If you’re on the lookout for a burger that’s bursting with wholesome flavors yet satisfies like a classic comfort meal, the Veggie Burgers with Mushrooms, Cannellini Beans, and Brown Rice Recipe is your new best friend. This recipe blends earthy mushrooms, creamy cannellini beans, and nutty brown rice into patties that are perfectly tender, packed with protein, and genuinely crave-worthy. Each bite offers a delightful combination of textures and tastes, making these veggie burgers a star whether you’re cooking for a casual lunch or impressing friends at a weekend barbecue.
Ingredients You’ll Need
These ingredients are simple and straightforward, yet each plays a crucial role in building the rich texture and depth of flavor in the Veggie Burgers with Mushrooms, Cannellini Beans, and Brown Rice Recipe. Combining fresh vegetables, nuts, and pantry staples, they create a harmonious blend that holds together beautifully and tastes fantastic.
- Mushrooms (250g/8oz, sliced): Provides a meaty, umami base that adds moisture and earthiness to your patties.
- Olive oil (2 tsp + 2-3 tbsp): Used for sautéing mushrooms and frying the patties, adds richness and helps with cooking.
- Cannellini beans (400g/14 oz can, drained): Creamy and mild, these beans bind the burger and supply protein and fiber.
- Carrot (1 large, grated): Adds a subtle sweetness and vibrant color, plus a bit of crunch to keep things interesting.
- Cashews (1/2 cup, raw unsalted): Offers a slight nuttiness and helps with the texture, making the patties tender yet sturdy.
- Panko breadcrumbs (1/2 cup/55g): Essential for binding and giving a light, crispy exterior when cooked.
- Grated parmesan (1/2 cup/50g): Infuses a lovely savory note and a touch of saltiness that lifts all the flavors.
- Egg (1): Acts as a natural binder to hold all the ingredients together perfectly.
- Mayonnaise (2 tbsp): Adds creaminess and moisture, enriching the overall taste and texture.
- Garlic (1 clove, minced): Brings a subtle warmth and depth of flavor.
- Paprika, salt, and pepper (1/2 tsp each): Balances the flavors with a little heat and seasoning.
- Cooked brown rice (3/4 cup/150g): Gives substance and a slight chewiness for a hearty mouthfeel.
- Green onions (3/4 cup, sliced): Fresh and slightly pungent, they brighten the mixture and add a nice crunch.
- Soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot: The classic and creative toppings to complement your veggie burgers.
- French fries or baked potato wedges: Perfect side options to round out this satisfying meal.
How to Make Veggie Burgers with Mushrooms, Cannellini Beans, and Brown Rice Recipe
Step 1: Prepare the Mushrooms
Start by heating 2 teaspoons of olive oil over medium heat in a skillet. Add the sliced mushrooms and cook them until they’re softened and golden brown, which usually takes about 8 to 10 minutes. This browning step is crucial because it intensifies the mushrooms’ natural flavor, giving your burgers a wonderful depth.
Step 2: Blend the Beans and Nuts
While the mushrooms cool down a bit, place the drained cannellini beans and raw cashews into a food processor. Pulse until the mixture is coarse but well combined — you want some texture here, not a paste. This blend forms the hearty body of the burger and adds a pleasant nuttiness that truly surprises the palate.
Step 3: Combine the Mixture
In a large bowl, combine the cooked mushrooms, bean and cashew mixture, grated carrot, panko breadcrumbs, parmesan, egg, mayonnaise, minced garlic, paprika, salt, pepper, cooked brown rice, and green onions. Use your hands or a sturdy spoon to mix everything thoroughly until the ingredients are well incorporated. The mixture should stick together when pressed; if it’s too wet, add a bit more panko.
Step 4: Form the Patties
Divide the mixture into 4 to 6 equal portions, depending on your preferred burger size. Gently shape each portion into a patty about 1 to 1.5 inches thick. Keep the size consistent so they cook evenly. If the mixture feels fragile, chilling the patties in the fridge for 20-30 minutes can help them hold their shape better.
Step 5: Cook the Burgers
Heat 2 to 3 tablespoons of olive oil in a non-stick pan over medium heat. Cook each patty for about 4 to 5 minutes on each side, or until golden brown and crisp on the outside. Cooking them patiently ensures a crunchy exterior contrasts with the tender, flavorful interior — it’s pure veggie burger bliss.
How to Serve Veggie Burgers with Mushrooms, Cannellini Beans, and Brown Rice Recipe
Garnishes
These veggie burgers are incredibly versatile when it comes to garnishes. Crisp lettuce adds freshness and crunch, juicy tomato slices bring bright acidity, and creamy avocado ups the indulgence factor. For an extra zing, try pickles or a spread of your favorite sauce like garlic aioli or spicy mustard. Melty cheese also pairs beautifully for that classic burger feel.
Side Dishes
Pair your veggie burgers with some classic comforts such as golden French fries or oven-baked potato wedges. For a lighter option, a crisp green salad or roasted vegetables complement the wholesome nature of the burgers while adding color and extra nutrients to your plate.
Creative Ways to Present
If you want to jazz things up, serve the patties on vibrant lettuce wraps instead of buns for a low-carb twist. Alternatively, stack your burgers with roasted beetroot slices or grilled pineapple for unexpected bursts of flavor. You can even make mini sliders perfect for parties or family gatherings, giving everyone a fun and tasty bite-sized treat.
Make Ahead and Storage
Storing Leftovers
Veggie Patties made from the Veggie Burgers with Mushrooms, Cannellini Beans, and Brown Rice Recipe store beautifully in the fridge for up to 3 days. Place them in an airtight container to maintain freshness, making them perfect to enjoy quick meals during busy days.
Freezing
You can freeze the uncooked patties by placing a sheet of parchment between each one in a container or ziplock bag to prevent sticking. They keep well for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge for best results before cooking.
Reheating
For reheating cooked burgers, a quick crisp-up in a hot pan or an oven at 350°F (175°C) for 10-15 minutes restores their delicious texture. Avoid microwaving when possible to keep that satisfying exterior crispness intact.
FAQs
Can I make these veggie burgers vegan?
Absolutely! Simply swap out the egg for a flax or chia egg substitute, and replace the parmesan and mayonnaise with vegan alternatives. The flavor and texture remain just as satisfying.
Is it necessary to cook the brown rice beforehand?
Yes, cooked brown rice helps bind the patties and adds chewiness. Using raw rice would not work well here, so prepare it in advance or use leftover rice for convenience.
What can I use if I don’t have panko breadcrumbs?
You can substitute with regular breadcrumbs or even crushed oats for a slightly different texture. Just keep the quantity similar to maintain the right binding consistency.
Are these burgers gluten-free?
They can be if you use gluten-free breadcrumbs and buns. Otherwise, the panko breadcrumbs and typical buns contain gluten, so be sure to choose your ingredients accordingly.
Can these burgers be grilled instead of pan-fried?
Yes, grilling works nicely. To prevent them from falling apart, make sure they are well chilled and brush the grill with oil. Turn gently to keep the patties intact and enjoy that smoky flavor.
Final Thoughts
This Veggie Burgers with Mushrooms, Cannellini Beans, and Brown Rice Recipe is a delightful combination of wholesome ingredients that come together in a fulfilling and flavorful way. Whether you’re a longtime vegetarian or simply looking to add more plant-based meals to your routine, these patties are a guaranteed crowd-pleaser. Trust me, once you try them, you’ll keep coming back for more. Go ahead and make these your next kitchen adventure—you won’t regret it!
Print
Veggie Burgers with Mushrooms, Cannellini Beans, and Brown Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These flavorful veggie burgers combine mushrooms, cannellini beans, and a mix of fresh vegetables with crunchy cashews and panko breadcrumbs for the perfect texture. Enhanced with parmesan, spices, and a touch of mayonnaise, these homemade patties are pan-fried to golden perfection and served on soft buns with your favorite toppings.
Ingredients
Base Ingredients
- 250g (8oz) mushrooms, sliced
- 2 tsp olive oil
- 400g (14oz) can cannellini beans, drained
- 1 large carrot, grated
- 1/2 cup (70g) raw unsalted cashews
- 1/2 cup (55g) panko breadcrumbs
- 1/2 cup (50g) grated parmesan cheese
- 1 large egg
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup (150g) cooked brown rice
- 3/4 cup green onions, sliced
For Cooking and Serving
- 2 to 3 tbsp olive oil (or other cooking oil)
- Soft buns
- Lettuce leaves
- Sliced tomato
- Slices of cheese (optional)
- Pickles
- Favorite sauces (ketchup, mustard, mayo, etc.)
- Avocado slices
- Beetroot slices
- French fries or baked potato wedges (for serving)
Instructions
- Prepare the mushrooms: Heat 2 teaspoons olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they are softened and most of their moisture evaporates, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Combine the mixture: In a large mixing bowl, mash the drained cannellini beans roughly with a fork or potato masher. Add the grated carrot, cashews, panko breadcrumbs, grated parmesan, egg, mayonnaise, minced garlic, paprika, salt, pepper, cooked brown rice, green onions, and the sautéed mushrooms. Mix everything thoroughly until combined.
- Form the patties: With clean hands, shape the mixture into four evenly sized burger patties. The mixture should hold together well; if too wet, add a little more panko breadcrumbs to help bind.
- Cook the patties: Heat 2 to 3 tablespoons of olive oil in a large frying pan over medium heat. Carefully place the patties in the pan and cook for 6-7 minutes per side, or until golden brown and cooked through. Be gentle when flipping to maintain the patty shape.
- Assemble and serve: Toast the soft buns lightly if desired. Place lettuce, tomato slices, cheese, pickles, avocado, beetroot, and cooked veggie burger patties on the buns. Add your favorite sauces. Serve immediately with French fries or baked potato wedges on the side.
Notes
- Note 1: Drain the cannellini beans well to prevent the mixture from being too wet.
- Note 2: Raw unsalted cashews add crunch; you can substitute with walnuts or almonds if preferred.
- Note 3: Panko breadcrumbs help bind the mixture and add texture; regular breadcrumbs can be used as a substitute.
- Note 4: Cooked brown rice adds bulk and texture, but you can substitute with cooked quinoa or oats.
- For extra flavor, add herbs such as parsley or thyme into the burger mix.
- These patties can be made ahead and refrigerated or frozen for later use.
