Mushroom Kalamata Brown Rice Veggie Burger is so delicious you won’t believe it’s made with no oil and uses only healthy ingredients! It’s simple to make, too.
This burger packs a huge amount of flavor into an easy-to-make, oil-free patty that everyone will love.
Are Olives Good in Veggie Burgers?
You betcha! They add so much flavor. I used these Kalamata Olives from Liokareas Greek Imports. They’re the kind that are packed in red wine brine instead of oil so that keeps this recipe oil-free. Of course, olives packed in oil are also delicious and can be used here. It’s totally up to you.
Also, my personal favorite olives are kalamata but regular black olives would be perfectly acceptable here. So, as always, use what you have and what you like. Either way, this is a delicious burger!
Mushrooms in a Vegan Burger are Delicious
Mushrooms add a lot of “umami” flavor, which is that savory taste we associate with meat. It’s easy to get loads of umami in this recipe using mushrooms. I used small portabellas because that’s what I had on hand and they’re also my personal preference. But white is fine, too!
Brown Rice Helps Veggie Burgers Stick Together!
Brown rice helps this all stick together. It’s starchy and adds both flavor and bulk. I used a minute rice kind because it was quicker.
I used a lot of red onions in this just to add more flavor. Because they’re simmered for quite a while, they’re not overwhelming and actually get almost sweet.
Putting it All Together in a Great Veggie Burger
This is pretty simple to make. Start by cooking the rice (I used the microwave) and sauteeing the onions and mushrooms in water until very soft. This takes several minutes. Water needs to be added as it evaporates. Then place all the ingredients in a food processor with some spices and a few more things and pulse a few times. Done.
This burger mix can be used right away and it makes about 6 good sized burgers or 8 smaller ones. It’s even easier to work with after it’s rested in the fridge for a few hours or overnight.
To cook, just form into patties and bake at 350 for about 20 minutes or cook in a nonstick pan over medium heat. Of course, you can add oil to the pan if that’s your preference. Then add all your favorite toppings!
- 3/4 cup sliced red onions
- 12 oz protobello mushrooms, chopped
- 2 cups cooked brown rice
- 3/4 cup kalamata olives, drained
- 2 tablespoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 tablespoon flour (GF or regular)
- Cook brown rice according to package directions and set aside 2 cups.
- In a heavy saute pan, use water to sautee the onions and mushrooms. Replace the water as needed as it evaporates until the mushrooms and onions are very soft and caramelized. This will take several minutes.
- In a food processor, add all the burger ingredients and pulse a few times to blend. The burger mix should still have some texture. Don't overmix.
- Divide the burger mix into 6-8 patties. These can now be air-fried, baked, or cooked in a nonstick pan with or without oil. Air-fry according to your machine's directions. Bake on parchment or a silpat for about 15 minutes at 425 degrees F.
- Serve with your favorite toppings and condiments!
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.