Few veggie burgers carry such mystique and acclaim as the patty from P. Terry’s. As a throwback to simpler times, it’s all substance, no style, and proud of it. It doesn’t try to emulate meat, yet regularly wins over proud carnists, at least for one meal. Many would say it’s the best veggie burger in the city, which is a tall claim for a $5 meal, fully loaded. Still, it bums me out.

Plant-Forward, Not Plant-Based

The veggie burger from P. Terry’s is not vegan. It’s not a matter that removing the top slice of American cheese can remedy; these legendary patties come with two additional types of shredded cheese baked right inside, enmeshed into the very fiber of that brown rice base. Vegetarian, yes; vegan, no.

Possibilities Frozen In Time

What’s more infuriating is that it doesn’t have to be this way. They’ve proven they have the technology! For a time span so short that it seemed like a fever dream, P. Terry’s started selling frozen veggie burger patties at select Whole Foods, including the original, AND a fully plant-based version using Daiya vegan cheese! Did anyone ever find them in stores? The records are lost to time. I certainly missed out on the opportunity, and they were never offered as a menu item in restaurants.

Deconstructing Ingredients

Though frustrating, the hype surrounding the dairy-filled classic has created a long paper trail of evidence for deconstruction. Their own website lists the ingredients as follows:

crimini mushrooms, heavy cream, black beans, brown rice, cheddar cheese, onion, mozzarella cheese, eggs, whole wheat flour, oats, parsley, corn starch, salt, garlic powder

Despite some conflicting evidence from a video posted to Facebook, showing the inclusion of bulgur, I believe the above to be true and accurate. Maybe they were just trying to throw us off the trail, because it’s otherwise too easy. I’m onto your tricks, Mr. Terry.

Starting From Scratch

Simple, comforting, and distinctly wholesome, this is a burger meant to taste homemade. For working people who don’t have the luxury of time to make their own, and would honestly rather not be eating fast food, that’s the whole appeal. Lightly crisped on the outside and soft on the inside, the standard array of crisp lettuce, tomato, onion, and “special sauce” create a satisfying contrast that brings it all together. Perhaps it’s special because it’s un-special, or vice versa?

As a vegan, it’s hard not to feel a little burned by the P. Terry’s veggie burger. With such thoughtful composition, respects paid to classic meatless patties of the 70’s and 80’s, and all that mouthwatering hype, it feels like a huge miss to keep dairy and eggs at its core.

Fast Food Meets Slow Food

For those of us on the outside looking in, there’s power in reinterpretation. The original’s legacy has created a clear blueprint, ripe for the taking. It may never show up on the P. Terry’s menu board, but some legends are best when you make your own.

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Yield: Makes 8 Patties

P. Terry's Veggie Burgers Copycat

Print

Make P. Terry’s veggie burger at home with this easy vegan copycat recipe! It's made from wholesome ingredients and full of nostalgic flavor.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

Burger Patties:

• 1 Tablespoon Ground Flaxseed
• 2 1/2 Tablespoons Water
• 3/4 Cup Finely Chopped Cremini Mushrooms
• 1/2 Cup Finely Chopped Onion
• 1/4 Cup Unsweetened Non-Dairy Milk
• 1 (15-Ounce) Can Black Beans, Drained and Rinsed
• 1 Cup Cooked Brown Rice
• 1/2 Cup Vegan Cheddar Shreds
• 1/2 Cup Vegan Mozzarella Shreds
• 1/3 Cup Quick-Cooking Rolled Oats
• 1/3 Cup Whole Wheat Flour
• 2 Tablespoons Minced Fresh Parsley
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Salt

Special Sauce:

• 1/2 Cup Vegan Mayonnaise
• 1/4 Cup Ketchup
• 1 Tablespoon Yellow Mustard
• 1 Tablespoon Sweet Pickle Relish
• 1/2 Teaspoon Garlic Powder
• Salt and Ground Black Pepper, to Taste

To Assemble:

• 8 Burger Buns
• Lettuce
• Sliced Tomatoes
• Thinly Sliced Onions
• 8 Slices Vegan American Cheese (Optional)
• Pickles (Optional)

Instructions

1. Preheat your oven to 375 degrees.
   
2. Start by preparing the flax "egg" by mixing the flaxseed and water together in a small bowl. Set it aside for 5 - 10 minutes to thicken.
   
3. In a small saucepan over medium heat, combine the mushrooms and onion with the non-dairy milk. Let them simmer gently for about 5 - 7 minutes, stirring occasionally, until the vegetables are softened. Remove from the heat and let cool for at least 10 minutes.
   
4. Once the mushroom-onion mixture has cooled slightly, transfer it to a food processor along with the black beans, brown rice, vegan cheddar and mozzarella, and the flax egg. Pulse a few times to start breaking it down, then add the oats, whole wheat flour, parsley, garlic powder, and salt. Continue pulsing until the mixture is well-combined and cohesive but still slightly coarse.
   
5. Once your mixture is pulsed and fully combined, it should be thick, sticky, and moldable, almost like a soft dough. If it feels too wet, add an extra tablespoon or so of flour and mix well to incorporate. Let stand for 15 minutes for it to hydrate and absorb. To shape, lightly oil your hands to prevent sticking, then scoop out about 1/3 cup of the mixture for each patty. Roll it gently into a ball between your palms, then flatten it into a disc about 1/2-inch thick on a parchment-lined baking sheet.
   
6. When ready to cook, bake them in your preheated oven for 25 - 30 minutes, flipping halfway through, until golden brown and lightly crisped on the outside.
   
7. While the patties bake, make the special sauce by stirring all of the ingredients together.
   
8. To assemble your burgers, toast the buns if you like, then layer on lettuce, tomato slices, thinly sliced onion, a generous spoonful of sauce, and the warm veggie patty. Add vegan American cheese and pickles if desired. It's everything comforting about a fast-food burger, only now, fully plant-based and proudly made at home.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Simply Organic, Garlic Powder, 3.64 oz
• 
  Annie's Naturals, Organic, Dijon Mustard, 9 oz
• 
  Now Foods, Real Food, Organic Flax Seeds, 32 oz (907 g)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 436Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 989mgCarbohydrates: 52gFiber: 6gSugar: 10gProtein: 16g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.