The Best Veggie Burgers
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These Veggie Burgers are a game-changer – full of wholesome ingredients and bursting with flavor. Black beans, quinoa, and fresh veggies come together in just 30 minutes!
I always order veggie burgers at restaurants when I see them on the menu, but nothing beats making them at home. These patties are loaded with black beans, quinoa, and fresh veggies, creating a hearty and flavorful bite every time. Plus, they’re super easy to whip up, making them perfect for any night of the week.
Before You Start
- Texture is Key: Don’t over-pulse the mixture in the food processor. Keep some texture for the perfect patty consistency.
- Adjusting Moisture: If the mixture feels too wet, add more breadcrumbs. If it’s too dry, add a little water until you reach the right consistency.
- Grill Pan Prep: Preheat your grill pan and brush it lightly with olive oil to prevent sticking and achieve a nice char.
- Toppings Matter: Fresh, crisp toppings like lettuce, tomato, and avocado add great texture and flavor contrast to the savory patties.
- Cheese Options: If you love cheese, add a slice of cheddar during the last minute of cooking to melt it perfectly.
Ingredients You’ll Need
- Black Beans: Use canned black beans for convenience; they add protein and a hearty texture. If you prefer, you can substitute with kidney beans.
- Quinoa: This grain adds a nutty flavor and binds the patties together. You can also use cooked rice or bulgur as alternatives.
- Breadcrumbs: Helps bind the mixture. Opt for whole-grain breadcrumbs for added fiber.
- Carrot, Bell Pepper, Red Onion: These veggies add color, flavor, and moisture. Feel free to swap bell pepper with mushrooms or zucchini.
- Garlic: Freshly minced garlic enhances the flavor. Garlic powder can be used in a pinch.
- Parsley: Fresh parsley brightens the patties. Cilantro or chives are great substitutes.
- Soy Sauce: Adds umami and depth of flavor. Tamari is a great gluten-free option.
- Smoked Paprika and Cumin: These spices bring a smoky and earthy taste to the patties. Adjust to taste or use regular paprika if you prefer a milder flavor.
- Egg: Acts as a binder. For a vegan version, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
In a food processor, combine 15 ounces of black beans, ½ cup grated carrot, ½ cup chopped bell pepper, ¼ cup chopped red onion, 2 cloves minced garlic, and 2 tablespoons chopped fresh parsley. Pulse until well combined but still textured.
Tip: Keeping some texture gives the patties have a nice bite.
Transfer the veggie mixture to a large bowl. Add 1 cup cooked quinoa, ½ cup breadcrumbs, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 beaten egg. Mix thoroughly. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water.
Tip: Achieving the right consistency helps the patties hold their shape during cooking.
Divide the mixture into 4 equal portions and shape each into a patty about ½ inch thick. Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, until nicely browned and heated through.
Adding a slice of cheddar cheese during the last minute of cooking will melt it perfectly.
Tip: Preheating the pan and brushing with oil prevents sticking and adds a nice char.
If you wish, toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a toasted bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices.
What to Serve with Veggie Burgers
I love serving these veggie burgers with a variety of sides to make a complete meal. Here are some delicious ideas:
Air Fryer Corn On The Cob
Italian Potato Salad
Tomato Basil Salad
Macaroni Salad
Frequently Asked Questions
Can I make these veggie burgers ahead of time?
Yes, you can prepare the patties ahead of time. Shape them and store them in the refrigerator for up to 24 hours before cooking.
Can I grill them on a BBQ?
Yes, you can grill these patties on a BBQ. Make sure to brush the grill grates with oil to prevent sticking and cook them over medium heat.
Can I cook them in a regular pan?
Absolutely! Use a non-stick skillet or a well-seasoned cast-iron pan over medium heat. Brush the pan with a bit of oil to prevent sticking and cook as directed.
How do I make these burgers vegan?
Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and skip the cheese or use a vegan cheese alternative.
How do I store leftover veggie burgers?
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the microwave.
Can I freeze veggie burger patties?
Absolutely! Freeze uncooked patties on a baking sheet, then transfer them to a freezer bag once solid. They can be stored for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the cooking time.
More Delicious Burgers
- Blue Cheese Burgers with Crispy Fried Onion
- Chicken Ranch Burgers
- Greek Lamb Burgers
- Guacamole Burger
- The Best Homemade Burgers
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Veggie Burgers
Video
Ingredients
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup cooked quinoa
- ½ cup breadcrumbs
- ½ cup grated carrot
- ½ cup bell pepper (finely chopped)
- ¼ cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped )
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg (beaten)
- 4 slices cheddar cheese (optional)
- 4 whole-grain burger buns
- olive oil (for brushing)
For Toppings
- Lettuce, tomato slices, red onion slices, and avocado slices
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a food processor, add the black beans, grated carrot, chopped bell pepper, chopped red onion, minced garlic, and parsley. Pulse until the mixture is well combined but still has some texture.
- Transfer the mixture to a large bowl. Add the cooked quinoa, breadcrumbs, soy sauce, smoked paprika, cumin, salt, black pepper, and beaten egg. Mix until well combined. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little water.
- Divide the mixture into 4 equal portions and shape each portion into a patty about ½ inch thick.
- Preheat a grill pan over medium-high heat and brush it lightly with olive oil. Place the patties on the grill pan and cook for about 4-5 minutes per side, or until nicely browned and heated through. If using cheddar cheese, place a slice on each patty during the last minute of cooking to melt.
- Toast the burger buns on the grill pan for about 1 minute, or until lightly browned. Place each veggie patty on a bun and add your desired toppings: lettuce, tomato slices, red onion slices, and avocado slices, mayo.
Equipment
Notes
- Use canned black beans for convenience, but rinse and drain them well.
- If the patty mixture feels too wet, add extra breadcrumbs until it holds together.
- Freeze uncooked patties on a baking sheet before transferring them to a freezer bag for up to 3 months.
- Cook patties directly from frozen, adding a few extra minutes to the cooking time.
- For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
