These rich and meaty suckers will come through for you on a hot spring day when the burger craving hits. Rich, meaty, and mushroom-y with a hit of smoky BBQ sauce to make them fresh-off-the-grill satisfying. The ingredient list is minimal, yes, but the flavor is maximum greatness. Spoon them with some caramelized onions, a dollop of vegan mayo, and extra BBQ sauce. Definitely, definitely put them between two buns and eat them in the blazing sun with a generous side of baked french fries.

BBQ Brown Rice and Portobello Burgers [Vegan, Gluten-Free]



  • 1 1/4 cups cooked brown rice
  • 2 cups Portobello mushrooms, small diced, stems removed
  • 1/2 yellow onion, small diced
  • 1 tablespoon chia seed
  • 3 tablespoons walnuts
  • 1 heaping tablespoon quick oats
  • 2-3 tablespoons BBQ sauce plus more for topping
  • 1 tablespoon tamari
  • 1/2 teaspoon ground cumin
  • Optional toppings: brioche burger buns, caramelized onions, vegan goat cheese, vegan cheddar cheese, lettuce, tomato, vegan mayonnaise


  1. Preheat oven to 450°F.
  2. In a large pan over medium-high heat, heat 1 tablespoon of oil. When the oil is hot, add the onions and mushrooms. Cook for 5-7, until they are golden brown and glistening.
  3. Meanwhile, in a food processor add the oats, chia seeds, and walnuts and pulse for 10 seconds to make a rough flour. Add the brown rice, cooked mushrooms and onions, the BBQ sauce, tamari, cumin and salt and pepper. Pulse about 12-15 times until the mixture starts to clump together. Taste and add more BBQ sauce, salt, or cumin if you like it more salty or spicy.
  4. Use damp hands to form four equal-sized burgers and place on a parchment lined baking sheet. Mixture will be wet but not difficult to form.
  5. Bake for 24-27 min, until the burgers have crisped up nicely on the outside.
  6. Serve right away with your favorite burger toppings.