These burger patties are incredibly tasty, easy to make, and have a firm, satisfying texture—you can really bite into them. No mushy veggie goo here! They also double wonderfully as a side with stews or even as meatball-style fillings for wraps or savory pastries.

Ingredients

• 1 onion – finely chopped


• 3–4 cloves garlic – minced or pressed


• 230 g (about 8 oz) mushrooms – sliced


• ½ cup (75 g) hulled sunflower seeds


• 1 cup (100 g) gluten-free rolled oats


• 2–3 tbsp breadcrumbs


• 2–3 tbsp nutritional yeast


• 1½ tbsp psyllium husk flour


• 2–3 tsp mustard


• ½ tsp salt


• ⅛ tsp black pepper


• 1 tsp lemon juice


• 1 tsp smoked paprika


• 1 tsp sweet paprika


• 1 small pinch ground turmeric


• 1 tsp ground cumin


• 1 tsp dried parsley


• Optional: 1–2 tbsp water or plant-based milk (if needed for texture)

Instructions

1. Preheat your oven to 180°C (355°F).


2. In a pan over medium heat, sauté the onion and mushrooms with a small splash of water until soft, about 5–7 minutes. Add the garlic and cook for another 2–3 minutes.


3. Transfer the cooked vegetables to a food processor along with the sunflower seeds and oats. Blend until well combined and relatively smooth.


4. Add the remaining ingredients to the mixture. Blend or mix until everything comes together in a thick, moldable dough. If the mixture feels too dry or crumbly, stir in a tablespoon or two of water or plant milk.


5. Taste and adjust the seasoning if needed.


6. Shape the mixture into 4–5 burger patties and place them on a baking tray lined with parchment paper.


7. Bake at 180°C (355°F) for 15 minutes. Flip the patties and bake for another 15 minutes until golden and firm.


8. Assemble your burger with your favorite bun and toppings, or serve as a side or standalone dish!

🌱 Serving Tips

• Try with caramelized onions, vegan mayo, fresh tomato, and lettuce in a whole grain bun.


• Or enjoy cold in a wrap with hummus and veggies!


• Delicious as a main course with mashed potatoes and gravy too.