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!
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
Next time I will mash the beans more and drain them drier, but overall I did ok for the first time I tried this recipe. Now all those ketchup packets won’t go to waste.
Thanks for that tip
The recipes are so good and I am grateful for all your hard work inventing yummy things to cook.
However, when printing out the recipes the ingredients are not in a list, rather they are thrown together. Once I had almost ruined a recipe when I didn’t see this at the first look. Also the recipe prints funny with the title on the bottom of page one and the recipe on the next page about midway down. I am frustrated about this. I don’t have a problem with other vegan sites. Please talk to your webmaster to get this fixed.
Thank you so much
Thanks for such great recipes. I just discovered your site and will try the sweet and sticky cauliflower since I LOVE Chinese food and have a head of cauliflower. I love your idea of going half meat, half veggies to cut back, and trying something without the expectation of it being meat tasting. I would love to go vegetarian but find it hard because I like meat( at times) and have to cook it for hubby. So I will try some of your ideas and see how it goes. Again thanks!
Suzanne
I added 1/2 c. Cooked Mushrooms. Maybe I made the patties too thick as I cooked them for 45 minutes flipping every 15 minutes. They were still a bit too mushy. Flavor was good! Used smoked paprika.
Holy cow these are good!!! This was my first time making homemade veggie patties. I’ve been so disgusted with the amount of plastic packaging in everything that I’ve decided to start making more things from home. This is a great start! I’m so happy with how they taste, at first I wasnt expecting much judging on looks alone, but damn! So good. I added 2 Tbsp of ketchup and 1 Tbsp of bbq sauce instead and used red peppers as the vegetable. I’m so excited to try variations of this recipe, thank you!!
I doubled the recipe AND added extra flour and two flax eggs, but my “dough” felt very soft and sticky, almost like cookie dough. I pan-fried one set, baked another set, and all crisped up enough to hold together on the outside, but the inside was super super mushy, like cream of wheat.
How can I get them to bind better next time if the flour AND the flax egg didn’t cut it?
Hi Emma, I’m confused, why would you add flax egg? That would add extra liquid to the recipe. I would definitely recommend making it as it’s written in the post, without added liquid.
Jason
Flax egg was because I was under the impression they are added to bind baked things the way a real egg would. I added it only after already having an overly soft, sticky dough, and it didn’t help any. I’m kind of a novice cook so I guess I didn’t make the connection of adding liquid, I just thought the flax egg’s thickness would help stiffen up the dough.
I’m wondering if the way I mixed it was to blame. I wanted a kind of homogenous taste, as opposed to “this bite is all broccoli and bean and the next bite is all pepper and bean” so I threw all the beans and veggies into my food processor and mixed it until it was smoother. Maybe that was my problem and I should have left it chunkier.
I made these veggie burgers and added zucchini. They were delicious! Thank you!
I just made these. Used red onion, mushroom, green pepper, and broccoli. They did taste delicious. I put red onion, green olives, spinach, and mayonnaise on the burgers. They were mushy and I did think a flax egg would help, so I am glad to see Emma tried that and posted that it didn’t seem to help. My wife thought maybe I shouldn’t food process it as much, but I wanted it blended together like it showed in the video.
Although they were mushy, we really liked them and will make them again.
Yummy looking recipe! Do you think I could make a few batches and freeze some to be eaten at later dates? I’m not sure how well the patties would freeze and be reheated.
Stupid question. What is the nutritional value as prepared?
Hi, she lists the full nutrition facts in a link under the ingredients/recipe instructions in the post. Let me know if you don’t see them!