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Veggie Burger Recipe

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

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

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.

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.

Or 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

Leftover beans? Make Black Bean Brownies!

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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.
4.94/5 (87)
Total Time 20 minutes
Yield 4 – 6 veggie burgers

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. 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

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4.94/5 (87)

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Published on August 26, 2019

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Reader Interactions

94 Comments

Leave a comment or reviewLeave a rating
  1. 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!

  2. 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.

  3. 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?

  4. 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!

  5. 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.

  6. 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??

  7. 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.

  8. 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!

  9. 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?

  10. 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!

  11. 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!
      Jason

  12. Emma says

    Loved it! Because we are on lockdown 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 🙂

  13. 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!

  14. 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.

  15. Judi Sweat says

    These were a big disappointment. Just a mushy mess. No consistency at all. I cooked them longer and longer and they were still just a mushy mess. Sorry!

    • Jason Sanford says

      I haven’t seen any other commenters report that problem so am thinking it’s an ingredient you used. What specific ingredients did you use?
      Jason

      • KK says

        I used mushrooms, bell peppers, and onions for the veg. I used ketchup and AP flour, as called for. Mine were un-flippable. Tasty but did not resemble a burger and completely disintegrated.

        • Jason Sanford says

          Just add a little more flour! Mushrooms are a watery vegetable, as can bell peppers, so perhaps the combination of all the things you used required a little more flour. If you try them again, let me know if that works!

  16. 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!

  17. 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!

  18. 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.

  19. 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!!!

  20. 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.

  21. 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

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