Best Vegan Burger Recipe From Chloe Coscarelli

Yes, it's possible to make a meat-free burger that doesn't taste dry and processed. This recipe features mushrooms, quinoa, and olive oil.

Vegan burger with vegan bacon and cheese on roll
Christopher Testani

With the earthiness of black beans, the sweetness of sautéed vegetables, and a textural “pop” courtesy of quinoa—a high-protein grain that contains all nine essential amino acids—all on a classic hamburger bun, this vegan burger is a far cry from those frozen hockey pucks called “garden burgers.”

Skip the food processor when prepping. “I’m a big fan of chopping and mixing by hand so you can see the actual, natural ingredients,” says Chloe Coscarelli of New York’s By Chloe, whose veggie burgers have a fanatical following. To make these burgers vegan, skip the egg whites and just drizzle a little olive oil until a clump of the burger mixture holds its shape.

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Prep time

10 min.

Cook time

15 min.

  • Drizzle of olive oil
  • 1 1/2 cups minced red onion
  • 1 cup minced button mushrooms
  • 1/2 cup grated carrot
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1 cup canned black beans, rinsed, patted dry, and mashed roughly with a fork
  • 1 1/4 cups cooked quinoa
  • 1/4 cup cracker crumbs or panko
  • 1/4 cup chopped cashews or walnuts
  • 2 egg whites, lightly beaten
  • 1/2 tsp smoked paprika

Heat oil in a sauté pan over medium-high heat. Add 1 cup onion and cook, stirring until brown. Add mushrooms, carrot, garlic, and 1/2 tsp salt and cook until veggies are well browned, about 5 minutes. Transfer to a large bowl and let cool. Add remaining ingredients, including 1/2 cup onion, to bowl and mix. Form patties about 1/2-inch thick. Heat a large nonstick skillet over medium heat and coat with oil. Cook patties about 5 minutes per side.

Add preferred toppings. We like: veggie bacon, cheese, and lettuce.