This is my copycat version of the Northstar Cafe veggie burger, which is my favorite veggie burger ever! This one is pretty darn close to the original, and it’s perfect for when I’m craving my hometown favorite!

Northstar Cafe Veggie Burger
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I was born and raised in Columbus, and when I was at Ohio State, I got hooked on the veggie burgers at Northstar Cafe. This spot is probably my favorite restaurant in the world. They have lots of vegetarian/vegan options, and everything is natural and organic. I’ve eaten a lot of veggie burgers over the years but this one has a special place in my heart!

northstar cafe veggie burger Recipe
The original Northstar Cafe veggie burger

I moved to Virginia shortly after I graduated from college and I miss this burger! Anytime I’m back in Columbus, I have to get my hands on one. (This past summer, we stopped in Columbus for a few days and I got this burger twice.) Since it’s not feasible to make the trip to Columbus as often as I wish I could, I decided I had to make this burger at home!

I originally posted a recipe back in 2010 that a friend shared with me, but since then, I’ve made quite a few tweaks, and I think this one is much closer to the original burger. I used this recipe as a starting point, but I made quite a few tweaks to make it easier. Try it and let me know what you think!

Ingredients and Substitutions

  • Brown rice – This adds structure and creates the base of the burger. White rice could be substituted but it won’t have as much of a nutty flavor.
  • Avocado oil – You’ll need a little oil for cooking the onion as well as the burgers themselves.
  • Yellow onion – This helps build the flavor. Sweet onion is fine too.
  • Garlic – Fresh is best, but 1 teaspoon garlic powder works in a pinch.
  • Apple cider vinegar – A little vinegar everything up. Swap with red wine vinegar or lemon juice.
  • Rolled oats – This helps bind the burgers. Use gluten-free oats if needed.
  • Dried prunes – Prunes add moisture and a bit of subtle sweetness. You can swap with dates if prefered.
  • Beets – I used canned beets to save time but you can use cooked fresh beets if you prefer.
  • Black beans – The base of the burger. Pinto beans work, but black beans give the best texture.
  • Cumin, smoked paprika, dried thyme, and salt- This combination adds a savory, herbal flavor. The smoked paprika is especially critical in providing a smoky flavor.
  • Egg – This helps bind everything so you can flip it without it falling apart.

Tips & Tricks

  • Allowing the mixture to sit in the fridge for a few hours helps the oats absorb the moisture which improves the texture of the burger and also helps it hold together.
  • You can add cheese on top if you prefer! I recommend adding it during the last minute on the stove.
  • Traditionally, this burger is served topped with tomato, raw onion, mixed greens, and pickle slices, so that’s what I did!

Freezer Instructions

These burgers freeze really well, so you may want to make a double batch and save the rest!

To freeze cooked burgers:
Let cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag/container. They’ll keep for up to 3 months. Reheat from frozen in a skillet (best texture) or oven.

To freeze uncooked patties:
Shape patties, place parchment between them, and freeze. Thaw in the fridge overnight before cooking.

Frequently Asked Questions

  • Do these taste like beets? Not really. (I’m not a big fan of beets.) The smoked paprika and cumin balance the beet flavor. Mostly, they taste smoky and savory!
  • Can I bake these instead of frying? Yes! Bake at 400°F for about 10–12 minutes per side, flipping halfway through. Pan-frying gives the best crust, though.
  • Can I grill them? They’re a little too delicate for direct grill grates. If you want to grill, chill overnight and grill on foil or a grill pan.

Other Veggie Burger Recipes

If you’re looking for other veggie burger recipes, try my chipotle black bean burger, pesto white bean burger, or chickpea burger.

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Northstar Cafe Veggie Burger Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.3 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 6 large burgers 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This is my copycat version of the Northstar Cafe veggie burger, which is my favorite veggie burger ever! This one is pretty darn close to the original, and it’s perfect for when I’m craving my hometown favorite!

Ingredients

Units Scale
  • 1/2 cup brown rice (uncooked)
  • 1 tablespoon olive oil (plus more for cooking burgers)
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 cup rolled oats
  • 1/4 cup dried prunes
  • 1 (15oz) can of beets, drained
  • 2 (15oz) cans black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 egg

Instructions

  1. Cook the brown rice in a rice cooker or on the stovetop according to package directions.
  2. In a large skillet, 1 tablespoon of avocado oil and cook the onions over medium heat for 8-10 minutes. Allow the edges of the onion to brown.
  3. Add the garlic and apple cider vinegar to the onion and continue to cook for 2 minutes.
  4. In a food processor, blend the oats until they’re ground int a fine flour.
  5. Transfer the oats to a large bowl. (There’s no need to clean the food processor bowl between steps.)
  6. Add the prunes to the now empty food processor and blend until chopped.
  7. Add the beets and 1 can of black beans to the food processor with the prunes and blend until just slightly chunky. Make sure there are no large pieces of beet.
  8. Transfer the mixture to the bowl with the oats. Add the second can of beans, cumin, smoked paprika, dried thyme, salt, and egg.
  9. Refrigerate for at least 2 hours or overnight. (This gives the oats time to absorb some of the moisture so the burgers hold together.)
  10. When ready to cook, shape the burgers into large patties. I divided this into 6 large burgers but you could make 8 smaller burgers.
  11. Add enough oil to coat the bottom of a large skillet, then cook 5–6 minutes per side, until golden brown.