The BEST Vegan Burger (GF, Soy-Free)

Hands-down the best veggie burger I have ever tasted. It makes me so happy to know that I made this because whenever I want it I know all I have to do is make it. I followed the recipe almost to a T. The only thing that I had to change was using button mushrooms instead, but it was so delicious. I recommend starting a little early and not rushing the process because there is some prep and timing involved, especially concerning the rice. Thank you for making this recipe, it is now my go to veggie burger!

I made these again & made a new discovery. I couldn’t be bothered spending money on a new tub of miso & so I decided to use Vegemite instead. Australia’s umami bomb! The first time i made these burgers i used the miso but must report that it’s even better using Vegemite, it’s also always in my pantry. It gives the burgers a nice beefy colour & amps up the flavour by a lot. If you live in Australia or can get your hands on Vegemite, use it instead, it’s cheaper & gives better results. (Im sure you can also use Marmite).

Followed directions with the exception of subbing the onion for shallots. These burgers rocked! Served with a quality toasted loaf, avocado, leek sprouts, veganaise, and ketchup. With absolutely be making these again!

AMAZING! I thought I was going to have to pick my jaw up off the dinner table as I watched my 18 month old, 5 year old, and 6 year old gobble these up. My kids are super picky and always know when I’m trying to “trick” them by feeding them plant based versions of their favorite foods, but they actually enjoyed these!

My husband and I loved them on a bun piled high with lettuce, tomato, vegan thousand island, mustard, and sliced avocado. I made the suggested Massaged Kale Salad with lemon tahini dressing along side and that was also excellent.

I used baby Bella mushrooms since it’s what I had. I used around 1.25 cups of oat flour total since the mixture was very wet to begin with. The texture was perfect when cooked, the crisp outsides from the pan frying really makes it! They really do look like turkey or beef burgers after cooking. I will 100% make these again and SOON but next time I will make a double batch. Hands down, best veggie burger I have EVER made or eaten.

I made this rather labor-intensive recipe as written (to the best of my abilities), and while it was perfectly okay, I wouldn’t for a moment describe it as mocking the flavor of a real burger. It certainly doesn’t rival the Impossible Burger on that score. It’s not special enough and way too complicated for me to make it again.

Made for dinner tonight and these patties are delicious. My husband and 1 year old devoured them.

This is soooo good! We get kind of tired of the same old veggie burgers. This is way different flavor. We loved it so much we made it the 2nd day and doubled the batch. It’s so good you can just eat it without t he bun or wrapped in a romaine leaf. I do leave garlic out of it because I can’t tolerate it, but still had the most amazing flavor with all of the different ingredients! We also topped it with grilled onions. Yum!!

Great recipe. I made batches and cooked as needed. Very easy and quick to make and my son loves them. Keeper vegan recipe as my family is new to vegan eating. Love the video and pictures too so you can see the consistency you should be going for.

This tasted really good! It’s better than the veggie burger at habit. But the inside seemed a bit soggy in the middle. Not sure what I did wrong…

I never leave a comment. But this was seriously the best veggie burger I have ever made! The flavor is immaculate. I only had white sticky rice, but it still turned out great! Thank you so much, I was craving a burger and this was better than any restaurant burger I’ve had. Genius!

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!!

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.

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!

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 😍

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!

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!!

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!

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!

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. :)

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.

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.

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!

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!

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.

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!

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!

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.

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!

So good….will definitely make again (and my husband who is a picky eater liked them too).

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.

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!

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.

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.

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.

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.

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.