Do you want to know The Best Veggie Burger Recipe I’ve ever made? Of course, you do! Stay with me to find out how to turn protein-packed black beans, spices, vegetables, and a little extra natural flavor into delicious, healthy veggie burgers.
Why You’ll Love This Recipe
Veggie burgers are the perfect vegetarian dish for a grill party or cookout. You’ll love them too, for reasons like:
- No pre-cooking required – just mix, shape, and grill. So easy!
- It’s the most kid-friendly veggie burger recipe I’ve ever found.
- They’re not only delicious, they’re healthy veggie burgers, too!
- The black bean burger mix provides protein and flavor.
- So good, they make the meat-eaters jealous at a grill party!
- They hold together and don’t fall apart on the grill.
Inspiration Behind The Veggie Burgers Recipe
There’s something about grill season that brings all the carnivores out of the woodwork, eager to tell us vegetarians about the beef burgers we’re missing out on. Well, my easy veggie burger recipe really turns things around! The last time I made them, the meat-eaters were sheepishly queueing up at the veggie station, asking for more. They have a great texture and are packed full of flavor. By adding natural flavor enhancers like miso and soy sauce as well as spices, black bean burgers have an incredible umami, savory taste that more than equals any meat burgers.
Veggie Burger Ingredient List
To make the veggie burger patties, you’ll need the following simple ingredients:
For the veggie patty recipe
Additionally, to serve the veggie burgers, you’ll want:
To serve
Ingredient Substitutes
If you’re missing any of the above ingredients, you can sub in one of the following:
Additional Ingredients
How to Make Veggie Burgers With Easy Cooking Steps
Cooking Tools
To make this recipe, you’ll need:
- Chopping board
- Chef’s knife
- Medium bowl
- Potato masher
- Large chef’s ring or burger press
Cooking Method
- Grilling
Preparation Steps
- Assemble all the equipment and ingredients.
- Finely chop the scallions and the garlic.
- Start your grill heating.
Cooking Steps
- Add the black beans, scallions, garlic, ketchup, soy sauce, miso paste, cumin, and smoked paprika in a wide bowl.
- Mix together, then use a potato masher to crush the ingredients together in the mixing bowl. Don’t overmix — you want to retain some meaty texture, rather than mashing to a paste.
- Add the egg, stir to combine, and then add about two-thirds of the breadcrumbs. Mix them in, then add more as necessary until you have a mix that will easily hold together when pressed. Season to taste with salt and black pepper.
- Divide the mix into 4 equal portions, weighing around 5-6 ounces. Roll them into balls, then use a burger press or a chef’s ring to form into patties.
- Brush both sides with a little oil.
- Over medium heat, grill for about 3-4 minutes on each side until a nice, golden-brown crust forms.
- Serve the cooked burgers on buns or bread rolls with your favorite toppings, salads, and sauces.
Alternative Method
- If you don’t have a grill, or just want to get dinner on the table quicker, you can fry the burgers instead of grilling them. In a large, heavy-bottomed cast-iron skillet with oil, fry the burgers over medium-high heat for about 3 minutes on each side.
- You can also cook them under the broiler setting of your oven. Brush the patties with oil, and set them on a baking sheet or baking tray covered with parchment paper. Put under the hot broiler for about 10 minutes, and flip burgers halfway through.
Best Tips to Ace This Recipe
The single best tip I can give you is not to over-mash the burger mixture. I’ve tried recipes for black bean burgers before that instructed me to whiz the ingredients in a food processor. I was always disappointed with the results, as my burgers came out sad and mushy – nothing like the texture of ground beef.
I strongly recommend mashing by hand with a potato masher, but if you absolutely must use a food processor, pulse just until the mix comes together. You should still be able to see chunks and even a few whole beans in the mix.
Additionally, it’s definitely a good idea not to add all the breadcrumbs at once. Beans can be quite varied in their moisture content, and you may find your mix comes out too dry if you dump them all in together. It’s easier to add more breadcrumbs to soak up excess moisture, than the other way around!
Time-Saving Tips
- I soak and cook my own black beans sometimes, but more often than not, I use canned beans for convenience. Drain them and rinse them, and you’re good to go.
- If you have a mezzaluna, it will make the work of finely chopping the scallions and garlic a lot quicker!
What To Serve with Veggie Burgers
Everyone loves pickles with burgers, amirite? Luckily I’ve got several pickle recipes you can use as a topping to elevate your black bean burgers. Try one (or more?) of these:
- Quick Pickled Red Onions: Adds a tangy-sweet bite that pairs perfectly with the earthy flavor of black beans
- Quick Pickled Radishes: Brings a refreshing crunch and a hint of peppery zest to each bite.
- Pickled Jalapeños: For those who love a spicy kick, these will add a burst of heat and acidity.
- Pickled Avocado: A unique twist that adds a creamy yet tangy element to balance the richness of your burger.
Additionally, serve with all the other usual burger fixings — salads, tomato slices, avocado, cheese, ketchup, barbecue sauce, mustard, etc.
How to Store Veggie Burgers?
These easy veggie burgers are stored well in the fridge before grilling. Shape and place the uncooked burgers in an airtight container. This basic recipe should remain good for up to 4 days. When ready to cook, simply remove them from the fridge, brush with oil, and fry or grill as per the instructions in the recipe.
Black bean burgers can also be frozen. Wrap the grilled burger patties individually in plastic wrap. Defrost overnight in the fridge, and reheat in a preheated oven at 350°F (180°C) for about 10 minutes.
Conclusion
Now you know how to make The Best Veggie Burger Recipe, go ahead and fire up the grill for your next summer party! They are incredibly easy and so good that you’re bound to have people coming back for second or even third helpings. Even the meat-eaters will be asking for the recipe to add to their burger recipe repertoire.
More Healthy Recipes
Try one of these great homemade sauces or sides with your homemade veggie burger:
- Roasted Poblano Pesto
- Simple Guacamole
- Warm Lentil Salad with Leeks
- Roasted Green Beans and Potatoes
- Roasted Cherry Tomatoes
FAQs
Homemade veggie burgers can be made in a variety of ways. The most common ingredient is black beans, as in my recipe, but they can also be made with chickpeas, lentils, or soy protein.
Eggs or “flax eggs” are the best binding agent to make a veggie burger firm enough to stick together.
Because veggie burgers are meatless burgers, it is safe to eat them even when undercooked. However, for the best tasting results, follow the instructions in the recipe.
A veggie burger is done when they have a golden crust.
Yes, seasoning a veggie burger will make it taste better. As well as salt and pepper, you can also use condiments like ketchup, miso, or soy sauce to add a savory flavor, when seasoning veggie burgers or regular burger recipes.
Veggie Burger Recipe
Ingredients
For the veggie patty recipe
- 1 pound cooked black beans (about 1 ½ 14 ounce cans, drained)
- ½ cup regular breadcrumbs (or a little less)
- 1 egg
- 4 scallions or green onions finely chopped
- 2 garlic cloves peeled and finely chopped
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 teaspoons miso paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- A little oil for grilling
- Salt and pepper to taste
To serve
- 4 burger buns (if following a low carb diet, then low carb buns)
- Sauces salads, toppings of your choice
Instructions
Preparation Steps
- Assemble all the equipment and ingredients.
- Finely chop the scallions and the garlic.
- Start your grill heating.
Cooking Steps
- Add the black beans, scallions, garlic, ketchup, soy sauce, miso paste, cumin, and smoked paprika in a wide bowl.
- Mix together, then use a potato masher to crush the ingredients together in the mixing bowl. Don’t overmix — you want to retain some meaty texture, rather than mashing to a paste.
- Add the egg, stir to combine, and then add about two-thirds of the breadcrumbs. Mix them in, then add more as necessary until you have a mix that will easily hold together when pressed. Season to taste with salt and black pepper.
- Divide the mix into 4 equal portions, weighing around 5-6 ounces. Roll them into balls, then use a burger press or a chef’s ring to form into patties.
- Brush both sides with a little oil.
- Over medium heat, grill for about 3-4 minutes on each side until a nice, golden-brown crust forms.
- Serve the cooked burgers on buns or bread rolls with your favorite toppings, salads, and sauces.
