These veggie burgers are packed with black beans, fresh veggies and flavor! Enjoy for dinner or freeze for a last-minute meal.
What is a vegetarian food blog without a recipe for veggie burgers? I mean, really. Black bean burgers/veggie burgers/meatless burgers – whatever you call it, it’s a vegetarian staple.
These veggie burgers are full of healthy, hearty ingredients and they are truly vegetable packed. We’re not just talking about beans and a sprinkling of veggies.
These burgers have broccoli, mushrooms, peppers, onions and garlic.
Not only are these vegan burgers great for BBQs, picnics, and gatherings; they’re also great to have on hand for last-minute dinners or as a quick lunch.
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These homemade burgers check every box:
- easy to make
- thick + compact
- packed with flavor
- full of veggies
How to keep veggie burgers from falling apart
The two main culprits of crumbly veggie burgers are too much liquid and not enough binding power.
Bind the ingredients together
To bind the ingredients together we’ll use an extra-thick flax egg (1 tablespoon ground flax seed + 2 tablespoons water) or an egg. This acts as the glue that holds everything together.
Remove the liquid
Vegetables are full of liquid. And these veggie burgers have a ton of vegetables. So how do we keep these burgers from falling apart?
I have a little trick, and it’s called roasted veggies.
How to make homemade black bean burgers
Puree and roast the fresh veggies
The secret to veggie packed burgers is roasted pureed vegetables. Sounds weird, but it’s a game changer.
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).
Spread the pureed veggies in a single layer on a parchment paper lined baking sheet. Baking at 425 for 15 minutes, or until most of the water is evaporated and the veggies are starting to brown.
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.
Prepare the veggie burgers
Wipe down the food processor that was used to puree the veggies. Add the black beans, pureeing until mostly broken down.
Transfer the black beans to a large mixing bowl. Add the remaining veggie burger ingredients: cooked quinoa, 1 and 1/2 cups veggie puree, seasonings, and egg or flax egg.
Stir to combine, then form into 3-4″ wide and 1/2″ thick patties. Pan-fry each patty for 8-10 minutes total, carefully flipping the patty once golden brown. Be careful when flipping, as the burgers are still quite delicate when cooking.
- 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.
- 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.
- Divide a patty into four smaller patties to use on top of salads, in “meatball” subs, or in a grain bowl.
Can I freeze homemade veggie burgers?
Yes! Freezing homemade 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 saute 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.
How to bake instead
I recommend sauteing 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.
If you’re looking for another veggie burger recipe you might like these sweet potato black bean burgers.
Looking for more BBQ approved vegetarian recipes? Here are a few of my favorites:
- Instant Pot Vegetarian Baked Beans
- Easy Vegan Ranch Pasta Salad
- Creamy Vegan Macaroni and Cheese
- Creamy Tahini Coleslaw
- Easy BBQ Tofu Sandwich
- BBQ Pulled Portobello Tacos
Vegetarian Black Bean Veggie Burgers
- 1/4 cup dry quinoa
- 1/2 cup water
- 1 cup raw broccoli florets from ~1 small head of broccoli
- 8 ounces white or Cremini mushrooms
- 1 red bell pepper
- 1 small onion
- 4 cloves garlic
- 1/4 teaspoon salt
- fresh ground black pepper
- 1 tablespoon ground flaxseed or use 1 egg instead of a flax egg
- 2 tablespoons water
- 2 (15 ounce) cans black beans drained and rinsed
- 2 teaspoons ground cumin
- 1 and 1/2 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 1/4 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, 3/4 cup cooked quinoa, cumin, chili powder, optional nutritional yeast, and 1 and 1/2 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 1/2 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.