A simple, savory and delicious Veggie Smash Burger made with actual vegetables! Smash \u2019em thin for a win!<\/strong> Freezer Friendly too!<\/strong><\/p>\n\n\n\n Like I\u2019ve said when I made my other Vegan Burger<\/a><\/strong>, I do love a good Impossible or Beyond Burger, but sometimes a good old fashioned Veggie Burger is what I need!<\/p>\n\n\n\n And these are inspired partly by Burgerlords<\/a><\/strong> which used to serve my favorite Veggie Burger before they got bought out. I recently had one by Smashed in Burbank<\/a><\/strong> and was inspired to make my own and now I think I might actually like this better than Impossible!<\/p>\n\n\n\n This Veggie Burger Recipe also makes 3 pounds (1.3 kg) so it\u2019s perfect for burgers all week, and you can freeze them for later too!<\/p> For Soy and Gluten Free, swap the Soy Sauce for Coconut Aminos, and the Miso Paste for more Nutritional Yeast. If you can\u2019t find Soy Free Vegan Worcestershire, you can use Vegan Steak Sauce instead. <\/p>\n\n\n\n And obviously for Gluten Free, use GF Panko, Buns, etc. <\/p>\n\n\n\n Dice the mushrooms, onions, carrots and celery into about 1\/2 \u2013 1\u2033 cubes.<\/p>\n\n\n\n\n\n To a cold non-stick or well seasoned cast iron skillet, add the mushrooms. Cook the mushrooms until they are well browned and taste delicious. Remove from the skillet and reserve for later.<\/p>\n\n\n\n\n\n Cook the onions, celery and carrots. <\/p>\n\n\n\n\n\n Add in the minced garlic and stir, cook for about 1 minute. <\/p>\n\n\n Whisk the Soy Sauce, Vegan Worcestershire, Miso Paste, Tomato Paste, Vinegar, Smoked Paprika, Nutritional Yeast and Cayenne.<\/p>\n\n\n Add that mixture and everything but the potato starch and panko to a large bowl, and toss to combine. Then add half that mixture to a food processor.<\/p>\n\n\n\n\n\n Pulse the food processor until the mixture is cohesive with some good chunks still. Do not process until it\u2019s completely smooth. You should still be able to see chunks of veggies.<\/p>\n\n\n\n\n\n Add all of the processed mixture to a bowl and then add in the potato starch and any optional binders if you are using them. Knead the starch into the mixture until it stiffens up. <\/p>\n\n\n\n\n\n Refrigerate for at least 30 minutes to firm up. Overnight works too!<\/p>\n\n\n\n Add a burger bun to a cold skillet, set it to medium. Once buns are lightly toasted, pull them off the skillet and set aside on a wire rack.<\/p>\n\n\n\n Pull out a 2 oz. chunk of the veggie burger mixture and roll it into a ball. Add a little cooking oil to the pan, then place the veggie ball in the center. Add a piece of burger paper \/ parchment paper to the top of the veggie ball, then press down with a burger smasher \/ stiff spatula.<\/p>\n\n\n\n\n\n Cook for about 2 minutes. Flip, cook on the other side for another 2 minutes, then flip one more time. The patty should be pretty well cooked by now, but to make sure, lightly press the middle with your fingers to test and make sure it\u2019s firm and not mushy. If it\u2019s still mushy, cook and flip until it\u2019s firm.<\/p>\n\n\n Then, add a slice of vegan cheese on top. Add a few drops of water to the pan, then cover immediately to steam and melt the cheese. Cook for another 1 minute or until cheese has melted.<\/p>\n\n\n\n\n\n Remove burger from the pan and add to the bottom bun. Then slather on your favorite Burger Sauce<\/a><\/strong> or condiments, pickles, onions, lettuce, tomato, whatever you like and enjoy!<\/p>\n\n\n\n\n\n I tested out a few ways to cook these. In the US, there are two commonly sized burger buns, small and large.<\/p>\n\n\n\n For a super thin, smashed burger style patty, I recommend 2 oz for a larger burger bun and 1.5 oz for a smaller bun. Below is a larger bun with two (2 oz) patties. <\/p>\n\n\n\n For a thin patty like a McDonald\u2019s style burger, you can do 2 oz for a smaller bun and 3 \u2013 4 oz for a larger bun. I personally would not go above 2 oz for a smaller bun as I prefer a thinner, crispier veggie burger. <\/p>\n\n\n\n Below is a smaller bun with two (2 oz) patties.<\/p>\n\n\n\n And this is a smaller bun with two (3 oz) patties. This wasn\u2019t my favorite, but it\u2019s still good! I wish I would\u2019ve done three (2 oz) patties instead though!<\/p>\n\n\n\n You can also coat them in a little panko before smashing, this will add a little more crispiness to the crust.<\/p>\n\n\n\n\n\n Store in the fridge for up to 1 week or freeze for later! <\/p>\n\n\n\n To freeze these for later, simply smash 2 oz. balls into patties. I like to use some Burger Paper<\/a><\/strong>, but Parchment will work too. Use a Burger Press<\/a><\/strong> or Stiff Spatula.<\/p>\n\n\n\n\n\n Add the patties to a baking sheet and flash freeze for 1 \u2013 2 hours. Then add them to a freezer safe bag or container. Store for up to 6 months.<\/p>\n\n\n\n Cook from frozen in a preheated pan over medium heat for about 3 minutes per side, or until browned and cooked through.<\/p>\n\n\n\n I\u2019ve gotten a couple comments that these came out mushy, so here\u2019s a few things you can do to avoid that. First, I should note that these won\u2019t be as firm as an Impossible or Beyond Burger, they will be softer for sure. Here\u2019s some tips to help!<\/p>\n\n\n\n If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!<\/strong><\/p>\n\n\n![\"\"](\"https:\/\/theeburgerdude.com\/wp-content\/uploads\/2025\/08\/Veggie-Burger-2-1-1024x1024.jpg\")
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How to make a soy and gluten free Veggie Burger?<\/h2>\n\n\n\n
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how to freeze veggie burgers<\/strong><\/h2>\n\n\n\n
How to avoid Mushy veggie burgers<\/h2>\n\n\n\n
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other recipes you\u2019ll dig!<\/h2>\n\n\n\n\n\n\n\n
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