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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 (106)
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!
 

Have you made this recipe?

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4.94/5 (106)

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Published on August 26, 2019

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114 Comments

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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!
      Jason

      • 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.

  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!!!!

    • Jason Sanford says

      We can only vouch for what we’ve tried, but since the flour is just to bind, I would think flaxmeal should work. Be sure to report back if you try!
      Jason (media relations)

      • Cheryl says

        I tried it with hazelnut flour. It came out a little moist so I added some Panko crumbs to help to bind. 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.

  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!
    Suzanne

  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.
      Jason

      • 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!
      Jason

  31. 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 🙂

  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. 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!

  35. 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!

  36. 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!

  37. 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.

  38. 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!!!

  39. 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.

  40. 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

  41. 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.

  42. Chaven Yenketswamy says

    I gave this a try and it turned out to be a flop. The mixture was way too watery even with five tbsps of flour. I ended up pouring it into a bread baking dish and baked for 30 mins. It looked like the consistency of chocolate ice cream. At least it was edible. I had used canned beans so the water content was too high. You need to drain off all the water to keep the solids content as high as possible so preferably use home-cooked beans that are not too mushy. Some other formulations I’ve seen use about 50% solids as brown rice, oats and breadcrumbs in addition to beans but at least it looks workable like baking dough so you can shape them into patties.

    • CCK Media Team says

      Hi, yes you definitely need to drain the beans… Did you not drain them? That would definitely cause the issue if so!

  43. 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?

  44. 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.

  45. 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 :).

  46. 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!

  47. 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!

  48. 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!

  49. 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)!

  50. 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!

  51. 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

  52. 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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