The Ultimate Veggie Burger A Burger That Converts Carnivores
The Ultimate Veggie Burger
A flavour-forward vegan veggie burger, finished with Damona dairy-free cheese that melts, stretches, and delivers. This is an Australian-friendly, plant-based burger recipe that simply works.
Too many veggie burgers focus on what they aren’t. No meat. No dairy. No flavour. Dry patties. Flat seasoning. Cheese that refuses to cooperate.
This burger flips the script.
It’s built the way a real burger should be:
Deeply savoury
Crisp at the edges, juicy through the middle
Rich, indulgent, and genuinely satisfying
Topped with cheese that melts beautifully and tastes right
No apologies. No compromises.
- Author
- Andrew Harrington
- Prep Time
- 25 minutes
- Cook Time
- 10 minutes
- Servings
- 4
- Category
Main
- Cuisine
Vegan Veggie Burger
Ingredients
- • 1 can chickpeas (400 g), drained and rinsed
- • 1 cup cooked brown rice
- • 1 medium carrot, finely grated
- • 1 small red onion, finely diced
- • 2 cloves garlic, minced
- • 2 tbsp olive oil
- • 1 tbsp soy sauce or tamari
- • 1 tbsp tomato paste
- • 1 tsp smoked paprika
- • 1 tsp ground cumin
- • ½ tsp black pepper
- • ½ tsp sea salt
- • ½ cup vegan breadcrumbs
- • ½ cup brown rice
- • 1 tbsp nutritional yeast
- • 1 tsp liquid smoke
- American Cheddar Damona dairy-free cheese
Directions
- Heat the olive oil in a pan over medium heat.
- Add the onion and carrot and cook for 5–6 minutes, until soft and lightly sweetened.
- Add the garlic, smoked paprika, and cumin. Cook for a further 30 seconds until fragrant.
- In a large bowl, roughly mash the chickpeas with a fork, keeping some texture.
- Add the cooked rice, sautéed vegetables, soy sauce, tomato paste, and remaining seasonings. Mix until just combined.
- Cover and refrigerate the mixture for 20–30 minutes to help it firm up.
- Form the mixture into 4 thick patties and lightly coat with breadcrumbs.