Veggie Burger Recipe

Master homemade veggie burgers with this easy, foolproof recipe featuring hearty black beans, mushrooms, and savory spices. Learn how to achieve the perfect texture—crispy outside, tender inside—for the best plant-based burgers that won't fall apart on the grill. A crowd-pleasing vegetarian alternative that even meat-lovers request!

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

15 mins

Serves:

6 burgers

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g black beans, drained and rinsed</li><li class="ingredients-single-item">150g mushrooms, finely chopped</li><li class="ingredients-single-item">1 medium carrot, grated (approximately 100g)</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">60g breadcrumbs</li><li class="ingredients-single-item">50g rolled oats</li><li class="ingredients-single-item">2 tbsp ground flaxseed mixed with 6 tbsp water</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for cooking</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp chili flakes (optional)</li><li class="ingredients-single-item">2 tbsp soy sauce or tamari</li><li class="ingredients-single-item">1 tbsp tomato paste</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">6 burger buns</li><li class="ingredients-single-item">Toppings: lettuce, tomato, onion, pickles, avocado, cheese (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 245 calories

🥑 Fat: 7 g

🧈 Saturated Fat: 1 g

🍞 Carbohydrates: 38 g

🍭 Sugar: 3 g

🍗 Protein: 12 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 420 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Set aside for 10 minutes to thicken – this will act as a binding agent similar to eggs in traditional recipes, helping hold your patties together.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 200°C and line a baking sheet with parchment paper. Spread the drained black beans in a single layer and bake for 10-12 minutes until slightly dried but not crispy. This crucial step removes excess moisture, preventing soggy burgers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the beans are in the oven, heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant, then add the mushrooms and grated carrot. Cook for 5-7 minutes until vegetables have softened and released their moisture. The caramelization of vegetables adds depth of flavor to your patties.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the vegetable mixture to a large bowl and let it cool for 5 minutes. Add the dried black beans, breadcrumbs, oats, flax egg, remaining olive oil, smoked paprika, cumin, oregano, chili flakes (if using), soy sauce, tomato paste, salt, and pepper. The combination of umami-rich ingredients (mushrooms, soy sauce, tomato paste) creates a satisfying savory profile.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pulse half of this mixture in a food processor until combined but still chunky (about 5-8 pulses) – don't over-process as you want texture in your burgers. Return the processed mixture to the bowl with the remaining ingredients and mix thoroughly by hand. The varying textures create a more interesting mouthfeel than completely smooth patties.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the mixture into 6 equal portions (about 120g each) and shape into patties approximately 1.5cm thick. If the mixture feels too wet, add more breadcrumbs; if too dry, add a splash of water. Press firmly when shaping to ensure the patties hold together. For perfectly round burgers, use a large cookie cutter as a mold.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes (or up to overnight). This resting period allows the ingredients to bind together and flavors to develop, resulting in patties that won't fall apart during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To cook, heat 1 tablespoon of oil in a non-stick pan over medium heat. Cook patties for 4-5 minutes on each side until golden brown and heated through. Alternatively, brush with oil and bake at 200°C for 20-25 minutes, flipping halfway through. The crust formation is essential for texture contrast with the tender interior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the patties are cooking, lightly toast your burger buns. Assemble your burgers with your favorite toppings and condiments. For an authentic experience, try melting cheese on top of the patties during the last minute of cooking. Serve immediately while hot and crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For make-ahead convenience, fully cooled uncooked patties can be frozen with parchment paper between them for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time. The starches in the beans and oats help maintain structure through freezing and thawing.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Veggie Burger Recipe?

The main ingredients include black beans, mushrooms, carrots, red onion, garlic, breadcrumbs, oats, ground flaxseed, olive oil, spices (smoked paprika, cumin, oregano), soy sauce, and tomato paste. These create a flavourful, protein-rich patty with excellent texture.

How to cook Veggie Burger Recipe at home?

Learn how to cook Veggie Burger Recipe by first drying black beans in the oven, sautéing vegetables until caramelised, combining with seasonings and binders, then shaping into patties. After chilling them for at least 30 minutes, either pan-fry for 4-5 minutes per side until golden or bake at 200°C for 20-25 minutes, flipping halfway through.

Why do veggie burgers fall apart when cooking?

Veggie burgers typically fall apart due to excess moisture or insufficient binding agents. Key solutions include drying black beans in the oven, properly sautéing vegetables to remove moisture, using flax eggs as binders, adding the right amount of breadcrumbs and oats, and chilling the patties before cooking.

Can plant-based burgers be grilled without falling apart?

Yes, but they need proper preparation. Ensure the mixture isn't too wet, include strong binders like flax eggs and oats, refrigerate patties for at least 30 minutes before grilling, and use a well-oiled grill surface or grill mat. Handle them gently and flip only once when properly seared.

What's the secret to making veggie patties with meaty texture?

The secret lies in ingredient balance and technique: use mushrooms for umami flavour and meaty texture, partially process ingredients to maintain chunks, incorporate both soft and firm textures, add umami-rich ingredients like soy sauce, and ensure proper binding. Don't overmix—some texture variation creates meatiness.

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