Vegan Veggie Burger Patty Recipe With Carrots and Mushrooms
This Veggie Burger Patty Recipe is completely unprocessed, vegan patty made with simple ingredients such as shredded carrots or carrot pulp, chick pea flour, and sautéed mushrooms and onions. Each patty is only 69 calories, 9.4g Net Carbs 1.6g Fat 3.3g Protein.
Grilling season is on, so bring on the burgers baby! There are tons of burger options available to throw on the grill, but what I’ve noticed is all the vegan and vegetarian options are highly processed. So, if you’re like me and just looking for ways to use less processed ingredients, I’ve got you covered with this vegan veggie burger recipe. It serves as a great burger veggie patty, or throw it on a salad or eat as with a dipping sauce for breakfast or lunch.
What I Love About This Carrot & Mushroom Vegan Veggie Burger Recipe
I absolutely love this vegan veggie burger recipe for several reasons.
- It’s made with all-natural and simple ingredients found in every grocery store.
- Oh and those ingredients are cheap too!
- Packed with great flavors.
- Vegan and waste-free living friendly. Use up all those scraps. Got carrot pulp, use it here!
- You won’t feel like your missing out during the bbq with this delicious patty.
- Versatile- use it as a burger recipe, for breakfast, lunch, or an appetizer. It’s all about what you pair it with.
How To Build Your Vegan Veggie Burger
Here’s your shopping list of ingredients.
- Chick pea flour (garbanzo bean flour), or flour of choice.
- Seasonings: Pink Himalayan salt (or salt of choice), ground black pepper, garlic powder, paprika, cayenne pepper
- Yellow Onion
- Portabella Mushrooms
- Carrots
- Olive Oil
Yup, that’s it! FULL RECIPE PROVIDED IN RECIPE CARD BELOW. Like this recipe? Here’s also full archive of Vegetarian Recipes and Vegan Recipes for you to browse. My Zucchini Fritters are a great savory options and other Griddle-friendly recipes.
Disclaimer & Disclosure: There may be affiliate links in this post. Nothing here should be taken as medical advice. Please consult with a certified dietician or nutritionist about nutritional needs specific to you.
Topping Ideas, Make it saucy!
You won’t feel left out at the bbq with this burger. It’s a great recipe to treat your vegan friends with something special, and a recipe that will impress your meat eating friends. Now, this is a burger patty recipe, so toppings will make or break your burger!
Here’s how I build mine:
Toasted sesame seed bun is a must.
Lettuce, tomatoes are a must for me.
The final and most important must have is a great sauce! Make it saucy with a chipotle mayo. I’ve linked the vegan brand I like for reference. There are tons of recipes to choose from or available in your local grocery store. Don’t leave a great sauce out of your vegan veggie burger!
Optional but equally delicious toppings include sautéed onions, sautéed mushrooms, sautéed peppers, raw sliced red onions, or avocado slices.
Recipe Variations
I love the hint of spice from the ground cayenne pepper, but if you’re sensitive to heat, it’s just as good without it. I usually use carrot pulp from juicing to make this burger, but I have also made it with shredded carrots and it’s just as good.
Other Tips & Tricks To Make Your Vegan Veggie Burger Recipe Perfect Every Time
Do choose chick pea flour. It adds a distinct flavor that I love, and it’s also naturally gluten-free so all lifestyles can enjoy.
Shred your carrots using the grate side that will make your carrots as fine as possible.
The cooking method itself is extremely versatile. These can be made stove top, using a griddle, baked in the oven, or air fried.
Vegan Veggie Burger Patty Recipe Made With Carrots & Mushrooms
Equipment
- mixing bowl
- knife & cutting board
- sauté pan or griddle
Ingredients
- 1 cup chick pea flour (garbanzo bean flour)
- 1 cup warm water
- 1 tsp pink Himalyan salt, or salt of choice
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp ground red pepper (cayenne)
- ½ medium yellow onion, finely chopped
- 2.5 oz portabella mushrooms, finely chopped
- 2 cups shredded carrots or carrot pulp
- 1 tbsp extra virgin olive oil, divided (optional) *Only need olive oil for frying in a traditional frying pan. If using a griddle or non-stick pan, only a spray of cooking spray is necessary. Same with spraying parchment paper for oven preparation or air fryer.
- ½ tsp extra virgin olive oil For sautéing vegetables
Instructions
- Sauté onions and mushrooms for 5-6 minutes in ½ tsp extra virgin olive oil
- Whisk chick pea flour and warm water while onions and garlic are sautéing.
- Add seasonings (salt, ground black pepper, garlic powder, paprika, and cayenne pepper) to batter. Set aside.
- Once vegetables are done sautéing, immediately add to batter along with 2 cups of shredded carrots or carrot pulp.
- Form 8 fritters.
- Air Fryer Instructions: Pre-heat air fryer to 360°F and grease bottom of pan. Make sure not to overcrowd. Flatten slightly to form a thick round circle. Cook for 6 minutes, flip, spray pan again as needed, and cook for another 6-8 minutes.
- Griddle or stove top instructions: Pre-heat griddle or non-stick skillet. Form thick round patty and cook for 10 minutes, flip, and cook for an additional 5-7 minutes.
- Oven instructions: Pre-heat oven to 425°F. Grease pan and line with parchment paper. Form 8 thick patties, leaving about 1-2 inches of space between each patty. Bake for 20-25 minutes minutes, flipping at around 15 minutes.
GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei
