The Best Veggie Burger (Better Than Store-bought)

These veggie burgers are packed with vegetables! See how to make homemade veggie burgers that are hearty, flavorful and full of vegetables. These delicious vegetable-packed burgers are high in fiber (5 grams) and come in at just under 200 calories for one patty. Vegan substitutes are included in the recipe. Jump to the Best Veggie Burger Recipe or watch our quick video showing you how we make them.

Watch Us Make The Best Veggie Burgers

How to Make the Best Veggie Burgers

When setting out to create this veggie burger recipe, we had one major goal. If we are going to call this a veggie burger, let’s make sure there are actually vegetables in it.

Have you notices that most of the veggie burger recipes, we stumble onto online are almost 100% beans. We add beans to this recipe, but they are far from the star. (If you are looking for a simple black bean burger recipe, though, here’s our favorite version. They are so easy!)

How to make veggie burgers that are hearty, flavorful and full of vegetables.

We add more than 8 cups of vegetables — that’s 1 cup of veggies for every burger. We aren’t trying to imitate a real meat burger here — see our no-fuss hamburger recipe or this seriously good turkey burger if that’s what you’re craving.

Mimicking meat is difficult to do and to be honest, I think it discredits how delicious vegetables can actually be. These meatless burgers hold up when cooking, fit nicely on a burger bun and don’t smoosh out the sides when you take a bite. Most importantly, they are delicious.

Let’s Make Veggie Burgers, You Can Do This!

There’s no getting around the fact that vegetable burgers take more time to make than regular hamburgers, but they are well worth it (trust us).

Nothing is difficult about the process, so stick with us. You can do this!

Rule one when it comes to making a great meatless burger — get rid of excess moisture. It’s the extra moisture that causes some vegetable or bean burgers to smoosh so easily in the middle. We deal with this in two ways:

  • Roast the vegetables until caramelized and extra moisture has evaporated. We chop the veggies into tiny bits first and then roast them.
  • Roast the beans for about 15 minutes so they split open and dry out a bit (see the photo below).
Roast the beans for about 15 minutes so they split open and dry out a bit.
Roasting the beans until they split open and look dry minimizes moisture in the burgers, which makes a better veggie burger.
Veggie burger patties

Rule two for making the best veggie burger — keep lots of texture. No one wants a boring burger, right?

See how you can actually identify different textures and ingredients in our photos? That’s a good thing. Instead of biting into a patty with one color and one texture, these feel more “meaty” and have more oomph when you bite. We add texture four ways:

  1. A food processor helps to chop vegetables so they look like coarse crumbs. This makes up most of the burger, which means you see the little bits of vegetable throughout the patty (see the photo below).
  2. Two eggs help firm up the middles of the burgers so they stay together when you take a bite. If you don’t eat eggs, don’t worry, flax eggs are an excellent substitute. I’ve shared our tips below.
  3. Watch out for over processing the burger mixture.
  4. Fold in cooked brown rice before forming the burger patties. The rice gives extra texture and bites back a bit when you take a bite.
Veggie burger ingredients in food processor
Using a food processor to chops the veggies until they are tiny bits gives the burgers great texture.

Making Vegan Veggie Burgers

When we first created this recipe, we called on eggs to help bind the burger together. They work like a charm, but since sharing these burgers with you, many of you have asked about making them vegan friendly.

Flax eggs are perfect in this recipe! They help bind and firm up the middles of the burgers. Here’s what you’ll need to make these veggie burgers vegan:

  • Use 2 flax eggs instead of the 2 eggs called for in the recipe. (Readers have commented that chia eggs work, as well. We have not tried this, yet.)
  • To make 2 flax eggs, whisk 2 tablespoons flaxseed meal with 6 tablespoons water. Set the mixture aside for 5 to 10 minutes and then use in the recipe below.

Make Ahead Tips

Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).

Cooking The Veggie Burgers

Cooking the burgers is simple. Use a skillet over medium-low heat. You can do this on the stovetop or on a grill. (If you are grilling, we recommend still using a cast iron skillet or griddle).

These are still vegetable burgers after all, so take care when you handle them. They hold up well, but it is best to use a soft touch when moving them around or flipping.

The Best Veggie Burger Recipe - Better Than Store-bought

More Vegetarian / Meatless Recipes

The Best Veggie Burger (Better Than Store-bought)

  • PREP
  • COOK

There’s no getting around the fact that vegetable burgers take more time than regular hamburgers, but they are well worth it (trust us). Nothing is difficult about the process, so stick with us. You can do this! Once you make the burger mixture, you can keep it in the fridge for 24 hours. Or you can form the patties, cook them and freeze up to three months (this is what we do).

Makes 8 (3 1/4 ounce) veggie burgers

You Will Need

For Burger Patties

8 ounces (225 grams) mushrooms

1 medium carrot

1 1/2 cups (85 grams) broccoli florets

1/4 medium onion

2 medium garlic cloves

2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking

1 teaspoon smoked paprika

1 teaspoon chili powder

3/4 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1 (15-ounce) can black beans, drained and rinsed

1/3 cup (35 grams) walnut halves (about 14 halves)

2 cups packed (85 grams) spinach leaves

Handful tender fresh herbs like chives, parsley or cilantro (optional)

1/2 cup (100 grams) panko breadcrumbs

2 large eggs

1 tablespoon (15 grams) tomato paste

3/4 cup (115 grams) cooked brown rice

Bread rolls, lettuce, tomato, cheese and favorite burger sauces


  • Prepare Veggies and Beans
  • Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.

    Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.

    Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).Spreading the Vegetables

    Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.

    • Make Burger Mix
    • While the beans and vegetables roast, rinse the food processor bowl and pat dry.

      Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.

      Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.

      Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture.

      Scrape the mixture into a bowl and fold in the rice.

      Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.

      • Cook Burgers
      • When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.

        Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.

        For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.

        To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

Adam and Joanne's Tips

  • One (15-ounce) can of beans has approximately 2 1/3 cups or 255 grams of beans.
  • Other beans work for this recipe. Try cannellini beans, kidney beans and chickpeas.
  • Cooking brown rice: We love the texture and flavor of brown rice, but you can use white rice in its place. To cook brown rice, forget the package directions and cook it like you would pasta. Fill a large pot with lightly salted water, add the brown rice then let it cook, uncovered, at a simmer for 30 minutes. Drain the rice then add back to the pot off of the heat with a lid covering it so that it steams for an additional 10 minutes. This method is from Saveur and it really does make perfect brown rice.
  • Vegan / egg-free veggie burgers: If you don’t eat eggs, you can leave the eggs out and use flax eggs as a substitute. Whisk 2 tablespoons flaxseed meal with 6 tablespoons water. Set the mixture aside for 5 to 10 minutes, and then use in the recipe to replace the eggs.
  • The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 burger patty (no bread/cheese/toppings) / Calories 188 / Protein 8.3g / Carbohydrate 22.7g / Dietary Fiber 5.4g / Total Sugars 2.8g / Total Fat 8g / Saturated Fat 1.3g / Cholesterol 46.5mg / Sodium 321.2mg
AUTHOR: Adam and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

198 comments… Leave a Comment
  • Harry A. June 30, 2020, 1:37 am

    I am not a big fan of veggie burgers. This recipe is quite different, The first attempt and they came out just as shown above. They were delicious. Easily the best veggie burger that I ever had. The only problem that I had and it has nothing to do with the recipe, I hate broccoli like I could never explain. The taste of broccoli was too strong. The Next time I will cut the amount of broccoli down to one cup and substitute something that I like. Thank you for sharing.

  • Terri June 28, 2020, 6:58 am

    A lot of steps and a lot of work but well worth it. Delicious burgers. Served them to my carnivore neighbor and he loved them. Will be keeping the recipe handy to make again.

  • fran June 22, 2020, 5:37 pm

    It was a lot of work, but worth it; my husband , who is not vegan, liked them. I will make them again. But I doubled the recipe and got 9 burgers, pretty big ones. Many at the end I put a whole cup of mixture in a cup and they had a cup of mixture in. Two I fried and the rest I put in the oven to cook and then I will freeze them so he can get them out when he wants to. I used eggs. I also put the rice in hot and I probably should have waited until the rice was cool because when it is hot, it may have cooked the eggs and maybe that’s why some of them didn’t hold together as well as they could have. Very good though and I had most of the ingredients on hand.

  • Chetan June 21, 2020, 9:18 am

    Hi love the veggie burger recipe but going through your cooking Instructions there is no mention of when to add the rice. It is shown in your video but not on your text instructions.

  • Victoria Marsh June 20, 2020, 6:46 pm

    Made today for the first time. They. Were. So. Good!!!!! Amazing. Been vegetarian for 35+ years and have had my share of meatless burgers but this by far was the best. Will be making these regularly. Thank you so much.

  • Heather June 13, 2020, 3:50 pm

    I lost an amazing veggie burger recipe about 20 yrs ago and have been searching for one similar ever since. This one is perfect, so glad I found it!! I found the 400 oven much too hot for the veggies though. Did the beans still at 400 and turned the oven to 350 for the second half of the veg.

  • food June 8, 2020, 4:32 am

    This was really yummy and i will be making again. Its never gonna be the same as a meaty burger but it was still really good. i felt a lot healthier after eating this compared to eating meat. MY 13 year old brother didn’t try it because “theres too many veggies”. That was nooo surprise. I let them sit in the fridge before i cooked them because when you cook them when they are cold they hold there shape perfectly. I totally recommend making these. they were very veggie like by them selves but we had ours with a smokey bbq sauce, coleslaw
    and bread and it was aaaaamazing

  • Christina Robinson June 4, 2020, 4:49 pm

    I have made this recipe about 4 times. I am making it again today. It is so good. I cook the black beans from scratch. Sometimes I used brown rice sometimes white rice. Sometimes I add sweet potato or cauliflower to the mix. I make a big batch – like 12 to 14 patties, fry them, and freeze them. That’s about 3 dinners for the two of us with a salad on the side. Thank you for the good work that you are doing.

    • Andrea June 8, 2020, 10:05 am

      I just made these for the first time exactly as writen and they are they are absolutely amazing. Thank you

  • Christy May 24, 2020, 6:36 pm

    Wish I’d read through the recipe because these were a lot more work than I’m used to for veggie burgers! That said, they are the best vegetarian burgers I’ve ever had. They have a fabulous taste and texture. This is even when I over processed the vegetables a bit. Next time, I’ll be more careful, which will make the texture even better.

  • MARY FRANCES ACOTT May 21, 2020, 3:33 pm

    My family and I loved these burgers! I pretty much followed your instructions but I actually doubled the recipe because I wanted a LOT and hoped to be able to freeze about half of the burgers. I pulsed/chopped the broccoli after roasting, roasted grated beets with the grated carrot, used a combination of roasted/dried out kidney & garbanzo beans, substituted soaked chia seed gel for the eggs, and instead of putting onions in them, I served them with caramelized onions for topping. It was SO yummy!

  • Michelle May 19, 2020, 1:07 pm

    Made these 2 days ago and they are EXCELLENT! Didn’t have any nuts at home but I added some red pepper and corn. Used ketchup b/c I didn’t have tomato paste. Cooking Tip: what is working best for me is to microwave them for about 90 seconds, THEN sauté them. First 2 tries sautéing, they got too blackened even on lower heat. Have no problem with them coming apart. I live alone so I refrigerated 4 of them and froze the rest. Have had one for lunch each day, really, really satisfying and delicious!

  • Ally May 17, 2020, 6:58 pm

    Just made these they were amazing! Changed a few things added red pepper instead of carrots, cashews instead of walnuts more broccoli and no spinach also added some pickled jalapeño and cumin I think this was better than any restaurant. I made them last week and didn’t roast veggies and it didn’t work followed these roasting directions and it was perfect ?

  • Martin May 16, 2020, 4:40 am

    The Best Veggie Burger (Better Than Store-bought) I tried this recipe today and swapped out the eggs for Flax eggs. I also swapped out the breadcrumbs for rolled oats and walnuts for almonds and then blitzed them together in a food processor. I followed the rest of the recipe including cooking times. These have got to be the absolute best veggie burgers I’ve ever made with great consistency and amazing taste.They passed the test by even impressing my 11 year old daughter who typically only eats yellow food – Oh I’m harsh.. She’s getting better. Thank you so much for this recipe…THE BEST!! SO TASTY !!

    • Adam May 17, 2020, 3:23 pm

      Hi Martin, We are thrilled that the flax egg worked for you. So please that you enjoyed the burgers!

  • Chris Dean May 12, 2020, 3:05 pm

    These veggie burgers held together better than any others I’ve ever seen or tried. I may have put too much Italian parsley which gave them a fishy taste (some said). I think I’ll try to make again and just use salt and pepper and garlic for seasoning. Will definitely make these burgers again! Thanks!

  • Maya May 4, 2020, 2:24 pm

    Best burgers ever! It surely takes a while to make them but it’s worth every minute of it!


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: