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
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
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Simple ingredients created a delicious bean burger! Next time, I’ll partially mash the beans to preserve some texture and make the burgers a little less mushy. I’ve renamed the recipe “Quick and Easy Veggie Burger,” as a contrast to my other much more complicated, but less satisfying, vegan burger recipes, which this recipe may replace. Thank you!
Incredible!!! I’ve tried desperately to find a good recipe for bean burgers. Finally!! I used 2 cans of pinto beans, leftover Mediterranean couscous (garlic w/olive oil), a “guess measured” almost half cup of almond flour, a few heavy dashes of ground flaxseed, all mixed well, patted out and baked about 15 minutes on each side. The ratio of beans to couscous was about the same. When I turned them I pressed them a little to flatten them more, and noticed one wanting to fall apart a little, but I’ve had that issue with meat, so no biggie. Once I cooked them for 15 on the other side, they stayed together. I did leave them in the oven about 10 extra minutes after turning off to ensure they wouldn’t be mushy. One (out of 8) wanted to break off on one side, but they turned out amazing!! I toasted a brioche bun, put a bit of vegan Mayo on each side of the bun with a smear of Dijon mixed in, red onion, lettuce, bean burger, and perfection! Thanks for such a wonderful recipe!!
Your version sounds wonderful!
Hi and thank you Katie I have made this awesome veggie burger recipe with the following changes:
I used pumpkin in place of tomato paste, I added nutritional yeast, I added cayenne, I used shredded carrots and I also used my mix of G/F flour. This is an awesome recipe again thx much.
Ps: I used pinto beans and these burgers hold together well I make them up in advance to cook later.
Desi
Can you please recommend a grain-free flour to use in place of the oat flour? Would chickpea flour work? Or coconut flour? Or quinoa flour? Has anyone on this chain had success with any of these flours or others in making a veggie burger that is not mushy in the middle?
Thanks very much!
Chickpea flour works! Coconut flour would probably work too, you just need less to get it to a burger consistency since coconut flour is so absorbent.
Love an easy recipe. Was wondering as I don’t have any onion/garlic powder. How can I replace it with fresh onion and garlic? Thanks
Honestly we have never tried using fresh garlic, but I’m sure it can be done – we just can’t recommend an amount since we haven’t tried. You can use onions as one of the veggies in the recipe.
I’ve tried so many veggie burger recipes without luck, and these are the first ones I’ve tried that I actually want to make again. They are very customizable friendly and easy to make. Thank you!
BEST veggie burgers ever!
My family loves meatless meals, and I’m always on the lookout for easy meals that can be made on a school night. This simple recipe is definitely a keeper. I sauteed diced onion, orange bell pepper, and frozen corn in a little olive oil and used black beans. This version is excellent. However, this would be a great recipe to help use up whatever leftover veggies are in the fridge. Using different beans and vegetables, the possibilities are endless. BTW, I doubled the recipe and got 8 regular bun sized burgers.
Thank you so much for trying them 🙂
I was looking for a new vegan burger recipe – my usual go-to’s are a bit involved, and I was short on time – and discovered CCK’s. A total hit! Everyone loved them (even my daughter who usually only likes LightLife veggie burgers), and they were super easy to make. I used a full can of pinto beans, which worked out to 1 1/2 cups, so I increased all the other ingredients by 50%, which made the perfect amount. Did 1/2 cup of cooked onion, and a heaping 1/4 cup of cooked mushrooms, which I added to the food processor for a quick pulse to get everything somewhat chopped up, and it created a nice consistency for patties. Absolute new favourite.
This makes us so happy, thank you!