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.
You May Also Like: Vegan Mac And Cheese – 8 Ingredients
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!
Also Try These Buffalo Cauliflower Wings
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
These black bean burgers look absolutely superb! I love how all of these look <3 out of curiosity, what would you recommend instead of flour or oat bran? Would flaxseed meal work?
We can only vouch for what we’ve tried, but since the flour is just to bind, I would think flaxmeal should work. Be sure to report back if you try!
Jason (media relations)
Hi Jason,
Could you sub the flour for vital wheat gluten?
I added some flaxmeal in addition to oat flour and the combination worked great to bind!
I tried it with hazelnut flour. It came out a little moist so I added some Panko crumbs to help to bind. Delicious!!
How much does that can of beans weigh? Not sure how big is an average can of beans in America 🙂
15 oz 🙂
AMAZING amazing recipe. Thank you!!!
I made a version of these burgers with spinach, black beans, and mushrooms, and they were both incredibly easy to make and incredibly delicious. Now I am dreaming up all sorts of other flavor ideas! Thank you so much for this brilliant veggie burger recipe!!!
Delicious. Had these tonight at a friend’s house.
I want to send these as burger fingers in my kid’s lunch box, with like a side dip of sauce. Will they be just as tasty when cold?
Wow those burgers look really delicious, thanks for sharing this awesome recipe!
looks nasty as hell why don’t you eat real meat. scientists have said that plants have feelings too!
If you want meat so badly, why don’t you eat your children? That’s real meat right there!
Trick is to not feed the trolls. 😉
Anywho, I’m not a vegan, but even I think these look really good. Will definitely have to try this recipe (with some bell pepper and mushrooms added) next chance I get.
MMM just like veal…
Please don’t waste your time here…your talents are being wasted. You could have a very successful career writing smutty and exploitive political ads! Please do take this opportunity to spread your own unique brand of sunshine somewhere…anywhere else.
And, what the “hell” are you doing here then? TROLL!!!
Hey dillon,
Was just wondering what an a-hole like you was doing on here??
Trolling the vegans must be the highlight of your day right? Bet you rush home just to see how many replies you got each day.
Tell you what, why don’t you go hang around the dodgiest city corner you know of…that way you’ll have as much meat as you like…and even when you don’t.
Mine apart and we’re very mushy. Not sure why. I tried air frying and eventually the outside firmed up but the inside stayed mushy. I used oat flour and followed the rest of the recipe, lightly puréed everything together could that be why?
Hi, I’ve made these and they are great. A question about leftovers, do I cook them and then refrigerate or refrigerate before cooking. If I cook them first how do I reheat?
Cook first. You can reheat either in the oven, microwave, or on the stovetop!
Jason
Thank you. Making them right now. Perfect timing.