What’s Inside: You don’t have to be a vegetarian to love these meatless, Paleo, low-carb vegan veggie burgers. Skip the beef and try this mushroom-cauliflower alternative instead!
Can Burgers Really Be Meatless?
Yes! In fact, I dare say that these delicious and easy paleo veggie burgers are the best burgers. They’re bean-free, low-carb, and made with a flavorful mixture of mushrooms and cauliflower.
These veggie burgers are seriously good. Cauliflower “rice” helps bind the patties together and mushrooms give it a “meaty” bite. And the mustard tahini slaw gives a tangy, fresh crunch. You can attempt to pan-fry these burgers in a bit of oil, but they may fall apart as they are a bit fragile and egg-less. I recommend baking them. Why not just let your oven do all the hard work for you?
You’ll love this recipe that is also vegan. Whether you’re into meat or not, you have to respect a delicious and flavorful veggie burger for your “Meatless Mondays!”
What Inspired This Spin on a Vegan Burger?
My friend and I recently went to a new vegan restaurant in the village called by Chloe where I had the BEST vegan burger I’ve ever had in my life. It was perfectly balanced and so good. Even better, it inspired me to finally try to make my own veggie burgers!
With gorgeous cauliflower coming in season, I wanted to use it for my burger experiments. I wanted something other than beans for this recipe because I wanted to see what a low-carb option would look like. Enter some earthy mushrooms. It took some practice, but I finally got it down.
And since there is no egg, I wasn’t confident enough to make these on the stovetop — meaning they have to be baked. But that’s OK because these veggie burgers are moist enough to hold up, and they won’t dry out. And they came out SO GOOD. The taste is on point, and I’m topping it off with my Mustard Tahini Slaw from earlier in the week.
Get on this for cauliflower season! I know you’ve already made cauliflower pizza, so you might as well try a burger now. 😉
How To Make Mustard Tahini Slaw
My mustard tahini coleslaw pairs so perfectly with these mushroom cauliflower veggie burgers. It offers a bite of freshness and acidity that complements the veggie patties well.
This multipurpose recipeis super simple and keeps it in the fridge for 3-4 days. Mix it in your salads, use it as a side, and throw it on top of everything else you eat. It’ll be gone before you know it!
INGREDIENTS
3 large carrots, grated (yields approx. 3 cups)
3 cups of shredded red cabbage (or approx. 1 quarter head of cabbage)
2 tsp mustard (I used this Dijon Mustard, because I’m fancy)
1 tbsp tahini
2 tsp honey or maple syrup (unless using a sweet mustard already)
1 tsp red wine vinegar
1/2 tsp celery powder (or sub in onion powder)
1+ tbsp water
Salt, pepper to taste
DIRECTIONS
Shred cabbage, grate carrots, and place everything in a large mixing bowl.
Add mustard, tahini, sweetener, vinegar, celery powder, salt, and pepper to a small mason jar or a jar with a lid and shake. Then add 1+ tbsp of water to loosen it up, taste it and adjust seasonings as needed. Mix it up again.
Add dressing to the slaw, toss, and let sit for 10-15 minutes. Enjoy or store in the fridge!
How To Make the Best Mushroom Cauliflower Vegan Burgers
You’re only nine steps away from sinking your teeth into the BEST veggie burger of your life. Follow these instructions, and check out my step-by-step photos (for all the visual learners out there):
Combine all ingredients for the slaw in a small mixing bowl and setting aside to marinate while you make the burgers.
Add chopped onion and olive oil to a cast iron skillet and sauté over medium heat for 2 minutes.
Add minced garlic and chopped mushrooms to the skillet, then sprinkle the dried rosemary.
Sauté with a wooden spoon for 3-4 minutes until mushrooms are soft.
Add in the cauliflower “rice” and stir with your spoon for another minute or so, adding in salt and pepper to taste.
Transfer mixture to a mixing bowl and let sit until it comes to room temperature. Then pre-heat oven to 400F degrees and line a baking sheet with parchment paper.
Once mixture is cool enough to handle, add in the almond flour two tablespoons at a time. Mix everything together with a spoon until you see it coming together where you can form it into six round patties. Place burgers on parchment paper-lined baking sheet.
Bake in the oven for approx. 30 minutes at 400F degrees or until golden brown on top.
Serve inside a bun like a traditional burger, or serve on a plate with lettuce, ketchup, spinach, tomatoes, and top with the mustard tahini slaw. Enjoy!
Best Paleo Veggie Burger
Mushroom Cauliflower Veggie Burger
3.47 from 26 votes
You will love this easy and deliciously low-carb, paleo veggie burgers! This is the best recipe with flavorful mushrooms and cauliflower, ready to be piled high with your favorite toppings.
6+Tbspalmond flouror sub in cassava flour for a nut-free option
pinch sea salt and pepper to taste
Optional Toppings
Ketchup
Greens
Mustard-tahini slaw
Instructions:
Prep the slaw first by combining all ingredients in a small mixing bowl and setting aside while you make the burgers.
Add chopped onion and olive oil to a cast iron skillet or flat pan for sautéing, heat over medium and cook for 2 minutes.
Add minced garlic and chopped mushrooms next, then sprinkle the dried rosemary.
Saute with a wooden spoon for 3-4 minutes until mushrooms are soft.
Add in the cauliflower “rice” and stir with your spoon for another minute or so, adding in salt and pepper to taste.
Shut off the heat and transfer mixture to a mixing bowl, let sit until it comes to room temperature where you can handle it easily. While you wait, prep the oven by pre-heating to 400f degrees and lining a baking sheet with parchment paper.
Once mixture is cool enough to handle, add in the almond flour two tbsp at a time (you may need more/less depending on how much liquid is in your mixture from the cauliflower and mushrooms) and mix everything together with a spoon until you see it coming together where you can form it into patties. Form into 6 burger patties, they should stick together when held in the palm of your hand, if they’re cracking too much - adjust with more flour. Once ready, place them on parchment paper lined baking sheet.
Now start cooking your burgers! Bake in the oven for approx. 30 minutes at 400f degrees or until golden brown on top, you can also broil for the last few minutes to get a nicer color.
You’re almost there - now for stacking this bad boy: Prep either a bun (or gf english muffin in my case) or lettuce on your plate, add some ketchup or your favorite burger sauce, add some spinach or tomatoes, then the burger - top off with some of my mustard tahini slaw or your favorite burger toppings like: red onion and pickles! ENJOY THAT.
Thank you for this recipe. I needed a burger patty recipe on short notice, that didn’t use beans. I used millet flour as I didn’t have almond and they worked well as a burger filling. My picky partner thought it tasted like a regular burger, so that’s a great success.
I can’t wait to try these. Are the English muffins pictured here the ones you make using your recipe? I’ve made those many times and they’ve never come out that color, so just curious. 🙂
Looking forward to trying this! My mom has a number of sensitivities (including egg, many nuts, flax, some beans, and oats) that make finding a gluten-free egg-free veggie burger a challenge. A couple questions: (1) Do you think you could substitute chia for flaxseed (perhaps playing around with the ratio) for the binder)? (2) Have you tried a version of this with sweet potato added or what do you think of it? (3) Are these freezable if cooked ahead of time and reheated after frozen? Thanks for sharing your thoughts!
Hi! I’ve only tried the recipe this way so I’m not sure about the subs, let me know if you try and it works! I think frozen and reheated should work great.
Thank you for the yummy recipe. I made these this evening. I only cooked one little one. When I tasted it, I thought they would make perfect tater tots or similar to a potato pancake. Yummy. Thanks again. Enjoy….
Thank you so much for this recipe! I was looking to make a "burger" without beans or lentils and simple ingredients. This is so darn good! It hit the spot. I didn’t make the slaw (didn’t have the ingredients on hand), but I will next time! This recipe is going into my dinner rotation.
Wow, these sound absolutely amazing, Alison. I’m so happy to see a bean-less version and I love cauliflower. Next time I venture out to make vegan burgers this recipe is going to be it! <3
These look amazing! How wonderful with a vegan/ vegetarian burger that doesn’t have lentils in them. I love lentils, but sometimes you need a little change right? 🙂 Thanks for sharing
You have no idea how happy it makes me that you made a veggie burger without beans! And I am on a total cauliflower kick right now. Can’t wait to make these and ease into fall. Xo
I can’t wait to try this! I am an occasional meat eater as well, but I really love a good veggie burger when I can find one. I love that there are no beans necessary in this as well. So good!!
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29 comments
Thank you for this recipe. I needed a burger patty recipe on short notice, that didn’t use beans. I used millet flour as I didn’t have almond and they worked well as a burger filling. My picky partner thought it tasted like a regular burger, so that’s a great success.
I’m so glad it worked out!
I can’t wait to try these. Are the English muffins pictured here the ones you make using your recipe? I’ve made those many times and they’ve never come out that color, so just curious. 🙂
The buns here are some GF ones I had on hand at the time!
Looking forward to trying this! My mom has a number of sensitivities (including egg, many nuts, flax, some beans, and oats) that make finding a gluten-free egg-free veggie burger a challenge. A couple questions: (1) Do you think you could substitute chia for flaxseed (perhaps playing around with the ratio) for the binder)? (2) Have you tried a version of this with sweet potato added or what do you think of it? (3) Are these freezable if cooked ahead of time and reheated after frozen? Thanks for sharing your thoughts!
Hi! I’ve only tried the recipe this way so I’m not sure about the subs, let me know if you try and it works! I think frozen and reheated should work great.
Thank you for the yummy recipe. I made these this evening. I only cooked one little one. When I tasted it, I thought they would make perfect tater tots or similar to a potato pancake. Yummy. Thanks again. Enjoy….
Oh, I love that idea, Carrie! Thanks for trying, so glad you enjoyed it.
Trying this! Do you think they would hold up to frying in a pan with evoo instead of baking?
I haven’t tried, if you’re careful – they should but oven works great!
will try! – Do you think they would hold up to just frying in a pan with evoo instead of baking?
I fried mine in a pan with evoo. It turned out fine. The patty was very tasty.
sounds fabulous!
Okay this was delicious!!! I added a sweet potato(riced) and it was awesome!!!
Yay!!! And yum that sounds like a great addition! Thanks for sharing. XO
Amazing recipe!
Not a big fan of cauliflower,but this is just perfect!Even my friends who don’t like vegetarian dishes were pleasently surprised.
Nina!! I’m so happy you and your friends enjoyed it 🙂
Thank you so much for this recipe! I was looking to make a "burger" without beans or lentils and simple ingredients. This is so darn good! It hit the spot. I didn’t make the slaw (didn’t have the ingredients on hand), but I will next time! This recipe is going into my dinner rotation.
Nikki! I’m so happy you enjoyed it – You’re making me want to make it this week now, haha 🙂 Thanks for reporting back. XO
Wow, these sound absolutely amazing, Alison. I’m so happy to see a bean-less version and I love cauliflower. Next time I venture out to make vegan burgers this recipe is going to be it! <3
Yay! I hope you love them <3
These look amazing! How wonderful with a vegan/ vegetarian burger that doesn’t have lentils in them. I love lentils, but sometimes you need a little change right? 🙂 Thanks for sharing
Definitely! Same here 🙂 Thanks for checking it out, Josefine!!
You have no idea how happy it makes me that you made a veggie burger without beans! And I am on a total cauliflower kick right now. Can’t wait to make these and ease into fall. Xo
Right?! Cauliflower is one of those holy grail veggies… checks every box and so versatile 🙂
I can’t wait to try this! I am an occasional meat eater as well, but I really love a good veggie burger when I can find one. I love that there are no beans necessary in this as well. So good!!
Thanks, Tessa! I know what you mean 🙂 Hope you love it.
Can these be frozen prior to cooking?
Yes! That should work.