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!
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
- 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.
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!
- 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.
- Gluten free? Substitute gluten free breadcrumbs, almond flour or gluten free certified rolled oats for the regular breadcrumbs.
- May substitute cooked quinoa for the brown rice.
- May use another kind of bean, such as kidney, chickpea or pinto beans.
- Will work with ground chia seeds in place of flax.
- The recipe makes a lot of burgers, so feel free to cut it in half if needed.
- How to store: Leftover cooked burgers keep in the refrigerator for 3-4 days. May also freeze cooked burgers.
- 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