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
InstructionsÂ
- 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
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(The Better Way)
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Hi Katie I just want you to know that your one of my favorite vegan people. I enjoy your recipes and appreciate their simplicity and great photos and videos you make. Again, thank you sooooo much.
We made these today – They were a fun part of our lunch.
homemade bread, homemade ketchup, homemade soup – and your veggie burgers……we should be locked down more often!
Just a note, we followed the recipe at it’s base – used white beans and kidney instead (it’s all we had) – I folded in some corn and peas a the end to give it a bit of color and texture.
Thanks! we’ll use again!
Your version sounds so good!
We are tomato free currently, I looked up some ketchup substitutions and Apple Cider Vinegar was mentioned:
Apple Cider Vinegar; Although there are no tomatoes in it, substituting apple cider vinegar in recipes that call for ketchup can impart a tangy sweetness to the dish, while completely eliminating ketchup’s problematic ingredients.
Your thoughts or some different recommendations for substituting ketchup?
Try peanut or almond butter, or mashed roasted sweet potato!
The Veggie Byrger recipe is great! They stay together and are so easy!! I used leftover kidney and roasted onions, peppers and sweet potatoes – they were scrumptious!! Thanks for the simple recipe!
I just tried these. The taste was ok and I like the concept. However they were very wet. I added the 2 tbsp of flour, but after watching the video, I’m pretty sure she used 1/2 cup of flour. So if you make these, 2 tbsp of flour will not be enough.
Hi! It’s 2 tbsp of flour, she just re-used the measuring cup from the onions but didn’t fill it all the way. But how much you need will depend on the veggies used and if the beans are fully drained, etc, so no problem to use more!
Jason
Loved it! Because we are on lockdwn in South Africa and I don’t have black beans, I used butterbeans instead. I fried finely chopped onion and mushroom for the veggies. I covered the formed burgers in a breadcrumb mixture of dried bread crumbs, onion powder, garlic powder and piquant pepper spice, and fried it. It tasted AWESOME! Thanks for the recipe đŸ™‚
Ooh those look really good!
Hi, I’m excited to try these! Can I air fry them?
We have never tried but it sounds like a fun experiment!
Hi! We have been using this recipe. Thank you! So delicious! I was wondering if you could write what the amount of beans is on the recipe. We are using dried beans that we are cooking up in batches, so I am trying to figure out how many cups of beans I should use for this recipe. Some cans are larger than regular cans of beans as well, so this clarification can help others as well that have grabbed whatever size can beans they can find at the store. Thanks!
Hi Jacqueline, she’s using a standard 15oz can of beans – drained and rinsed well! đŸ™‚
I used crushed macaroni for the binding agent, just wished I had crackers to soak up some of the moisture the veggie burger mixture had, as cutting back on the spices I used. Normally I would use corn flakes instead of panko breadcrumbs, do that in my meatballs, made enough for 10 to 12 people. Right now just laying down with a sore belly. They were that good.
This is the one I made.
Hi! Has anyone tried making the burger patty, and then freezing them raw?
I tried. It will come out very soggy, and fall ashapart. 0/10 don’t recommend
Used grated carrot, celery and onion for the veggies, plus a 1/3c chopped walnuts. Omitted the garlic and onion powder and used chipotle, paprika and thyme. This is definitely my new go-to burger recipe. Thanks, Katie!