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
4.72 from 50 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. Lauren says

    Okay, I dont usually comment on recipes but I had to comment on this one. I ABSOLUTELY LOVED THIS BURGER. Im never disappointed with any of your recipes. Please don’t ever stop. Thank you for helping to make plant based recipes not boring. This was AMAZING. Highly recommend

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  2. Caroline Medd says

    I made this recipe and added in a can of mushed black beans from your grillable recipe, with finely chopped up sprouted wheat and collard greens (because I had both left over and wanted to use them up). I had walnuts on hand and so cooked them with the onions (yummy) and brown mushrooms (again it was what I had). I was very surprised at how tasty it was and held fairly well together if I wasn’t too rough! Finally after years I have found a tasty vegan burger I can serve to my church! (Not sure about my mom and dad – I will try it out on them if they are open…..)I cooked them a bit longer than you said to because the time is always what I struggle with when dealing with black beans. So happy I found this site and recipe! Thank you Caroline

      • Erin says

        I do not understand why all of the MB recipes always taste SO good!!! These were unbelievable and I was missing the miso because I couldn’t find any! They are probably even better with it! Anyone know if we can maybe freeze these? Cooked or uncooked? Thanks MB!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Woohoo! Thanks so much for the great review, Erin. You can definitely freeze these burgers, we prefer freezing them as patties before cooking, and they thaw well when you place them directly in a hot, oiled skillet. Hope this helps!

  3. Steph says

    I’m allergic to cashews and coconut, and pretty much every nut except for almonds and peanuts at this point. Can the nuts be left out or would almond work as a sub for the cashews? Regular soy sauce would work in place of the coconut aminos I’m guessing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph, coconut aminos adds sweetness and is less salty, so if using soy sauce, we’d suggest using less of it and adding a sweetener like maple syrup. For the nuts, almonds might work. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yvonne, shiitakes are a bit less watery compared to portabella 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!

  4. Johnny says

    Wondering if you can put old-fashioned oats into a food processor and mix to make your own oat-flour.

    If it’s possible, I’m wondering if you could enlighten us on the best way to do it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Johnny, we do usually make our own oat flour with old fashioned rolled oats. We use a vitamix to achieve a very smooth and powdery texture. Hope this helps!

  5. Reineres Susbilla says

    I followed the instructions to a T. Flavor is great, but it was soft which I did not care for. Could I add more oat flour and make smaller size patties?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Reineres, sorry to hear you didn’t enjoy the texture! Yes, adding more oat flour will help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, 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!

  6. Sunny says

    Okay I made this today / simple ingredients/ a-bit time consuming, but super delicious !!
    YES I will make this again . Cheers , enjoy 😻