Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
This homemade veggie burger is packed with roasted vegetables, hearty black beans, and warm spices, creating a firm, flavorful patty that holds together beautifully. While they take a bit longer to make than traditional beef burgers, the rich, smoky taste and satisfying texture make them well worth it.
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
Cuisine: American
Prep Time: 40 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Why You’ll Love Making It
- Incredible Texture – These veggie burgers are firm and never mushy.
- Loaded with Flavor – Roasted vegetables, spices, and herbs add deep, savory notes.
- Beginner-Friendly – Simple steps with easy-to-follow instructions.
- Make-Ahead Friendly – Prep and freeze for quick, healthy meals.
- Versatile & Customizable – Swap in different beans, veggies, or spices to suit your taste.
Ingredients
- 1 (15-ounce) can black beans – Drained and rinsed; provides protein and binding power.
- 8 ounces (225g) mushrooms – Adds a meaty texture and umami richness.
- 1 medium carrot – Peeled and chopped for a touch of sweetness.
- 1 ½ cups (85g) broccoli florets – Brings freshness and extra nutrients.
- ¼ medium onion – Adds depth and mild sharpness to the flavor.
- 2 medium garlic cloves – Minced, for an aromatic punch.
- 2 tablespoons (30g) olive oil or avocado oil – Helps roast the vegetables for deeper flavor.
- 1 teaspoon smoked paprika – Gives the burgers a subtle smoky taste.
- 1 teaspoon chili powder – Adds warmth and a mild kick.
- ¾ teaspoon fine sea salt – Enhances all the flavors.
- ¼ teaspoon fresh ground black pepper – Adds a hint of spice.
- ⅓ cup (35g) walnuts – Provides texture and a slightly nutty taste.
- 2 cups packed (85g) spinach leaves – For a nutrient boost and fresh flavor.
- ¼ cup fresh parsley – Adds brightness (substitute cilantro or basil if preferred).
- ½ cup (35g) panko or homemade breadcrumbs – Helps bind the burgers together.
- 2 large eggs – Acts as a binder (substitute with flax eggs for a vegan version).
- 1 tablespoon (15g) tomato paste – Adds depth and richness.
- ¾ cup (115g) cooked brown rice – Helps with structure and texture.
Easy, Healthy Recipes
Delivered to your inbox
Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!
Instructions
Step 1: Prepare the Veggies and Beans
Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats. Drain and rinse the black beans, then spread them evenly on one baking sheet. This helps dry them out, preventing a mushy texture in the burgers.
For the vegetables, wipe the mushrooms clean with a damp paper towel and chop them into chunks. Peel and chop the carrot, cut the broccoli florets into smaller pieces, and roughly chop the onion. Place all the chopped vegetables in a food processor along with the garlic, olive oil, smoked paprika, chili powder, salt, and pepper. Pulse 10-20 times until the mixture is coarsely ground—small pieces but not pureed. Spread the mixture in a thin, even layer on the second baking sheet.
Step 2: Roast the Beans and Vegetables
Place both baking sheets in the oven. Roast the beans for 15 minutes, or until they look dry and slightly split. Roast the vegetables for 30 minutes, stirring halfway through to ensure even cooking. Once done, let them cool completely before proceeding.
Step 3: Make the Burger Mixture
While the beans and veggies cool, wipe out the food processor. Add the walnuts, spinach, and parsley, then pulse a few times until finely chopped. Add the roasted beans and pulse 5-10 times until they resemble coarse crumbs. Next, add the roasted vegetables, breadcrumbs, eggs, and tomato paste. Pulse just until combined—do not overmix, as you want some texture. Transfer the mixture to a bowl and gently fold in the cooked brown rice.
Step 4: Form the Burger Patties
Divide the mixture into 8 equal portions (about 3 ¼ ounces or 90g each). Shape each portion into a ½-inch thick patty. If the mixture feels too sticky, lightly oil your hands or chill it in the fridge for 10 minutes before shaping.
Step 5: Cook the Burgers
Heat a large skillet over medium-low heat and add 1 tablespoon of oil. Place 4 patties in the skillet and cook for 4-6 minutes per side, until firm and golden brown. If the patties break slightly when flipping, press any loose bits back in with a spatula. Repeat with the remaining patties, adding more oil as needed.
Step 6: Serve & Enjoy
Serve your veggie burgers on toasted buns with your favorite toppings like lettuce, tomato, avocado, or a smear of spicy mayo. They also work well in lettuce wraps or over a grain bowl.
FAQs
Can I bake these instead of pan-frying?
Yes! Preheat your oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway through. This method results in a slightly firmer texture.
How do I store and reheat leftovers?
Store cooked burgers in an airtight container in the fridge for up to 3 days. To reheat, pan-fry over low heat for a few minutes per side, or bake at 350°F (175°C) for 10 minutes. Frozen patties can be cooked straight from frozen—just add a few extra minutes to the cooking time.
