Healthy Ultimate Veggie Patties

Ultimate Veggie Patties

When I first made these Ultimate Veggie Patties, I was looking for something that would impress even the most devoted meat lovers. Ultimate Veggie Patties are my go-to for a hearty, satisfying meal that brings together tangy, smoky, and savory flavors. As I mixed the ingredients, the aroma of sautéed mushrooms and spices filled my kitchen, creating a sense of anticipation for what was to come. The key to these patties is the blend of nuts, mushrooms, and seasonings that gives them a robust flavor and texture that’s truly unforgettable.

Sautéing the Flavors

For the Ultimate Veggie Patties, I start by sautéing shallots and a mix of mushrooms in a skillet with a touch of olive oil. The mushrooms become beautifully caramelized, soaking up the rich flavors of tamari and balsamic vinegar. The addition of smoked paprika and sriracha brings a delightful smoky kick that really sets these patties apart. Once the mixture cools slightly, I combine it with finely chopped pecans, ground chia seeds, and sticky short-grain rice in a food processor, creating a blend that’s both hearty and flavorful.

Shaping and Cooking

Shaping the Ultimate Veggie Patties is a fun part of the process. After chilling the mixture, I form it into patties and get them ready for grilling. The patties go on the grill with a light brush of olive oil and a spray of nonstick cooking spray to ensure they don’t stick. Grilling them until they’re well-charred and cooked through gives them a deliciously crispy exterior, while the inside remains tender and flavorful. If grilling isn’t an option, a cast-iron skillet works just as well for a crispy sear.

Serving the Patties

The final touch for the Ultimate Veggie Patties is brushing them with vegan Worcestershire sauce and serving them on toasted hamburger buns. I love adding fresh lettuce, tomato slices, and a dollop of vegan mayo for a complete, satisfying meal. Whether you’re hosting a summer BBQ or just looking for a healthy weeknight dinner, these patties never fail to impress and satisfy.

Chef’s Notes- Ultimate Veggie Patties

• Freshly Cooked Rice: Ensure the rice is freshly cooked and sticky. This helps bind the patties better, giving them a sturdy structure.
• Cooling Ingredients: Allow the sautéed mushroom mixture to cool slightly before blending. This prevents the patties from becoming too mushy.
• Chilling Time: Don’t skip the chilling step. It helps the patties firm up, making them easier to handle and cook.
• Pulsing in Food Processor: Pulse the mixture just until it holds together but still has some texture. Over-blending can make the patties too mushy.
• Oil the Grill/Pan: Brush the patties and grill or pan with oil to prevent sticking and achieve a nice char.
• Adjusting Seasonings: Feel free to adjust the amount of hot sauce and smoked paprika to your taste preference. Add other spices or herbs like cumin or fresh parsley for a different flavor profile.
• Freezing Patties: These patties can be made in advance and frozen. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen or thaw in the refrigerator before grilling or pan-frying.
• Serving Suggestions: Serve with a side of sweet potato fries, a fresh green salad, or in a whole grain bun with your favorite toppings.

Ultimate Veggie Patties

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These Ultimate Veggie Patties are a game-changer! Even the most dedicated meat lovers will be impressed by their tangy, smoky, and savory flavors. With a hearty texture from a mix of nuts and mushrooms, these patties are perfect for grilling or pan-frying. Whether you’re hosting a summer BBQ or looking for a healthy weeknight dinner, these veggie patties are sure to be a hit!

Course: Main CourseCuisine: AmericanDifficulty: Medium

Print

Servings

4

patties

Prep time

40

minutes

Cooking time

30

minutes

Calories

350

kcal

Resting Time

1

hour 

Total time

2

hours 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tablespoons extra-virgin olive oil plus extra for brushing

• 2 small shallots finely chopped (about ⅔ cup)

• 16 ounces mushrooms mixed (shiitake and portobello), stems removed and diced

• 2 tablespoons soy sauce tamari

• 2 tablespoons apple cider vinegar balsamic vinegar

• 1 tablespoon agave syrup mirin or maple syrup

• 2 garlic cloves minced

• 1/2 teaspoon smoked paprika

• 2 teaspoons hot sauce sriracha, adjust to taste

• 1/2 cup pecans finely chopped (walnuts)

• 1/4 cup ground chia seeds flaxseed

• 2 cups sticky short-grain white rice freshly cooked (brown rice)

• 1 cup whole wheat bread crumbs divided

• Vegan Worcestershire sauce for brushing

• Nonstick cooking spray for grilling

• Hamburger buns and desired toppings (lettuce, tomato, vegan mayo)

Directions

• Heat olive oil in a medium skillet over medium heat. Add chopped shallots and cook until softened, about 1 minute. Add diced mushrooms and a pinch of salt; sauté until mushrooms are browned and tender, about 6-9 minutes. Stir in soy sauce, apple cider vinegar, and agave syrup. Reduce heat and add minced garlic, smoked paprika, and hot sauce. Remove from heat and let cool slightly.
• In a food processor, combine the sautéed mushroom mixture with chopped pecans, ground chia seeds, freshly cooked sticky rice, and half of the bread crumbs. Pulse until the mixture holds together but still has some texture.
• Transfer the mixture to a large bowl and fold in the remaining bread crumbs. Shape into 8 patties and place them on a large plate. Chill in the refrigerator for at least 1 hour to firm up.
• Preheat grill to medium-high heat if grilling. Brush patties with olive oil and spray grill with nonstick cooking spray. Grill patties for about 7 minutes on one side; flip and grill for another 6-7 minutes until well-charred and cooked through. Alternatively, heat a cast-iron skillet over medium heat with a bit of oil. Cook patties for about 5-6 minutes per side until well-charred and cooked through.
• Remove patties from heat and brush with vegan Worcestershire sauce. Serve on hamburger buns with desired toppings.

Equipment

• chef’s knife
• cutting board
• food processor
• cast iron skillet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 45g
• Protein: 10g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 400mg
• Fiber: 6g
• Sugar: 5g
• Vitamin A: 2IU
• Vitamin C: 4mg
• Calcium: 6mg
• Iron: 15mg

FAQs- Ultimate Veggie Patties

Can I freeze the patties?

Yes, you can freeze these patties. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen or thaw in the refrigerator before grilling or pan-frying.

Can I use a different type of mushroom?

Absolutely! Feel free to use any mushrooms you prefer or have on hand. A mix of shiitake and portobello provides a great texture and flavor, but button or cremini mushrooms work well too.

What can I use instead of panko bread crumbs?

You can use regular bread crumbs, gluten-free bread crumbs, or even crushed oats as an alternative to panko.

How can I make the patties spicier?

To add more heat, increase the amount of sriracha or add a pinch of cayenne pepper to the mixture.

What can I serve with these veggie patties?

These patties are versatile and can be served with a side of sweet potato fries, a fresh green salad, or on a whole grain bun with your favorite toppings like lettuce, tomato, and vegan mayo.