This really is the best veggie burger I’ve ever had and the taste is so much better than store-bought! Hearty and delicious thanks to a meaty mix of black beans, vegetables and whole grains. Budget friendly, too!

These vegan burgers won’t fall apart and are easy to pan-fry, grill, bake or air fry. If you love bean and veggie burgers as much as I do, make sure to check out my Chickpea Burgers and Sweet Potato Black Bean Burgers.

a veggie burger on a wood board.

You’ll forget all about bland or crumbly vegan burgers after trying the Best Veggie Burger! Made with hearty black beans, brown rice, and vegetables, every bite tastes deliciously hearty and satisfying. Even meat eaters will love these plant based burgers!

To claim the title of “best veggie burger”, the patties needs to:

  • Be easy to make without too many (or any) complicated ingredients.
  • Have a ton of savory and meaty flavors.
  • Hold together while they cook, whether that’s in a skillet, on the grill, or in the air fryer.

This recipe checks all of the boxes – that’s why they’re the best veggie burgers!

Make your backyard BBQ complete with Kebabs, Tempeh Ribs, Baked Beans and Watermelon Feta Salad.

If you truly want a burger that tastes just like real beef, I’d go for an Impossible or Beyond burger instead. This recipe isn’t pretending to be meat, instead we’re celebrating how delicious veggies and beans can be as a burger!

a veggie burger with a bite taken out of it on a wood board.

Ingredients needed (with substitutions)

  • Ground flax – Once it’s mixed with water, ground flaxseed takes on the same consistency as real eggs. They bind the meaty mixture together and help prevent the patties from falling apart. If you don’t have ground flax at home, use chia seeds instead or replace the flax eggs with another egg substitute, like Just Egg or Bob’s Red Mill Egg Replacer.
  • Water
  • Black beans – Mashed black beans are responsible for the black bean burgers’ meaty texture and flavor! Canned black beans are just fine, or you can substitute them for another kind of bean, such as kidney, chickpea, or pinto beans.
  • Cashews – Ground cashews give the burgers a nice texture along with a tasty nutty flavor. Almonds work well as a substitute. For nut free, use sunflower seeds or pepitas (no need to chop these first).
  • Brown or white rice – Use day-old cooked brown or white rice if possible, it makes the recipe so much easier. Feel free to use cooked quinoa instead.
  • Parsley
  • Carrots – Shredded, then mixed in with the burgers. They give the burgers more substance, nutrients, and some color, but you can use almost any fresh or pre-cooked veggies you like.
  • Green onions – They add a ton of flavor, but you can leave them out or substitute another onion if needed.
  • Breadcrumbs – Oats are a great substitute if you don’t have breadcrumbs at home. Keep in mind that oats could make the burgers taste gummy so only use about 1/3 cup. For gluten free, use gluten free breadcrumbs or oats.
  • Smoked paprika – I like the black bean burgers with a subtle smoky flavor, which is where the smoked paprika and chili powder come in. Feel free to mix it up with even more spices or check out the Variations section for ideas!
  • Chili powder
  • Salt
ingredients for the best veggie burgers with labels in individual bowls.

How to make the best veggie burger

Find the complete recipe with measurements in the recipe card below.

Make the flax eggs by stirring the ground flax and water together in a bowl. Set aside while the mixture thickens.

Next, mash the black beans in a large bowl until most have turned into a paste. Leave some beans whole so the burgers end up with more texture.

Use a food processor to pulse the cashews into crumbs (not powder). Pour them into the bowl with the beans along with the flax eggs and the remaining ingredients. Mix well to combine.

the ingredients for veggie burgers mixed together in a large white bowl.

Scoop out about ½ cup of the burger mixture and use clean hands to form it into a patty. Repeat until you have 12 burger patties and have used up all the burger mixture.

Pan fried veggie burgers

Heat the oil in a large skillet over medium heat. Once it’s hot, add the patties and pan fry until they’re golden and crispy on both sides.

4 veggie burgers cooking in a large skillet.

Transfer them to a paper towel-lined plate to drain the excess oil. Assemble the burgers on buns with your favorite toppings, then serve!

close up on a veggie burger on a spatula.

Grilling instructions

Pop the assembled burger patties in the fridge to firm up for about 30 minutes. This will keep them from falling apart on the grill grates. Afterward, grill the vegan burgers on a medium-high, oiled grill until crispy on both sides.

Baking instructions

Place the patties on a parchment-lined baking sheet, then bake in a 350ºF oven for 20 minutes. Flip, then bake for another 15 minutes.

Air fryer instructions

Place 2 burger patties in the air fryer basket (cooking in batches will prevent the burgers from becoming mushy or soft). Air fry the black bean burgers at 400ºF for 10 minutes, then flip and cook for another 5 to 10 minutes.

Veggie burger topping ideas

These hearty burgers only get better with all of the fixings on top! Consider mixing and matching any of the following sauces/toppings you like:

a gold spoon lifting up a scoop of vegan orange burger sauce from a white bowl.

Serving suggestions

There are endless side dishes to choose from but some of the best are Oven Roasted Potato Wedges, Easy Air Fryer Fries, Vegan Potato Salad, Vegan Caesar Salad, or Classic Vegan Coleslaw.


  • Nut free – You can use sunflower seeds or pepitas instead of cashews, or simply omit them altogether.
  • Gluten free – Substitute gluten free breadcrumbs, almond flour, or gluten free certified rolled oats (only ⅓ cup) for the regular breadcrumbs.
  • Play with the seasonings – Add dried basil, garlic powder, onion powder, cumin, seasoning salt, nutritional yeast, or cayenne in addition or instead of the paprika and chili powder.
  • Use different vegetables – Both fresh and pre-cooked vegetables can be used in this vegan burger recipe. Try diced celery, kale, broccoli, or red onion. As for cooked veggies, try sauteed mushrooms, onions, garlic, shallots, or roasted sweet potatoes.

Make ahead and storing

The best way to make plant based burgers ahead of time is to mix up the burger mixture and form the patties, then keep them covered and in the fridge for 1 to 2 days. I don’t recommend freezing the uncooked burgers.

Once they’re cooked, store the burgers in an airtight container in the fridge for 3 to 4 days. They freeze well, too! Just remember to thaw them in the fridge before reheating.

To reheat, either zap the burgers quickly in the microwave or warm them in a skillet on the stovetop.

a veggie burger with a bite taken out of it on a wood board.

Want more meaty recipes made with plants?

close up on the best vegan veggie burger on a bun.
4.88 stars (66 ratings)

Best Veggie Burger

This really is the best veggie burger I've ever had and the taste is so much better than store-bought! Hearty and delicious thanks to a meaty mix of black beans, vegetables and whole grains. Budget friendly, too!
Prep: 15 minutes
Cook: 10 minutes
Rice cooking time: 40 minutes
Total: 25 minutes
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 or almonds, sunflower seeds
  • 1 1/2 cups cooked brown rice or quinoa, white rice
  • 1/2 cup chopped parsely
  • 1 1/2 cups shredded carrots
  • 1/3 cup chopped green onions
  • 1 cup bread crumbs or gluten free
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt, or more to taste

Easy burger sauce

  • 1/2 cup vegan mayo
  • 4 tablespoons ketchup
  • 2 teaspoons sweet pickle relish
  • 2 teaspoons granulated sugar
  • 2 teaspoons white vinegar
  • few shakes black pepper

For serving

  • burger buns of choice
  • lettuce or arugula
  • tomato slices
  • red onion slices
  • mayo, mustard, ketchup, pickles
  • cheese slices I like Violife cheddar


  • 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 on the 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 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.

On the 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 with all the toppings

  • Make the optional burger sauce: Add all ingredients to a small bowl and whisk well to combine. Refrigerate for up to 1 week.
  • Serve on hamburger buns and any burger fixings you love! Go with the classic: burger sauce or 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 can have them. 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 or white rice 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. Or another egg replacer like Bob’s Red Mill or even JUST Egg.
  6. The recipe makes 12 burgers, so feel free to cut the recipe in half if you don’t want that many. However, they do freeze well.
  7. How to store: Leftover cooked burgers keep in the refrigerator for 3-4 days. May also freeze cooked burgers. I like to wrap them individually, then place in a freezer friendly container.
  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: 1of 12 burger patties | 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.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

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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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