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Veggie Burger

Maria G. Brooks
This Veggie Burger is a delicious, plant-based alternative to the traditional meat burger.
Made with hearty ingredients like beans, lentils, and vegetables, it's packed with flavor, protein, and nutrients.
Whether you choose to bake, fry, or grill, the result is a crispy, tender patty that pairs perfectly with fresh toppings and a soft bun.
It’s a versatile meal that can be customized to suit your dietary preferences and is perfect for meal prep, making it a go-to choice for busy weeks.
Nutrition Facts (per serving):
Calories: 300 kcal, Protein: 13g, Carbohydrates: 45g, Fiber: 8g, Fat: 12g, Sodium: 600mg, Sugar: 6g, Cholesterol: 0mg
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Plant-based, Vegan
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 skillet or grill (for frying or grilling)
  • 1 baking sheet (for baking method)
  • 1 Mixing Bowl
  • 1 Spatula or tongs
  • 1 parchment paper (optional for non-stick)

Ingredients
  

For the Veggie Burger Patty

  • 1 cup Black beans cooked or canned
  • 1 cup Carrots finely grated
  • ½ cup Bell pepper finely chopped
  • ¼ cup Onion finely chopped
  • 1 cup Oats rolled or quick
  • 1 tablespoon Soy sauce or tamari
  • 1 tablespoon Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • Salt and pepper to taste
  • 1 tablespoon Ground flaxseed or 1 egg for binding
  • Optional: ¼ cup sunflower seeds or crushed almonds

For the Burger Assembly

  • 4 Burger buns whole wheat, gluten-free, or regular
  • Lettuce tomato slices, pickles, and avocado (for topping)
  • Condiments: Mustard ketchup, vegan mayo, or hummus

Instructions
 

Prepare the Veggie Mix:

  • In a large mixing bowl, mash the black beans until mostly smooth, leaving some texture.

Add Vegetables & Bind:

  • Stir in grated carrots, chopped bell peppers, onions, oats, and soy sauce.
    Add in ground flaxseed or egg as the binder, and season with cumin, smoked paprika, garlic powder, salt, and pepper. Mix until fully combined.

Shape the Patties:

  • Divide the mixture into 4 equal portions and shape each into a patty, about ½ inch thick.
    Place on a parchment-lined plate or baking sheet.

Cook the Patties:

  • Pan-Fry: Heat olive oil in a skillet over medium heat and cook each patty for 3-5 minutes per side until golden brown.
  • Bake: Preheat the oven to 375°F (190°C). Place the patties on a baking sheet and bake for 20 minutes, flipping halfway.
  • Grill: Lightly oil the grill and cook patties for about 5 minutes per side.

Assemble the Burger:

  • Toast the buns lightly and spread your desired condiments.
    Layer with lettuce, tomato, pickles, avocado, and the cooked veggie patty.
    Serve immediately.

Notes

  • Binding Options: If you prefer a vegan option, use flaxseed meal mixed with water instead of an egg.
  • Flavor Boosters: Experiment with different spices like coriander or chili powder for a more unique flavor profile.
  • Storage: Leftover patties can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Meal Prep: These patties are perfect for meal prep. You can make a batch and freeze them for quick meals during the week.
Keyword Cinnamon Roll Pancakes