Are you tired of bland, store-bought veggie burgers that fall apart on the grill? Say hello to the Best Veggie Burger Recipe—a game-changer for plant-based eaters and burger lovers alike! This recipe is packed with wholesome ingredients, bold flavors, and a perfect texture that holds together beautifully, whether you’re grilling, pan-frying, or baking.
Made with a blend of black beans, mushrooms, walnuts, and savory spices, these veggie burgers are hearty, nutritious, and incredibly satisfying. They’re also versatile, allowing you to customize the toppings and sauces to suit your taste. Whether you’re hosting a summer BBQ, meal prepping for the week, or simply craving a delicious homemade burger, this recipe is a must-try. Let’s get started!
Why You Will Love Making This Recipe
There’s so much to love about this Best Veggie Burger Recipe! First, it’s incredibly flavorful. The combination of black beans, mushrooms, and walnuts creates a rich, umami-packed base, while spices like smoked paprika and cumin add depth and warmth. Every bite is a burst of deliciousness!
Second, these burgers are easy to make. With simple, whole-food ingredients and straightforward instructions, you can whip up a batch in no time. Plus, they’re freezer-friendly, so you can make a big batch and enjoy them whenever the craving strikes.
Third, they’re highly customizable. Don’t like mushrooms? Swap them for roasted sweet potatoes. Prefer a spicier kick? Add some chili powder or jalapeños. You can also experiment with different toppings, like avocado, caramelized onions, or your favorite vegan cheese.
Finally, these veggie burgers are perfect for any occasion. Whether you’re grilling at a summer cookout, packing a picnic, or enjoying a cozy dinner at home, they’re sure to impress. Even meat-eaters will be asking for seconds!
Ingredients
- 1 cup cooked black beans, drained and rinsed
- 1 cup finely chopped mushrooms
- 1/2 cup walnuts, finely chopped
- 1/2 cup cooked quinoa
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Burger buns and toppings of your choice
Equipment Used
- Food processor (optional)
- Mixing bowl
- Skillet or grill
- Measuring cups and spoons
Directions & Instructions
- Prepare the Mixture:Â In a large bowl, mash the black beans with a fork or potato masher until mostly smooth. Add the mushrooms, walnuts, quinoa, breadcrumbs, olive oil, soy sauce, smoked paprika, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Form the Patties:Â Divide the mixture into 4-6 equal portions and shape them into patties. If the mixture is too wet, add more breadcrumbs.
- Cook the Burgers: Heat a skillet over medium heat and add a drizzle of olive oil. Cook the patties for 4-5 minutes per side, or until golden brown and crispy. Alternatively, grill or bake at 375°F for 20-25 minutes, flipping halfway through.
- Assemble and Serve:Â Toast the burger buns and layer with your favorite toppings, such as lettuce, tomato, avocado, and vegan mayo.
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Nutritional Information
Each veggie burger patty (without bun or toppings) contains approximately:
- Calories: 220
- Protein: 8g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 6g
- Sugar: 1g
This recipe is rich in plant-based protein, fiber, and healthy fats, making it a nutritious and satisfying meal.
Prep Time and Cook Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Gluten-Free:Â Use gluten-free breadcrumbs and buns.
- Spicy Version: Add chili powder, cayenne pepper, or diced jalapeños to the mixture.
- Bean Swap:Â Replace black beans with chickpeas or lentils.
Frequently Asked Questions
1. Can I freeze these veggie burgers?
Yes! Freeze the uncooked patties on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
2. Can I bake these burgers instead of frying?
Absolutely! Bake at 375°F for 20-25 minutes, flipping halfway through.
3. What’s the best way to prevent the patties from falling apart?
Make sure the mixture isn’t too wet, and let the patties rest for 10 minutes before cooking to help them hold their shape.
Pro Tips By Elisa
- Toast the Walnuts:Â Lightly toast the walnuts before chopping for extra flavor.
- Use a Food Processor:Â For a quicker prep, pulse the beans, mushrooms, and walnuts in a food processor.
- Double the Recipe:Â Make a big batch and freeze for quick meals later.
Serving Suggestions
Serve these veggie burgers on toasted buns with your favorite toppings, such as avocado, caramelized onions, or vegan cheese. Pair with a side of sweet potato fries, a fresh salad, or grilled veggies for a complete meal.
The Best Veggie Burger
Equipment
- Food processor (optional)
- Mixing bowl
- Skillet or grill
- Measuring cups and spoons
Ingredients Â
- 1 cup cooked black beans drained and rinsed
- 1 cup finely chopped mushrooms
- 1/2 cup walnuts finely chopped
- 1/2 cup cooked quinoa
- 1/4 cup breadcrumbs use gluten-free if needed
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Burger buns and toppings of your choice
InstructionsÂ
- Prepare the Mixture: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth. Add the mushrooms, walnuts, quinoa, breadcrumbs, olive oil, soy sauce, smoked paprika, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Form the Patties: Divide the mixture into 4-6 equal portions and shape them into patties. If the mixture is too wet, add more breadcrumbs.
- Cook the Burgers: Heat a skillet over medium heat and add a drizzle of olive oil. Cook the patties for 4-5 minutes per side, or until golden brown and crispy. Alternatively, grill or bake at 375°F for 20-25 minutes, flipping halfway through.
- Assemble and Serve: Toast the burger buns and layer with your favorite toppings, such as lettuce, tomato, avocado, and vegan mayo.