These copycat Cheesecake Factory Veggie Burger Recipe is a great vegetarian option. Brown rice, farro, black beans, mushrooms, and more make up this filling protein-packed burger. Serve on a toasted bun with melted provolone or fontina cheese, arugula, and mayo for a filling meal. Great for meal prep and even freezer friendly!
Serve on a toasted brioche bun and your favorite toppings. I added melted provolone, mayo, pickles, and arugula. As with any burger, chips on the side are a must! This is one of the best veggie burgers, perfect for plant-based eaters.
Highlights of this black bean veggie burger:
- Protein-packed
- Easy to make and customizable
- Freezer friendly
- Can be served just like a traditional burger
- Similar texture to ground beef
- Healthier alternative to store-bought frozen veggie burgers
- Mushrooms give a meat like taste and texture
- Good base for cheese and other toppings
Homemade veggie burgers are the perfect protein packed meal for vegetarians, make these vegan by leaving out the egg and adding in additional breadcrumbs as a binding agent. An easy idea for plant-based eater, budget friendly and filling!
Grocery Store List & Substitutions:
- Farro, or use bulgur wheat
- Brown rice, could substitute white rice
- Black beans
- Baby Bella mushrooms, substitute shitake or button mushrooms
- Red onion
- Extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
- Garlic powder
- Onion powder
- Add chili powder for a little spice
- Paprika
- Cumin
- Soy sauce
- Panko bread crumbs
- Whole egg
- Buns & toppings as desired
Tools I used for these easy copycat veggie burgers:
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great for even heat and perfect for sautéing these veggie burgers
- Wooden Spoon – perfect for sautéing and mixing
- Can opener – a good can opener is a must, this one has stayed sharp for me for a while
First Steps:
- Start by preparing your onions and mushrooms
- Once diced, sauté until tender
- Prep toppings
If you like this Copycat Cheesecake Factory Veggie Burger Recipe, try these other copycat recipes!
Copycat Chili’s Chile Mango Chicken Recipe with Rice
Copycat Panera Cranberry Orange Muffins
Spicy Chopped Thai Chicken Salad (Panera Inspired)
Firebirds Wood Fired Grill BLT Salad Recipe
Cracker Barrel Kale and Brussel Sprout Salad Recipe
Serve your black bean burgers with French fries, kettle chips, or frozen tater tots!
Topping ideas:
- Arugula or butter lettuce
- Mayo, garlic aioli, or spicy aioli
- Pickles
- Sliced onion
- Thick tomato sliced
- Cheddar cheese,
- Caramelized onions
- Bean sprouts
- Avocado slices
- Crispy bacon (if not trying to be vegan/vegetarian)
Second Steps:
- Combine all ingredients to a large bowl
- Use hands to mix until evenly combined
- Scoop and form into patties
- Pan fry in oil until golden brown and warmed through
What should I serve my veggie burgers with?
Alexia Frozen Sweet Potato Fries in the Air Fryer
Simple Green Bean Almondine with Bacon
Firebirds Wood Fired Grill BLT Salad Recipe
Easy One-Pan Scalloped Sweet Potatoes
Saute in a large skillet in olive oil over medium heat until golden brown and crispy on each side, careful when flipping so burgers do not fall apart.
Recipe FAQs:
What do you use to bind veggie burgers?
In this recipe, eggs and bread crumbs work as the binding agent. The black beans also mash up a bit, which helps these stick together. If making these vegan, leave out the egg and add in additional bread crumbs.
What is in the Cheesecake Factory veggie burger?
A blend of brown rice, farro, black beans, onions, mushrooms, and seasonings. Cheesecake Factory’s version serves their veggie burger on a toasted brioche bun with garlic aioli, tomato slices, avocado, arugula, melted fontina cheese, cucumber, and pickles.
What is the best way to serve veggie burgers?
These are best serve immediately. After chilling the formed burgers, sauté in olive oil to create a nice curst on the patties and keep them together. In my opinion these are best served just like a hamburger, on a toasted bun with all your favorite sauces and toppings. You could also serve this in a lettuce wrap, flour tortilla, or over a green salad.
How do you freeze veggie burgers?
To freeze veggie burgers, follow recipe instructions, after cooking allow to cool completely on a sheet tray. Pop the sheet tray in the freezer so the veggie burger patties freeze flat and then transfer to a Ziploc bag or airtight container, label, and freezer for 2-3 months!
The black beans and mushrooms in this burger give a meat-like flavor and texture similar to a traditional beef burger.
Instructions for the copycat Cheesecake Factory Recipe:
- Heat 2 tbsp. olive oil in a sauté pan over medium-high heat. Once warm, add in the onions, mushrooms, and garlic. Saute for 5-6 minutes until cooked down.
- In a large mixing bowl combine the rice, farro, black beans, cooked mushroom mixture, breadcrumbs, egg, soy sauce, and seasonings. Mix well to combine, it is easiest to use your hands.
- Use a 3/4 measuring cup to scoop out even sized scoops of the mixture. Use your hands to form into patties. Transfer to a sheet pan, cover, and let chill for 30 minutes.
- After the patties have chilled, heat the remaining olive oil in a large sauté pan over medium-high heat. Gently sear, 4-5 minutes per side or until they are golden brown*.
- Serve on a toasted bun with desired toppings. Leftover veggie burgers can be stored in an airtight container in the fridge for 3-4 days.
Notes:
*Ingredients can be combined and mixed in a food processor if desired
*Give the patties time to chill so they stick together better.
*Saute the patties in batches, if needed add in more olive oil. Be gentle when flipping the patties so they don’t break apart.
*If you want to freeze extra veggie burgers, follow recipe instructions and allow to cool completely after cooking. Transfer into an Ziploc bag and freeze for 2-3 months.
Copycat Cheesecake Factory Veggie Burger Recipe
Ingredients
- 1 cup Farro, cooked
- 2 cups Brown rice, cooked
- 15 oz. Black beans, drained and rinsed
- 1 pint Baby Bella mushrooms, finely chopped
- 1 small Red onion, finely diced
- 2-3 cloves Garlic, minced
- 5 tbsp Olive oil, divided
- 2 tsp Salt
- Fresh cracked black pepper
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tbsp Soy sauce
- 1 cup Panko bread crumbs
- 1 Whole egg
- Hamburger or brioche buns
- Sliced cheese
- Toppings such as arugula, pickles, avocado, mayo, and tomato
Instructions
- Heat 2 tbsp. olive oil in a sauté pan over medium-high heat. Once warm, add in the onions, mushrooms, and garlic. Saute for 5-6 minutes until cooked down.
- In a large mixing bowl combine the rice, farro, black beans, cooked mushroom mixture, breadcrumbs, egg, soy sauce, and seasonings. Mix well to combine, it is easiest to use your hands.
- Use a 3/4 measuring cup to scoop out even sized scoops of the mixture. Use your hands to form into patties. Transfer to a sheet pan, cover, and let chill for 30 minutes.
- After the patties have chilled, heat the remaining olive oil in a large sauté pan over medium-high heat. Gently sear, 4-5 minutes per side or until they are golden brown*.
- Serve on a toasted bun with desired toppings. Leftover veggie burgers can be stored in an airtight container in the fridge for 3-4 days.
Notes
Nutrition
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