Food Recipes The Meatiest Veggie Burgers 5.0 (6) 5 Reviews This is one veggie burger that’s packed with umami and doesn’t fall apart. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Updated on February 24, 2023 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Prep Time: 25 mins Total Time: 25 mins Servings: 6 Jump to Nutrition Facts This veggie burger has not one, but three secret ingredients in the mix. Tomato paste, Parmesan cheese, and soy sauce come together to infuse this veggie burger with a blast of umami for maximum flavor. A quick sear in a hot skillet gives these burgers a crisped crust, yet the center remains melt-in-your-mouth tender. Veggie burgers can fall apart almost too easily, but not this one. The combo of eggs and panko binds the mixture wonderfully. For a quick meal when you need it, shape and stash these veggie burgers in the freezer. Ingredients 3 tbsp olive oil, divided 1 lb mushrooms (such as portobello, cremini, shiitake, or a mix), trimmed and sliced 3/4 tsp kosher salt 1 tbsp soy sauce 2 tbsp tomato paste 2 cloves garlic, minced 15 oz can black beans, drained and rinsed 2 large eggs 1/2 cup panko 1/2 cup grated Parmesan cheese 1/3 cup mayonnaise 2 tsp sriracha 6 hamburger buns, toasted Butter lettuce, for serving Sliced tomato, for serving Pickles, for serving Directions Heat 1 tablespoon oil in a large skillet over medium. Add mushrooms; cook, stirring occasionally, until lightly browned and liquid is released, about 10 minutes. Add 1/2 teaspoon salt, soy sauce, tomato paste, and garlic. Cook, stirring, until tomato paste darkens, 1 to 2 minutes. Meanwhile, place beans in a bowl and mash with a fork or potato masher until mostly smooth. Add eggs, panko, cheese, mushrooms, and remaining 1/4 teaspoon salt. Stir to combine. Wipe skillet clean and heat 1 tablespoon oil over medium. Shape bean mixture into 6 patties, about 3 1/2 inches wide. When oil is hot, place 3 patties in skillet; cook until well browned, 3 to 4 minutes per side. Repeat with remaining 1 tablespoon oil and 3 patties. Combine mayonnaise and sriracha in a small bowl. Serve burgers on toasted buns with sriracha mayo and desired toppings. Rate it Print Nutrition Facts (per serving) 444 Calories 22g Fat 47g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 444 % Daily Value * Total Fat 22g 29% Saturated Fat 5g 23% Cholesterol 43mg 14% Sodium 1081mg 47% Total Carbohydrate 47g 17% Dietary Fiber 10g 35% Total Sugars 5g Protein 16g Vitamin C 5mg 26% Calcium 184mg 14% Iron 5mg 28% Potassium 683mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.