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!

veggie burger recipe with a photo of 1 burger

What makes a perfect veggie burger?

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!


  • Flax eggs – Just ground flaxseeds and water, this helps keep the burger from falling apart.
  • Black beans – You could also use a different bean, such as kidney, chickpea or pinto.
  • Ground/chopped fine cashews – May also use sunflower seeds, pepitas, or almonds. Omit if needed, but they add a lot of texture.
  • Cooked brown rice – Or substitute quinoa
  • Fresh chopped parsley
  • Shredded carrots
  • Chopped green onions
  • Breadcrumbs – For gluten free, substitute with gluten free breadcrumbs, rolled oats or almond flour
  • Smoked paprika
  • Chili powder
  • Salt

How to make them

  1. Mash the black beans in a large bowl, leaving a few beans whole. Now add the flax eggs and all the other ingredients to the bowl, and mix well with a large spoon.
  2. Shape into patties about 3/4 inches thick.
  3. They should keep their shape quite well at this point, but of course still handle them gently, as they are more fragile than beef patties.
  4. Pan fry, bake or grill them!

(Full instructions and ingredient amounts are in the printable recipe card below.)

collage of how to make veggie burgers

Make ahead option

  • If desired, you can make the burger mixture, form the patties and store in the refrigerator for a day or so before cooking.
  • I do recommend making the rice ahead of time. Often I use leftover rice from a meal the night before. Or use frozen rice that cooks super fast.
  • You may also make the burgers, cook them, and then cool and freeze. I don’t recommend freezing the uncooked patties, it does not work as well.

veggie burger being lifted out of a pan

What goes well with veggie burgers?

Serve on buns with typical fixings such as lettuce, onion, tomato, pickles, vegan mayo, ketchup and/or mustard. You could also use barbecue sauce, grilled onions, arugula, and so on. Vegan sides to consider: Oven Roasted Potato Wedges, Easy Air Fryer Fries, Vegan Potato Salad, Vegan Caesar Salad or Classic Vegan Coleslaw.

How to store leftovers

  • Refrigerator: Cooked leftover burger patties can be kept in the refrigerator for 3-4 days. Reheat in the microwave or stovetop until warm.
  • Freezer: I prefer to freeze the burgers in a covered container that is freezer friendly. Once frozen, to re-warm let them thaw in the refrigerator overnight or simply bake/pan fry until warm throughout.

stack of veggie burgers

Want more vegan burger/sandwich recipes?

close up shot of vegan veggie burger recipe
square image of a burger with cheese, tomato, onion and lettuce
4.90 stars (49 ratings)

Best Veggie Burger

This is the best veggie burger recipe! These burgers are 100% vegan and grill-able. Hearty, satisfying and flavor packed, even meat eaters will love them!
Prep: 15 mins
Cook: 10 mins
Rice cooking time: 40 mins
Total: 25 mins
Servings: 12 burgers


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

For serving

  • burger buns of choice
  • lettuce, arugula, spinach or other leafy greens
  • tomato slices
  • red onion slices
  • vegan mayo, mustard, ketchup, pickles
  • vegan cheese slices


  • 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!


  1. 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.
  2. Gluten free? Substitute gluten free breadcrumbs, almond flour or gluten free certified rolled oats for the regular breadcrumbs. 
  3. May substitute cooked quinoa for the brown rice.
  4. May use another kind of bean, such as kidney, chickpea or pinto beans.
  5. Will work with ground chia seeds in place of flax.
  6. The recipe makes a lot of burgers, so feel free to cut it in half if needed.
  7. How to store: Leftover cooked burgers keep in the refrigerator for 3-4 days. May also freeze cooked burgers.
  8. 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
Course: Main Course
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was posted September 2018 and has been updated with better writing and options. The recipe is unchanged.


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  1. Very nice recipe chef 👍👌👏.🍔 yammy i will also make them with some of your suggestions. Thank you for your effort 🌞😎

  2. I am diabetic and also have to be gluten free. We love these veggie burgers. Is there any way to cut the carbs in this recipe?

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