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 (65 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. These were great! I love the cashew crunch!
    I substituted TVP (textured vegetable protein) instead of rice.
    I remoistened with vegetable broth.

  2. Great flavor, and didn’t have smoked paprika so added liquid smoke to my paprika! Amazing recipe once again!

  3. Hi, Nora, I love you recipes and am excited to make this! I’m eating your best lentil soup recipe as I read this recipe.

    Do you have guidance for how to freeze and reheat these since this recipe makes 12?

    Thank you!

    1. I’m excited for you to try it! Yes, you can wrap each cooked and cooled burger in plastic or foil, place them in an airtight container, and freeze for about 3 months. To reheat, either zap the burgers quickly in the microwave or warm them in a skillet on the stovetop.

  4. I’m excited to try these tonight. However, I don’t have breadcrumbs, so should I pulverize oats to make flour or just add oats directly? Thanks!

    1. You can add oats directly, unless you want to make them into a flour first, which would also be fine, just not necessary. Hope you enjoy the burgers!

  5. These are so good I hate to mask their flavor with the bun and fixings.
    The one thing I didn’t like which is probably common with many veggie burgers is how they tend to be soft inside and get squished as you eat them or grip the buns too tightly (no pun intended :/ ). I tried to cook the last of them at a lower heat for a longer time to see if it would help but haven’t tried them yet.

    1. I am so glad you are enjoying the flavor of the burgers! Pack them well when you shape them, and I do find they stay together better when baked. Hope that helps!

  6. How many eggs are the flax seed replacing ie if someone does eat eggs how many would they use in this recipe?

    Looking forward to making these

    1. The burgers are made with about 2 flax eggs, so I suppose you could replace them with 2 real eggs. Enjoy!

  7. I can never understand why veggie burgers in supermarkets are so limited in their range of ingredients.
    Oh, and funnily enough, I used to misspell it parsely too.
    It’s actually parsley, but anyway, I like this recipe, though as I eat eggs I’d probably use that as the binder.

    T 🙂

  8. Made these burgers for dinner last night. They were a hit! Will definitely be making this recipe from now on. Thanks so much Nora! Love all your recipes!

    1. You are welcome, Sophia! I’m thrilled you loved the burgers! Thanks for sharing your wonderful feedback!

    1. You can simply add sunflower seeds whole or process them a little to break them up. I’d probably just add them whole for crunch.

    2. Hi I’m so grateful to have this I love vegan recipes because my daughter is vegan and I find it very healthy to so thanks for sharing it with me

      1. You are welcome! Thank you for sharing your wonderful review and feedback! I am so glad you are loving my recipes!

      1. The burger mixture could have been dry if they were coming apart. Next time, you could try adding a few drops of water at a time until they hold together.

  9. Hi Nora,

    These were extremely tasty as with all of your other recipes, but I had a tough time with them falling apart. Only 4 of the 12 actually stayed together while cooking, and I tried both (half) grilling and (half) baking. I thought I followed the recipe exactly. What might I have done wrong so I can correct it next time?

    1. Hmm I’m not quite sure. Did you use any different ingredients than the ones listed here? Was the burger mixture too dry perhaps?

  10. These veggie burgers really deserves their title as “Best Veggie Burger.” They are so hearty and filling, and not at all mushy like several other veggie burgers I’ve tried. One of my kids said that out of all the veggie burgers I’ve made that this was his favorite! I’m looking forward to leftovers tomorrow!

    1. Hello – would these be flavourful without the salt? I’d like to make them for my toddler, thank you 😊

  11. These were unbelievable. I used cilantro instead of parsley because that’s what I had and they were delicious. Inexpensive to make as well. Thank you.

      1. Nora, what kind of cashews do you recommend for the burger. Raw? Salted? Unsalted? I don’t know what kind of cashews to use because the recipe does not state it. I sure would like to try it because I have been wanting a good vegan burger. Thanks.

        1. Hi Joyce. I use raw cashews, however, you could use roasted for this recipe. Enjoy, and happy cooking!

          1. Don’t raw cashews have to be soaked or at least placed in how water to soften? Thanks

  12. Are they soft and gooey? Can’t stand that… I want a really FIRM burger… would these be firm? They look amazing.

    1. They are not soft and gooey. They are firm, but obviously still a veggie burger with beans (as in they don’t taste like beef or anything). But yes, these are my favorite because they are not soft and they stay together well. Hope that helps!

  13. Thank you Nora. Whenever I need a plant based recipe that I know my family will love, I go to your website. These burgers look so good, I can’t wait to try them!

  14. I have been looking for a good veggie burger recipe and your recipes never disappoint! I’m very excited to make these…How much JUST Egg would be used?Thank you for sharing your amazing recipes!

  15. Thank you for always seeming to know what questions I have and answering before I can ask, lol. I truly appreciate the effort you put into all of your recipes with leaving out certain ingredients (in this instance the nuts) and offering other grains that can be used. I originally found you by using your lemon cake recipe, which I made for my 65th birthday. It is AWESOME! I actually froze about 4 pieces and it worked very well. Then I made your wonderful chocolate cake with chocolate frosting and my husband loved it. Both these recipes and others are a testament to how much care and love you put into all of your recipes. Thank you Nora!

  16. Made these last evening for the millionth time and realized I never left a review! such a great recipe, turns out good every time and very versatile if you’re out of/subbing ingredients! this is the first veggie burger recipe I made from scratch and I’ve never even bothered trying another one!

  17. My vegan DIL loved these! I replaced the parsley with pea microgreens and used pepitos instead of cashews. Easy, tasty, and healthy!

  18. My first time making veggie burgers from scratch and these are fantastic! So much healthier than the store-bought burgers that don’t actually have vegetables in them. I will be making these often

    1. I must be missing something. The ingredients call for breadcrumbs, parsley, carrots, green onions, paprika, chili powder and rice/quinoa but I don’t see them in the instructions! I’m assuming it’s all mixed together with the beans and cashews to make the patties?

      1. Hi! In step 4 of the instructions, I instruct to add “all remaining ingredients” and mix well. 🙂 So that’s where you add them all. Hope that helps!

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

  20. 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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