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
I made these tonight and they were great! I added corn and some onion for my veggie. Next time I will probably add more spices and cook them longer. So that they have a more “burgery” texture. I LOVE how easy they were. So many of the other recipes out there are so complicated! Thanks! 🙂
Delicious and so easy to make! Just what I was looking for in a vegan burger. Your recipes are great!
😊❤
Does it have to be canned beans? I would like to use fresh dry beans out of my instant pot if I can. If it can be those beans, how much would I use?
The bean filling was good, but it definitely did NOT bind, even after adding in 2 tablespoons more flour. I used mushrooms, onions and red pepper for the veggies. I ended up scraping it off the pan because it was so mushy and frying it in between two tortilla’s, and it was pretty tasty, but it was not like a burger.
Hi! That’s so strange and we’d love to try and figure out why yours didn’t work like the others. Did you drain the beans? Did it look like Katie’s filling from the video?
Hello! I did everything in the video, in the same order too, and I used black beans. I made sure that the beans were properly rinsed and drained and I was careful to not mash the beans to a watery pulp. The filling did look like the video, it was just when I tried to form them into patties was when the mixture just would not cooperate.
Hmm well based on whatever specific vegetables you use or perhaps if you are in a humid climate, it sounds like yours just needed a little more flour! I know you said you added some, but just add more until they are able to be made into patties and that should solve the issue you ran into.
Thanks so much!! I live in Atlantic Canada, so it can get quite damp over here. Thanks so much for the suggestion, I will definitely try it again!!
Hopefully that works – we of course wish every recipe worked perfectly as written no matter what :). Weather can do such strange things to recipes (especially baked recipes!)
Would this recipe still work with no tomato paste/ketchup?
Mine are coming out very dense, almost doughy 🙁 Any suggestions?
What specific ingredients are you using?
I worked it out, thanks! I had too much flour. I made a new batch and it came out YUM! I used red lentils instead of beans, and carrot and zucchini for the veggies, and I fried them. Mmmm… These burgers can really hold a lot more veggies than the recipe calls for, I think. Next time I’m going to at least double the amount. And rest assured that there will definitely be a next time!
Oh thank you so much for reporting back! So glad they worked 🙂
This is our new favorite burger! Its so easy to make! I added two extra tablespoons of flour to make it less sticky and on my second time making it, sprayed a little non stick cooking spray to my hands before making patties. This helped stop it from sticking and made beautiful patties that don’t stick! I baked them the first time and added onion and mushroom gravy and this time fried them like burgers in some oil. They held together beautiful made up into burgers with lettuce tomato and onion.
This is our new favorite burger! Its so easy to make! I added two extra tablespoons of flour to make it less sticky and on my second time making it, sprayed a little non stick cooking spray to my hands before making patties. This helped stop it from sticking and made beautiful patties that don’t stick! I baked them the first time and added onion and mushroom gravy and this time fried them like burgers in some oil. They held together beautiful made up into burgers with lettuce tomato and onion.
This makes us so happy! 🙂
These tasted really nice but I couldn’t for the life of me get them to firm up! Did I do something wrong?
Hi, depending on specific ingredients used (or if you’re in a humid climate), you might just need to add more flour because of the water in the vegetables you used. That should fix it!