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Plant BasedBurger

Hungry for more? This recipe was featured in a podcast episode!


Plant-based burger on a bun

I love meat in every meal but I could dig into this delicious hearty plant based burger anytime. There is a tip here to make your guests second guess that they are eating meat.

Prep Time: 25 min

Cook time: 20 min

Servings: 16 patties, 8 burgers



  • 400 g fresh mushrooms

  • 1 cup of cooked short grain rice

  • 200 g tempeh

  • 1/4 cup dry quick cook oats

  • 2 tbsp grated beets

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp chilli flakes

  • 1 tbsp nutritional yeast

  • 1 tsp garlic powder

  • 1 tsp onions powder

  • 1 tsp liquid smoke


  • 2 onions sliced

  • cooking oil

  • 8 burger buns

  • condiments of your choice



  1. Sauté mushrooms in oil until browned.

  2. Coarsely chop up tempeh.

  3. Add all the ingredients into a bowl. Mix well.

  4. Put this mixture in a food processor in portions so you don't overcrowd it.

  5. Process it until it looks like a texture of ground beef. Don't make it too smooth.

  6. Divide the mixture into 16 portions and shape them into 3-4-inch wide burger patties.


  1. Heat a griddle on a BBQ or a pan on medium heat.

  2. Add some oil and onions to the pan.

  3. Immediately place a patty onto the onions.

  4. Using a flat-surfaced spatula, press firmly on the patty until it flattens as much as it can while still keeping its shape (I found the thinner and more browned this patty was able to get, the more delicious and "meat like"it was).

  5. Once well browned, flip the patty and brown the other side.

  6. Assemble your burger with a bun, 2 patties and whatever condiments and vegetables you like.

Zhuzh it up!

This recipe was adapted from the talented Lisa Gotte's I'm Possible Burger from


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