Homemade Veggie Burgers with Carrot-Celery Slaw

Homemade veggie burgers are easier to make than you might think – and the flavor combinations are endless! These brown rice and walnut burgers are a great basic recipe that goes well with any topping. Here, I’ve topped them with GO VEGGIE’s new sriracha deli slices and a crispy, tangy carrot and celery slaw.
homemade-veggie-burgers-with-carrot-celery-slaw

When I was enrolled in cooking school last year, one of my favorite units was on homemade veggie burgers. It wasn’t because I love them (although I do!) but I loved how once you learned the basic formula, you could combine ingredients to make a burger with just about any flavor you can imagine.

March is National Nutrition Month, so I thought it would be a great time to share on of my favorite combinations.

To build a veggie burger, choose a grain (oats, wheat, rice, barley, etc), a plant-based protein (beans, nuts, or tofu), vegetables , and a binder. You can also add fresh herbs, spices, or acidic elements like hot sauce or tamari to round out the flavor.

Homemade Veggie Burgers with Carrot-Celery Slaw

I like my veggie burgers to be rich and hearty, but I also like them to taste like vegetables. For these burgers, I used a base of brown rice and walnuts – I love the hearty texture and rich flavor this combination gives the burgers. Then I added carrots, broccoli, mushrooms, and fresh cilantro for flavor.

Since any burger is only as good as the toppings you put on it, I thought long and hard about how I wanted to finish these. I was really excited to try GO VEGGIE’s new sriracha deli slices, so those were a given. At first, I didn’t realize that the deli slices were different from the singles, but it turns out they are! The deli slices are drier, with a texture more similar to cheese that’s sliced off the block. They’re lactose and soy free and have 40% less calories and 40% more calcium than dairy cheese. The sriracha flavor has a subtle peppery flavor that isn’t too spicy.

To complement the flavor of the sriracha slices, I made an easy slaw inspired by banh mi. Shredded carrot and thinly sliced celery adds crunch, while grated cucumber has a cool, refreshing flavor.

Homemade Veggie Burgers with Carrot-Celery Slaw

For more homemade veggie burgers, try: Taco Veggie Burgers // Meatball Style Veggie Burgers // Chipotle Lentil and Cauliflower Burgers

Homemade Veggie Burgers with Carrot-Celery Slaw

Homemade Veggie Burgers with Carrot-Celery Slaw

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 1 cup cooked brown rice
  • 1/2 cup walnuts
  • 1/2 cup broccoli florets
  • 1/2 cup sliced mushrooms
  • 1 carrot, chopped
  • 1/4 cup fresh cilantro
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 4 slices GO VEGGIE deli style sriracha slices
  • 4 sesame seed rolls

for the slaw:

  • 2 carrots, grated
  • 2 celery stalks, thinly sliced
  • 1/2 English cucumber, grated
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • Salt

Instructions

  1. Heat oven to 400ºF.
  2. Add the rice, walnuts, broccoli, mushrooms, carrot, and cilantro to a food processor. Process 20-30 seconds, or until the mixture is crumbly. Season with salt and pepper.
  3. Form the mixture into four balls; roll each ball in flour then press them into 1/4-inch patties (if the edges crack, simply press them back together). Place the patties on a baking sheet and bake 10-15 minutes, or until the edges are brown.
  4. Carefully flip the burgers and cook another 5 minutes. Top each burger with a deli slice and bake another 2-3 minutes, until the cheese is melted.
  5. Meanwhile, prepare the slaw by combining all ingredients in a small mixing bowl. Let rest 5-10 minutes while the burgers cook.
  6. To serve, place the homemade veggie burgers on the rolls and top with a generous portion of the slaw.

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I created this recipe for my client, GO Veggie! Thank you for supporting the brands that keep me inspired in the kitchen.

 

 

 

By on March 30th, 2016

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

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