The BEST Vegan Burger (GF, Soy-Free) by Minimalist Baker

The ultimate vegan burger that’s gluten-free, soy-free, and magically bean-free! Just 10 ingredients required for this umami-packed, MEGA satisfying burger!

Original recipe

View on Minimalist Baker

Time

Prep: 25mins Cook: 35mins Total: 60mins

Nutrition

Calories
410 kcal
Carbohydrate content
38.5 g
Fat content
25.9 g
Fiber content
5.7 g
Protein content
9.8 g
Saturated fat content
3.8 g
Serving size
1 burger
Sodium content
442 mg
Sugar content
6.6 g
Unsaturated fat content
20.1 g

Ingredients

Instructions

  1. If your brown rice isn’t cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
  2. Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they’ve taken on some color and have reduced by about half (see photo).
  3. Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
  4. Place the cashews in a food processor and pulse until cashews are a small, even crumb texture — about 10 pulses. Place the cashew crumbs in a bowl and set aside.
  5. Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining — about another 5 pulses.
  6. Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
  7. Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren’t as crispy as you’d like.
  8. Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.