Veggie Burgers

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

179 Ratings
Directions for: Veggie Burgers


2 Tbsp olive oil

4 Portobello mushrooms, sliced

1 cup of shiitake mushrooms, chopped

2 onions, chopped

2 clove of garlic, minced

½ cup brown rice

½ cup bulgar

2 cup of water

2 Tbsp of soya sauce

1 bay leaf

2 eggs

1 block of firm tofu

2 Tbsp of Miso paste

1 cup of breadcrumbs

Salt and pepper


1. Heat a saucepot over medium-high heat and add oil. When hot, add mushrooms, onions and garlic. Sauté until the mushrooms lose their moisture and onions begin to caramelize. Add rice, bulgar, water, soya sauce and bay leaf. Cover with a lid and cook until the grains have absorbed all the liquid. Let mixture cool.

2. Place mushroom and rice mixture into the bowl of a food processor. Add eggs, tofu, Miso paste and breadcrumbs and seasoning. Puree until smooth.

3. Form into patties and refrigerate until firm. Fry over medium high heat until golden and cooked through.

See more: North American, Main, Rice/Grain, Mushrooms, Herbs, Saute, Eggs/Dairy, Fry, Vegetarian, Vegetables

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