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.

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.

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.

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

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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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

2. Heat oven to 400ºF.
3. 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.
4. 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.
5. 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.
6. Meanwhile, prepare the slaw by combining all ingredients in a small mixing bowl. Let rest 5-10 minutes while the burgers cook.
7. To serve, place the homemade veggie burgers on the rolls and top with a generous portion of the slaw.