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Best Veggie Burger Recipe
4.9 from 78 votes

Best Veggie Burger Recipe

This veggie burger recipe blends sautéed cremini mushrooms, garlic, shallots, and roasted red bell peppers with black beans, rolled oats, and walnuts to form patties that hold together with spices and Worcestershire sauce. The mixture has a balance of tender cooked vegetables and chunky textured legumes and nuts, resulting in hearty patties that can be pan-fried or baked. It yields eight moderately thick burgers with a smoky, savory flavor from paprika and cumin.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 172 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

  • 2 tablespoons olive oil , divided
  • 8 ounces cremini mushrooms roughly chopped (about 2 1/2 cups, baby bella
  • 2 cloves garlic , minced (about 2 teaspoons)
  • 1 medium shallot , minced (about 1/2 cup)
  • 4 roasted red bell peppers (about 3/4 cup, diced)
  • 1 teaspoon salt divided, fine sea salt
  • 1 (15 oz) can black beans , rinsed and drained
  • ¾ cup rolled oats plus more as needed, old-fashioned
  • ½ cup walnut halves raw
  • ½ teaspoon smoked paprika
  • 1 ½ teaspoons cumin ground
  • 1 tablespoon Worcestershire sauce vegan
  • ¼ teaspoon black pepper ground

Instructions

    Cup of Yum
  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat, and add the mushrooms, garlic, shallot, red peppers, and ½ teaspoon of salt. Sauté until the vegetables soften and most of the liquid has cooked away, about 8 minutes.
  2. While the vegetables are cooking, add the black beans, oats, walnuts, paprika, cumin, Worcestershire, black pepper, and the remaining ½ teaspoon of salt to the bowl of a large food processor fitted with an "S" blade.
  3. When the vegetables are tender, transfer them to the food processor, too. Pulse the mixture in 5-second bursts until it's combined, but still slightly chunky. (about 15 to 20 seconds total) The burger mixture should stick together easily when you press it between your fingers, without being totally pureed.
  4. Scoop the mixture using a ⅓ cup measure, then press it between your hands to shape the patties. You should get 8 patties from this recipe, that are 3/4-inch thick.
  5. To cook the burgers, use the same skillet you used for sauteing the veggies. (See the notes for an oven-baked method.) Add 1/2 tablespoon of oil to the pan and heat it over medium-high heat.
  6. When the pan is hot and the oil is easy swirl around (but not smoking), add 3 patties to the pan and cook until the first side is crispy, about 3 minutes. Flip and cook until the other side is crisp, and the burgers are heated through, about 3 additional minutes.
  7. Remove the burgers to a plate lined with towel, then repeat with the remaining burger patties, using the remaining oil to grease the pan again. Serve warm with your favorite toppings.
Make Ahead & Storage Tips:

Notes

  • Uncooked shaped patties can be refrigerated for up to 4 days before cooking.
  • Bake patties brushed with olive oil at 400ºF, flipping halfway, for a total of 20 minutes.
  • Leftover cooked burgers store refrigerated up to 3 days and reheat in a lightly oiled skillet.
  • Fully cooked patties can be frozen up to 3 months, thaw before reheating in an oven at 350ºF for 12–15 minutes.

Nutrition Information

Calories 172kcal (9%) Carbohydrates 18g (6%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 3g (15%) Trans Fat 0.001g (0%) Sodium 780mg (33%) Potassium 395mg (8%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 168IU (3%) Vitamin C 11mg (12%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 18g 6%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 3g 15%
Trans Fat 0.001g 0%
Sodium 780mg 33%
Potassium 395mg 8%
Fiber 6g 24%
Sugar 1g 2%
Vitamin A 168IU 3%
Vitamin C 11mg 12%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.