Veggie Burgers (Printable)
Hearty burgers packed with vegetables, beans, and spices for a satisfying vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 1 cup grated carrots (about 120 g)
02 - 1 cup finely chopped mushrooms (about 100 g)
03 - 1/2 cup finely diced red onion (about 70 g)
04 - 1/2 cup corn kernels, fresh or frozen and thawed (about 70 g)
→ Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
→ Binders
06 - 1/2 cup rolled oats (about 50 g)
07 - 1/2 cup breadcrumbs (about 60 g)
08 - 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed mixed with 2.5 tbsp water)
→ Seasonings and Flavorings
09 - 2 cloves garlic, minced
10 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
11 - 1 tsp smoked paprika
12 - 1 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Cooking and Serving
15 - 2 tbsp olive oil
16 - 4 burger buns
17 - Lettuce leaves, tomato slices, pickles, ketchup, or toppings of choice
# Steps:
01 - Place the drained and rinsed black beans in a large mixing bowl. Using a fork or potato masher, mash the beans until they reach a coarse texture with some chunks remaining — avoid turning them into a smooth paste.
02 - Add the grated carrots, chopped mushrooms, diced red onion, corn kernels, minced garlic, chopped parsley, rolled oats, breadcrumbs, smoked paprika, ground cumin, salt, and black pepper to the bowl with the mashed beans.
03 - Crack the egg into the bowl (or add the prepared flax egg for a vegan version). Stir everything together thoroughly until the mixture is evenly combined and holds together when pressed.
04 - Divide the mixture into 4 equal portions. Using your hands, shape each portion into a patty approximately 1 inch thick, pressing firmly so they hold their shape.
05 - Heat the olive oil in a large skillet over medium heat. Carefully place the patties in the pan and cook for 4 to 5 minutes per side, until both sides are golden brown and the patties are cooked through.
06 - While the patties rest, toast the burger buns in the skillet or under a broiler until lightly golden on the cut sides.
07 - Place each patty on a toasted bun and top with lettuce leaves, tomato slices, pickles, ketchup, or any toppings you prefer. Serve immediately.
# Expert Tips:
01 -
- The texture is genuinely satisfying, with a hearty bite that holds together without falling apart on the first flip.
- Smoked paprika and cumin give these burgers a deep, savory flavor that even devoted meat eaters keep coming back to.
- Everything comes together in one bowl with no fancy equipment required.
02 -
- Chilling the shaped patties for thirty minutes before cooking makes them dramatically easier to flip without breaking.
- If the mixture feels too wet to hold its shape, add breadcrumbs one tablespoon at a time until it firms up.
03 -
- Squeeze the grated carrots and mushrooms in a clean towel to remove excess moisture before mixing for firmer patties.
- Double the batch and freeze half, because these disappear faster than you expect.