This is the best veggie burger recipe! These burgers are 100% vegan and won’t fall apart on the grill. Hearty, satisfying and flavor packed, even meat eaters will love them!
The perfect veggie burger, first of all, has to be easy enough to make (not too complicated). It also has to be packed full of flavor, and go with a variety of toppings.
But most importantly, it holds together so you can pan fry, bake or grill it. It’s moist but not mushy. And has less beans than most, balanced by plenty of vegetables (it is a veggie burger after all). It also doesn’t pretend to be meat!
(Full instructions and ingredient amounts are in the printable recipe card below.)
Veggie burger patties
- 1/4 cup ground flax
- 1/2 cup water
- 3 cups cooked black beans (2 15-oz cans, drained and rinsed)
- 1 cup cashews, *see notes for options
- 1 1/2 cups cooked brown rice
- 1/2 cup chopped parsely
- 1 1/2 cups shredded carrots
- 1/3 cup chopped green onions
- 1 cup bread crumbs, *see notes for gluten free
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1-2 teaspoons salt, to taste
- burger buns of choice
- lettuce, arugula, spinach or other leafy greens
- tomato slices
- red onion slices
- vegan mayo, mustard, ketchup, pickles
- vegan cheese slices
US Customary – Metric
In a small bowl, combine the ground flax and water. Give it a little stir and set aside. This is your flax egg mixture.
In a large bowl, add the drained and rinsed black beans. Mash with a potato masher (or fork) until most of the beans are a paste. Leave about 1/4 of the beans whole.
Place the cashews in a food processor, and pulse until they are breadcrumb size, NOT a powder. It’s okay if a few larger pieces remain. You could instead chop them with a large knife. Add to the bowl with the beans.
Now add the flax/water mix to the bowl with the beans/nuts as well as all the remaining ingredients. Mix very well with a large wooden spoon.
Using about 1/2 cup per burger, shape into burger patty shapes about 3/4 inch thick.
To cook- Stovetop (my preferred method)
Add 2-3 tablespoons of oil on the stove over medium heat. Add 4 patties at a time and cook until gold and crispy on one side, about 4 minutes.
Carefully flip the burgers and cook for 3-4 more minutes. Transfer to a paper towel lined plate.
To cook- Bake
Preheat the oven to 350 degrees F and line a baking sheet or two with parchment paper. Place the patties on the pan(s) and bake for 20 minutes. Flip, bake for 15 more minutes. Remove from oven.
To cook- Grill
For easier grilling, refrigerate the patties for at least 30 minutes. Heat the BBQ to medium high, brush the patties with oil and cook for about 4 minutes on each side.
Serve on hamburger buns and any burger fixings you love! Go with the classic: vegan mayo, ketchup, mustard, pickle slices, lettuce, tomato and onion. Or get creative with barbecue sauce, Sriracha vegan mayo, avocado and arugula, etc. Enjoy!
- Nut allergy? Sunflower seeds, or pepitas also work in place of the cashews, as well as almonds if you have an allergy. Or simply omit the nuts/seeds altogether.
- Gluten free? Substitute gluten free breadcrumbs, almond flour or gluten free certified rolled oats for the regular breadcrumbs.
- May substitute cooked quinoa for the brown rice.
- May use another kind of bean, such as kidney, chickpea or pinto beans.
- Will work with ground chia seeds in place of flax.
- The recipe makes a lot of burgers, so feel free to cut it in half if needed.
- How to store: Leftover cooked burgers keep in the refrigerator for 3-4 days. May also freeze cooked burgers.
- Make ahead: You can make the burger mixture a day or so before if desired before cooking. I don’t recommend freezing uncooked burgers.
Serving: 1serving, Calories: 218kcal, Carbohydrates: 31g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Sodium: 559mg, Potassium: 466mg, Fiber: 8g, Sugar: 2g, Vitamin A: 3684IU, Vitamin C: 7mg, Calcium: 72mg, Iron: 3mg
*This recipe was posted September 2018 and has been updated with better writing and options. The recipe is unchanged.
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