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!

Ingredients

  • 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

Ingredients 
 

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

Instructions 

  • 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.

Serving

  • 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!

Notes

  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.

Nutrition

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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Comments

  1. Made these today and I followed the recipe except substituted sunflower seeds instead of cashews because of nut allergy.  They were sensational. My  family devoured them. Thank you Nora for your wonderful recipes. I will be buying your ebook because everything I’ve tried of yours is so delicious and you deserve to get paid for all of your creative and yummy recipes.?

  2. After I drain and rinse my black beans I like to put them in the oven @ 325 for 15 minutes. This prevents them from tasting like mush. It gives them a much better texture. I hope you try this trick! 

  3. This is the best veggie burger I ever made. Recently started plant base eating, and I try to do everything myself. I am not comfortable buying ready frozen ones. This probably is the 5. Th recipe I made and omg, turned out so well. I also add hand full of spinach since I didn’t have any parsley or green onion on hand. Thanks for sharing

  4. I made these a couple weeks ago for some vegan family members and they were a hit.  I’m going to try them again today as meatballs…hope it works out.  Anything I should do differently for the meatballs?

    1. Wonderful! I haven’t made them into meatballs but I think it will work well. I would just cook them for less time, especially if you are baking them so they don’t dry out.

  5. These are named correctly — they are the BEST veggie burgers!  Such good flavor, moist, nutritious, and they satisfy that burger craving!  Not only do they taste great, they’re super easy to shape and stay together with absolutely no problem when cooking.  I did an oil-free method by using a cast iron griddle on my stovetop, which held six burgers at a time.  I hesitated to make the full recipe at first, being a new recipe, but am so glad that I did!  I’m going to have burgers tomorrow and freeze the rest.  Thank you!

  6. Please offer suggestions to get a lower sodium burger. Was the 550 mg per serving or the  total  of 12 burgers. Just seemed a bit high and I try to watch my sodium intake. I will be trying out this recipe sometime soon and will leave a rating and comment. Thanks 

    1. No worries, just use no salt added beans and don’t add salt or add a little bit to taste (or as much as you are comfortable with). Hope that helps!

  7. This is a staple in my diet.  I make and freeze in foil wrap.  Have recommended to so many friends.  You can’t go wrong.  Serve with a cashew cilantro dressing over a bed of baby spinach..yummy

  8. These are so good! My 14 year-old recently announced she is going vegan. While I have some experience cooking vegan dishes I’d yet to find a veggie burger recipe that I don’t just pretend to enjoy. I subbed a mixture of sunflower seeds and walnuts for the cashews as I didn’t have any on-hand, and used quinoa instead of rice because it cooks quicker. Otherwise stuck to the recipe (only used 1 tsp salt). I cooked on the stovetop with olive oil. Served on Dave’s burger buns with cheddar (except for th vegan girl), ketchup, sliced red onion, sliced avocado, and greens, absolutely delicious and they pack a lot of protein.

  9. Hi, my partner and I loved the recipe! We didn’t have brown rice, and because we wanted it to be gluten free, we subbed oat flour for the rice and the bread crumbs. It worked great- the consistency was sticky and it cooked perfectly. We added cumin as well which was tasty. Thanks for the recipe! We live in Portland also:)

  10. Made these for the first time tonight and they were delicious! I used chickpeas because I didn’t have black beans on me. I was very happy with how easy it they were and will definitely make again!

        1. Nope, you can totally use another kind of bean like pinto, white beans or even chickpeas. I’m sure even lentils would work.

  11. Hi Nora:

    These were delicious!!! But they came out a tad dry and fell apart a bit when removed from the oven. I didn’t have parsley on hand and didn’t replace it with anything. Was that a potential reason for why they came out dry from the oven? In the future, if the batter is not sticky enough what would you recommend I add to make it stickier? Love, love your recipes! Thanks so much!

    1. I don’t think the parsley would make a difference, but you could try either baking them for a little less time, or just add less breadcrumbs to the batter. Hope that helps, thank you so much!

  12. I liked the way they held together compared to other recipes I have tried, however they really needed more spice.  If I make them again I would add more chili powder  and maybe garlic powder,cumin and cayenne or even Braggs.  Despite that I liked they were good!

  13. By starting to make this without checking I had all the ingredients- I can share a few replacements-
    Almond flour worked in place of cashews (used less than called for because it was flour not chopped), ground oats in place of breadcrumbs… and I didn’t add any rice. They are delicious! Next time I hope to be able to make the recipe according to what is written… but this seems to me a good base to make different type stuff of burgers.

    1. Thank you! I’m so glad you enjoyed the burgers. Yes, they are pretty flexible with substitutions. 🙂

    1. I use a variety, sometimes Dave’s Killer Bread buns, sometimes just my local grocery store brand that happen to be vegan. A lot of buns are, so no expensive specialty buns are required.

  14. I’m really looking forward to this recipe! I have a question about the flax seeds. Is the recipe calling for just the flax meal or is it with water as well?  I hope this question makes sense! 

  15. Oh my goodness these are amazing. Made 6 burgers and cooked on the stovetop  (which we are eating now YUM), and baking the rest in the form of meatballs now. Only sub I made was kale and dried parsley for the fresh parsley (didn’t have any on hand), but otherwise followed the recipe. Five stars!!!

  16. I made a batch yesterday and put them right in the freezer. Got out two today for dinner and grilled on the stovetop. They tasted great! I had my burner turned up a little high so the very middle was a little soft. I plan on cooking a little lower and longer next time. I did omit the cashews since I didn’t have any on hand.

    1. Yes, they can be frozen before cooking. You could also cut the recipe in half, OR freeze the burgers after cooking.

  17. I made this and brought it to a picnic and not only I enjoyed it even my non vegan friends begged me for the recipe… we grilled it and also I fried it, it tasted amazing both ways
    Although I have to say I didn’t have black beans so I used kidney beans instead. It turned out great

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