Best Veggie Burger Recipe

Sauté the veggies: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add carrots, mushrooms, and onion. Cook for 5 minutes, then stir in the garlic and cook for 1 more minute

Add seasoning & greens: Mix in the peas, spinach, cumin, paprika, chili powder, salt, and pepper. Cook for 1 - 2 minutes until the peas defrost and the spinach wilts. Use a paper towel to remove any extra moisture

Blend the mixture: In a food processor, add the cooked brown rice, walnuts, oats, and sautéed veggies. Pulse 15 - 25 times until combined but still slightly chunky. Scrape the sides as needed. The texture should be coarse, and there should still be small pieces of rice. Do not fully blended!

Form the patties: Remove the mixture from the food processor and shape into 8 burger patties (about 1-inch thick). Press them firmly so they hold together

Cook the burgers: Wipe the pan clean or use a new one. Heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook the burgers in batches if needed

Sear each side: Cook for 5 - 6 minutes per side, flipping carefully. If they brown too quickly, lower the heat. They should be crispy outside and warm inside

Serve & enjoy: Let the burgers rest for 1 - 2 minutes. Serve on a bun with your favorite toppings or in a salad