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Veggie Burger Recipe

4.98 from 237 votes

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 BEST Veggie Burger Recipe

The Ultimate Veggie Burger Recipe



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

Vegan Veggie Burgers

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

The Best Veggie Burgers

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.

Homemade Veggie Burgers (Grillable, Vegan, Gluten Free)

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.

How To Make The Best Easy Veggie Burger Recipe
Pin it now to save for laterPin Recipe

Veggie Burger Recipe

This easy veggie burger recipe is so delicious and easy to prepare, it’s quickly become a weeknight vegan staple in our home.
Cook Time 20 minutes
Total Time 20 minutes
Yield 4 – 6 veggie burgers
5 from 237 votes


  • 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


  • 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


Leftover beans? Make Black Bean Brownies!

Have you made this recipe?

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Published on August 26, 2019

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  1. Christina says

    Thank you for doing a veggie burgers recipe! I’ve been into veggie burgers lately. Do you think sorghum flour would work for the flour of choice?

  2. Harriet says

    I’ve never made a veggie burger, but looking at the food on the ingredients list, I’m sure it will taste very nice. I will most definitely be making it soon.

  3. Kay H says

    wanted you to know that the ad that ran today just under your heading was for nicotine-based vaping product–quite jarring for healthy food blog! I kept a screen shot if you want me to email it. Don’t know if you have any control over the types of ads that show up but I hope you do! (also, I am going to make vegie burgers tonight!)

    • Jason Sanford says

      Thanks so much for letting us know. We are pretty sure that we have those types of things not allowed, so we will let Katie’s network know to go look for who is serving it.
      Jason (media relations)

    • Kathryn says

      The ad that popped up for me was for bone density screening!

      A lot of the time, ads are based off your browsing history. For example, I use essential oils and I look at them online, and I am always bombarded with ads for essential oils. Not saying you’re into vaping, just sharing what I know.

    • Jason Sanford says

      It’s half cup total, as the recipe only makes 4-6 burgers total, so a small batch. You could probably sneak in some more, so feel free to experiment and be sure to report back if you do!

      • Ruth says

        Why would you”sneak in” vegetables? By using that phrase you’re adding to the canard that people don’t like vegetables. On a site devoted to veganism.

        • Sandy says

          You’re right. Better to have said just add more veggies. “Sneaking in” is what you do for kids that don’t like veggies.

        • Colleen says

          I took his comment as being able to “sneak in” more veggies before you lose the texture and/or taste that the published recipe results in. If you add too many veggies, the burger may fall apart, and/or the taste may be unbalanced. (But honestly, his reply was courteous and helpful no matter how you interpret it.)

  4. Courtney says

    Do you know if these can be reheated in a microwave after being pan-fried? I’d love to make these ahead for work.
    Thanks for another delicious looking recipe!

    • Abby says

      Just did it! They are still good and do not fall apart. So to answer your question from someone who tried it, yes.

  5. Abby says

    Great recipe! I made black bean burgers with roasted mushrooms, onions, and I added corn as well. I doubled the recipe, which turned out to be a VERY good idea.

  6. Frank Nicotera says

    Hi Katie,
    Of all the sweet vegan recipe blogs, your site is the best! well organized site and you have great recipes. Your videos are well done as well. I have vegan 8 and from my bowl for many of the savory recipes. I figured if she’s always spot on with sweets, she has to be at least close on a burger. You hit it perfectly with this one! I added a couple more TBS of the oat bran and added 2 tbs of flax meal to help bind a little better for grilling but this is my go to burger now! Thanks Katie…

  7. Louise says

    These black bean veggie burgers were simple and fast. I added carmelixed red onions, roasted peppers, diced cooked sweet potatoes and chipotle peppers. Really delicious!!!!

  8. Michelle says

    I made a version of these burgers with spinach, black beans, and mushrooms, and they were both incredibly easy to make and incredibly delicious. Now I am dreaming up all sorts of other flavor ideas! Thank you so much for this brilliant veggie burger recipe!!!

  9. Lauren says

    I want to send these as burger fingers in my kid’s lunch box, with like a side dip of sauce. Will they be just as tasty when cold?

      • C S says

        Trick is to not feed the trolls. 😉

        Anywho, I’m not a vegan, but even I think these look really good. Will definitely have to try this recipe (with some bell pepper and mushrooms added) next chance I get.

    • Kathy Baxter says

      Please don’t waste your time here…your talents are being wasted. You could have a very successful career writing smutty and exploitive political ads! Please do take this opportunity to spread your own unique brand of sunshine somewhere…anywhere else.

  10. Joel says

    Hey dillon,
    Was just wondering what an a-hole like you was doing on here??
    Trolling the vegans must be the highlight of your day right? Bet you rush home just to see how many replies you got each day.
    Tell you what, why don’t you go hang around the dodgiest city corner you know of…that way you’ll have as much meat as you like…and even when you don’t.

    • Lauren says

      Mine apart and we’re very mushy. Not sure why. I tried air frying and eventually the outside firmed up but the inside stayed mushy. I used oat flour and followed the rest of the recipe, lightly puréed everything together could that be why?

  11. Gilly says

    Hi, I’ve made these and they are great. A question about leftovers, do I cook them and then refrigerate or refrigerate before cooking. If I cook them first how do I reheat?

  12. Amber says

    Next time I will mash the beans more and drain them drier, but overall I did ok for the first time I tried this recipe. Now all those ketchup packets won’t go to waste.

  13. ann card says

    The recipes are so good and I am grateful for all your hard work inventing yummy things to cook.
    However, when printing out the recipes the ingredients are not in a list, rather they are thrown together. Once I had almost ruined a recipe when I didn’t see this at the first look. Also the recipe prints funny with the title on the bottom of page one and the recipe on the next page about midway down. I am frustrated about this. I don’t have a problem with other vegan sites. Please talk to your webmaster to get this fixed.
    Thank you so much

  14. Suzanne says

    Thanks for such great recipes. I just discovered your site and will try the sweet and sticky cauliflower since I LOVE Chinese food and have a head of cauliflower. I love your idea of going half meat, half veggies to cut back, and trying something without the expectation of it being meat tasting. I would love to go vegetarian but find it hard because I like meat( at times) and have to cook it for hubby. So I will try some of your ideas and see how it goes. Again thanks!

  15. Sue Roosma says

    I added 1/2 c. Cooked Mushrooms. Maybe I made the patties too thick as I cooked them for 45 minutes flipping every 15 minutes. They were still a bit too mushy. Flavor was good! Used smoked paprika.

  16. Megan Pauls says

    Holy cow these are good!!! This was my first time making homemade veggie patties. I’ve been so disgusted with the amount of plastic packaging in everything that I’ve decided to start making more things from home. This is a great start! I’m so happy with how they taste, at first I wasnt expecting much judging on looks alone, but damn! So good. I added 2 Tbsp of ketchup and 1 Tbsp of bbq sauce instead and used red peppers as the vegetable. I’m so excited to try variations of this recipe, thank you!!

  17. Emma says

    I doubled the recipe AND added extra flour and two flax eggs, but my “dough” felt very soft and sticky, almost like cookie dough. I pan-fried one set, baked another set, and all crisped up enough to hold together on the outside, but the inside was super super mushy, like cream of wheat.
    How can I get them to bind better next time if the flour AND the flax egg didn’t cut it?

    • Jason Sanford says

      Hi Emma, I’m confused, why would you add flax egg? That would add extra liquid to the recipe. I would definitely recommend making it as it’s written in the post, without added liquid.

      • Emma says

        Flax egg was because I was under the impression they are added to bind baked things the way a real egg would. I added it only after already having an overly soft, sticky dough, and it didn’t help any. I’m kind of a novice cook so I guess I didn’t make the connection of adding liquid, I just thought the flax egg’s thickness would help stiffen up the dough.
        I’m wondering if the way I mixed it was to blame. I wanted a kind of homogenous taste, as opposed to “this bite is all broccoli and bean and the next bite is all pepper and bean” so I threw all the beans and veggies into my food processor and mixed it until it was smoother. Maybe that was my problem and I should have left it chunkier.

  18. Tony says

    I just made these. Used red onion, mushroom, green pepper, and broccoli. They did taste delicious. I put red onion, green olives, spinach, and mayonnaise on the burgers. They were mushy and I did think a flax egg would help, so I am glad to see Emma tried that and posted that it didn’t seem to help. My wife thought maybe I shouldn’t food process it as much, but I wanted it blended together like it showed in the video.
    Although they were mushy, we really liked them and will make them again.

  19. Kendra pinkelman says

    Yummy looking recipe! Do you think I could make a few batches and freeze some to be eaten at later dates? I’m not sure how well the patties would freeze and be reheated.

    • Jason Sanford says

      Hi, she lists the full nutrition facts in a link under the ingredients/recipe instructions in the post. Let me know if you don’t see them!

  20. Wendy says

    Made the burgers and homemade buns for dinner and served with a side of cucumber salad. My husband and my 16 y/o son loved them! Thank you for this awesome addition to our plant based diet!

  21. Dianna says

    This was soo good. Out of all the veggie burgers I’ve made (which is several), this is honestly the first veggie burger I’ve made that I want to make and eat again. They were so tasty!! I made mine using 1 and 3/4 cups of black beans I’d cooked previously, cooked diced onion for the whole 1/2 cup of vegetables, oat flour, and substituted cumin for the onion powder since I’d used onions. I also added a pinch of black pepper. I baked them as per directions, probably a little longer than 10 minutes per side cause I got distracted LOL. They reheat even tastier than when they are fresh. The 1/2 tsp of salt seemed a tad too much when I first tasted them; but it works out well over time since the flavors seem to mute a bit after a day in the fridge. Thank you so much for this recipe.

  22. Lee says

    I really want to try this, but I’ve made a lot of veggie burger recipes and they all seem to fall apart very easily. Can you tell me what you do to keep these in one piece?

  23. Angela Duby says

    Hi! I have to admit I am not a vegetarian but I am trying to eat healthier for medical reasons. My question is do these taste like real burgers? I really love burgers but do not want red meat.
    Thank you!

  24. Patricia Sy says

    Just made these. They are pretty good. I made them as is in the recipe. Fried some onions and mushrooms (probably a little more then 1/2 cup) and used oat flour. I also baked them an additional 10 minutes. I made 4 and put the other 3 in the fridge to have later.

  25. Eiliana says

    These were so easy to make and they taste amazing!!!!!
    I doubled the recipe, and used half tomatoe paste and half ketchup. For veggies I used mushroom, corn, and zucchini. They are so good! Thank you so much!!
    I want to freeze, what is the best way to store them to do so??

  26. Judy says

    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.

  27. Andrew says

    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!

  28. Romy says

    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?

  29. Jean says

    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!

  30. Andrea says

    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.

    • Jason Sanford says

      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!

  31. Emma says

    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 🙂

  32. Jacqueline S. says

    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!

  33. Jerry says

    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.

  34. Erika says

    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!

  35. Donna says

    Wow! 5+ stars! I used broccoli, fried onions and ground gf oatmeal as the binder. I fried the burger for convenience. Looking forward to leftovers tomorrow!

  36. Lisa says

    this was the best veggie burger i have ever made. I am tired of faux meat, and this really was so much better than I expected. I used ketchup, whole wheat flour (3 tblsp)
    a mix of roasted zucchini red onion and red bell pepper. I used probably a cup of the veg…didnt really measure. For beans I used dark red kidney. I skipped the onion powder (didn’t have) and used fresh garlic. I made 4 burgers from the recipe…I think 6 would have been a stretch? I served it with caramelized onions, melted cheddar (Im not a vegan) lettuce, pickle, mayo, brioche bun!
    Thanks for saving me from a frozen puck burger! Not buying those anymore.

  37. Lezlie says

    Absolutely the easiest vegan burger! I love the taste! It was amazing! Truthfully, it was a tad mushy, so I just turned the stove down a little to cook them slower, so they had time to harden. They came out fabulous!! So grateful for this recipe. I’ll make more tomorrow!!!

  38. Aleah says

    I made this with chickpeas and zucchini, but the only flavor that came out in the final product was the tomato paste, and the texture was like refried beans. Tomato-tasting refried beans on a bun isn’t the most appealing.

  39. Catmac says

    I used sauteed onions, spinach and mushrooms for my veggies. I increased the flour to 3 T (as I realize these types of veggies tend to be more watery) however, it still seems too “wet” and really stick to my hands trying to make them into patties. Is it ok to add more flour? Will it effect the taste? What do you recommend? Thx

  40. Chaven Yenketswamy says

    Hope this recipe is as good as some say. Iam tired of the retail products in our stores in South Africa.Branded product portion sizes get smaller and smaller with each revision and prices are more than meat derived products which they shouldn’t. Furthermore you worry whether you really getting any proper nutritional benefit. At least with homemade you know what goes in and iam certain they would cost much less. Thanks for the recipe.

  41. Deborah says

    Kate, I want to attempt these burgers and have bought an assortment of veg to add. The recipe calls for ‘cooked’ diced veg…do you have a suggested method to precook the veg before adding to mix? Thanks!

    • CCK Media Team says

      Hi Deborah! Time will vary depending on the vegetables, but roasting is the best method because it gets out excess steam/liquid :).

  42. Mel says

    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!

  43. Kirsten says

    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!

  44. Hannah says

    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)!

  45. Captainlizzo says

    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!

  46. Deborah says

    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

  47. Helen says

    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!!

  48. Alice says

    Just made them. I used a stir fry mix for my veggies and substituted onion powder for cumin. They are amazing. Love this recipe! ^__^

  49. Jennifer Rysdam says

    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! 🙂

  50. Chris Brick says

    Delicious and so easy to make! Just what I was looking for in a vegan burger. Your recipes are great!

  51. Melissa Brown says

    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?

  52. Larissa Stevenson says

    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.

    • CCK Media Team says

      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?

      • Larissa Stevenson says

        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.

        • CCK Media Team says

          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.

  53. Larissa Stevenson says

    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!!

    • CCK Media Team says

      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!)

      • OM says

        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!

  54. Michelle says

    5 stars
    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.

  55. Michelle Breault-Smith says

    5 stars
    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.

  56. Shannon says

    These tasted really nice but I couldn’t for the life of me get them to firm up! Did I do something wrong?

    • CCK Media Team says

      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!

  57. Margaret says

    5 stars
    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!

  58. Halli says

    5 stars
    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!!

  59. Desi says

    5 stars
    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.

  60. 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.

  61. Tahira Akhtar says

    5 stars
    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.

  62. Tan says

    5 stars
    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!

  63. Ali says

    5 stars
    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.

  64. Suzuki says

    5 stars
    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.

  65. 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!

  66. Jeff says

    5 stars
    Made with chick peas and added a little curry. Unbelievably delish! Thanks, will make again!! ~ chef Jeff 🙂

  67. Anne says

    5 stars
    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.

  68. Jas says

    4 stars
    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

  69. Cindy says

    5 stars
    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!

  70. Anne murdock says

    5 stars
    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

  71. 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.

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