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. 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.

  2. These are my go to burger. I use pecans, oatmeal, less paprika, no onion, and basil or kale instead of parsley. Love them, thanks Nora!!!!

  3. Mine turned out well in the air fryer. I used peanuts and did not add in the rice but did put everything else in and made a flax egg to bind the ingredients. They were great on homemade buns with mayo and alfalfa sprouts.
    I will experiment more with red rice added in as I think it will add texture.
    They were too fatty to fry as the peanuts dissolved into the other fat, hence the necessity to oven or air fry.

  4. This is the best veggie burger recipe I have found…..and I’ve tried many!  I substituted shredded zucchini for the carrots and omitted the cashews (because I didn’t have any). I also used an air fryer. Love, love, love this recipe. 

  5. I want to make these for supper.  We cook with eggs.  How many eggs would you put in these.  Also we are gluten free. We use gluten free Panko crumbs but we noticed with the meatloaf recipe that it was too soft to slice.  We added more Panko crumbs but it seemed to make it worse although we were able to slice it but the middle was gummy when you warmed up the leftovers.  We love the meatloaf we just can’t get the texture right. My daughter noticed that the gluten free crumbs contain raisin juice concentrate and honey.  Would these two ingredients be causing the problem?

    1. Hi Sharon. The burgers are made with about 2 flax eggs, so I suppose you could replace them with 2 real eggs. Substitute gluten free breadcrumbs, almond flour, or gluten free certified rolled oats for the regular breadcrumbs. As for the meatloaf, it sounds like there may have been too much liquid added or it was underbaked.

  6. This is the best veggie burger I’ve ever eaten. I have tried a lot of recipes and this is hands down the best tasting, easiest and best texture or any of the ones I’ve tried. I made it in the skillet like you suggested. The next day we grilled leftover ones on our grill and they were even better. I wouldn’t change a thing about this veggie burger because it’s perfect just the way it is. My husband said it’s better than a meat burger. Wow! That’s saying something. Thank you for this recipe.

  7. I’ve got to try this recipe! Thanks for the notes you added! I find it’s really helpful when a food blogger adds notes to recipes in anticipation of readers questions.

  8. Very good! My family (all adults) really liked these burgers. I made them gluten free & used an egg replacer since I wasn’t sure about flax flavor (another commenter). I also used quite a bit of garlic next time will try some Adams Reserve burger or house seasoning. Son & DIL took home the extras!!

    1. Hi Kristi. I’m thrilled that the burgers were loved by all! Thanks for your feedback and ideas! It’s fun to try different seasonings, for sure! Wishing you lots of happy cooking!

  9. You are right. Best. Veggie burger ever – And it holds together! I substituted Buckwheat for the rice just for more of a nutritional boost. And Nutritional yeast & a few spices. Delicious! Thank you ?
    Highly recommend ?

  10. This sounds wonderful!  I would like to know how much oats to sub for the nuts and how much quinoa to sub for the rice. 
    Thanks!  Can’t wait to try these!

    1. Hey Marie, you can substitute the same amount of rice for quinoa (1 1/2 cups). Oats could make the burgers taste gummy so either use seeds or only use about 1/3 cup of oats instead. Happy cooking!

  11. Hi again! Sorry to ask more questions, but do you have a substitute recc for flax “egg”? I tried your recipe and I love everything except the flax!
    Thanks again, great website,

    1. Thank you! I haven’t tried anything else, but I think another egg substitute could work, like Just Egg, Bob’s Red Mill Egg Replacer, or something like that.

  12. Hi, I am going to try this,  but I do not have a food processor, can I use a blender? Also, when you use sunflower seeds instead of cashews, do you chop them? Thanks!

    1. If you have a high powered blender, it can chop things into small pieces like a food processor. I don’t usually chop sunflower seeds since they are small, but you can if you want. Hope that helps!

  13. I’ve been using this recipe for the last 3 years (since I got married and needed to cook every day lol) and these are fool proof! I don’t even measure the ingredients anymore I just throw them in a bowl and every time they are perfect. I do a mixture of black beans with chickpeas and love the combo. My husband is a huge meat lover and he asks for these at least once a week! Making a huge batch and freezing them has been such a time saver. I tell everyone about this recipe because it’s so delicious. 

    1. I really appreciate you taking your time to share such a wonderful review of my veggie burgers! I’m thrilled that you and your husband are enjoying them! Thank you!

  14. This recipe is fantastic and so easy. I usually double any recipe I make, but this recipe makes a lot! Thank you for another fantastic recipe.

  15. Really tasty! Makes good leftovers too, I used raw pumpkin seeds instead of raw cashews because it’s what I could get my hands on.  Worked great!  We will definitely make these again.  So nutritious and healthy and delicious.  Would rather have this over beef any day and I’m not even vegetarian.

  16. The Very Best Veggie Burger ever! Thank you for this! I just personalized with some hot sauce, red pepper flakes, sumac, dash of garlic, an egg,  nutritional yeast & protein oats. Just wow.

  17. If I could leave anything higher than 5 stars for this recipe, I would. I’ve been a vegetarian for almost 15 years, and I’ve made countless veggie burger recipes. Ever since I found this one, I’ve never looked for another one. They taste absolutely amazing and they’re impossible to mess up. I’ve used the pan cooking method, oven method, and air-fryer. I’ve done substitutions including gluten free breadcrumbs, using real eggs, using spinach instead of parsley, quinoa instead of rice, different types of beans – nothing messes it up. They turn out amazing every single time. Usually with veggie burgers, you have to really pile on the toppings to disguise the taste and texture. These I will gladly eat plain (and I can’t stop at just one!) My picky one year old will eat two entire patties in one meal. They also freeze perfectly. Thank you for this recipe!

    1. Hi Mackenzie! I’m thrilled to read all the wonderful ways you love my veggie burger recipe! Thank you for sharing your wonderful review! Happy cooking!

  18. Good burgers but I felt the smoked paprika was too strong and the burgers did not have enough chew. I wonder if adding mushrooms and some celery might help the chew and adding garlic for more complexity in the seasonings. Thanks Nora.

  19. Yum! I will add more spices next time, but I liked the texture and the basic flavor of these veggie patties. Do over !!

  20. I’ve made these several times and they are great. I wanted to share this one tip: I mix the flax seed into a half cup of *hot* water. The hot water seems to activate the flax into a much better binder. My burgers hold together much better these days. I always add a little extra chopped parsley, some freshly ground pepper and salt, minced onion, some dried basil, perhaps some minced garlic (I am half Italian! LOL) , etc. so feel free to experiment. When out of green onions I use yellow onions, out of cashews I use almonds. These burgers are staple at my house. I grill them or fry them and put the extras in the freezers for lunches. Thanks for the great recipe!

      1. Delicious- but mine were a bit soggy.  I used oats to sub 1:1 for breadcrumbs, and saw you added note in comments to cut quantity to 1/3. Maybe that’s why. Otherwise great mix of texture and flavor. If eating alone, sans bun, I might spice up for fun bite. I used half cashews and half walnuts…and left a little chunky. ☺️

  21. Good day, I have to substitute the brown rice and breadcrumbs. I can use quinoa instead of the rice but what about the breadcrumbs? Can you give me some advice. Will substitute sunflower seeds for nuts. Thanks, Ria, my nickname

    1. Sure! Quinoa works well, and for the breadcrumbs you could use rolled or quick oats. You could use sunflower seeds, yes. Hope that helps!

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