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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Vegan Recipes
(The Better Way)
Oat Milk – Everything You Need To Know
Margaret says
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!
Halli says
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!!
CCK Media Team says
Your version sounds wonderful!
Desi says
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.
Desi says
Ps: I used pinto beans and these burgers hold together well I make them up in advance to cook later.
Desi
stacy says
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!
CCK Media Team says
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.
Tahira Akhtar says
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
CCK Media Team says
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.
Tan says
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!
Kayla says
BEST veggie burgers ever!
Ali says
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.
CCK Media Team says
Thank you so much for trying them 🙂
Suzuki says
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.
CCK Media Team says
This makes us so happy, thank you!
Hayley says
I am making these burgers a few hours ahead of time to have for dinner tonight, approx 6-7 hours in advance. Should I refrigerate until cooking this evening, or leave covered at room temperature or do I have to cook now after making them and then reheat before eating? I plan to bake in the oven so if I do have to reheat how long would I reheat for? Thank you!
Jeff says
Made with chick peas and added a little curry. Unbelievably delish! Thanks, will make again!! ~ chef Jeff 🙂
CCK Media Team says
Thank you so much for trying them 🙂
Anne says
Delicious burgers! So easy and adaptable. i used grated cooked beetroot, onion some left over peas and the few mushrooms left in the box, seasoned with Szechwan pepper, black pepper. Cooked them to freeze for later but tried one first – yummy, will definitely make again.
CCK Media Team says
Thank you so much!
Jas says
Great recipe but I found that they resulted in very soft patties that didn’t hold together. I added a couple of flax “eggs” and at least doubled the oat bran and then they held perfectly.
Will definitely make these again, it’s a great and easy base recipe
Lindsey says
Look lovhly bit could find no list of ingredients.
Cindy says
I’m trying to lower my cholesterol so I thought I’d try adding beans to my diet & eat less meat. I’m so happy I found this recipe! These are SO GOOD! I used black beans & added onion, red bell pepper, yellow squash & cumin & baked them. So easy, so delicious! I’ll definitely be using this recipe regularly. I can’t wait to now try the black bean brownie recipe!
Anne murdock says
The veggie burger recipe is perfect for my taste. Since discovering this recipe about 3 weeks ago, I have made it 5 times.
The best gluten free vegan burger period!
Again, I thank you!
Love this recipe
Deborah says
Hi thanks for a great recipe. I used black beans with corn and roasted onions and mushrooms. Yum :). I would love to try white beans. Any recommendations as to fava, navy, or cannelloni? What would be a good substitute for the tomato paste with the white beans? What veg would you pair it with? If I use carrots, should they be put in raw? Any other suggestions?
CCK Media Team says
We would recommend cooking the carrots first a little unless you do not mind them being mostly raw in the cooked burgers. As for other flavors, please have fun experimenting. Cannellini beans are great here.
I says
Are veggie burgers actually healthier than traditional beef burgers, or are they just a trend in the health food industry?
Katie says
These were good! Flavor was spot on for me, while my meat loving hubby found them enjoyable but not his preference. Made with pinto beans and used mushrooms and onion for the veggies. Topped with caramelized sweet onion & cheddar cheese (vegan for me). On your black bean recipe, a commenter suggested partially dehydrating them in the oven for 15 minutes first, and I did this. I still found the burgers to be a little too soft and mushy but thankfully neither too dry nor too soggy, and I’m willing to play around with it more to see if I can firm them up more with more oats, different ingredients, etc.