HomeRecipeDelicious Grilled Veggie Burgers Recipe to Try

Delicious Grilled Veggie Burgers Recipe to Try

Written by: • March 17, 2025

Grilled Veggie Burgers Recipe

I still remember the first time I attempted to grill veggie burgers for a summer barbecue.

What I had hoped would be a triumphant moment of serving beautiful, charred patties to my friends quickly turned into a disaster as my homemade veggie burgers crumbled and fell through the grill grates.

After that embarrassing experience, I became determined to create a veggie burger that could stand up to the heat of a real grill.

It took me years of testing, tweaking, and tasting, but I’ve finally perfected what I consider to be the ultimate Grilled Veggie Burgers Recipe.

What makes these veggie burgers special isn’t just their ability to hold together on the grill (though that’s certainly a major victory).

It’s the incredible depth of flavor and satisfying texture that rivals any meat-based burger.

I’ve served these to dedicated carnivores who have asked for seconds and that, my friends, is the ultimate compliment for a veggie burger.

Store-bought options might be convenient, however, they simply can’t compare to the fresh ingredients and customizable flavors you can achieve at home.

Plus, I find there’s something deeply satisfying about crafting these patties from scratch, knowing exactly what goes into them.

Why This Grilled Veggie Burgers Recipe Works

Cross-section of a grilled veggie burger showing texture

After countless test batches and refinements, I’ve discovered the key elements that make these veggie burgers exceptional.

First and foremost, the binding is crucial.

I’ve found that a combination of short-grain brown rice, ground flaxseed, and panko breadcrumbs creates the perfect cohesive structure that won’t fall apart on the grill.

The rice provides stickiness, the flaxseed acts as a natural binder when mixed with moisture, and the breadcrumbs absorb excess liquid while adding texture.

Flavor is another critical component.

Most veggie burgers taste bland or overly processed, but these are packed with umami-rich ingredients like mushrooms, tamari, and smoked paprika.

I’ve also discovered that toasting the walnuts before adding them to the mixture adds a wonderful depth that complements the earthy mushrooms perfectly.

The combination of these savory elements creates a burger that’s satisfying without trying to imitate meat.

Texture is where many veggie burgers fail, becoming either mushy or too crumbly.

My recipe solves this by incorporating multiple textural elements hearty mushrooms, toasted walnuts, and brown rice that create a substantial bite.

I’ve also found that chilling the patties before grilling is absolutely essential because it allows the ingredients to set and hold together better on the grill.

Finally, the grilling technique matters tremendously.

I’ll share my method for achieving those beautiful grill marks without losing half your burger to the flames.

Trust me, after trying this recipe, you’ll never look at veggie burgers the same way again!

Ingredient Deep Dive for the Perfect Grilled Veggie Burgers Recipe

I believe understanding the purpose of each ingredient is crucial to making successful veggie burgers.

Each component plays a specific role in creating the perfect texture, flavor, and structure.

I’ve carefully selected these ingredients after years of experimentation to ensure they work together harmoniously.

Let’s break down what makes each one essential:

Ingredient Quantity Its Role in the Recipe
Portobello & Shiitake Mushrooms 16 ounces (mix of both) Provides meaty texture and umami flavor. The combination of mushroom varieties creates depth of flavor and substantial bite.
Short-grain Brown Rice 2 cups (cooked) Acts as a primary binder due to its stickiness. Must be freshly cooked and still warm for maximum cohesion.
Black Beans 1 (15 oz) can, drained Adds protein, substance, and helps create a satisfying texture. Some beans are mashed for binding while others remain whole for texture.
Walnuts 1/2 cup, chopped Provides essential texture and healthy fats. Toasting them enhances their nutty flavor.
Ground Flaxseed 1/4 cup Natural binder that helps hold everything together, especially when grilling.
Panko Breadcrumbs 1 cup (divided) Absorbs excess moisture and creates the perfect texture. Some are processed for binding, others left whole for texture.
Yellow Onion 1 medium, finely diced Provides aromatic flavor base. Sautéing until caramelized adds sweetness and depth.
Garlic 3 cloves, minced Essential flavor component that adds aromatic depth.
Tamari or Soy Sauce 2 tablespoons Adds umami flavor and saltiness. Use tamari for gluten-free option.
Balsamic Vinegar 2 tablespoons Adds tanginess and depth of flavor that balances the earthiness of the mushrooms.
Smoked Paprika 1 teaspoon Provides smoky flavor that mimics the grilled taste even before cooking.
Chili Powder 1 tablespoon Adds warmth and complexity without making the burgers spicy.
Olive Oil 2 tablespoons Used for sautéing vegetables and adds moisture to the patties.
Salt & Pepper To taste Enhances all other flavors in the recipe.

I’ve found that the quality of your ingredients makes a significant difference in the final result.

For instance, using freshly cooked rice rather than leftover rice is crucial because the stickiness helps bind the patties.

Similarly, toasting the walnuts before adding them enhances their flavor significantly.

These small details might seem fussy, but they’re what elevate these veggie burgers from good to exceptional.

The secret to these burgers’ amazing texture is the balance between binding ingredients and those that add structure.

Too many binders makes a mushy burger, while too little means it falls apart on the grill.

Required Tools and Equipment

Having the right tools on hand makes preparing these veggie burgers much easier.

I’ve learned through trial and error that certain equipment is essential for achieving the perfect texture and ensuring the patties hold together on the grill.

Here’s what you’ll need:

Essential Equipment:

  • Food processor (for pulsing ingredients to the right consistency)
  • Large mixing bowl (for combining all ingredients)
  • Medium skillet (for sautéing vegetables)
  • Measuring cups and spoons
  • Baking sheet lined with parchment paper (for chilling patties)
  • Grill or grill pan
  • Wide, sturdy spatula (crucial for flipping without breaking)

Optional but Helpful:

  • Kitchen scale (for precise measurements)
  • Cookie cutter or ring mold (for uniformly shaped patties)
  • Grill basket (provides extra insurance against crumbling)
  • Instant-read thermometer (to ensure grill is at optimal temperature)
  • Silicone brush (for oiling grill grates)

I’ve found that a good food processor is particularly important for this recipe.

It allows you to control the texture of different ingredients finely processing some while leaving others chunkier.

This textural variation is key to creating veggie burgers with a satisfying bite rather than a uniform mush.

When it comes to grilling, a wide, sturdy spatula is your best friend.

I learned this the hard way after losing several patties to the flames when using a flimsy spatula.

Invest in a good one with a thin edge that can slide easily under the patties.

Also, don’t underestimate the importance of properly preparing your grill I’ll cover that in detail in the instructions section.

Step-by-Step Grilled Veggie Burgers Recipe Instructions

I’ve broken down this recipe into clear, manageable steps to ensure your veggie burgers turn out perfectly every time.

The process isn’t complicated, but each step is important for achieving the right texture and flavor.

I’ve also included my personal tips based on what I’ve learned from making these countless times.

Step Number Instruction Pro Tip/Note
1 Cook 1 cup of short-grain brown rice according to package directions to yield 2 cups cooked rice. It’s important to use it while still warm. Don’t substitute long-grain rice it’s not sticky enough to bind properly. The rice should be slightly overcooked rather than al dente for maximum stickiness.
2 Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and sauté until translucent, about 5-7 minutes. For deeper flavor, continue cooking until onions begin to caramelize slightly. This adds a subtle sweetness that balances the savory elements.
3 Add minced garlic to the skillet and cook for 30 seconds until fragrant. Remove from heat and set aside. Never burn garlic as it becomes bitter. Adding it after the onions have cooked prevents this.
4 In the same skillet, heat remaining tablespoon of olive oil over medium heat. Add chopped mushrooms, tamari, and balsamic vinegar. Cook until mushrooms release their moisture and it mostly evaporates, about 8-10 minutes. This step is crucial for preventing soggy burgers. The mushrooms should look relatively dry when done.
5 Add smoked paprika and chili powder to the mushroom mixture, stir to combine, and cook for another minute. Remove from heat and let cool slightly. Toasting the spices in the hot pan blooms their flavor, making them more aromatic and flavorful.
6 Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes, stirring frequently. Let cool slightly. Watch carefully as nuts can burn quickly. You’ll know they’re done when you can smell their nutty aroma.
7 In a food processor, pulse the toasted walnuts and half the panko breadcrumbs until coarsely ground. Transfer to a large mixing bowl. Don’t over-process – you want some texture, not a fine powder.
8 Add half the black beans to the food processor and pulse a few times until roughly chopped but not pureed. Transfer to the mixing bowl. Leaving some beans whole while processing others gives the perfect texture balance.
9 Add the mushroom mixture, remaining whole black beans, warm rice, ground flaxseed, and remaining panko breadcrumbs to the mixing bowl. Season with salt and pepper to taste. The warm rice helps activate the binding properties of the flaxseed.
10 Mix everything thoroughly but gently with your hands or a spatula until well combined. The mixture should hold together when squeezed. If the mixture seems too wet, add more breadcrumbs. If too dry, add a touch more tamari or olive oil.
11 Divide the mixture into 6-8 equal portions and shape into patties about 3/4 inch thick. Place on a parchment-lined baking sheet. Slightly wet hands prevent sticking when forming patties. Make the edges a bit thicker than the center for even cooking.
12 Refrigerate patties for at least 30 minutes or up to 24 hours. This step is essential for firm patties that won’t fall apart. For best results, chill for at least 2 hours. You can also freeze the patties at this point for future use.
13 Preheat grill to medium-high heat (about 375-400°F). Clean the grates thoroughly and oil them generously. The most common reason veggie burgers fall apart is sticking to the grill. Clean, well-oiled grates are non-negotiable!
14 Brush both sides of each patty lightly with olive oil before placing on the grill. This extra layer of oil creates a barrier that helps prevent sticking.
15 Grill patties for 4-5 minutes per side with the lid closed, flipping only once very carefully using a wide spatula. Resist the urge to move or check the patties before 4 minutes. They need time to develop a crust that will help them release from the grill.
16 If adding cheese, place it on the patties during the last minute of grilling and close the lid to melt. For vegan options, many plant-based cheeses need a bit longer to melt, so add them 2 minutes before finishing.
17 Toast burger buns on the grill for 30 seconds if desired. Toasting prevents soggy buns and adds another layer of flavor.
18 Assemble burgers with your favorite toppings and enjoy immediately! See the toppings section below for my favorite combinations.
Veggie burgers cooking on a grill with visible grill marks
I’ve found that patience is key when grilling these veggie burgers.

Unlike meat burgers, they don’t release natural fats that prevent sticking, so proper preparation of both the patties and the grill is essential.

The chilling step might seem like an unnecessary delay, but it truly makes the difference between burgers that hold together beautifully and those that crumble into the flames.

Stovetop Option: If you don’t have access to a grill, these patties can also be cooked in a skillet over medium heat with 1-2 tablespoons of oil. Cook for 4-5 minutes per side until golden brown and heated through.

Serving Suggestions & Toppings Bar Ideas

The Ultimate Grilled Veggie Burgers Recipe: A Summer Staple You'll Crave Jump to Recipe I still remember the first time I attempted to grill veggie burgers for a summer barbecue. What I had hoped would be a triumphant moment of serving beautiful, charred patties to my friends quickly turned into a disaster as my homemade veggie burgers crumbled and fell through the grill grates. After that embarrassing experience, I became determined to create a veggie burger that could stand up to the heat of a real grill. It took me years of testing, tweaking, and tasting, but I've finally perfected what I consider to be the ultimate Grilled Veggie Burgers Recipe. What makes these veggie burgers special isn't just their ability to hold together on the grill (though that's certainly a major victory). It's the incredible depth of flavor and satisfying texture that rivals any meat-based burger. I've served these to dedicated carnivores who have asked for seconds – and that, my friends, is the ultimate compliment for a veggie burger. Store-bought options might be convenient, however, they simply can't compare to the fresh ingredients and customizable flavors you can achieve at home. Plus, I find there's something deeply satisfying about crafting these patties from scratch, knowing exactly what goes into them. Why This Grilled Veggie Burgers Recipe Works After countless test batches and refinements, I've discovered the key elements that make these veggie burgers exceptional. First and foremost, the binding is crucial. I've found that a combination of short-grain brown rice, ground flaxseed, and panko breadcrumbs creates the perfect cohesive structure that won't fall apart on the grill. The rice provides stickiness, the flaxseed acts as a natural binder when mixed with moisture, and the breadcrumbs absorb excess liquid while adding texture. Flavor is another critical component. Most veggie burgers taste bland or overly processed, but these are packed with umami-rich ingredients like mushrooms, tamari, and smoked paprika. I've also discovered that toasting the walnuts before adding them to the mixture adds a wonderful depth that complements the earthy mushrooms perfectly. The combination of these savory elements creates a burger that's satisfying without trying to imitate meat. Texture is where many veggie burgers fail, becoming either mushy or too crumbly. My recipe solves this by incorporating multiple textural elements – hearty mushrooms, toasted walnuts, and brown rice – that create a substantial bite. I've also found that chilling the patties before grilling is absolutely essential because it allows the ingredients to set and hold together better on the grill. Finally, the grilling technique matters tremendously. I'll share my method for achieving those beautiful grill marks without losing half your burger to the flames. Trust me, after trying this recipe, you'll never look at veggie burgers the same way again! Ingredient Deep Dive for the Perfect Grilled Veggie Burgers Recipe I believe understanding the purpose of each ingredient is crucial to making successful veggie burgers. Each component plays a specific role in creating the perfect texture, flavor, and structure. I've carefully selected these ingredients after years of experimentation to ensure they work together harmoniously. Let's break down what makes each one essential: Ingredient Quantity Its Role in the Recipe Portobello & Shiitake Mushrooms 16 ounces (mix of both) Provides meaty texture and umami flavor. The combination of mushroom varieties creates depth of flavor and substantial bite. Short-grain Brown Rice 2 cups (cooked) Acts as a primary binder due to its stickiness. Must be freshly cooked and still warm for maximum cohesion. Black Beans 1 (15 oz) can, drained Adds protein, substance, and helps create a satisfying texture. Some beans are mashed for binding while others remain whole for texture. Walnuts 1/2 cup, chopped Provides essential texture and healthy fats. Toasting them enhances their nutty flavor. Ground Flaxseed 1/4 cup Natural binder that helps hold everything together, especially when grilling. Panko Breadcrumbs 1 cup (divided) Absorbs excess moisture and creates the perfect texture. Some are processed for binding, others left whole for texture. Yellow Onion 1 medium, finely diced Provides aromatic flavor base. Sautéing until caramelized adds sweetness and depth. Garlic 3 cloves, minced Essential flavor component that adds aromatic depth. Tamari or Soy Sauce 2 tablespoons Adds umami flavor and saltiness. Use tamari for gluten-free option. Balsamic Vinegar 2 tablespoons Adds tanginess and depth of flavor that balances the earthiness of the mushrooms. Smoked Paprika 1 teaspoon Provides smoky flavor that mimics the grilled taste even before cooking. Chili Powder 1 tablespoon Adds warmth and complexity without making the burgers spicy. Olive Oil 2 tablespoons Used for sautéing vegetables and adds moisture to the patties. Salt & Pepper To taste Enhances all other flavors in the recipe. I've found that the quality of your ingredients makes a significant difference in the final result. For instance, using freshly cooked rice rather than leftover rice is crucial because the stickiness helps bind the patties. Similarly, toasting the walnuts before adding them enhances their flavor significantly. These small details might seem fussy, but they're what elevate these veggie burgers from good to exceptional. The secret to these burgers' amazing texture is the balance between binding ingredients and those that add structure. Too many binders makes a mushy burger, while too little means it falls apart on the grill. Required Tools & Equipment Having the right tools on hand makes preparing these veggie burgers much easier. I've learned through trial and error that certain equipment is essential for achieving the perfect texture and ensuring the patties hold together on the grill. Here's what you'll need: Essential Equipment: Food processor (for pulsing ingredients to the right consistency) Large mixing bowl (for combining all ingredients) Medium skillet (for sautéing vegetables) Measuring cups and spoons Baking sheet lined with parchment paper (for chilling patties) Grill or grill pan Wide, sturdy spatula (crucial for flipping without breaking) Optional but Helpful: Kitchen scale (for precise measurements) Cookie cutter or ring mold (for uniformly shaped patties) Grill basket (provides extra insurance against crumbling) Instant-read thermometer (to ensure grill is at optimal temperature) Silicone brush (for oiling grill grates) I've found that a good food processor is particularly important for this recipe. It allows you to control the texture of different ingredients – finely processing some while leaving others chunkier. This textural variation is key to creating veggie burgers with a satisfying bite rather than a uniform mush. When it comes to grilling, a wide, sturdy spatula is your best friend. I learned this the hard way after losing several patties to the flames when using a flimsy spatula. Invest in a good one with a thin edge that can slide easily under the patties. Also, don't underestimate the importance of properly preparing your grill – I'll cover that in detail in the instructions section. Step-by-Step Grilled Veggie Burgers Recipe Instructions I've broken down this recipe into clear, manageable steps to ensure your veggie burgers turn out perfectly every time. The process isn't complicated, but each step is important for achieving the right texture and flavor. I've also included my personal tips based on what I've learned from making these countless times. Step Number Instruction Pro Tip/Note 1 Cook 1 cup of short-grain brown rice according to package directions to yield 2 cups cooked rice. It's important to use it while still warm. Don't substitute long-grain rice it's not sticky enough to bind properly. The rice should be slightly overcooked rather than al dente for maximum stickiness. 2 Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and sauté until translucent, about 5-7 minutes. For deeper flavor, continue cooking until onions begin to caramelize slightly. This adds a subtle sweetness that balances the savory elements. 3 Add minced garlic to the skillet and cook for 30 seconds until fragrant. Remove from heat and set aside. Never burn garlic as it becomes bitter. Adding it after the onions have cooked prevents this. 4 In the same skillet, heat remaining tablespoon of olive oil over medium heat. Add chopped mushrooms, tamari, and balsamic vinegar. Cook until mushrooms release their moisture and it mostly evaporates, about 8-10 minutes. This step is crucial for preventing soggy burgers. The mushrooms should look relatively dry when done. 5 Add smoked paprika and chili powder to the mushroom mixture, stir to combine, and cook for another minute. Remove from heat and let cool slightly. Toasting the spices in the hot pan blooms their flavor, making them more aromatic and flavorful. 6 Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes, stirring frequently. Let cool slightly. Watch carefully as nuts can burn quickly. You'll know they're done when you can smell their nutty aroma. 7 In a food processor, pulse the toasted walnuts and half the panko breadcrumbs until coarsely ground. Transfer to a large mixing bowl. Don't over-process – you want some texture, not a fine powder. 8 Add half the black beans to the food processor and pulse a few times until roughly chopped but not pureed. Transfer to the mixing bowl. Leaving some beans whole while processing others gives the perfect texture balance. 9 Add the mushroom mixture, remaining whole black beans, warm rice, ground flaxseed, and remaining panko breadcrumbs to the mixing bowl. Season with salt and pepper to taste. The warm rice helps activate the binding properties of the flaxseed. 10 Mix everything thoroughly but gently with your hands or a spatula until well combined. The mixture should hold together when squeezed. If the mixture seems too wet, add more breadcrumbs. If too dry, add a touch more tamari or olive oil. 11 Divide the mixture into 6-8 equal portions and shape into patties about 3/4 inch thick. Place on a parchment-lined baking sheet. Slightly wet hands prevent sticking when forming patties. Make the edges a bit thicker than the center for even cooking. 12 Refrigerate patties for at least 30 minutes or up to 24 hours. This step is essential for firm patties that won't fall apart. For best results, chill for at least 2 hours. You can also freeze the patties at this point for future use. 13 Preheat grill to medium-high heat (about 375-400°F). Clean the grates thoroughly and oil them generously. The most common reason veggie burgers fall apart is sticking to the grill. Clean, well-oiled grates are non-negotiable! 14 Brush both sides of each patty lightly with olive oil before placing on the grill. This extra layer of oil creates a barrier that helps prevent sticking. 15 Grill patties for 4-5 minutes per side with the lid closed, flipping only once very carefully using a wide spatula. Resist the urge to move or check the patties before 4 minutes. They need time to develop a crust that will help them release from the grill. 16 If adding cheese, place it on the patties during the last minute of grilling and close the lid to melt. For vegan options, many plant-based cheeses need a bit longer to melt, so add them 2 minutes before finishing. 17 Toast burger buns on the grill for 30 seconds if desired. Toasting prevents soggy buns and adds another layer of flavor. 18 Assemble burgers with your favorite toppings and enjoy immediately! See the toppings section below for my favorite combinations. I've found that patience is key when grilling these veggie burgers. Unlike meat burgers, they don't release natural fats that prevent sticking, so proper preparation of both the patties and the grill is essential. The chilling step might seem like an unnecessary delay, but it truly makes the difference between burgers that hold together beautifully and those that crumble into the flames. Stovetop Option: If you don't have access to a grill, these patties can also be cooked in a skillet over medium heat with 1-2 tablespoons of oil. Cook for 4-5 minutes per side until golden brown and heated through. Serving Suggestions & Toppings Bar Ideas One of the things I love most about these grilled veggie burgers is how versatile they are when it comes to toppings and serving styles. I often set up a "build your own burger" bar when entertaining, which is always a hit with guests. Here are some of my favorite ways to serve these burgers: Bun Options Toasted brioche buns (my personal favorite for their buttery flavor) Whole grain buns (for extra nutrition) Pretzel buns (for something different) Lettuce wraps (for a low-carb option) English muffins (creates a nice crispy base) Ciabatta rolls (for a rustic touch) Gluten-free buns (for those with dietary restrictions) Portobello mushroom caps (for a double mushroom experience) Pita pockets (for a different twist) Sauce Options Classic mayo (or vegan mayo) Chipotle aioli (mix mayo with adobo sauce) Sriracha mayo (spicy and creamy) Guacamole (adds creaminess and flavor) BBQ sauce (complements the smoky flavors) Hummus (adds protein and creaminess) Pesto (unexpected but delicious) Tzatziki (cooling and tangy) Balsamic glaze (sweet and tangy) Cheese Options If you're not vegan, cheese adds another dimension of flavor. My favorites include: Smoked gouda (enhances the smoky flavor profile) Pepper jack (adds a spicy kick) Crumbled blue cheese (for a tangy, bold flavor) Sharp cheddar (a classic that never disappoints) Plant-based cheese slices (for vegan guests) Vegetable Toppings Sliced avocado or guacamole Caramelized onions Pickled red onions Crisp lettuce or arugula Sliced tomatoes Pickled jalapeños Grilled pineapple Roasted red peppers Sprouts or microgreens My Favorite Combinations The Classic Brioche bun, mayo, ketchup, mustard, lettuce, tomato, pickles, and red onion. Sometimes the traditional approach is best! The California Whole grain bun, guacamole, sprouts, tomato, and a squeeze of lime. Fresh, light, and perfect for summer. The Smokehouse Pretzel bun, BBQ sauce, smoked gouda, caramelized onions, and crispy onion straws. Bold, smoky flavors that complement the burger perfectly. I find that serving these veggie burgers with sides that complement their flavors really completes the meal. Some of my go-to sides include sweet potato fries, a simple green salad with vinaigrette, grilled corn on the cob, or a tangy coleslaw. For a lighter option, a fresh fruit salad provides a nice contrast to the savory burger. Make-Ahead, Storage, and Reheating Instructions One of the things I love most about this Grilled Veggie Burgers Recipe is how well it lends itself to make-ahead preparation. This is especially helpful when planning for cookouts or busy weeknights. I've refined these storage methods through lots of trial and error to ensure you get the best results every time. Make-Ahead Options Component Prep (Up to 3 Days Ahead): Cook rice and refrigerate in an airtight container Sauté mushroom mixture and refrigerate Toast walnuts and store at room temperature Prepare and chop all vegetables Formed Patties (Up to 24 Hours Ahead): Form patties and place on a parchment-lined baking sheet Cover with plastic wrap and refrigerate Remove from refrigerator 20 minutes before grilling Storage Instructions Refrigerator Storage: Uncooked patties: Store between layers of parchment paper in an airtight container for up to 3 days. Cooked patties: Allow to cool completely, then store in an airtight container for up to 4 days. Freezer Storage: Uncooked patties: Freeze on a baking sheet until solid, then transfer to a freezer bag with parchment between layers. Store for up to 3 months. Cooked patties: Cool completely, wrap individually in parchment, then place in a freezer bag. Store for up to 2 months. Reheating Methods Reheating Method Instructions Best For Grill Preheat grill to medium heat. Lightly oil grates and grill for 2-3 minutes per side until heated through. Refrigerated cooked patties when you want to maintain grill flavor. Skillet Heat 1 tablespoon oil in skillet over medium heat. Cook patties for 2-3 minutes per side until heated through. Refrigerated cooked patties when a grill isn't available. Oven Preheat oven to 350°F. Place patties on a baking sheet and heat for 10-12 minutes, flipping halfway through. Multiple patties at once, maintains texture better than microwave. Microwave Place on a microwave-safe plate and heat on 50% power for 1 minute, then in 30-second intervals until heated through. Quick reheating when you're in a hurry, though texture may suffer slightly. From Frozen (Uncooked) Grill from frozen, adding 2-3 minutes per side to the original cooking time. Make-ahead meal planning, maintains best texture. From Frozen (Cooked) Thaw in refrigerator overnight, then reheat using any method above. Or reheat from frozen in a 350°F oven for 15-20 minutes. Batch cooking for future quick meals. Pro Tip: I've found that these veggie burgers actually freeze exceptionally well, unlike many other homemade versions. The key is ensuring they're properly wrapped to prevent freezer burn. For best results when cooking from frozen, don't thaw first – cook directly from frozen to maintain their structure. Easy Prep Make the patties ahead of time and store them until you're ready to grill. Perfect for planning summer gatherings! Grill-Friendly Unlike most veggie burgers, these hold together perfectly on the grill without falling through the grates. Crowd-Pleaser The rich, savory flavor and hearty texture will satisfy both vegetarians and meat-eaters alike! Jump to Top Final Thoughts on My Grilled Veggie Burgers Recipe After years of experimentation and countless batches of veggie burgers, I truly believe this recipe represents the pinnacle of what a plant-based burger can be. The combination of hearty mushrooms, toasted walnuts, and perfectly spiced seasonings creates a depth of flavor that's satisfying without trying to imitate meat. The texture holds up beautifully on the grill, solving the number one problem that plagues most veggie burger recipes. What I love most about this Grilled Veggie Burgers Recipe is its versatility. You can customize the toppings to suit any preference, make the patties ahead for easy entertaining, and even freeze them for quick weeknight meals. They're substantial enough to satisfy hearty appetites but made with wholesome ingredients you can feel good about. I hope you'll give these veggie burgers a try at your next cookout or family dinner. I'm confident they'll become a staple in your recipe collection, just as they have in mine. And if you do make them, I'd love to hear how they turned out and what creative topping combinations you discovered! 4.9 Reader Rating Flavor 4.8 Texture 4.7 Ease of Preparation 4.5 Grill Performance 4.9 Can I make these veggie burgers without a food processor? Yes, though it requires a bit more effort. You can finely chop the mushrooms and walnuts by hand, mash some of the beans with a fork, and mix everything together manually. The texture might be slightly different, but they'll still be delicious. Are these veggie burgers gluten-free? They can be! Simply substitute gluten-free panko or gluten-free breadcrumbs, and ensure your tamari is gluten-free (most are, but always check the label). Also serve on gluten-free buns or lettuce wraps. Can I bake these instead of grilling? Absolutely! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, and bake for about 25-30 minutes, flipping halfway through. They won't have the same smoky char as grilled versions, but they'll still be delicious.

One of the things I love most about these grilled veggie burgers is how versatile they are when it comes to toppings and serving styles.

I often set up a “build your own burger” bar when entertaining, which is always a hit with guests.

Here are some of my favorite ways to serve these burgers:

Bun Options

  • Toasted brioche buns (my personal favorite for their buttery flavor)
  • Whole grain buns (for extra nutrition)
  • Pretzel buns (for something different)
  • Lettuce wraps (for a low-carb option)
  • English muffins (creates a nice crispy base)
  • Ciabatta rolls (for a rustic touch)
  • Gluten-free buns (for those with dietary restrictions)
  • Portobello mushroom caps (for a double mushroom experience)
  • Pita pockets (for a different twist)

Sauce Options

  • Classic mayo (or vegan mayo)
  • Chipotle aioli (mix mayo with adobo sauce)
  • Sriracha mayo (spicy and creamy)
  • Guacamole (adds creaminess and flavor)
  • BBQ sauce (complements the smoky flavors)
  • Hummus (adds protein and creaminess)
  • Pesto (unexpected but delicious)
  • Tzatziki (cooling and tangy)
  • Balsamic glaze (sweet and tangy)

Cheese Options

If you’re not vegan, cheese adds another dimension of flavor. My favorites include:

  • Smoked gouda (enhances the smoky flavor profile)
  • Pepper jack (adds a spicy kick)
  • Crumbled blue cheese (for a tangy, bold flavor)
  • Sharp cheddar (a classic that never disappoints)
  • Plant-based cheese slices (for vegan guests)

Vegetable Toppings

  • Sliced avocado or guacamole
  • Caramelized onions
  • Pickled red onions
  • Crisp lettuce or arugula
  • Sliced tomatoes
  • Pickled jalapeños
  • Grilled pineapple
  • Roasted red peppers
  • Sprouts or microgreens

My Favorite Combinations

The Classic

Brioche bun, mayo, ketchup, mustard, lettuce, tomato, pickles, and red onion. Sometimes the traditional approach is best!

The California

Whole grain bun, guacamole, sprouts, tomato, and a squeeze of lime. Fresh, light, and perfect for summer.

The Smokehouse

Pretzel bun, BBQ sauce, smoked gouda, caramelized onions, and crispy onion straws. Bold, smoky flavors that complement the burger perfectly.

I find that serving these veggie burgers with sides that complement their flavors really completes the meal.

Some of my go-to sides include sweet potato fries, a simple green salad with vinaigrette, grilled corn on the cob, or a tangy coleslaw.

For a lighter option, a fresh fruit salad provides a nice contrast to the savory burger.

Make-Ahead, Storage, and Reheating Instructions

Uncooked veggie burger patties stored in a container with parchment paper between layers

One of the things I love most about this Grilled Veggie Burgers Recipe is how well it lends itself to make-ahead preparation. This is especially helpful when planning for cookouts or busy weeknights. I’ve refined these storage methods through lots of trial and error to ensure you get the best results every time.

Make-Ahead Options

Component Prep (Up to 3 Days Ahead):

  • Cook rice and refrigerate in an airtight container
  • Sauté mushroom mixture and refrigerate
  • Toast walnuts and store at room temperature
  • Prepare and chop all vegetables

Formed Patties (Up to 24 Hours Ahead):

  • Form patties and place on a parchment-lined baking sheet
  • Cover with plastic wrap and refrigerate
  • Remove from refrigerator 20 minutes before grilling

Storage Instructions

Refrigerator Storage:

  • Uncooked patties: Store between layers of parchment paper in an airtight container for up to 3 days.
  • Cooked patties: Allow to cool completely, then store in an airtight container for up to 4 days.

Freezer Storage:

  • Uncooked patties: Freeze on a baking sheet until solid, then transfer to a freezer bag with parchment between layers. Store for up to 3 months.
  • Cooked patties: Cool completely, wrap individually in parchment, then place in a freezer bag. Store for up to 2 months.

Reheating Methods

Reheating Method Instructions Best For
Grill Preheat grill to medium heat. Lightly oil grates and grill for 2-3 minutes per side until heated through. Refrigerated cooked patties when you want to maintain grill flavor.
Skillet Heat 1 tablespoon oil in skillet over medium heat. Cook patties for 2-3 minutes per side until heated through. Refrigerated cooked patties when a grill isn’t available.
Oven Preheat oven to 350°F. Place patties on a baking sheet and heat for 10-12 minutes, flipping halfway through. Multiple patties at once, maintains texture better than microwave.
Microwave Place on a microwave-safe plate and heat on 50% power for 1 minute, then in 30-second intervals until heated through. Quick reheating when you’re in a hurry, though texture may suffer slightly.
From Frozen (Uncooked) Grill from frozen, adding 2-3 minutes per side to the original cooking time. Make-ahead meal planning, maintains best texture.
From Frozen (Cooked) Thaw in refrigerator overnight, then reheat using any method above. Or reheat from frozen in a 350°F oven for 15-20 minutes. Batch cooking for future quick meals.

Pro Tip: I’ve found that these veggie burgers actually freeze exceptionally well, unlike many other homemade versions. The key is ensuring they’re properly wrapped to prevent freezer burn. For best results when cooking from frozen, don’t thaw first – cook directly from frozen to maintain their structure.

Easy PrepMake the patties ahead of time and store them until you’re ready to grill. Perfect for planning summer gatherings!

Grill-FriendlyUnlike most veggie burgers, these hold together perfectly on the grill without falling through the grates.

Crowd-PleaserThe rich, savory flavor and hearty texture will satisfy both vegetarians and meat-eaters alike!

Jump to Top

Final Thoughts on My Grilled Veggie Burgers Recipe

After years of experimentation and countless batches of veggie burgers, I truly believe this recipe represents the pinnacle of what a plant-based burger can be.

The combination of hearty mushrooms, toasted walnuts, and perfectly spiced seasonings creates a depth of flavor that’s satisfying without trying to imitate meat.

The texture holds up beautifully on the grill, solving the number one problem that plagues most veggie burger recipes.

What I love most about this Grilled Veggie Burgers Recipe is its versatility.

You can customize the toppings to suit any preference, make the patties ahead for easy entertaining, and even freeze them for quick weeknight meals.

They’re substantial enough to satisfy hearty appetites but made with wholesome ingredients you can feel good about.

I hope you’ll give these veggie burgers a try at your next cookout or family dinner.

I’m confident they’ll become a staple in your recipe collection, just as they have in mine.

And if you do make them, I’d love to hear how they turned out and what creative topping combinations you discovered!

Can I make these veggie burgers without a food processor?

Yes, though it requires a bit more effort. You can finely chop the mushrooms and walnuts by hand, mash some of the beans with a fork, and mix everything together manually. The texture might be slightly different, but they’ll still be delicious.

Are these veggie burgers gluten-free?

They can be! Simply substitute gluten-free panko or gluten-free breadcrumbs, and ensure your tamari is gluten-free (most are, but always check the label). Also serve on gluten-free buns or lettuce wraps.

Can I bake these instead of grilling?

Absolutely! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, and bake for about 25-30 minutes, flipping halfway through. They won’t have the same smoky char as grilled versions, but they’ll still be delicious.

About the Author:

Welcome to dirtgreen.com My name is Gregory Warmington, and I love to cook! and talk about recipes and unique dishes. But that's not all. I am also a part-time farmer and gardener. I also love to talk about plants, backyards, gardening, homes, etc. If you want to reach out, send me your inquiries via email. Cheers!
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