Bobby Flay Veggie Burger Recipe

This Bobby Flay Veggie Burger Recipe is a crispy and savory recipe, which is made with earthy cremini mushrooms, nutty red quinoa, and hearty chickpeas. It’s a restaurant-quality dish, ready in about 2 hours and 30 minutes (including chilling time).

Bobby Flay Veggie Burger Recipe Ingredients

The Burger Patties:

• 3 tablespoons canola oil, plus more for frying
• 1 pound cremini mushrooms, stemmed, sliced 1/4-inch thick
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Bobby’s BBQ Sauce (or your favorite brand)
• 3 tablespoons chopped fresh cilantro
• 4 thin slices smoked Gouda
• 4 soft sesame seed buns, lightly toasted

The Grains & Legumes:

• Quinoa: 1/2 cup red quinoa, 1/2 teaspoon kosher salt, 1 cup water.
• Chickpea Puree: One 15.5-ounce can chickpeas (drained, rinsed, and dried).

The Crust:

• 2 large eggs, beaten with salt and pepper
• 1 cup quinoa flour, seasoned with salt and pepper

Green Onion-Mustard Slaw:

• 1/2 cup red wine vinegar
• 4 tablespoons honey
• 4 tablespoons Dijon mustard
• 4 tablespoons whole grain mustard
• 1 tablespoon granulated sugar
• 1/4 head red cabbage, thinly sliced
• 1/4 head white cabbage, thinly sliced
• 3 green onions, thinly sliced
• 1/2 medium red onion, coarsely grated
• Kosher salt and freshly ground black pepper

How To Make Bobby Flay Veggie Burger Recipe

1. Prepare the base ingredients:
   • Quinoa: In a saucepan, boil 1 cup of water and salt. Add red quinoa, reduce heat, cover, and simmer for 25 minutes until water is absorbed. Let sit for 10 minutes, fluff with a fork, and cool completely.
   • Chickpeas: Drain, rinse, and dry the chickpeas on paper towels for 15 minutes (dryness is key!). Pulse in a food processor until coarsely chopped.
2. Cook and glaze the mushrooms: Heat 2 tbsp oil in a large sauté pan over high heat. Add mushrooms and cook without stirring for 3 minutes to sear. Stir and cook until browned and liquid evaporates. Season with salt and pepper. Add the BBQ sauce and a splash of water; cook for 2 minutes until the mushrooms are sticky and glazed. Spread on a sheet to cool.
3. Make the burger mixture: In a large bowl, gently mix the cooled glazed mushrooms, cooked quinoa, chickpea puree, and chopped cilantro. Taste and adjust seasoning. Crucial Step: Cover and refrigerate for at least 2 hours (or the burgers will fall apart).
4. Make the slaw: Whisk vinegar, honey, Dijon mustard, grain mustard, and sugar in a bowl. In a separate large bowl, toss cabbages and onions with 1/2 cup of this dressing. Season with salt and pepper. Let sit for 30 minutes. Reserve remaining dressing for topping.
5. Form and crust the patties: Heat 2 inches of oil in a high-sided pan to 350°F. Form the chilled veggie mixture into 4 patties (using a ring mold helps pack them tight). Dip each patty into the seasoned egg wash, let excess drip off, then dredge in seasoned quinoa flour.
6. Fry the patties: Fry the patties until golden brown and very crisp, about 3 minutes, flipping halfway. Drain on paper towels.
7. Melt cheese and serve: Heat 1 tbsp oil in a nonstick skillet. Add the fried patties and top with smoked Gouda. Add 1/4 cup water to the pan and cover immediately to steam/melt the cheese (about 10 seconds). Place patty on a bun, top with slaw, drizzle with extra mustard dressing, and serve.

Recipe Tips

• Why Quinoa Flour: Bobby Flay uses quinoa flour for the breading because it creates an incredibly crunchy, nutty crust that stays crisp longer than regular flour.
• Drying the Chickpeas: Do not skip drying the chickpeas. Excess moisture is the enemy of a veggie burger; it creates a mushy interior that squishes out when you bite into it.
• The Chill Time: The mixture must be cold when you fry it. The gelatin in the BBQ sauce and the starches need time to set up in the fridge so the patty holds its shape in the hot oil.
• Mushroom Texture: Don’t chop the mushrooms too small before cooking. Keeping them in 1/4-inch slices provides a “meaty” bite that mimics the texture of beef.

What To Serve With Bobby Flay Veggie Burgers

Since this burger is rich and crispy, serve it with sides that have good acidity or crunch.

• Sweet potato fries with spicy mayo
• Dill pickle spears
• Kettle-cooked potato chips
• A simple arugula salad with lemon vinaigrette

How To Store Bobby Flay Veggie Burger Recipe

• Refrigerate: Store cooked patties separate from the buns and slaw for up to 3 days. Reheat in a toaster oven or skillet to re-crisp the crust.
• Freeze: You can freeze the formed, uncooked patties (without the breading) for up to 3 months. Thaw in the fridge, then bread and fry fresh.
• Slaw: The slaw can be made 4 hours in advance; any longer and the cabbage releases too much water and becomes soggy.

Bobby Flay Veggie Burger Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 1400mg
• Total Carbohydrates: 62g
• Dietary Fiber: 8g
• Sugar: 18g
• Protein: 22g

Nutrition information is estimated and includes the bun, cheese, and frying oil absorption.

FAQs

Try More Recipes:

• Bobby Flay Grilled Burgers Recipe
• Bobby Flay Turkey Burgers Recipe
• Bobby Flay Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard Recipe