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!
View on Minimalist Baker
Prep: 25mins Cook: 35mins Total: 60mins
- 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
- 1 cup cooked and cooled brown rice ((measured after cooking))
- 4 Tbsp avocado oil, divided
- 1 ½ cups thinly sliced yellow onion ((~1 small onion as recipe is written))
- 5 cups sliced shiitake mushrooms ( (or sub cremini, but you will need more oat flour))
- 3/4 cup raw cashews
- 1/2 - 1 cup oat flour ((ground from rolled oats — certified GF as needed))
- 1/2 tsp each sea salt and black pepper
- 2 tsp miso paste ((we like chickpea miso by Miso Master, or yellow or white soy miso))
- 1 Tbsp coconut aminos ((or sub tamari))
- 1/4 tsp smoked paprika
- Hamburger buns
- Vegan mayo
- Caramelized Onions
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.