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A tasty veggie burger full of broccoli, brown rice and mushrooms

Broccoli Veggie Burger with Brown Rice and Mushrooms

A seriously good veggie burger stuffed full of broccoli, mushrooms and brown rice.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 7 burgers
Author Gerry Speirs


  • 3 cups broccoli florets
  • 8 oz sliced crimini mushrooms
  • 2 tablespoons butter
  • 1 1//2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 egg beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup corn kernels
  • 1/4 cup diced onion
  • 2 cups cooked brown rice
  • 3/4 cups all purpose flour


  • Bring a pot of water to a boil and cook the broccoli for 2 minutes. Drain and lay the broccoli on a plate lined with paper towels.
  • In a large pan, melt the butter. Add the mushrooms, garlic, oregano and cumin. Stir until the mushrooms are soft. Let cool.
  • Finely chop the broccoli and add it to a large bowl.
  • Chop the mushrooms and add to the bowl with the corn and diced onion.
  • Add the beaten egg and season with the salt and pepper. Mix to combine.
  • Add the flour followed by the cooked brown rice and fold through.
  • Using a spoon, fill a 1/2 cup measuring cup with some of the mixture, packing it tightly.
  • Turn the cup over and dump the burger out onto a baking tray lined with parchment paper.
  • Repeat this process using extra flour if things get sticky. You may need to wash your hands a few times also.
  • Once all of the burgers are on the tray, sprinkle the tops with a little more flour and gently press down with the palm of your hand making the burger thinner (it'll cook faster this way.
  • Heat the oil in a pan and over a medium heat, saute the burgers for about 5 minutes each side checking that they don't get too brown.
  • Serve the burgers on brioche buns with some lettuce leaves and spread if desired.