Cheddar Mushroom Veggie Burgers

These simple and fresh Cheddar Mushroom Veggie Burgers will make you forget all about meat!

Keeping homemade veggie burgers in the freezer is a great and easy way to get dinner on the table. To cook from frozen, thaw a burger in the microwave, wrapped in a damp paper towel, before crisping in a pan. Serve like your favorite burger!

Cheddar Mushroom Veggie Burgers

Makes about 12 (1/2 cup) burgers

• 16 oz mushrooms, cleaned
• 1 head broccoli
• 1 large onion
• 1 cup baby spinach, packed
• 2 garlic cloves
• 1/2 cup corn kernnels
• 2 cups brown rice, cooked & cooled
• 1 cup instant gluten free oats
• 1 to 2 eggs
• 2 cups sharp cheddar cheese
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce (vegan)
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• olive oil
• salt & pepper, to taste

Add the mushrooms, broccoli, onion, garlic cloves, and spinach to a food processor. Pulse to break up into small pieces.  Add oil, about a tablespoon, to a skillet. Turn the heat on to medium. Add the broken up veggies & corn and cook until all the liquid is cooked out, about 10 minutes. Season with salt and pepper. Allow to cool to room temp. 

To a bowl, add the cooled veggies, cooled rice, oats, cheese, vinegar, soy sauce, mustard, onion powder, garlic powder, salt, and pepper. Stir to combine. Add an egg and stir. If the mixture is too dry, stir in the second egg. Refrigerate for about 1 hour before forming into patties. 

To cook, lightly grease a skillet over medium heat. Cook the burger on both sides, about 2 to 3 minutes per side or until warmed through and crispy. Serve on a bun with your favorite toppings!