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
This was flipping delicious. I’m trying to move away from eating meat to help out the environment and this honestly gave me more reason to become a vegetarian. It tastes amazing with squash and chili powder!
Hi! Just wondering if kidney beans or chickpeas would work? For the flour, can I use almond flour? Thanks!
Getting veggie burgers the right consistency is an art and a science unto itself. Too wet and they’ll be unflippable mush; too dry and they’ll crumble if you so much as look at them. It’s not the recipe. It’s your ingredients, how you’ve dealt with them, how much you’ve mashed the beans, etc. Heck, the moisture content of a veggie burger dough will vary depending on the humidity of a given day! If it’s wet, don’t just cook it and complain. Add more flour. Who cares if the recipe calls for 2 tablespoons?
And if you find these burgers don’t have enough texture, add some veg that will add crunch or chew or whatever it is you’re looking for. Adding mashed sweet potato and sweated onions to mashed beans is not going magically to make a burger with “chew”.
It will take some trial and error any time you make a new veg burger recipe. Get to know how a bean burger dough should look and feel and you’ll have success with almost any recipe you try.
These are great. I added mashed potato for extra binding (and more flour to make up for the liquid), corn, and some southwestern seasonings. Chickpea flour gave a boost of protein. Thanks for the recipe!
Can you email the recipe to me on my email
Thanks so much for this recipe! I make it often for lunch and its so easy but really flavorful! The other day I substituted the ketchup for half an avocado (mashed) and followed the recipe exactly the same otherwise. It worked out really well! I just recommend letting the patties sit a couple minutes if you use the avocado as the patties do have more of a tendency to fall apart. Just a little tip if anyone is trying to avoid ketchup (although I really enjoy it both ways)!
These are the best veggie burgers I’ve ever made. They’re easy, versatile, delicious and don’t fall apart when cooking. I have frozen leftovers and they are just as good reheated. Thanks for a great recipe!
Hi. Would love to try to add sweet potato to the veg burger. Could I roast them? Should they be added as a puree or diced? What size should the dice be? Would like to use black beans. Also think it’s ok to add tomato paste with sweet potato? Thanks
I made it today. It was easy, fast and delicious. It became a favorite in our household. I’m adding it to my collection. Thank you!!
Just made them. I used a stir fry mix for my veggies and substituted onion powder for cumin. They are amazing. Love this recipe! ^__^
Thank you so much for making them!
They taste good but were too mushy. Either need a lot more flour or some rolled oats
maybe?