Pioneer Woman Best Veggie Burger

Pioneer Woman best veggie burger takes 1 hour 30 minutes and mushrooms, chickpeas and sweet potato to make a hearty, golden meatless burger. Save this easy vegetarian dinner for Fourth of July cookouts, summer family dinners or weeknight burger night, because it's totally bean-free and made on the stovetop.

Chill the shaped patties for a full hour before they hit the skillet, because that rest firms up the mixture. Skip it and the burgers will crumble and stick when you try to flip them.

Pureeing the chickpeas with soy sauce and olive oil makes a smooth binder that holds everything together, so you don't need eggs. Pulsing the mushrooms with smoked almonds and rice keeps some texture, which gives you a patty with real bite instead of mush.

Pioneer Woman Best Veggie Burger

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

520

kcal

Finely chopped mushrooms, brown rice and smoked almonds are bound with creamy pureed chickpeas, then seared until the outside turns crisp and golden. Inside, the patty stays tender and savory with a little sweetness from the sweet potato.

Ingredients

• 1/2 c. olive oil, divided
  

• 1 1/2 lb. baby portobello mushrooms, stemmed and quartered
  

• 1 1/2 tsp. salt
  

• 6 garlic cloves, chopped
  

• 2 1/2 tsp. ground cumin
  

• 1 1/2 tsp. smoked paprika
  

• 1 tsp. ground black pepper
  

• 1 15.5-oz. can chickpeas, drained and rinsed
  

• 3 tbsp. reduced-sodium soy sauce
  

• 3/4 c. chopped smoked almonds
  

• 1 1/2 c. cooked brown rice or quinoa
  

• 1 1/2 c. grated sweet potato (from 1 medium peeled potato)
  

• 3/4 c. Panko breadcrumbs
  

• 1/2 c. finely grated parmesan cheese
  

• 1/2 c. chopped green onion
  

• 8 slices sharp cheddar cheese (optional)
  

• 8 brioche buns, toasted
  

• Thousand Island Dressing
  

• Green leaf lettuce
  

• Sliced avocado
  

• Thinly sliced red onion
  

Directions

• Cook the mushrooms: Heat 3 tablespoons olive oil in a large skillet over medium heat, then add 1 1/2 pounds quartered mushrooms and 1 1/2 teaspoons salt. Cook, stirring now and then, for 7 to 9 minutes until tender.
• Season with garlic and spices: Add 6 chopped garlic cloves, 2 1/2 teaspoons cumin, 1 1/2 teaspoons smoked paprika and 1 teaspoon black pepper to the pan. Cook for about 3 minutes until the garlic is toasted, then take it off the heat to cool slightly.
• Puree the chickpeas: Add 1 can drained chickpeas, 3 tablespoons soy sauce and 1 tablespoon olive oil to a food processor. Process for about 1 minute until smooth, then move it to a large bowl.
• Pulse the mushroom mixture: Layer the mushroom mixture, 3/4 cup chopped smoked almonds and 1 1/2 cups cooked brown rice or quinoa in the food processor. Pulse about 15 times until the mushrooms are finely chopped and everything is mostly combined.
• Fold the mixture together: Scrape the mushroom mixture into the bowl with the chickpeas, then add 1 1/2 cups grated sweet potato and 3/4 cup Panko. Add 1/2 cup grated parmesan and 1/2 cup chopped green onion, then fold with a rubber spatula until everything is combined.
• Shape and chill: Shape the mixture into 8 equal patties, about 3/4 cup each, and set them on a parchment-lined platter or baking sheet. Refrigerate for 1 hour so they firm up.
• Sear the burgers: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat, then cook 4 burgers for about 3 minutes per side until golden brown. Move them to a tray and top with sharp cheddar if you like, then repeat with the remaining 2 tablespoons oil and 4 burgers.
• Build the burgers: Spread Thousand Island dressing on the bottom of 8 toasted brioche buns, then layer on green leaf lettuce, a patty, sliced avocado and thinly sliced red onion. Spread more dressing on the bun tops, set them on and serve right away.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO silicone spatula set, Winco slotted fish spatula, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these veggie burgers vegan?

Yes, with a few swaps. Skip the parmesan and cheddar, or use a plant-based cheese, and choose vegan buns and a vegan dressing. The patties themselves hold together because of the chickpeas, so no eggs are needed.

How long do these veggie burgers keep in the fridge?

Cooked patties keep in an airtight container in the fridge for about 3 days. Reheat them in a skillet over medium heat so the outside crisps back up, since the microwave makes them soft.

Can I make the patties ahead of time?

Yes, shape them and keep them covered in the fridge until you are ready to cook. Since the recipe already needs a 1 hour chill, you can do that step in the morning and sear the burgers at dinnertime.

Can I bake these instead of pan-frying them?

A skillet gives the best golden crust, which is what the recipe is built around. If you don't want to stand at the stove, a hot oven on a lined sheet pan can work, but the outside won't be as crisp.

Why do my veggie burgers fall apart in the pan?

The most common reason is skipping the chill time, because the patties need that hour to firm up. Turning them too early also breaks them, so wait for a golden crust, then flip gently with a wide spatula.