The Perfect Diet Conscious Burger Recipe For Summer

What’s perfect for one person may not be for another, but trust me when I say you will think this veggie burger recipe is as near to perfect as one can get.

Courtesy of Veronica Bosgraaf, author of Pure Food, this hearth, mild in flavor, and rich recipe is a fantastic mimic of your classic beef burger. Bosgraaf shares with us, “If you don’t care for spicy veggie burgers or overly flavorful ones, that’s okay because most of us think the most important characteristic is a moist, meaty texture, which the mushrooms and grape seed oil help achieve. I sometimes like to make my own bread crumbs using a local organic sourdough bread. I just let it sit on the counter to dry out a bit, and then pulse it into fine crumbs.”

These burgers are great served with the usual bun, lettuce, tomato, red onion, and condiments. I have also baked this in a bread pan for a homemade meat loaf, and served it with Garlic and Thyme Mashed Potatoes.

The Perfect Veggie Burger Recipe

Veggie Burger Recipe


serves 4 to 6

  • 1 cup chopped yellow onion
  • ½ cup chopped celery
  • ¼ grapeseed oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 slices sprouted wheat bread or gluten-free bread, toasted
  • 8 ounces cremini or baby bella mushrooms
  • ½ cup loosely packed fresh flat-leaf parsley
  • 1 ½ teaspoons tapioca starch
  • 1 tablespoon tamari


1 In the bowl of a food processor, combine the onion and celery and pulse until finely chopped.

2 Heat 2 tablespoons of the oil in a nonstick, skillet set over medium heat. Add the onion mixture, salt, and pepper and cook, stirring, until golden brown, about 7 minutes. Transfer to a medium bowl and set aside.

3 Tear the bread into 2-inch pieces, put them in the food processor, and pulse until most of the mixture is in fine crumbs. Transfer to the bowl of onion mixture.

4 Put the mushrooms and parsley in the food processor (no need to wipe it out) and pulse until finely chopped. Add the mushroom mixture to the onion mixture.

5 In a small bowl, combine the tapioca starch and tamari. Sprinkle it over the onion mixture. Using your hands, work the onion mixture until it begins to stick together and is almost pasty. Let stand for 10 minutes before forming into 4 patties about 4 inches across.

6 Heat the remaining 2 tablespoons oil in a large nonstick skillet set over medium-low heat. Cook the patties until golden brown, about 4 minutes. Flip the patties and cook until the second side is golden brown, 3 to 4 minutes. Serve hot.

For more recipes and delights, buy Pure Food and enjoy the rest of your summer!
Pure Food cookbook by Veronica Bosgraaf

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