Hearty Veggie Burgers (Print Page)

Flavorful bean-based patties with vegetables and spices, grilled or pan-fried to golden perfection.

# What You Need:

→ Vegetables

01 - 1 small onion, finely chopped
02 - 1 medium carrot, grated
03 - 1 clove garlic, minced
04 - 1/2 red bell pepper, finely diced

→ Legumes & Bindings

05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1/2 cup rolled oats
07 - 1/2 cup breadcrumbs
08 - 1 large egg (or flax egg for vegan version)

→ Herbs & Spices

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons fresh parsley, chopped

→ Extras

14 - 2 tablespoons olive oil, divided
15 - 4 whole wheat burger buns
16 - Toppings: lettuce leaves, tomato slices, pickles, onion rings, cheese (optional), ketchup, mayonnaise, mustard

# Directions:

01 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, grated carrot, and diced bell pepper. Sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and let cool slightly.
02 - Place the drained and rinsed black beans in a large mixing bowl. Using a potato masher or fork, mash the beans to a coarse consistency, leaving some chunks intact for added texture.
03 - Add the sautéed vegetables, rolled oats, breadcrumbs, egg, smoked paprika, ground cumin, salt, black pepper, and chopped parsley to the mashed beans. Stir until all ingredients are evenly distributed. If the mixture is too wet, incorporate additional breadcrumbs one tablespoon at a time. If too dry, add a splash of water.
04 - Divide the mixture into 4 equal portions. Shape each portion into a firm patty approximately 3/4 inch thick, pressing the edges to prevent crumbling during cooking.
05 - Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the patties for 4 to 5 minutes per side until golden brown and heated through. Alternatively, grill the patties over medium heat for similar timing.
06 - Toast the burger buns if desired. Layer each bun with a cooked patty and your choice of lettuce, tomato slices, pickles, onion, cheese, and condiments. Serve immediately.

# Expert Tips:

01 -
  • The smoky paprika and cumin combo makes these taste like they came off a restaurant grill, not your kitchen stove.
  • They hold together beautifully without falling apart, which is the veggie burger struggle most people give up on.
  • You probably have almost every ingredient sitting in your pantry right now.
02 -
  • Let the shaped patties rest in the fridge for fifteen minutes before cooking, because cold patties hold their shape far better in the pan.
  • If your mixture feels too wet even after adding extra breadcrumbs, let it sit for five minutes and the oats will absorb the excess moisture naturally.
03 -
  • Wet your hands slightly before shaping the patties and the mixture will not stick to your fingers nearly as much.
  • The flavor actually improves after a few hours in the fridge, so making the mixture a day ahead is a strategy worth trying.

Return