These veggie burgers are packed with black beans, fresh veggies and flavor! Enjoy for dinner or freeze for a quick meal.
- diet-friendly: vegan, vegetarian-optional (use an egg in place of flax egg), gluten-free, nut-free, soy-free
- texture: sturdy and flippable, definitely not crumbly!
- veggie packed: these burgers have broccoli, mushrooms, peppers, onions and garlic in them - but the veggies are completely customizable!
- can easily be doubled and frozen
What you'll need
Black beans: We'll use two cans, or about 3 cups, of black beans. This recipe can be made with most kinds of beans. Try white beans, pinto beans, chickpeas, etc. if that's what you have on hand.
Fresh veggies: Mushrooms, broccoli, peppers and onions are used to make the roasted veggie filling. You can use most vegetables here. Try cauliflower, zucchini, or even double the amount of mushrooms.
Flax egg: This is made using 1 tablespoon ground flaxseed + 3 tablespoons water. You can also use an equal amount of chia seeds or one egg in place of a flax egg.
Quinoa helps hold the patties together. You can also use white or brown rice.
These are just the main ingredients. The full ingredient list can be found in the recipe card.
Step by step instructions
1. Puree fresh veggies
The secret to veggie packed burgers is roasted pureed vegetables. It may sound like extra work, but it's really worth it.
Simply place 2-3 cups of chopped veggies in a food processor. Process until broken up into tiny pieces (think the size of dry quinoa).
2. Roast the vegetables
Spread the pureed veggies in a single layer on a reusable silicone baking sheet or parchment paper or lined baking sheet. Baking at 425F for 15 minutes, or until most of the water is evaporated and the veggies are starting to brown.
Why are we roasting the veggies?
By roasting the veggies instead of adding them straight into the burger, you evaporate water that would normally evaporate during the veg burger cooking process, causing the patties to lose their structure.
Roasting veggies also enhances their flavor. With pureed, roasted veggies you'll get a bite of every single veg with every single bite of your burger.
3. Mix together the black bean mixture
Wipe down the food processor that was used to puree the veggies. Add the black beans, pureeing until mostly broken down.
4. Make the patties
Transfer the black beans to a large mixing bowl. Add the remaining veggie burger ingredients: cooked quinoa, 1 and ½ cups veggie puree, seasonings, and egg or flax egg.
Stir to combine, then form into 3-4" wide and ½" thick patties.
5. Cook the patties
Pan-fry each patty for 8-10 minutes total, carefully flipping the patty once golden brown.
- Rinse canned black beans to remove extra sodium. Did you know that rinsing canned black beans can reduce their sodium content by 41 percent? To remove excess water, pat the black beans dry with a paper towel after rinsing.
- Vegetables: You can use your favorite veggies in these burgers. Try carrots, peppers, zucchini or yellow squash. This recipe is a great way to use up leftover veggies that otherwise might go to waste.
- Serving ideas: Divide a patty into four smaller patties to use on top of salads, in "meatball" subs, or in a grain bowl.
- Leftover vegetable puree can be kept in the fridge for up to 3 days or frozen for later use. It tastes great mixed into tofu scrambles, omelets, or on toast with hummus.
Yes! Freezing veggie burgers is a great way to have a healthy meal on hand at all times. Freeze uncooked burger patties in a single layer in an airtight container for up to 3 months. You can layer frozen patties by placing sheets of plastic wrap or wax paper between each layer.
When ready to eat, thaw the patty in the microwave or fridge, then sauté according to the instructions. You can also cook the patty straight from frozen. You will just need to add a few extra minutes to make sure that the inside is completely cooked.
I recommend sautéing these burgers because it prevents them from drying out too much, but you can bake them if you prefer. To do this, heat the oven to 350 degrees F. Place the patties in a single layer on a parchment paper lined baking sheet. Bake until golden brown (about 30 minutes total), flipping halfway through.
The two main culprits of crumbly veggie burgers are too much liquid and not enough binding power.
Binding: To bind the ingredients together we'll use a flax egg (1 tablespoon ground flax seed + 2 tablespoons water) or an egg. This acts as the glue that holds everything together.
Remove excess liquid: Vegetables are full of moisture, so I recommend sautéing or roasting them before adding to the patties. This also makes them more flavorful! You should also pat canned beans dry with a paper towel or cloth to remove excess moisture.
When sautéing patties in a pan, if they are golden-brown on each side they are ready to eat. The inside should be hot and more firm.
Keep leftovers refrigerated in a closed container for up to 5 days. I prefer to cook all of the patties at once and then reheat them on the stove, but you can also store them uncooked.
More easy vegetarian recipes
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Vegan Black Bean Veggie Burgers
- ¼ cup dry quinoa
- ½ cup water
- 1 cup broccoli florets from ~1 small head of broccoli
- 8 ounces white or Cremini mushrooms
- 1 red bell pepper
- 1 small onion
- 4 cloves garlic
- ¼ teaspoon salt
- fresh ground black pepper
- 1 tablespoon ground flaxseed see note #1
- 3 tablespoons water
- 2 (15 ounce) cans black beans drained and rinsed
- 2 teaspoons ground cumin
- 1 and ½ teaspoons chili powder
- 1 tablespoon nutritional yeast optional
- 1 tablespoon olive oil
- Preheat the oven to 425 degrees F.
- Combine water and dry quinoa in a small saucepan. Bring to a boil over high heat, then reduce to a simmer over low heat. Cover the pot and simmer for 15 minutes, or until the quinoa is cooked.
- Chop the broccoli, mushrooms, red bell pepper, and onion into 1 inch large chunks. Add the chopped vegetables and garlic cloves to food processor. Process into small quinoa-sized bits.
- Spread the pureed veggies into a thin layer on a parchment paper or silicon baking mat lined baking sheet. Sprinkle with ¼ teaspoons salt and fresh ground black pepper to taste. Roast for 15 minutes, or until the veggies start to brown. Remove from the oven and set aside.
- Make your flax egg by combining 1 tablespoon ground flaxseed with 2 tablespoons water. Let rest for 5 minutes.
- Add black beans to the food processor. Processor until mostly pureed; some whole beans can still remain.
- In a large mixing bowl combine: pureed black beans, ¾ cup cooked quinoa, cumin, chili powder, optional nutritional yeast, and 1 and ½ cups roasted vegetable puree and flax seed egg. Stir to combine.
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Form black bean mixture into 8 patties that are 3-4 inch wide and ½ inch thick (see blog post for size reference). Pan-fry patties for 8-10 minutes, flipping carefully when golden brown.
- Enjoy on a bun with your favorite burger toppings. Keeps in the fridge for 3-4 days.
- Flax egg: This is made using 1 tablespoon ground flaxseed + 3 tablespoons water. You can also use an equal amount of chia seeds or one egg in place of a flax egg.
- Fresh veggies: Mushrooms, broccoli, peppers and onions are used to make the roasted veggie filling. You can use most vegetables here. Try cauliflower, zucchini, or even double the amount of mushrooms.
- Extra veggie puree: Keep in the fridge for up to 3 days or freeze for later use. It tastes great mixing into tofu scrambles, omelets, or on hummus with toast.
- Storage and reheating: Keep leftovers refrigerated in a closed container for up to 5 days. I prefer to cook all of the patties at once and then reheat them on the stove, but you can also store them uncooked.