it goes if you give it at try! xo

  39. Vicky says

    This looks so promising! I was telling my husband that the best part of coming home from being on vacation is that I have new Minimalist Baker recipes to catch up on! Looking forward to making this!

    • Support @ Minimalist Baker says

      Hi Janice! We haven’t tried baking these burgers ourselves, but it could work. We’d suggest using parchment paper and maybe brushing the burgers with dairy-free milk or aquafaba to encourage browning and crisping. Something like 400 F for 10 minutes on both sides might work! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Paula! We haven’t tried a substitute for oats in this recipe yet, but it’s possible you could have success by increasing the rice slightly and adding something like coconut or chickpea flour to dry it out. Let us know how it goes if you give it a try!

  40. Krista says

    This looks so amazing! Can I kindly ask for suggestions/help on what other gf flour to substitute for the oat flour? Also, can I use baby bella or button white mushrooms instead of the shiitake mushrooms(one family member has a shiitake allergy). Lastly, I cannot currently eat onions or the whole Allium family. So I was thinking I could use celery in place of the onion? I greatly appreciate any insight you can share.

    • Support @ Minimalist Baker says

      Hi Krista! We haven’t tried a substitute for oats in this recipe yet, but it’s possible you could have success by increasing the rice slightly and adding something like coconut or chickpea flour to dry it out. For the mushrooms, any kind other than shiitake will work, it just might not have quite as much depth of flavor. As for onions, we haven’t tried it without, but celery sounds like a good alternative as long as you cook it for a long time so it’s not too crunchy. Let us know how it goes if you give it a try!

  41. Jayne says

    What would work best for the mushroom substitute? I have to avoid mushrooms for a food sensitivity.
    Thanks!

  42. T says

    It looks awesome! Wondering why you guys went with cashews as opposed to walnuts. Does it taste better with cashews? You’ve used walnuts as the nut for meaty dishes before, so just curious. Thanks.

    • Support @ Minimalist Baker says

      Hi there! We found that cashews were slightly softer than walnuts here, which we liked texturally, and we also liked how buttery they were while also having a more neutral taste than walnuts. We did test with walnuts, though, and they do work if you prefer them! xo

  43. DAVE G says

    IMHO, The Best Vegan Burger would not include added oil as one of the ingredients or necessary in prep. Will have to try this recipe w/o using oil to see how it turns out.

  44. Suzanne says

    Can regular button mushrooms be substituted for shitake? I plan on making this soon but shitake are not available in my area.
    Thanks!🖐

    • Support @ Minimalist Baker says

      Hi Suzanne, shiitakes are a bit less watery compared to cremini and white mushrooms, and they have somewhat of a deeper flavor, but we think any mushroom should work. We’d suggest adding a bit more oat flour, as needed, to compensate. Let us know how it goes!

  45. Jenny says

    This looks and sounds so good. Unfortunately I don’t have a food processor. Am I out of luck? I’m guessing you can’t make these burgers without one… 🙁

    • Support @ Minimalist Baker says

      Hi Jenny! The food processor is super helpful here, but if you have a high speed blender it might be possible. We’d suggest finely chopping the cashews by hand, and then very briefly blitzing the rice/mushroom/onion mixture in the blender to break it up (but not into a paste). At that point you can mix in the spices, etc by hand in a mixing bowl. Let us know how it goes if you give it a try! xo

  46. Christine Rogerson says

    I have a family member with a nut allergy. Can something be substituted for the cashews?
    Thankyou ~

    • Support @ Minimalist Baker says

      Hi Christine! We haven’t tried it but you could probably use some whole oats (blitzed partway & mixed in at the end, like the cashews) and increase the mushrooms and rice slightly. We can’t guarantee that the texture will be the same, though! Let us know how it goes if you give it a try!

  47. Dana Chalamet says

    TOTALLY making!!! Sounds like THE PERFECT “burger” to finally replace animal burgers when we have the craving! Thank you!!! 💞🙏🏼🌈

    • Support @ Minimalist Baker says

      Hi Lara! If you aren’t allergic to other nuts you could substitute walnuts here, and if you’re totally nut-free you could probably use some whole oats (blitzed partway & mixed in at the end, like the cashews) and increase the mushrooms slightly. We can’t guarantee that the texture will be the same, though! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Michelle! We haven’t tried a substitute for oats in this recipe yet, but it’s possible you could have success by increasing the rice slightly and adding something like coconut or chickpea flour to dry it out. Let us know how it goes if you give it a try! xo

  48. Mili says

    Hi! Love this recipe and want to try it now, but I don’t have miso paste. Can I replace it? Thanks for sharing!!

    • Support @ Minimalist Baker says

      Hi Mili! The miso paste is a big part of the umami flavor in the burger, and we haven’t tried this recipe without it, but it’s possible you could get decent results by adding some nutritional yeast (and a big pinch of salt) instead. Let us know how it goes if you give it a try! xo

  49. Adrienne Selden says

    This looks amazing! Can you use a different nut or sub something else? We have some nut allergies

    • Support @ Minimalist Baker says

      Hi Adrienne! We haven’t tried it, but you could probably use some whole oats (blitzed partway & mixed in at the end, like the cashews) and increase the mushrooms slightly. We can’t guarantee that the texture will be the same, though! Let us know how it goes if you give it a try! xo

    • Support @ Minimalist Baker says

      Hi Clark! You can check out our easy caramelized onions (which are oil free) and use that as a guide for sautéing the onions and mushrooms with water instead of oil. As for cooking the burgers, you can try to cook them in a couple tablespoons of water and a very hot pan, but we aren’t sure if it will work since they’re naturally quite sticky! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Sarah, perhaps sunflower seeds and/or pumpkin seeds. Or, you could probably use some whole oats (blitzed partway & mixed in at the end, like the cashews) and increase the mushrooms and rice slightly. We can’t guarantee that the texture will be the same, though! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      We haven’t tried these burgers on the grill yet, but we’d suggest chilling them thoroughly (1-2 hrs) before attempting to grill them, since they are quite fragile and could fall through the grill. Let us know how it goes if you give it a try!

  50. Joey says

    I want to try these but I am currently on a no nightshade diet – do you have a herb suggestion to sub for the paprika that isn’t pepper based? Thanks!

    • Support @ Minimalist Baker says

      Hi Joey, perhaps smoked salt instead of sea salt? Or a bit of liquid smoke if that’s tolerated? Otherwise, it would be okay to leave it out!

    • Support @ Minimalist Baker says

      Hi Rachel, perhaps sunflower seeds and/or pumpkin seeds. Or, you could probably use some whole oats (blitzed partway & mixed in at the end, like the cashews) and increase the mushrooms and rice slightly. We can’t guarantee that the texture will be the same, though! Let us know how it goes if you give it a try!

  51. karen says

    these look and sound great! can i make the patties (or mixture?) in the morning and refrigerate till evening or next day? can i make these on a grill or are they too fragile? (maybe on a skillet on the grill?)

    • Support @ Minimalist Baker says

      We haven’t tried these burgers on the grill yet, but chilling should actually help since they are quite fragile and could fall through the grill. A skillet on the grill would be better. Let us know how it goes if you give it a try! xo

    • Support @ Minimalist Baker says

      We haven’t tried it that way, but it might! Though we think it might be more crumbly. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Hm, that’s tricky! The flavor will likely be much different, but maybe increase mushrooms and cashews, add chickpeas or pinto beans (drained and patted dry/baked), and add something like coconut or chickpea flour to dry it out. Let us know how it goes if you give it a try!

  52. Christina Rolfe says

    Hi I wondered if it would work with barley rather than rice and chickpea flour or tapioca flour rather than oat flour? I look forward to your reply. Thank you and regards Christina ps. I make many of your recipes and I love them

    • Support @ Minimalist Baker says

      Hi Christina, we haven’t tried with those modifications, but they could work! We’d suggest chickpea flour over tapioca and would use less of it because it’s more absorbent. Let us know if you try it out!

    • Support @ Minimalist Baker says

      Hi Teju, The miso paste is a big part of the umami flavor in the burger, and we haven’t tried this recipe without it, but it’s possible you could get decent results by adding some nutritional yeast (and a big pinch of salt) instead. For the oat flour, it’s possible you could have success by increasing the rice slightly and adding something like coconut or chickpea flour to dry it out. Let us know how it goes if you give it a try!

  53. Katt says

    This is like $20 worth of shitakes here where I live! How about regular criminis, or a combo, I think that would work ok too, and a bit more economical for some of us….seems like a good technique though, may have to try it as am always looking for burger alternatives….

    • Support @ Minimalist Baker says

      Hi Katt, shiitakes are a bit less watery compared to creminis, and they have somewhat of a deeper flavor, but we think any mushroom should work. We’d suggest adding a bit more oat flour, as needed, to compensate. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Christine, shiitakes are a bit less watery compared to baby Bella, and they have somewhat of a deeper flavor, but we think any mushroom should work. We’d suggest adding a bit more oat flour, as needed, to compensate. Let us know how it goes!

  54. Dawn says

    This burger looks great, I want to try this now! I think 5 cups of fresh shiitake might be a bit expensive for me. Would baby Bellas work?

    • Support @ Minimalist Baker says

      Hi Dawn, shiitakes are a bit less watery compared to baby Bellas, and they have somewhat of a deeper flavor, but we think any mushroom should work. We’d suggest adding a bit more oat flour, as needed, to compensate. Let us know how it goes!

  55. Susan Moe says

    OMGOSH I can’t wait to try this! My son is allergic to legumes so it’s exciting to find a burger without them. He’s also allergic to the cashews, but I’m going to try it with sunflower seeds instead. Can’t wait!

  56. Ian says

    Hi, I am really excited to make this. Do I need fresh Shitake mushrooms for this or can I use dried Shitake mushrooms? If so, should they be rehydrated first? Thanks, Ian

    • Support @ Minimalist Baker says

      Hi Ian, we’ve only tried it with fresh mushrooms, but if using dried, we would suggest rehydrating first. Let us know how it goes!