You guys, I don’t even know where to start, other than, I MADE A VEGGIE BURGER THAT’S GRILLABLE.
All hail the veggie burger!
If you’ve followed Minimalist Baker for a while, you know I’ve made many veggie burgers in the past – exhibit A, B, C, D, and E. Yes, it’s an obsession – I know.
But none of these burgers have been truly “grillable” due to their fragile texture. And because we aren’t currently grill owners, I usually opt for baking or sautéing anyway.
Recently, however, we’ve been attending more summer BBQs and I’ve been receiving emails from people asking for a burger that will hold up on the grill.
Friends, I’ve found the solution. Bonus? It’s so easy.
This burger requires just 10 ingredients (give or take a spice) and comes together in 30 minutes (once your brown rice is cooked).
Plus, the method is so simple:
Blend toasted walnuts with spices
Sauté onion
Mash black beans
Add remaining ingredients
Stir/mash like a madwoman/madman.
All that’s left to do is form them into patties and fire up the grill (or skillet).
I tested these burgers on both the grill and skillet and am happy to report they’re fabulous either way.
You do get a bit more “char” and blackening on the grill, whereas with sautéing you get a more evenly browned surface. So pick and choose by which texture you prefer.
You guys are going to LOVE these burgers! They’re:
Hearty
Simple
Super flavorful
Satisfying
Loaded with healthy ingredients
Crowd-pleasing
& Seriously tasty
Oh, and did I mention each burger (one of five) has nearly 10 grams of protein?! Trust me, you’re going to go home satisfied after eating one of these (especially when paired with a hearty salad, sweet potato wedges, or crispy baked matchstick fries).
If you try this recipe let us know what you think! Leave a comment and rate it – it’s so helpful for us and other readers. And don’t forget to snap a picture and tag it @minimalistbaker on Instagram so we can see! I’d love to see what you come up with. Cheers, friends!
Easy Grillable Veggie Burgers
Ingredients
- 1 cup cooked brown rice*
- 1 cup raw walnuts (or sub bread crumbs)
- 1/2 Tbsp avocado oil (plus more for cooking)
- 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
- 1 Tbsp each chili powder blend, cumin powder, and smoked paprika
- 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
- 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
- 1 ½ cups cooked black beans* (well rinsed, drained and patted dry)
- 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
- 3-4 Tbsp vegan BBQ sauce
Instructions
- If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
- To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
- Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add an extra 1-2 Tbsp BBQ sauce (amount as original recipe is written // adjust if altering batch size). If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
- For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
- If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
- Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
- Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
- Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
- Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.
Video
Notes
*One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size).
*For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.
*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).
*Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings.
Scott says
Will these hold together without using oil in the recipe?
Might also try with chickpeas instead of black beans.
Hey Scott! They would probably be okay without the oil, but the chickpeas might be too dry to hold the burgers together.
Shauna says
Made this recipe tonight. It’s a delicious and hearty burger that didn’t crumble in the skillet or taste mushy. I subbed pinto beans for the black beans and subbed my own spice blend for the chili powder. A tablespoon of cumin and paprika seemed like a lot, but I’m glad I followed the instructions because the spices gave the burger an extremely satisfying earthy smoky flavor. I also used short grain brown rice cooked with vegetable broth…because why miss an opportunity to add more flavor?
We’re so glad you enjoyed them, Shauna! Thanks so much for the lovely review and for sharing your modifications! xo
Edwin Duerr says
I made this recipe with a couple of changes since I didn’t have all of the ingredients on hand. I used yellow onion instead of white and cashews instead of walnuts. My wife said these were the best vegetarian burgers that she ever had.
Amazing! We’re so glad you and your wife love these veggie burgers. Thank you for sharing, Edwin!
Ella says
I swear you read my mind – every time I’m craving a certain food, your latest blog post IS THAT SAME FOOD. These were super delicious burgers that my whole family (including 4 kids) absolutely devoured! I made them in the oven and topped them in buns with tomato and a quick cabbage slaw. They’re quite labour intensive, but I planned to make them when I already had rice cooked from dinner last night, so that cut out some of the prep. Huge MB fan over here and once again, this recipe doesn’t disappoint.
Whoop! We’re so glad our recipes are landing in your inbox at the right time :) Thank you for your lovely review and support, Ella! xo
Mahesh says
The burger absolutely delicious! I have made many of your recipes but I wanted to comment on this particular recipe as I was blown away by how good it was. A BIG thank you! One question though. I don’t have a BBQ grill. How do I make it crispy on the outside when cooking on a stove?
Many thanks,
Mahesh
Yay! Thank you for taking the time to leave a review, Mahesh. If you’d like a crispier exterior, we’d recommend adding more oil when cooking and cooking at a higher heat/for longer. Hope that helps!
Mila says
Do you think I can sub the blackbeans for jackfruit?
Hi Mila, we think jackfruit would add too much moisture, but let us know if you try it!
Pip Bayley says
Okay, so I wrote about Tuesday teatime here in the UK with my grandson. This week I made the burgers, Dana they were sooooo good! So very easy to put together, my grandson doesn’t like things too ‘spicy’ so I used teaspoons instead of tablespoons for the cumin, paprika and chilli. Absolutely thrilled with the result. Thank you again for an excellent recipe, hugs from North Staffordshire!
Yay! We’re so glad you and your grandson enjoyed this recipe, Pip. Thank you for letting us know! xo
Annie says
Hi! I am just curious if you can prep the patties the night before without cooking, for grilling the next day – is this ok or do they have to be cooked before being put in fridge/freezer?
Hi Annie, that should be fine! You may want to add a little extra BBQ sauce and cover well so they don’t dry out (because drying out can cause them to crumble). Let us know how it goes!
Julie says
These were delicious. I discovered at the end that I had no bbq sauce, but I found a recipe and it worked fine. Used my cast iron grill pan. That rice recipe from Saveur is genius.
We’re so glad you enjoyed the veggie burgers and the Saveur rice recipe (we’re big fans of it, too!). Thank you for sharing your experience, Julie! xo
Julie says
Just adding that I cooked one batch, sat down to eat, then made another, and for some reason the second batch fell apart more easily than the first. Still delicious.
How odd! We wonder if they dried out in that time? We wouldn’t think that short of a time would make a difference!
Pip Bayley says
Dana, don’t laugh, but I was wondering where to find a simple burger recipe for my grandsons visit for “tea” on Tuesdays! Behold, you have done it again and made my life simple. I look forward to make Ng these on Tuesday and thank you for all your grand recipes, I haven’t made one that has failed. Trusty MB!
Aw, we LOVE that you have weekly afternoon tea with your grandson, Pip. Thank you so much for your kind words and for sharing your experience making our recipes! We hope this recipe goes just as well for you. xoxo
Sachi says
This was perfect!! So moist and full of flavour! I didn’t have panko on hand, so substituted with all purpose flour, and they came out perfectly. Thank you for the recipe, we’ll make them again! <3
Yay! We’re so glad you enjoyed the veggie burgers and will be making them again, Sachi. Thank you for the lovely review and for sharing your modification! xo
Elisha says
Great recipe; lots of flavor and can be customized, as desired! I substituted sunflower seeds in place of the walnuts and it worked well.
Yay! We’re so glad you enjoyed the recipe, Elisha. Thank you for the lovely review and for sharing your experience with that modification! xo
Mary says
I have made these 3 times. They are good but a lot of work…and cleanup
Thanks for the honest feedback, Mary! Sorry to hear they feel like a lot of work. These are a bit more involved in order to get the texture right and make them grillable!
Amber Eallonardo says
Hi! I’m not really a fan of walnuts. Do you think I could substitute dry roasted unsalted cashews?
That should work!
Leslie says
I was wondering if you could bake these in the oven? What temperature and how long?
Thank you
That should work! Another reader reported baking at 400 F for about 20 minutes.
Michelle B says
I absolutely love the flavor here! Scaled the spices down a bit but so, so, good. The only problem for me is that the burgers didn’t hold their shape. I’ve read you can use chia meal as a binder to work like egg, has anyone tried that?
Hi Michelle, that could work, though it might make them a little gummy! Is it possible they were on the grill too long? That can cause them to dry out and fall apart. If that wasn’t the issue, another idea is to add a tablespoon or so more BBQ sauce. Hope that helps for next time!
Jamie says
Delicious!! I froze my extra burgers and I’m excited to cook them later.
Amazing! We’re so glad you enjoy the burgers, Jamie. Thank you for sharing! xo
Nicole P says
We don’t really enjoy Bbq sauce. Do you have an alternative?
Hi Nicole, ketchup or tomato paste (diluted with a little water) should work. Hope that helps!
Barbara Golder says
Can i roast them in the oven? or put them under the broiler?
Hi Barbara, either could work! Another reader reported baking at 400 F for about 20 minutes. If broiling, the timing will be similar to grilling. Hope that helps!
Lynne says
Made these tonight and YUM! There are a bit labor intensive, but worth it. I’d suggest using leftover rice to cut out the rice cooking step. I didn’t have any made, but competed most of the other steps while waiting on the rice. Served on TJ’s gf hamburger buns with extra bbq sauce and, of course, lettuce and tomato. 😋
Thank you for sharing your experience, Lynne! We’re so glad the burgers were worth it! ox
Sally says
I have a hard time believing that no one else ended up with burgers that squished out of the bun more with every bite. I made these 2 days ago, making no modifications to the recipe, and it smushed out of my bun so bad that I had to finish it with a fork.
After that, I added a lot more ground walnuts and panko crumbs, and then tried another burger yesterday. I also cooked it longer than the day before in case that was the problem. But it was just as bad as the day before. By my final few bites, there was a paper thin layer of burger between the buns, and a pile of mushy chunks that fell onto my plate.
In desperation, I added even more ground walnuts and panko, and at least 1/4 cup of flour to the remaining mixture. For today’s burger, I cooked it for even longer, and covered the pan for most of the cook time to help trap heat and hopefully cook the inside more. The burger was firmer, but even with all that, it flattened more and more with every bite, and by the final third of the burger, mushy chunks were falling out of the sides of the bun and onto my plate again :( My toppings aren’t crazy either, just lettuce, onions, and some sauces, nothing that would be firm enough to flatten the patty when I take a bite.
I must add though that the flavour was delicious, even though I worried that the spice measurements would be too much. It really wasn’t, it was very tasty!
But is everyone else who made this burger really getting a firm enough patty not to squish and fall out of the bun? I suppose I could wrap the burger in parchment paper to try to keep that from happening, but I’d rather just find a recipe that doesn’t do that. I’m trying to get off the impossible/beyond burgers and move more toward whole foods, but the search for a non-squishy whole food burger continues…
Laura says
🙋🏼♀️ I had the same experience! I loved the taste but just wish it stayed together more. We’ll make them again but will experiment with different measurements.
Suzanne Baker says
Yes, like most veggie burgers they do squish. Letting them sit after cooking helps a bit but that is the nature of most of these burger recipes. Eat and hold them carefully! They are still delicious though
Gina says
Hi – I a planning on making these this weekend. Can these be grilled if frozen???
Thanks!
That should work!
Abigail Jacob says
These are yummy!! Will have to make a double recipe next time – there are no leftovers. Really yum 😋 thanks for another great recipe! You’ve done it again
We’re so glad you enjoyed them, Abigail! Thanks so much for the lovely review!
Eddie says
I made this recipe . It was absolutely delicious .it was a win win .
Ps . I cut the fat completely
Use gluten free bread from costco and made dry toast for the crumbs…
.
Thank you very much for the recipe
Ed
We’re so glad you enjoyed it, Eddie. Thank you for the lovely review and for sharing your modifications!
Linda Griffith says
These burgers are wonderful! I have food allergies galore, and I actually made something that I can eat AND that’s delicious!
I did use GF panko crumbs and I added garlic powder instead of the smoked paprika, but everything else was the same. I have soy and corn allergies so can’t eat most bbq sauces. I found a super good vegan sauce on Amazon: Date Lady Organic Gluten Free BBQ Sauce. It tastes great and was just the right consistency.
Thanks so much for the recipe. You’re very creative. I would NEVER have thought of ground walnuts!! :)
We’re so glad you enjoy the recipe, Linda! Thank you for the lovely review and for sharing about that awesome BBQ sauce! xo
Lin says
We grilled these tonight and they stayed burgers! Super impressed with that. I used only 1teaspoon of cumin as I knew 1 T would be too strong for us. It still had a pretty cumin forward taste to me so I will reduce that a bit. Having said that though, I would recommend these over the meat substitute ones you can buy 100%. We will be making these all summer! Thanks for the recipe!
Thank you for sharing your experience, Lin! We’re glad you enjoyed the veggie burgers with that modification! xo
Lesterkm says
Does the rice need to cool down before making the burgers?
It’s okay if it’s not completely cooled!
Sadie says
What could I use instead of the breadcrumbs? I don’t tolerate a lot of the typical gluten-free foods. Any whole food substitute?
Hi Sadie, gluten-free rolled oats pulsed in the food processor might work as an alternative. Or if you’re sensitive to oats, perhaps more walnuts?
Nicolette says
This is the best veggie burger recipe I’ve had. I tried so many and never wanted to use this one because I thought the walnuts were an off addition but it was so flavorful and delish. Definitely my new go to
We’re so glad you gave the recipe a try and enjoyed it, Nicolette. Thank you for sharing! xo
Dave says
Where are the veggies, I find most veggie burgers miss out on the veggies! I don’t want rice and breadcrumbs
J says
Overall solid recipe! Love the nutrient profile with the walnuts, rice and beans. A little sweet for my taste- I used brown sugar but would probably half it next time. My bbq sauce is also on the sweet side so that may have contributed.
We’re so glad you enjoyed them overall! Thanks so much for the lovely review.
Tierra says
Can I use red kidney beans instead of black beans?:)
That should work! Let us know if you try it!
Emily says
Made these for dinner tonight! So delicious, definitely going to save this recipe for next time I make veggie burgers. My kids enjoyed them as well. Thanks for the great recipe!
Yay! We’re so glad everyone enjoyed them. Thank you for the lovely review, Emily! xo
Sana says
Hi. What is the purpose of brown rice in the recipe and what can I substitute for it or can I just skip it ?
I made the patties by soaking and boiling black beans and skipping the brown rice. The burger came as too mushy. How can I avoid this ?
Hi Sana! The brown rice absorbs a lot of the liquid in the recipe and helps bind the burgers. If leaving it out, we would suggest adding another hearty grain. Hope this helps! xo
John says
These were delicious but very mushy and oozed out of the bun when eating them. Any way to firm them up
Sorry that happened, John. Make sure to drain the black beans well and pat dry. If that doesn’t do the trick, adding more breadcrumbs or walnuts should help!
Kate says
I am a MB stan. Literally every recipe delivers, including this one. Probably my favorite veggie burger recipe so far – very flavorful and the patties hold together better than other recipes I’ve tried. Add in the great nutritional profile of these burgers and you’ve got a winning recipe! Will definitely be making these again. Thank you MB!
Aw, LOVE this, Kate! Thank you so much for your kind words! xoxo
Treena says
These are the only veggie burgers I make. I’ve tried other recipes, but this is the only one I keep coming back to because it is the best! I make them almost every week. Yummy!!
Whoop! We’re so glad you enjoy this recipe, Treena. Thank you for sharing! xo
J says
We made these burgers and will do so again.
We did have one issue. We felt that there was too much cumin. We will cut it back next time.
I don’t like vegi burgers when you see what the ingredients are. I blended all the ingredients so it was a consistent texture.
Thank you for sharing your experience! xo
Caitlin says
Can’t wait to try making these! This sounds reminiscent to a veggie burger that I love at this restaurant a few towns over from me. And for someone who isn’t a big fan of meat (I’m very picky about it and it has to be prepared a certain way) these would be so perfect!
Yay! We hope you love them, Caitlin! xo
Debbie says
I am ready to try this recipe and was prepping. Wanted to get the rice done ahead of time and went to the link that you suggested for cooking brown rice. It just seemed so strange to me—to put 1 cup of rice into 12 cups of water—instead of traditional way. Is this really necessary. Seems like a bother to me!
Hi Debbie, the pasta method yields super fluffy, perfect brown rice! But you can use any method you prefer.
Lyric says
I’m currently prepping my ingredients to make these burgers later for dinner and decided to cook the rice early. The rice came out kind of mushy and my panko is about a year past the expiry date. Should I remake the rice and buy more panko?
Yes, that would be ideal!
Megan says
These burgers held up well to cooking in a pan on the stovetop. I didn’t want to open two cans of black beans and figure out what to do with the rest of the second can, so I subbed 1/4 cup of refried beans that I had in the fridge and it worked fine. I would leave out the brown sugar next time as I found it a little too sweet in addition to the BBQ sauce, but we also may just have a sweeter sauce in the fridge!
We’re so glad you enjoyed them, Megan! Thanks so much for sharing. xo
Suneel Patel says
Yes. I made it. One of the best recipe of the veggie vegan burger on the net. Very nice texture with great nutrition. I do like to tweak the recipe to my taste, like replacing onions with loads of other veggies. Until now, I never had a consistent taste and recipe of a veggie burger but with the help of MB, I have made this burger many times with consistent taste. Thanks MB. Full marks.
We’re so happy to hear you enjoy this one and love your creativity in adding other veggies. Thank you for sharing, Suneel! xo
Amy Meinweiser says
Excellent flavor! It is a lot of work, but I haven’t found a home made veggie patty I could actually put on the grill without it breaking to pieces. We used a griddle on the grill for a few minutes per side then put them on the regular grate for about a minute per side. Drizzled with the same bbq sauce we used in the recipe. Excellent! Will make again. Thank you!
We’re so glad this one was a success! Thank you for sharing your experience, Amy! xo
Megan says
wondering if farro would work here instead of brown rice? these sound delicious!
We think that would work!
Holly says
I’m excited to try these but before I do, I have a question- Due to our busy weekend, may I make the burgers tomorrow and grill them on Sunday? TIA
Yes, that would be fine!
Kerry says
I’m so excited to try this recipe! I am not a fan of the flavor of BBQ sauce – do you have suggestions for substitutions that wouldn’t mess up the consistency? We are not vegan so open to egg if that would work.
Hi Kerry, an egg might work in terms of texture, but they won’t be as flavorful! If you like the flavor of ketchup or tomato paste (diluted with a little water), either of those could work. Hope that helps!
Stacie says
Hi,
I’ve made these a few times. The flavor is AMAZING. Mine didn’t hold together well. I used bread crumbs not panko and I smooshed the patties. I’m making them again as written.
Question: 1/2 Tbsp avocado oil (plus more for cooking) – Does the 1/2 TBSP go into the mixture? It’s not indicated in the instructions and the plus more for cooking is leading me to believe it should.
Thank you,
Stacie
Hi Stacie, we’re so glad you enjoy the flavor! The 1/2 Tbsp is used in step 3 for sautéing the onion. Grilling too long can cause them to dry out and fall apart, but if that wasn’t the issue, you could try adding a tablespoon or so more BBQ sauce next time to see if that helps. Let us know if you’re still running into issues after that!
Rachel says
Aw these are so tasty! I’m currently pregnant and anaemic and was craving black beans…I remembered we made these burgers last year and I just had to make them. I like how the recipe allows you to just add breadcrumbs/sauce until you get your desired consistency, because I’m a guestimator not a measurer 😂
We’re so glad you love them, Rachel! Thank you for the wonderful review! xo
Natalie says
Love these, just batch made them. Soo good!
We’re so glad you’re enjoying them, Natalie! Thanks so much for the lovely review. xo
Artur says
I made it, it’s a good burger but definitely did not bind well enough, barely held together on an electric grill, it broke easily afterwards
We’re so sorry to hear these didn’t work for you, Artur! They are usually a reader favorite. Did you make any modifications?
Deb says
Excited to try this recipe! Quick and easy question…..can I use jasmine or Texas long grain rice instead of brown rice?
Hi Deb, we think jasmine rice should work! They might not be as sticky.
Amber says
Hi, these sound fabulous, and I have made other great recipes from Minimalist Baker, so I am hopeful. I have a lot of allergies, and I’m wondering about a good alternative to the BBQ sauce. I need to avoid tomato. Maybe soy sauce? Any hope for me?
Hi Amber, possibly, but we’d suggest starting with no more than 1-2 Tbsp of the soy sauce because the flavor could be pretty strong. One reader mentioned using 2 Tbsp Worcestershire with success if you can have that? Or another reader mentioned drying the beans for less time and omitting the BBQ sauce. Hope one of those suggestions helps!
Eulonda says
We loved these. The flavor and consistency was the best I’ve had in a black bean burger. I made one as a “test” and it was really delicious. However, I was afraid my husband would want his a little more firm so I added a whisked egg since weren’t not vegan. I also made the patties less thick and they were perfect.
Thanks for the great review and for sharing your modifications, Eulonda!
Julie says
These were really good. The spice blend was SO great with the walnuts!
Kirsten Johnson says
Has anyone tried using white long grain rice as opposed to brown?
Thanks!
Hi Kirsten, we think that should work, thought it might not be as “sticky”!
Jamie says
I would love to try the recipe but I have someone in the house with a nut allergy. What was the initial purpose of the walnuts and what do you recommend as a suitable alternative. Thanks
Hi Jamie, the nuts provide a textural contrast and also absorb moisture. Alternatives would be pepitas or adding more breadcrumbs. Hope that helps!
Shelly says
Delicious burgers! Thank you for a fabulous recipe. I don’t love cumin so I used half the amount recommended in the recipe, and added some peri peri spice and ground coriander to make up the missing spice. The burgers turned out great.
Do you have a recommendation for a substitute for walnuts for those who can’t eat nuts?
Hi Shelly, we’re so glad you enjoyed the recipe! Thank you for the lovely review! Nut-free options would be pepitas or adding more breadcrumbs. Hope that helps!
Sandra says
Thanks for this great receipe. I gave it a try and as many of my friends don’t like spices and hot zing to their food I just put 1/3 tsp of both smoked paprika and Chile powder and 1/2 tsp of cumin . I did mix everything in the blender and wow they were a hit !! Everyone loved them and have praised your receipe , big thanks for all your devotion 🤩
Thanks so much for the lovely review, Sandra. We are so glad you and your friends enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Cherianne Bender says
I have been searching for a great veggie burger recipe for years – especially one that can be grilled without falling apart. Finally, this is it. Even my husband who loves meat, says this one is a keeper! Made it exactly as written and they were delicious. Thank you.
Whoop! We’re so glad you and your husband enjoyed them. Thank you for sharing! xo
Angela says
I made these burgers and they turned out excellent!!! Thank you thank you!!! So delicious and great texture. I used smokehouse barbecue sauce which was already pretty sweet so I omitted the sugar. This will be my go to recipe from now on.
Yum! Thanks for the great review, Angela. So glad you enjoyed!
Cecy says
I made this recipe yesterday, no BBQ sauce but a little liquid smoke.
I had rice/quinoa mix, turned out great! Just a little dry, I was thinking maybe adding a vegan egg (flax egg) to make it stick. What do you think?
We did it on the pan and added a little Montreal Steak seasoning.
Yummy!
Hi Cecy! So glad you enjoyed them! Using the BBQ sauce will make them less dry. Hope this helps!
Colleen says
I made these for a work BBQ and received “best I’ve ever had” raves and multiple requests for the recipes. They really held together well while staying moist inside. I held back slightly on the chili powder, fearing they’d be too spicy, but they’re perfect as written.
Whoop! We’re so glad you and your coworkers enjoyed them, Colleen. Thank you for sharing! xo
Alisson White says
I substituted pecans for the walnuts and I think they added a superb flavour. They grilled just like you promised without falling apart. Will definitely make again. Thank you!
We’re so glad to hear it, Alisson! Thank you for sharing! xo
Debra says
This is a 5 star burger! I’ve tried many recipes for black bean/veggie burgers and always been very disappointed. This recipe is an exception to that. No need to look any further. This one is a definite keeper.
Yay! So glad you enjoyed, Debra. Thanks for the great review!
Brett says
The second time I made this I subbed in 2 tbsp of the bbq sauce with vegan worcestershire and they turned out delicious!
Amazing! Thank you for sharing, Brett!
Meena Gehani says
I made these today and they are so delicious !!! My daughter and son in law are vegan and they loved them too. I follow your recipes and everything always comes out delicious!!!!
Woohoo! So glad you all enjoyed. Thanks for the lovely review, Meena!
me says
by far the most awful veggie burger i have ever had, the spicing is way too much, i took it down a bit as i know my wife doesn’t like things too spicy. i do and it was still too spicy. if you’re eating a burger and want it spicier you have lots of options. no need to make it that hot off the start. grillable?? Joke… this is the worst, i have been trying to find the veggie burger that works for us and this is not it. if you like it? great, this is crap…
We’re so sorry that was your experience. Did you make any modifications? Is it possible you were using 100% chiles instead of a chili powder blend with other spices in it? We’re not sure what else would cause it to be so spicy.
Meena Gehani says
Can I make the burgers and leave them in the fridge to cook them the next day?day
Yes! We’d suggest storing in a sealed container to prevent them from drying out, or add a little more BBQ sauce if it seems dry. Hope that helps!
Meena Gehani says
Can I make the burger mix and freeze uncooked for a later time?
That should work! But they may be more prone to crumbling because they’ll dry out in the freezer.
liz says
if you plan on freezing them should i add more sauce or egg to help prevent the crumble? so excited to give these a try!
i have been looking for something i can freeze and throw on the grill when my partner wants an easy burger on the grill night
That could help! Let us know if you try it!