This basic veggie burger recipe is so delicious and easy to prepare, it’s quickly become a weeknight staple in our home. We seriously can’t stop making them!
The Ultimate Veggie Burger Recipe
Easy
Vegan
High Protein
Can Be Frozen
No Fake Meat
No Soy, Eggs, Or Dairy
And there you have it. The best homemade veggie burger recipe.
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Homemade Veggie Burgers
Thick, fat, juicy, meaty, super healthy veggie burgers… that are totally plant based!
The best part about these savory vegan veggie burgers (aside from how ridiculously simple they are to make) is that you get to choose the ingredients.
The recipe is easy to customize, so you can throw in whatever veggies you happen to have available.
I love turning them into mushroom veggie burgers and serving the burgers topped with caramelized onions. Or if you’re not a fan of mushrooms, you can easily leave those out.
Try adding cauliflower, broccoli, zucchini, asparagus, red peppers, roasted sweet potato…
The flavor possibilities are endless!
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Three Reasons These Are The Best Veggie Burgers In The World:
1. They are the easiest to make (and to customize!).
2. They call for basic pantry staple ingredients you can always keep on hand. And because they can be gluten free and have no tofu, soybeans, or mock meat, they’re also a great recipe for omnivores or vegans who aren’t into those ingredients.
3. The burgers have a thick and meaty texture, taste completely delicious, and yet are also so much healthier than traditional burgers, packed with protein, fiber, vitamins, no cholesterol, and very little saturated fat.
How To Make Veggie Burgers
The recipe can come together with just a few minutes of prep work.
Start by draining and rinsing the beans, then mash them either with a fork or in a food processor. Stir in all other ingredients, and form into patties.
You can bake, fry, or grill the burgers, and leftovers can also be frozen, so they are great for meal prep!
Vegetarian Burgers On The Grill
For grillable veggie burgers that won’t fall apart, start by preheating your grill on high. Cook the patties on a greased sheet of foil for 7-8 minutes per side.
Serve with your favorite burger toppings—ketchup, mustard, avocado mayo, pickles, onions, relish, etc.—on buns or in lettuce wraps for a lower carb option.
(Above – watch the video of making the meatless burgers)
Feel free to use whatever beans you want in the recipe too, such as black beans for black bean veggie burgers, or white, kidney, or pinto beans.
Or you can make these 4-ingredient Black Bean Burgers.
My favorite option to go with is pinto beans because of their thick texture and similar color to traditional beef burgers.
And no, they are not supposed to taste exactly like meat. Similar to most of the veggie burger brands—such as Boca, Amy’s, Morningstar Farms, Dr. Praeger’s, or Gardein—that you can find in the frozen aisle of Whole Foods, Target, Walmart, and many regular grocery stores these days, the burgers are good in their own right, not as a substitute for something else.
If you’re looking for a vegan burger that tastes so much like beef that even hardcore carnivores won’t be able to tell the difference, check out either Beyond Meat or the Impossible Burger, both of which are becoming increasingly available even in bars or fast food restaurants like Burger King, White Castle, Dunkin Donuts, TGI Friday’s, and Cheesecake Factory.
If you’re looking for a good sweet potato veggie burger recipe, be sure to try these Sweet Potato Burgers.
Veggie Burger Recipe
Ingredients
- 1 can pinto or black beans (other varieties also work)
- 3 tbsp tomato paste or ketchup
- 1/2 tsp salt
- 1/2 tsp garlic powder, optional
- 1/4 tsp onion powder
- 2 tbsp flour of choice or oat bran
- 1/2 cup cooked diced vegetables of choice
Instructions
- These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder.To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. (Add more flour if too soft to form patties.) Either pan fry–flipping halfway through cooking–or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containers for a later day. If you make the burgers, be sure to rate the recipe below!View Nutrition Facts
Video
Notes
More Healthy Vegan Recipes
(The Better Way)
Oat Milk – Everything You Need To Know
I am making these burgers a few hours ahead of time to have for dinner tonight, approx 6-7 hours in advance. Should I refrigerate until cooking this evening, or leave covered at room temperature or do I have to cook now after making them and then reheat before eating? I plan to bake in the oven so if I do have to reheat how long would I reheat for? Thank you!
Made with chick peas and added a little curry. Unbelievably delish! Thanks, will make again!! ~ chef Jeff 🙂
Thank you so much for trying them 🙂
Delicious burgers! So easy and adaptable. i used grated cooked beetroot, onion some left over peas and the few mushrooms left in the box, seasoned with Szechwan pepper, black pepper. Cooked them to freeze for later but tried one first – yummy, will definitely make again.
Thank you so much!
Great recipe but I found that they resulted in very soft patties that didn’t hold together. I added a couple of flax “eggs” and at least doubled the oat bran and then they held perfectly.
Will definitely make these again, it’s a great and easy base recipe
Look lovhly bit could find no list of ingredients.
I’m trying to lower my cholesterol so I thought I’d try adding beans to my diet & eat less meat. I’m so happy I found this recipe! These are SO GOOD! I used black beans & added onion, red bell pepper, yellow squash & cumin & baked them. So easy, so delicious! I’ll definitely be using this recipe regularly. I can’t wait to now try the black bean brownie recipe!
The veggie burger recipe is perfect for my taste. Since discovering this recipe about 3 weeks ago, I have made it 5 times.
The best gluten free vegan burger period!
Again, I thank you!
Love this recipe
Hi thanks for a great recipe. I used black beans with corn and roasted onions and mushrooms. Yum :). I would love to try white beans. Any recommendations as to fava, navy, or cannelloni? What would be a good substitute for the tomato paste with the white beans? What veg would you pair it with? If I use carrots, should they be put in raw? Any other suggestions?
We would recommend cooking the carrots first a little unless you do not mind them being mostly raw in the cooked burgers. As for other flavors, please have fun experimenting. Cannellini beans are great here.
Are veggie burgers actually healthier than traditional beef burgers, or are they just a trend in the health food industry?