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4.5 from 4 votes

Vegan Broccoli Burgers

Easy and delicious broccoli burgers
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: sandwich
Cuisine: American
Servings: 4
Calories: 357kcal
Author: Lindsay Reynolds

Ingredients

  • 1 1/2 cups cooked/steamed broccoli thoroughly drained and lightly packed into measuring cup
  • 1 cup walnuts
  • 1 cup cooked brown rice
  • 1/4 cup vital wheat gluten
  • 1 tablespoon nutritional yeast flakes
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 2-3 tablespoons water only if needed
  • 2-4 tablespoons oil of your choice for pan-frying patties

Instructions

  • Steam/cook broccoli (fresh or frozen) in a saucepan on medium heat until broccoli is fork-tender.
  • In a blender of food processor, pulse walnut pieces until they resemble a course meal, but have not yet become walnut butter. Place walnut pieces in a large mixing bowl.
  • In a blender or food processor, pulse cooked/drained broccoli until it is crumbled into very tiny pieces, but not yet a puree (eeeeeewwww).
  • Please broccoli and remaining ingredients in mixing bowl with walnuts and rice. If your mixture seems dry and crumbly, go ahead and add a tablespoon of water. This stuff can turn into soggy goop pretty quickly, so you'll want to be very careful to add only a scant tablespoon og water at a time to your burger mixture.
  • Stir burger mix well, then shape into 4 equal burgers.
  • Pour a tablespoon or 2 of oil (just enough to coat the pan) in a skillet and place on medium to medium-high heat.
  • Gently pan-fry your burgers, allowing a few minutes for cooking on each side.
  • You'll know they are done when the burger surface has a nice dark brown crispiness.
  • Serve burgers warm on vegan buns with veggies and condiments of your choice (I chose a mix of Just Mayo, pickle relish, and ketchup.)

Nutrition

Calories: 357kcal | Carbohydrates: 19g | Protein: 13g | Fat: 26g | Saturated Fat: 2g | Sodium: 266mg | Potassium: 322mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4.3% | Vitamin C: 37.4% | Calcium: 6% | Iron: 10.9%