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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.

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
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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 (109)
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. (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

Leftover beans? Make Black Bean Brownies!
 

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4.94/5 (109)

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Published on August 26, 2019

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114 Comments

Leave a comment or reviewLeave a rating
  1. Chaven Yenketswamy says

    Canned beans have much more water than normal stove cooked beans because they pressure cooked. Also they can break up during the retort process so it makes it difficult if not impossible to remove the water depending on what beans you purchased.

    • CCK Media Team says

      I’m not sure what you mean by retort process, but Katie and some of the other commenters used canned beans in this without an issue, so as long as you drain them fully, you should be fine! What beans did you use, and what other ingredients?

  2. Chaven Yenketswamy says

    A retort is an industrial pressure cooker used in the canning industry. I used a 400g can of kidney beans and a combination of cake flour 2 tbps and 3 tbps chick pea flour. Clearly there wasn’t enough solids even with two diced mushrooms. Other recipes I’ve seen use 330 g beans, 150 g cooked brown rice, 25 g rolled oats and 150 g bread crumbs. So you need quite a lot of dry solids to arrive at a moldable patty and not a paste.

  3. 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 :).

  4. Deborah says

    Due to Covd19 stores have been hit-or-miss on their deliveries of my favorite brands of veggie burgers so figured it was a good time to try making my own. Had high hopes for this recipe as it was diary free and not spicy and adaptable to different veg. I followed the recipe measurements exactly and used roasted veg as suggested. The mix was very moist so I’m not sure how you would grill as suggested. I choose to bake with plans to freeze the extra. After baking at 350 of total of 25 min they were still so mushy inside. So far not very appetizing as soft, mushed beans are not appealing to me which is what this will be. Definately not burger bun consistancy as I had hoped. Will freeze overnight and try reheating one tomorrow. Maybe freezing will help ‘set’ the texture to be bit firmer. Will likely not make these again…just not my preferred consistancy.

    • CCK Media Team says

      If you want to try them again, just add more flour before baking, as they should definitely be firm enough to form patties before baking and if they aren’t then adding a little extra flour should do the trick!

  5. 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!

  6. 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!

  7. 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)!

  8. 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!

  9. 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

  10. 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!!

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