veggie burger patties


I was recently reading this month’s Cook’s Illustrated which featured a recipe for turkey burgers and potato rolls. I got inspired. I used techniques from both the turkey burger recipe as well as Cook’s recipe for veggie patties to create this version. I used vegetable broth, soy sauce, onions, tomato paste, and spices to boost the umami flavor of the patties. I used lentils, bulgur and cashews to bulk the patties. I stir-fried shiitake mushrooms in soy sauce to add an extra burst of umami and bulk. I used agar agar and vegenaise to  bind the patties together. A quick chill in the fridge helps them stay together while frying.

Veggie Burger Patties


  • 3/4 cup brown lentils
  • 3 cups water
  • 3/4 cup vegetable broth
  • 2 cups water
  • 1/4 cup veggie oil
  • 1 onion, diced
  • 1 leek, washed and chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons tomato paste
  • 1/2 cup fresh parsley, minced
  • 1/4 cup veggie oil
  • 1 cup shiitake mushrooms, chopped
  • 1/8 cup soy sauce
  • 1 cup cashews
  • 1/2 cup cremini mushrooms, chopped
  • 1/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon agar agar
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 2 teaspoons horseradish
  • 1/4 cup vegenaise
  1.  Boils lentils in 3 cups water until soft, about 20 minutes. Drain and cool.
  2. Cover bulgur with 2 cups boiling vegetable broth and let sit, off heat, until water is absorbed. About 20 minutes. Drain remaining water and let cool.
  3. Heat veggie oil in a medium-sized frying pan over medium-high heat. Cook onion until translucent, about 5 minutes.
  4. Add leeks and celery. Continue cooking until soft, about 10 minutes.
  5. Stir in tomato paste and parsley. Remove from heat and cool.
  6. In a new medium-sized frying pan, heat veggie oil over medium-high heat.
  7. Add chopped shiitake mushrooms and stir until mushrooms begin to brown, about 8 minutes. Stir in 1/8 cup soy sauce. Cook until most of the liquid has been absorbed, about 5 minutes. Remove from heat and cool.
  8. In small batches, blend lentils, bulgur, onion mixture, shiitake and cremini (uncooked) mushrooms and cashews in the food processor until smooth.
  9. Heat vegetable broth until hot. Stir in agar agar until dissolved. Let cool.
  10. Stir in soy sauce, onion powder, garlic powder, black pepper, horseradish and vegenaise.
  11. Add vegenaise mixture to patty mix and stir to combine.
  12. Using between 1/4 and 1/2 cup of the mixture, form 1/2 inch thick patties.
  13. Chill in the fridge for at least an hour.
  14. Fry in a medium-sized frying pan over medium-high heat, using veggie oil. Cook until brown on both sides, about 10 minutes.
  15. Drain on paper towels.
  16. Serve on buns with burger fixings.
  17. Enjoy!

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