Easy Grillable Veggie Burgers

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An amazing grillable Veggie Burger patty on a bun with lettuce, tomato, onion and sauce

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!

Bowl of walnuts, spices, bread crumbs, black beans, BBQ sauce, brown rice, and sautéed onions for making homemade veggie burgers

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.

Stirring together ingredients for making the best homemade Veggie Burgers

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).

Grilling flavorful Veggie Burgers for a vegan summertime meal

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.

Parchment-lined baking sheet with freshly grilled homemade Veggie Burgers

You guys are going to LOVE these burgers! They’re:

Super flavorful
Loaded with healthy ingredients
& 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 saladsweet 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!

Baking sheet with several grilled Veggie Burgers with toppings and buns

Easy Grillable Veggie Burgers

Easy, grillable veggie burgers with just 10 ingredients (give or take a spice)! Flavorful, hearty, and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!
Author Minimalist Baker
Tray filled with Easy Grillable Veggie Burgers on buns
4.86 from 476 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 (burgers)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 Weeks (see notes)
Does it keep? 2-3 Days


  • 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 1/2 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


  • 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 extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. 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.



*To cook rice, I recommend this method from Saveur. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. // Prep time does not include cooking rice.
*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.

Nutrition (1 of 5 servings)

Serving: 1 burgers Calories: 314 Carbohydrates: 36.5 g Protein: 9.4 g Fat: 15.9 g Saturated Fat: 1.6 g Polyunsaturated Fat: 10.19 g Monounsaturated Fat: 3.19 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 550 mg Potassium: 395 mg Fiber: 8.4 g Sugar: 5.4 g Vitamin A: 975 IU Vitamin C: 2.36 mg Calcium: 76.95 mg Iron: 3.25 mg

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  1. Jamie says

    I made these for my July 4th cookout and everyone loved them. I followed the recipe exactly, adjusting the batch size to make 20 burgers. I got exactly 20 burgers by packing my 1/2-cup size measuring cup, then flipping it upside-down onto a cutting board and flattening slightly to make a pattie. The patties were perfectly sized and shaped and held together well on the grill. Thank you for such a great recipe. I will be using it again and sharing it!

    • Support @ Minimalist Baker says

      Woohoo! So glad these were a success for you, Jamie. Thanks for the great review!

  2. Megan says

    These burgers are fantastic! They are very flavorful and so satisfying. Our 11 yo daughter who is not a fan of rice fell in love with these, devouring all of the leftovers. Can’t wait to make these again!

  3. Pamela Spears-Bradford says

    I have some question. Why do you sautee the onions? Will this work if the onions are merely finely chopped and let them cook with the burger on the grill?

    • Support @ Minimalist Baker says

      Hi Pamela, it enhances their sweetness and reduces their water content, so we wouldn’t recommend skipping that step.

  4. Jennifer says

    This is not the first recipe I’ve made from the minimalist baker. Every recipe I have made has turned out somewhere in the incredible range… These burgers were a family hit! I cook for two family members who eat vegan/no oil… it was easy to adapt this recipe to fit my needs. I did see in the comments were someone baked them but I wanted to add that I air fried mine at 400 for 25 minutes. Didn’t even have to flip and they were perfect!

    • Support @ Minimalist Baker says

      Amazing! Thanks so much for the great review and for sharing your experience, Jennifer! We’re so glad you enjoy our recipes!

  5. LDM says

    We have been eating about 80% WFPB, but recently made a concerted effort striving to 100% WFPB (no salt, oil, sugar) eating. I am not a huge fan of veggie burgers; however, after reading your recipe and many of the comments decided to try it. I used your recipe omitting the salt, oil, sugar, and used pecans since that is what I had and we loved them. So glad I doubled the recipe.

    Will definitely be making them again. Thank you so much!

  6. Stacey says

    Is there anything I can substitute for the sugar? We do not use any kind of granulated sugar.
    We would really like to find a good grillable veggie burger!😊

  7. Lisa says

    I made these tonight and they were a hit. I will definitely make them again! I may even double the recipe so I can freeze some.

  8. Lisa says

    I am wondering how mandatory the panko crumbs are? I just finished making this recipe, have the burgers all made up ready to go on the grill then found my pre-measured cup of panko still on the counter! Should I mix them all back up and add the panko or will they still stay together without?? Excited to eat them!

    • Support @ Minimalist Baker says

      Hi Lisa! We haven’t tried this without the bread crumbs so we aren’t sure, but typically they are very important for the structure of the burgers. Let us know if you try without them!

  9. Debbie Sherwin says

    10 stars! I am completely obsessed with these bean burgers! They’re the best I’ve ever had and I just keep making them over and over again lol. Thanks for an amazing recipe. I appreciate all you do!

  10. Chloe says

    Absolutely delicious and very easy to make. I swapped walnuts for cashews and did half and half brown and white rice, and pretty much eyeballed the rest. Love the flavour from the BBQ sauce. Have bookmarked for future use :)

  11. Kristen says

    These were very easy to make and very forgiving. I pretty much eyeballed all of the ingredients, didn’t toast or brown the walnuts or onions (I’m a lazy cook and love onions), and added some leftover carrots and celery I needed to use up (pulverized with the walnuts). Thanks to the extra veggies and some extra bread crumbs, I somehow made 16 burgers!

    I halved the spices, but next time I’ll omit the smoked paprika and add more bbq sauce. The paprika is pretty prominent (remember, I only used half), so don’t add it unless you’re crazy about smoked paprika. They also baked very well and I didn’t have any issues with them falling apart. I don’t have a grill and I was baking some sweet potato fries anyway, so I baked them at 400 for about 20-25 min.

    I’m thrilled to have a bunch of homemade veggies burgers in the freezer and to have a basic veggie burger recipe I can build from in the future.

  12. Kristy says

    This is my favorite veggie burger recipe. I make the burgers ahead of time to take camping. I also like to crumble them for tacos. I can’t eat black beans so I use pintos. Thank you for sharing this recipe for us to enjoy.

    • Support @ Minimalist Baker says

      Ohh yum! Thanks so much for the lovely review and for sharing your modifications, Kristy. So glad you enjoy this recipe!

  13. Cara Whalen says

    Do you think it would be possible to freeze without cooking first – I like to have prepped stuff in the freezer!

  14. Melissa says

    I had some meat eating friends over for a summer dinner on the patio. I had previously had issues with vegan burgers falling apart or just being a weird consistency. These were a huge hit, even for the meat eaters! They stay together well, are hearty and filling, and have a nice texture as the sugar caramelizes while grilling. Next time I will for sure double the recipe and freeze some patties!

    • Support @ Minimalist Baker says

      Hi Alex! We haven’t tried it but we think it might work. Let us know how it goes if you give it a try!

  15. erika says

    I’m looking forward to trying this recipe this week, however, before I do, I’d love to know your reasoning for such a short freeze time. Thanks!

    • Support @ Minimalist Baker says

      Hi Erika! For food safety reasons we always suggest a short freeze time, but you know your ingredients and your freezer so you can freeze them for as long as you prefer. Hope this helps!

      • Erika says

        Thanks so much for a great recipe! I made a few modifications based on what I had on hand – used half black beans, half pinto beans; pulsed oats in place of the bread crumbs; and half farro, half quinoa in place of the rice – and reduced the amount of spices due to personal preference. First attempt at homemade veggie burgers and they are absolutely delicious. Excited about a cost friendly burger!

  16. Jim says

    Has anyone ever formed this into a loaf and baked it like a meatloaf? Looking for approximate temp and time in oven, and if it came out ok.

    • Support @ Minimalist Baker says

      Hi Cassandra! It depends on why you want to replace it, as it’s there for saltiness, sweetness, and to help the mixture hold together. A good alternative could be ketchup, or a similar salty/sweet sauce. Hope this helps!

  17. Kari Bohning says

    I have NEVER had a veggie ANYTHING that made it hard for me to decide between meat or said veggie sub. ( I am not a vegetarian)

    THESE make it hard for me to decide.

    They are beyond amazing. We grill from frozen and they stay together.

    I need no sauce!!!

    They are THAT good!

    You hit this out of the park!

    I can’t begin to tell you how wonderful these are.

    My taste buds do a happy dance with every bite!

    • Support @ Minimalist Baker says

      AMAZING! We’re so glad you enjoyed them so much, Kari! Thank you so much for your kind words and lovely review! xoxo

  18. Barb says

    These veggie burgers were awesome!
    The held their shape, tasty as can be and we loved them. Making them again tonight!!
    Both daughters loved them and they are both carnivores!!

  19. M. H. says

    This was so good. A few notes: I subbed the walnuts, subbed with white rice, didn’t have too much bbq sauce but i used a mix of soy sauce and French dressing for sweet and savory. Also a bit crumbly, so i added some bean broth until it held together. I loved it!

  20. Madeline says

    For many years Morningstar spicy black bean burgers were my go to patty but about a year ago I went vegan and have been seeking a replacement sandwich ever since (they have egg in them). Last week I decided to try these guys out and I loved them! I was a little nervous about toasting the walnuts and using the food processor but they were super easy! I dressed them using classic burger toppings and with your crunchy jicama slaw on the side! Even my meat loving mother really enjoyed them! She is an AP at an elementary school and gets home super tired, especially this time of year. She has loved grabbing one of these bad boys out of the freezer and popping them onto a bun or salad for a quick and yummy dinner :)

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoyed them, Madeline. Thank you for giving the recipe a try and leaving a review! xo

  21. Nicole says

    Delicious even with substitutions! I wanted to go ahead and make these with what I had on hand, so I used Basmati rice instead of brown, cashews instead of walnuts, great northern beans instead of black, and quick oats instead of panko . . . and these still turned out great! This will definitely be my go-to veggie burger for the future. I’m going to try the kid-friendly version that another commenter mentioned next time, where I omit the chili powder and use ketchup instead of BBQ sauce. Thanks for another awesome recipe!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Nicole! And love all your creative modifications. Thank you for sharing! xo

  22. Isaac says

    This recipe came together well! Instead of messing with the measuring cup, I formed my mixture into a log (not the prettiest sight) and cut it into 5 equal pieces. then I shaped the portions a bit more into patties in my hands. I added about 1/4 cup coconut oil to give it some fat.


  23. A Bajwa says

    I’ve made these about 3-4 times and guests are always wowed by the yumminess of these. All of the steps are well worth it, these pack flavour. Excellent recipe. I didn’t alter any ingredients and used the full recommendation of seasoning with the addition of 1/4 tsp cayenne.

  24. Liane @ Foodie Digital says

    Made these veggie burgers last night, and loved them. They held their shape and were very flavorful. Thank you!

    • Vickie C. says

      I only used 1 can of black beans and was able to make 6 burgers. I used just a little less than 1 teaspoon each of the seasonings, and these burgers were perfect!

  25. Val says

    Made this last night, and it was super tasty, and held together well. Didn’t have any chili powder on hand so I upped the cumin and paprika, and added some garlic powder and dried oregano. Very tasty, thank you!

  26. Laurie says

    These were delicious!!!! They were quick to make and so much better than the store-bought variety!! Loved them!! I substituted chickpeas for the black beans because we didnt have black beans in the house and they came out perfectly. We pre-cooked them at home and they held up decently when later placed on the grill, although we didnt flip them on the grill.

    I’m hoping to try serving these loaded up with avocado, carmelized onions, and some melted swiss cheese. maybe a spicey mustard or mayo :)

    They were a little spicey for my toddler so I made a version for him with just a bit of cumin and no paprika/chili powder (I also made smaller-sized patties). Planning to put these in his regular lunch rotation :)

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks for the lovely review and for sharing your modifications, Laurie! xo

    • Catherine Lloyd says

      Do you really need 7 cups of beans? And 5 cups of rice or did I change something in the ingredients list ?

      • Support @ Minimalist Baker says

        Hi Catherine, it sounds like you may have changed the number of servings. If you refresh the page, it should reset.

  27. Mark Kelly says

    Re Walnuts
    Substitution of bread crumbs listed.
    Cant use walnuts/pecans/peanuts (allergy) & I’d like to use a nut or some kind.
    Suggestions? (almonds?)

    • Support @ Minimalist Baker says

      Hi Mark! We haven’t tried it but we’d suggest macadamia nuts over almonds, though almonds might work. Another good option could be using whole rolled oats in place of bread crumbs. Let us know how it goes if you give it a try! xo

    • Nathan Kang says

      Hi Mark, this recipe is fantastic and I am still a heavy meat lover! I made this recipe and as I have family members that are also allergic to nuts, I used pumpkin seeds instead. I will be making this again this coming week.


  28. CR says

    Very good texture, and quite filling! The only change I will make for the next batch it to reduce the smoked paprika to 1 tsp.

  29. Jan says

    Wow! These were SO good! I had refried beans on hand so used them and had to add a bit more breadcrumbs. These are the yummiest ever. Tossed romaine lettuce with a vegan ceasar dressing and it was over the top delicious. Thanks for such great recipes!

  30. Judi says

    I made this tonight for our family . Served with sweet potato fries and all the fixings . Didn’t have brown rice cooked so I used oat groats big hit will make again. Daughter made cashew oil free Ranch good on burgers good on Sweet potato fries .

  31. Jess says

    I followed the recipe as is and they turned out absolutely perfect!!! Didn’t miss the meat at all. . I doubled the recipe and froze half the remaining patties to user later. These are honestly one of the best veggie burgers I’ve ever had – love how simple the ingredients were and will definitely be making again for friends next week. Any ideas on how what I can substitute for walnuts due to an allergy?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jess! Thank you for sharing! We’d suggest cashews, sunflower seeds, and/or pumpkin seeds. Hope that helps!

  32. Beatrice Coté says

    You’re welcome! If using a chili blend then no mods are needed! It’s perfect. I’ve passed this one along to many folks. It’s not at all “fussy” per one review- sautéing onions and toasting walnuts is generally standard practice anytime those ingredients are used in savory cooking. My college daughter makes this in her dorm without any issues to the delight of vegans, vegetarians and carnivores. I’d also say your cookbook (I have about 20 vegan cookbooks and 200 others) is the best, most practical vegan cookbook out there.

    • Ryan says

      I’m a little confused – which ingredient keeps them from falling apart on the grill? Is it the rice or the walnuts or something else? Thanks.

      • Support @ Minimalist Baker says

        Hi Ryan! The combination of starchy rice, beans, and breadcrumbs are what help keep this mixture together. Let us know what you think if you give it a try!

  33. Beatrice Coté says

    I’ve made this maybe 40 times over that last 3, (maybe almost 4?) years. I’d clarify the chili powder here- adding one TB of true chili powder is a mistake. This must mean “blend” as in chili powder blend for chili (meat, bean/chili casserole, etc. and NOT pure chili powder for Indian dishes or the base powder to make your own chili blend). That plus the 2 TB total cumin and paprika would knock it into way too spicy for our family and that’s pretty much impossible for Thai hot/Tabasco/Indian level 5 spice family.
    I’ve made this for vegans and nonvegans exactly except the above spice correction and with many subs- exact never fails and adjustments are good but not as good as exact. Red quinoa instead of rice offers more crunch less mush.

    • Support @ Minimalist Baker says

      Thank you for sharing, Beatrice! We’re so glad you enjoy this recipe with modifications. We do mean chili powder blend (that’s more common here). We’ll update for clarity!

  34. Laura says

    Made this tonight for the family and they were a huge hit! Actually couldn’t resist licking the bowl. What a wonderful balance of sweet, savoury and spicy!

    • Support @ Minimalist Baker says

      Yumm, awesome! Thanks for the kind review, Laura. So glad the burgers were enjoyed by all! xo

  35. Amanda says

    These are so good! To make it toddler friendly I omitted the chili powder and used ketchup instead of BBQ sauce and it was a family hit! Super easy to cook on the grill, moist and flavorful!

    • Support @ Minimalist Baker says

      Hi Alivia, That might work! Or we’d suggest oats pulsed in the food processor. Let us know how it goes!

  36. Alix says

    I definitely did not have bbq sauce but I had ketchup and bbq seasoning! I also did not have bread crumbs so i used a little bit of bulgar wheat. They were very tasty and cooked in the skillet nicely! I always wish veggie burgers weren’t so soft/crumbly/delciate tho. Thanks for the goodness, Dana!

    • Support @ Minimalist Baker says

      Love the creativity, Alix! We’re so glad you enjoyed them overall. For the texture, adding more BBQ sauce (or in your case, ketchup), should help!

    • Support @ Minimalist Baker says

      Hi Margaret, we haven’t, but other readers have reported doing so with success! Let us know how it goes!

  37. Amanda Dittlinger says

    Hi! I tried this vegan burger and filmed it for my YouTube channel, DittDott. I’m a meat eater, but the recipe caught my eye on Pinterest and I just had to try it. Since I like eating all the foods and am looking to add more vegetarian options to my diet. It was delicious!
    I linked back to your blog in my description box.
    Amanda Dittlinger

  38. Ashley says

    Hi! I have a question. I mistakenly froze the burgers without cooking them before hand! Are the burgers still good? How do you suggest I cook the frozen burgers? Also, I forgot the barbecue sauce in the mixture but they came together very well, (added it on top of the burger after)…not sure if this makes a difference on how to re—cook. Thanks

    • Support @ Minimalist Baker says

      Hi Ashley, We’d suggest cooking directly from frozen in a skillet with oil. If they are having trouble holding together, you can defrost, add the BBQ sauce, and then try cooking. Hope that helps!

  39. Melynda Nicholls says

    Thanks for the recipe! Question about the rice.. might be a stupid question but how much uncooked rice would yield the 1 cup cooked.. or is it whatever 1 cup of uncooked rice yields. Thanks!

  40. Mallorie says

    Could you use other rice besides brown rice? I am trying to use what’s in my pantry and I only have black rice. I haven’t made this recipe but definitely am going to give it a try with all the positive reviews! I can’t wait to try it out!

  41. Joan says

    I absolutely love this recipe. I made the burgers for the first time for a camping trip on the Easter weekend and they were a hit with everyone.

    I used Basmati rice that I already had cooked, I sauteed garlic with the onions, I added 1/2 teaspoon of cayenne pepper to the spices. I placed them in the oven to bake at 375 degrees for about 15 minutes. At the camp site I brushed some barbecue sauce on both sides, put them on the grill for just about 1 minute on each side. The held up well and did not fall apart.
    Thanks this will be my go to veggie burger recipe!!!!!

  42. Sydney says

    This came out great. I was looking for a base to make a vegetarian Salisbury steak and I came across this recipe. Instead of the BBQ sauce, I added 1 TBS of dijon mustard, 3 TBS of tomato paste, and 1 tsp of worcestershire. Then made a gravy and mashed potatoes.

  43. Julie says

    Hello – I’ve made this. Recipe many times as written and it the burgers are delicious. I’m wondering if you could substitute river cauliflower for some of the rice? Thanks!

  44. Michelle says

    Great burger. So tasty
    I made a double batch so I could freeze and reheat later. I will definitely be adding this to our regular meals.

  45. Layla Bowen says

    I made these pretty much as written except I did not sauté the onion first. I chilled the patties for a few hours before grilling. Outstanding! One of them fell apart just a little bit but the other stayed together. I love Cheesecake Factory veggie burgers but these are even better! A keeper!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Layla. Thanks so much for the lovely review! xo

  46. Adri says

    I made this last night– only cooked two and saved the rest of the ‘batter’ for tonights dinner! So so so yummy! I had almost every ingredient in pantry, used an air fryer, and a nutribullet… I would love to try this with a different sauce!

  47. Melissa says

    I’ve made this twice now. The first time I made as written, and I found the Tablespoon sized doses of spices to be too much for my taste. So the second time I cut the spice down to one teaspoon of each. This tasted more balanced to me, instead of having the flavor overwhelmed by paprika and cumin. I also skipped toasting the walnuts on my 2nd go, and I didn’t find that it made a big impact to the overall flavor.

    Good texture, and flavor. My family ate it up with the vigor of a ‘real burger’ and my ten-year-old even brought the leftover to school for lunch! They are a group of very skeptical veggie burger eaters, since I’ve made some that have been less desirable… Thanks for a great recipe!

  48. Sam says

    I followed the recipe but they just fell apart :(
    I didn’t let them dry out and I added some more bbq sauce

    They tasted amazing though :D

    • Support @ Minimalist Baker says

      Sorry to hear they fell apart, Sam! Is it possible they cooked too long? Glad you still enjoyed them overall!

  49. Debbie says

    I made this as my FIRST attempt at veggie burgers and they are delicious! I do wish I had pre-read all the comments because some of the tips would have solved the few issues I had with the final product. Going to try again tonight, but was wondering if anyone has tried barley as a substitute for the brown rice?

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Debbie! We aren’t aware of anyone trying barley, but let us know if you do some experimenting!

  50. Penny Amann says

    I have made these 🍔 burgers so many times and they are my favorite black bean burger of all time! 5 🌟 stars for sure. Love the spice mixture and those toasted walnuts just set this veggie burger apart from all others.

  51. Katie says

    These are so yum! I got so sick of making burgers that basically consisted of mashed potatoes – these are great!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kaya. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  52. Barbara says

    This burger had a great texture and flavor! Loved it. The BBQ sauce you use or make matters a lot. If it’s sweet, don’t add sugar. I made my own BBQ sauce with a blend of vegan mayo, ketchup, and healthy squirts of sriracha, dijon mustard, a dabble of liquid smoke and apple cider vinegar, bit of garlic, salt, pepper, and onion powder until the taste and spicy level satisfied me. I followed the cool pasta rice instructions, totally perfect rice. Added garlic to the onions. The burgers held well when the mixture bordered on wet and mushy. Airfried at 375 for 15 mins and it was fantastic. Thankyou for this versatile recipe.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Barbara! Thanks so much for the lovely review and helpful tips!

  53. Audrey says


    Can you make this with something other type of bean?
    I love to try your recipes! Simple and not too many crazy ingredients.

    Thank you

    • Support @ Minimalist Baker says

      Aw, thanks Audrey! And sure! We think pinto beans would also work well. Let us know if you try it!

  54. Ashley says

    These were great! I’m a meat-eater….trying to eat less meat, so I thought I’d give these a try. I did sub pecans instead on walnuts and it worked fine. I also sauteed 2 cloves of garlic with my onions. Lastly, I halved the amount of sugar since the bbq sauce I used was fairly sweet. I think next time I’ll follow the instructions to make them smaller (they were huge lol ) and add mushrooms.

  55. Vicky says

    This was amazing! I didn’t change a thing and I thought that it was excellent as is. I’ve been searching for a good vegan burger and this is by far my favourite.

  56. Jules says

    These came out FANTASTIC! my non-vegan family loved them, and they sit so lightly in your stomach. Thank you :) the only thing I’d change next time is the sugar – I wouldn’t put any! Too sweet. Best wishes :)

  57. Jenn says

    I’ve tried (and loved!) Many minimalist baker recipes… But this one: This one I loved AND It made it into our regular rotation of meals,: The holy Grail of online recipe trials. It’s super easy, crazy delicious and I’ve found it to be extremely forgiving, whether we have to sub out the nuts or use less or more of whatever we have on hand It’s always been *chef kiss*. We’re a smashburger family and love cooking these in a similar way: in a pan/griddle, pressed thin with a slice of cheese on top … 10/10!

    • Marie says

      Listen here,

      The flavor if this here burger blessed me!.. I covered it with some Violife cheddar slices(the best)…. And when I tell you this burger tasted so good!, I was really taken aback by how good it was. Im not even vegan,but looking to be more plant based and this recipe is definitely going to stay in rotation.I did add some sautéed garlic….

  58. Hannah says

    We love this recipe SO much!
    My family is newly plant based & these burgers were so satisfying, great texture & flavour (:

    Just wondering, is it possible to prepare the patties the day before I grill them?


  59. Marie says

    DELICIOUS~ Oh my gosh these were so good! I only had white rice, but it worked fine! I packed the burgers into a 1/2 cup and packed them pretty tight, it made 5 perfect burgers that grilled well and never fell apart! Thank you once again. Side note, I had to leave the BBQ sauce out -dietary issues – so I didn’t dry the beans as much as I normally would and it worked great. As always, a trustworthy, flavorful recipe.

  60. Fiona Flood says

    Hi there, going to try these today, do you think I could substitute the black beans for black eyed peas?

  61. Alecia Haselton says

    They tasted great but fell apart on grill :( Did I over-mix? My burgers looked kind of like refried beans. Did I over-mash?

    • Support @ Minimalist Baker says

      Hi Alecia, Grilling them too long can cause them to dry out and fall apart. Or if that wasn’t the issue, you could add a tablespoon or so more BBQ sauce next time. Hope that helps!

  62. Jena says

    The best compliment is when my daughters say this is the best burger (plant based) they’ve had. All three said that. I didnt alter the recipe at all, I usually follow through the first time as directed, if taste etc is an issue, then I can alter the 2nd time through. My girls said “DO NOT change a thing, it’s perfect!) I have it saved as the “perfect bean burger” we of course added the tradition burger fixings, red onion, lettuce, mustard, pickles, vegan mayo avocado etc… I wouldn’t alter this recipe at all especially since they loved it so much. Thank you Dana!

    • Support @ Minimalist Baker says

      Aw, yay! We are so glad they enjoyed it, Jena! Thanks so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Alecia Haselton says

    Can I make these around noon and then bring the bowl of patty mix to a party at night to shape the patties/grill there? Just store bowl in fridge. Or is it important I cook them right away after mixing everything together?

    • Support @ Minimalist Baker says

      We think that would work! If they dry out and have trouble holding together, you could add a tablespoon or so more BBQ sauce. Hope that helps!

  64. Kelly says

    I thought the recipe was overly fussy. I decided to follow the recipe to the letter (except for the GF breadcrumbs, I use oats) just to try it out. But, I was right. Overly fussy for a weekday meal.

    Next time:

    -Do not saute onion. Just chop really finely or grate onion.
    – Do not toast walnuts. I did but I do not think it added considerably to the texture or the taste.
    – My family found them really spicy so I’d cut the BBQ sauce in half and i would not add any sugar of any kind.
    -Red pepper flakes

    • Support @ Minimalist Baker says

      Hi Kelly, sorry to hear this wasn’t for you! Sautéing the onion makes the flavor more sweet and mild, but let us know if you try it with raw. The BBQ sauce helps with binding, so we’d suggest cutting back on the chili powder to reduce the heat and make sure it’s a brand that’s not pure chilies, but a blend.

  65. Elaine says

    I made these burgers today, absolutely loved them. Made 8 small burgers, did not put as much spice as you said as I do not do spicy, just put a tsp each spice and that was enough. Well worth the effort, will be a keeper in our household, stayed together oerfectly too.
    Thank you so much 😊❤️

  66. Wendy says

    Step six is missing very important word after Tbsp:
    “ dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // “
    What do I add if it’s dry?
    Please don’t say oil as I can’t eat oil! 😉

  67. Sara says

    Hi, I just realized I have no BBQ sauce as I’m about to make a double batch of this recipe. Any suggestions for substitutions? I have some ketuchup/tomato sauce/liquid smoke/worscester sauce/soy sauce/etc.

  68. Meg says

    I subbed farro I already had cooked for the brown rice. I followed the recipe exactly aside from that. They came out PERFECTLY! I had no issues with the patties holding together, it was very easy to cook in my cast iron. Served to family, they loved it. I’m so happy, definitely adding this recipe to my regular rotation.

    • Meg says

      Most veggie burgers don’t have much vegetable. They are called “veggie” because they are vegetarian…anyway, the burger is good and packed with protein. I recommend your try it before knocking it.

  69. George D. says

    This recipe is now officialy a staple in my diet, I’ve made it at least five times in the last six months. I make a few substitues:
    -use soybeans instead of black beans (no problems there)
    -omit coconut sugar (because my BBQ sauce already contains quite a bit of sugar)
    -substitute panko breadcrumbs with rolled oats (works very well, adds fiber too)
    -use sunflower oil in place of avocado oil (very minor substitution)

    What I love about these burgers is how they hold up so well. They’re scrumptious, hearty, and full of satiating protein, fiber, and complex carbs. My family always looks forward to enjoying them with homemade avocado mayonaise. Oh, and did I mention I always make a triple batch?

    • Support @ Minimalist Baker says

      Hi Emily, we’re glad you enjoyed the flavor! Next time, we would suggest cooking for less time. Grilling them too long can cause them to dry out and fall apart a little. Hope that helps!

  70. Jonathan Maer says

    This is getting rave reviews. Even me, a total carnivore is satisfied with this recipe. I make a few small adjustments that really help keep the patties together. First since we are not vegan I add 1 egg, I imagine an egg substitute may work. The second trick is to put these unwrapped on a plate or pyrex pan in the freezer for about 30 minutes. This really helps them keep the shape and not fall apart.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jonathan. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  71. Michelle Harris Abramson says

    I usually love your recipes, but I found this one way too sweet. It might be worth suggesting that the sugar get added after the bbq sauce. Some bottled sauces are sweeter than others. I used Trader Joe’s.

    • Support @ Minimalist Baker says

      Hi Michelle, thanks for the feedback! We’ll take another look at the recipe and see if we can make improvements. If you try this one again, we’d suggest Annie’s original BBQ sauce.

  72. Aleesha says

    This looks and sounds amazing. Would it be possible to add mushrooms to the mix? I love the added flavour of mushrooms. If this is possible how much would I add?

    • Support @ Minimalist Baker says

      Hi Aleesha, We haven’t tried that, but maybe! We’d suggest ~1/2 cup finely chopped. Let us know if you try it!

  73. Laurie Juteau says

    I followed this recipe and it resulted in a crumble 😂
    It tastes good, but doesn’t hold together and isn’t suitable for the grill.

    • Support @ Minimalist Baker says

      Oh no! It sounds like something went wrong as these should hold together well. Did you make any modifications? If they dry out, they can fall apart. Next time, we’d recommend cooking for less time and/or adding more BBQ sauce. Hope that helps!

  74. Taylor says

    I like the recipe generally, but I’m wondering about getting a recipe with ingredients by weight, rather than volume, so that I get more consistent results.

    • Support @ Minimalist Baker says

      Hi Taylor, you can find the weight measurements for our recipes by clicking “metric” beneath the ingredient header. Hope that helps!

  75. Debra Alford says

    I have tried several black bean burgers before, but this is by far the best one I’ve made. I’m not a fan of smoked paprika so I only used 1 t of it and added 4 drops of liquid smoke. This will definitely be my go to burger from now on. My meat eating husband also loved it. Win/win. Thanks for the recipe!

  76. Chandu says

    Excellent recipe! Made a few minor changes to suit our taste buds. A green chilly and curry powder. We will definitely make this recipe again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Chandu. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Sandy says

        I made this recipe with cashews instead of walnuts (only because that’s what I had in my pantry!) and it was delicious! First time I tried it – easy, relatively quick compared to other plant-based burger recipes. It was very flavorful, satisfying yet not heavy which you can get from a meat burger. Holds together nicely when cooking. Definitely will be my go-to when I’m craving a burger!

  77. Anna Selander says

    Hi, what could I use instead of brown rice? Looks like a great recipe, but cant get my hands on brown rice atm.

    Thank you! :)

  78. Glenda says

    I man looking for the recipe for the sauce you used on the burger……it is not with the burger recipe. Can you let me know what the white sauce is?
    Thank you.

    • Support @ Minimalist Baker says

      Hi Glenda, it’s 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.

  79. DJ says

    Looks amazing! Can you tell me the approx volume of walnuts you’re left with once they’re ground? We have a walnut allergy so will sub an equivalent amount of almond meal. Thanks!

    • Support @ Minimalist Baker says

      Hi DJ, we’re not sure on an exact amount. We’d suggest starting with 3/4 cup and adding more, as needed (referencing the photos for texture). Hope that helps!

    • Josie says

      I’ve made these many times over the last couple of years and they are probably my favourite homemade vegan burger (I’ve made a lot of different ones!). I usually follow the recipe but today I didn’t have walnuts so I used almond flour instead and oat flour instead of the panko breadcrumbs. So far the mix smells the same. Thanks for a great, healthy recipe :)

  80. Milena says

    I made these exactly as is and put them on the BBQ. Wow! They were a hit, perfect texture! Next time I’m doubling (maybe tripling even) the batch to freeze and I’d also cut back on the sugar since the BBQ sauce i used was sweet. Thank you so much for this fantastic recipe!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Milena! Thanks so much for the lovely review!

  81. Jane says

    We’ve been working through all your burger recipes in your cookbook (which are all terrific btw…even my omnivore son likes them and makes them on his cooking day). This was a great find and they held together perfectly on the grill. Thanks for all the great ideas!

  82. mary-anne says

    hello dear Dana, thank you so much for making vegan cooking incredibly easy, attainable and unbelievably delicious. A lot of your dishes have become loved staples in our home!

    I live in austria, and getting my hands on black beans is something rather difficult here. (I mean it exists in some speciality shops for exotic foods, but it’s not as easily accessible as it seems to be in the usa). You do use it a lot in your recipes – do you have any substitution advice for black beans?

    Looking very much forward to hearing from you. All the best from Vienna!

    • Support @ Minimalist Baker says

      Thanks so much for your kind words, Mary-Anne. Pinto beans would be the best substitute!

  83. Macarena says

    This recipe is amazing! I didn’t have black beans so I used lentils instead and it worked wonders! Really tasty and perfect consistency! Thank you for sharing it :)

  84. Melissa Kostiuk says

    This is a reliable and tasty veggie burger recipe. It comes together quickly once you have your rice cooked. I left out the sugar, because I was using a sweet BBQ sauce, but otherwise followed the recipe exactly. I think that this would be a crowd-pleaser for non-vegans, as the texture inside is quite soft and juicy. I prefer a bit of crunch in my veggie burgers, so I think that next time I will add 1/4 cup of sunflower seeds!

  85. Carey says

    These veggie burgers were spectacular! Perfectly moist, rich, wonderfully seasoned and ultimately tweakable. (my favorite kind of recipe.) I had some leftover shredded broccoli and carrots, which I threw into the food processor w/ the nut/spice mixture and 2 big cloves of garlic ( bec I can’t cook anything w/o garlic) & half of a red onion (raw, not cooked, bec I was lazy). We grilled them on tin foil for allotted time and they were perfect.
    Next time we might try making them w/ some muchrooms &/or sweet potato added in or maybe some green chiles for fun. Thanks for this. It was so good!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Carey! Thanks so much for sharing all your modifications- they sound lovely!

  86. Jiska says

    Yes! They held together so well and I’m totally happy about that. Made them with mexican frijoles refritos (baked black beans) I had in the freezer and also my meat-loving husband and 3 kids are fan. Best news: I made an extra batch for the freezer!
    Served them in the cutest pig shaped buns in the world. We thought it would be cruel to feed a piggy meatburgers so this was just perfect :-)

    • Support @ Minimalist Baker says

      Ha-love it! And we’re so glad you and your family enjoyed them, Jiska! Thanks so much for sharing!

  87. Eyeem says

    I little too spicy for me but delicious nonetheless. ! I have celiac and nut allergy so I substituted pumpkin seeds for walnuts, and rolled oats for bread crumbs. I also omitted the sugar.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! We wonder if maybe your chili powder was on the spicy side? They can vary. Thanks so much for sharing!

  88. Skyler says

    Is the burger going to be dry? My friend is a vegetarian and I wanted to make her these but I’m curious if they’ll be “juicy”? Lol

  89. Teri Pepitone says

    This was great! I used less sugar, and added pumpkin seeds and flax seed powder to it. I think I will make it spicier next time too. I wanted to post a pic of my first run but couldn’t see how to. Served with arkfoods cauli mac and cheeze.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Teri. We are so glad you enjoyed them! You can tag us in a photo on Instagram. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  90. Ann says

    This recipe is amazingly easy to make and its quite addictive. I have made this twice, the first batch I made I froze half of it but then I kept taking them out of the freezer to cook them. So on my second batch I left the burgers just at the fridge and as expected we fished them in two days. Thank you for the recipe. I am such a fan of this blog.

  91. Kristin says

    I made this tonight and I was really happy with it! They would’ve been perfect for the vegans at our (now cancelled) Fourth of July cookout. I used a can of black beans (I didn’t see the note) and it was enough. Next time I cook it, we may go a little longer on the grill. I may also tweak the spice blend next time, the chili powder seemed a little heavy to me. These held together very well on the grill and had a great taste and I will be making them again!

  92. Ginny says

    I rarely comment on a recipe, but this was an excellent veggie burger. When shaping the burgers, it was clear that they needed more moisture to hold together, so more barbecue sauce in the mix did the trick. They were our only Memorial Day grilled option and vegetarians and non-vegetarians were delighted, even a 1 year old came back for more. Grilled goodness.


    What are the 2 toppings on this burger in the video, other than the onion, tomato and lettuce

    • Support @ Minimalist Baker says

      Whole grain mustard and the other sauce is 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.

      • John Robertson says

        Rather than grilling prior to freezing, have you tried freezing / storing the “raw” patties, thawing at a later time, and grilling just prior to serving?

        • Support @ Minimalist Baker says

          That might work. The only issue is they may dry out which would make them more prone to falling apart on the grill. In that case, you could add more BBQ sauce. Let us know if you try it!

  94. Maggy says

    This are the best burgers I’ve ever had (and I’ve had a lot of them in my life!). The texture and flavor are out of the world. This is my second time making them. The first time I made a double batch, and froze most of them. 5 starts again!

    • Support @ Minimalist Baker says

      Sorry to hear that happened! If they dry out, they have a tendency to fall apart. We’d recommend cooking for less time and/or adding more BBQ sauce. Hope that helps!

  95. Brooke says

    My boyfriend and I agree that this is the best veggie burger we’ve ever had!! It held up unbelievably well, even the next day when we reheated leftovers. Fantastic flavor and texture. We paired with classic burger toppings — ketchup, mustard, tomato, onion & pickles. I did use cooked millet instead of rice, and I had to substitute a small amount of almond flour since I didn’t have quite enough bread crumbs, but they still came out delicious. Thank you for the recipe!

  96. Maria says

    They were a hit! We barbecued two nights in a row. Really held up well on the grill, and super delicious. I went heavier on chili powder and paprika, than the cumin, since for a burger, those are the flavors I prefer. Substituted mashed potato for the bread crumbs, which I’ve done for years in my Swedish meatballs. Provides similar amount of starch, I think. (I was also too cheap to shell out $6 for fancy breadcrumbs at our high end coop in tiny town.)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Maria. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  97. Lizzie says

    These are amazing and held up beautifully on the bbq. Great tip on lining a measuring cup with cling film to shape the burgers. The only modification I made was to place them in the freezer for an hour or so before cooking. Will be making these in batches and freezing for the summer!!

  98. Helga says

    I have been wanting to make these for a few weeks and today I finally did – man, was it worth the wait! I used red kidney beans (that’s what I had to hand and a previous person had said she used them) – I obviously read the posts so I halved the spices and wow were they tasty. thanks, will definitely make them again although I have 3 frozen (uncooked) as we speak with 2 cooked in the fridge! 😊

  99. Allison says

    This was an OK veggie burger but did not blow me away. I am vegan and MB is my go to place for fool proof recipes. However, this recipe was a little but if a disappointment. It was just OK. My rating is based on flavor, texture and time. It took much more effort that I would have liked and I will not be making again. It had more of a smokey / taco seasoning flavor than I would have preferred for a burger and was quite mushy. Healthy and filling but not a favorite.

    • Support @ Minimalist Baker says

      Hi Allison, sorry to hear this one wasn’t for you! This one does have more of a smoky flavor. For the texture, it sounds like it may have had too much moisture- perhaps more breadcrumbs and/or less BBQ sauce?

  100. AbbyZ. says

    These burgers came out even better than what I was hoping for! I used one can of kidney beans and about 1.5 cups of leftover white rice. Breadcrumbs were of the homemade variety. I also added a tablespoon of dijon mustard. Otherwise, followed the recipe exactly. I found the spice blend to be perfection. My mixture was a little dry so I added a few tablespoons of water, and it all came together nicely. I used an ice cream scooper to measure out the burgers, then shaped them by hand. I grilled them stovetop in a cast iron pan and they held together like champs. We served the burgers with a homemade coleslaw on the side with sliced tomatoes, thinly sliced onion, and a drizzle of sriacha maple cashew creme over everything. Very delicious and looking forward to making these again. Thank you!!

  101. Hannah Lovell says

    This was a super fast and easy recipe. I used quinoa and walnuts because I didn’t have brown rice or pecans on hand, and the result was delicious.

  102. Dee says

    I have made this burger twice and it has been a success. I followed the recipe as mentioned and it turned out to be amazing. My kids end up eating the mixture even before the patties get grilled.
    Thank you for this yummy recipe.

  103. Melissa F. says

    Made these yesterday and they held together really well! Substituted a dash of maple syrup for the coconut sugar, and next time I’ll do a little less Cumin, maybe more smoked paprika. Will make again!

    • Melissa F. says

      I forgot to add that I made them a little thinner than recommended, but put them in the fridge for about an hour and they stayed together very well.

  104. Scouty says

    I have been planning to do cook something healthy and fun for my daughters. They have been helping in the household chores. I think it is the right time to reward them for their work. i just hope it turns out as good as yours. Thanks for the recipe.

  105. Gabby says

    I have yet to try this recipe but it comes highly recommended! I am just wondering if you think that you could freeze the patties without cooking them, and then cook them from frozen?

  106. Ron Walker says

    Wow I was very surprised by these flavor packed patties. The did not hold together well so I’m going to explore some vegan friendly binders like coconut cream. 2 of the 5 fell apart

    Overall very good!

    • Support @ Minimalist Baker says

      Hi Ron, we’re glad you enjoyed the flavor! If they dry out, they have a tendency to fall apart. We’d recommend cooking for less time and/or adding more BBQ sauce. Hope that helps!

      • Nikki says

        Hi I want to make these for a bbq but want to prepare them the night before (freeze them) would defrosting them and putting themselves on the bbq
        be ok?

        • Support @ Minimalist Baker says

          Hi Nikki, we’d say it’s probably better to refrigerate rather than freeze, if possible. Otherwise, we recommend freezing after cooking so that they get a crispy outside and reheat faster (similar to store bought veggie burgers). Hope that helps!

  107. Rebecca says

    Excellent veggie burgers that I was able to whip up with ingredients I have on-hand! Substituted pecans for walnuts and added a few drops of liquid smoke. They were so flavorful! Next time I make them (today!) I will make them a few hours ahead of time (or even the day before) because I found the texture was better once the mixture sets for a while in the fridge!

  108. Krystal says

    I quadrupled this recipe and made it for a cookout. I used my instapot to prep a big batch of brown rice and a big batch of black beans. The patties came together perfectlyyyy. I have never before made a black bean burger that didn’t fall apart and this stuff held together like a dream! I cheated and skipped toasting the walnuts and instead banged them with a mallet instead of lugging out the food processor.

    This will be my forever go to recipe. Soooo yummy! Thank you!

  109. Dena says

    Honestly the burger would have been perfect if it wasn´t that spicy! I am actually somebody who loves spicy meals, I can tolerate the spiciness really good but this was just too much. If I knew I would have put a teaspoon of each spice rather than a whole tablespoon. Other than that, the texture and the nutty flavor were amazing.

    • Support @ Minimalist Baker says

      Sorry to hear they were too spicy, Dena! We wonder if your chili powder was extra spicy? We prefer using a chili powder blend.

  110. Mat says

    This was delicious! Followed the recipe to the letter and the result was awesome, best burger ever! Texture was amazing I’m so happy I found your website a few weeks ago, i tried a few other recipes and am never disappointed with the outcome. So thank you for all of the inspiration and tasty recipes :)

    • Support @ Minimalist Baker says

      Yay! We’re so glad you are enjoying our recipes, Mat! Thanks so much for sharing!

    • Support @ Minimalist Baker says

      We haven’t tried that, but maybe? We’d suggest blitzing it in the food processor first so the pieces aren’t as large. Let us know how it goes!

  111. Caren says

    These burgers were amazing — they were super tasty and really held their shape well. I’m GF, so I subbed ground oats for the breadcrumbs, and used ketchup instead of BBQ sauce. I’ll definitely be making them again. Thank you!

  112. Paige says

    These are the only veggie burgers I’ve made thus far that haven’t fallen apart once we bit into them. They were absolutely delicious! I used instant brown rice to speed up prep time and they turned out just fine. This one is a keeper.

  113. Tracy Sawatzky says

    Am I blind? I don’t see grilling instructions anywhere, just pan frying instructions. I loved the flavour of these so I would like to try again. I grilled 3 minutes a side and they crumbled.

    • Support @ Minimalist Baker says

      Hi Tracy, in step 8, we mention using a grill. It should be 3-4 minutes per side for skillet or grill. It sounds like they either needed more moisture and/or grilled less time. Hope that helps!

  114. Tracy Sawatzky says

    I made this today, following all ingredients and instructions to a “T”. The flavour is great, but does not, in fact, hold together on the bbq. I am not a newbie to the kitchen or vegan cooking. I was really looking forward to a grillable veggie patty, but alas, the search continues.

    • Support @ Minimalist Baker says

      Hi Tracy, sorry to hear that was your experience! Grilling them too long can cause them to dry out and fall apart a little. If you give them another try, we would say maybe try cooking for less time. Hope that helps!

    • Ron Walker says

      I had some of mine fall apart too. The flavor is exceptional however. May be try using a sticky rice and look into vegan friendly binders to help hold them together

  115. Purvi says

    This is now my go-to veggie burger recipe. The combo of ingredients and flavors is spot on! I usually increase the spices a little to make it more robust. I have substituted pecans for walnuts successfully here (we have a walnut allergy in the family). I have done this with and without the bbq sauce in case anyone was curious. We don’t like smoky flavors so ended up being just fine on the taste for us.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Purvi! Thanks so much for the lovely review!

    • Meredith Schiller says

      When you made it without the bbq sauce what did you use as a binder? I’m not a huge bbq sauce fan, but am looking for a good burger.

  116. SHILLINGTON Terry says

    My family loves this vegan burger recipe. I rarely try any others.
    I have made it several times and always double the recipe and freeze a few. I also add extra bbq , usually about double. I find the burgers stick together better.

    A great tasting recipe.

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoys them, Terry! Thanks so much for the lovely review!

  117. Jenny says

    I’ve been plant based for 6 years now and have not quite found THE BURGER but This was it!! So delicious, held up well on the grill! I’m not into the mock meat burgers, so I’ve tried many recipes. This will be our new go to! Our whole family of 6 loved it including 1 very picky child.😀

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Jenny! Thanks so much for the lovely review!

  118. sofia says

    These are AMAZING!! The whole family enjoyed them and realized they were meatless until the very end! Thank you for this

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed them! Thanks so much for the lovely review, Sofia!

  119. Jean-Francois says

    Finally, I found a recipe of vege burgers that don’t fall apart on the grill.

    I didn’t have walnuts so I subbed them with the same amount of grilled oat flakes. Because it is a bit drier, I added an additional Tbsp of my homemade BBQ sauce and it ended up perfectly!

  120. Suzanne says

    Loved this easy burger recipe! It does take some time to make because of the rice, but it is so worth it. Turns out really well on the grill. Pretty easy to substitute ingredients too; could use quinoa instead of rice, add any spices you’d like, and use any beans! I didn’t have BBQ sauce so used a combo of ketchup, mustard and tomato sauce. Made such a yummy cook-out with homemade buns, a lentil/apple salad, mango/avo salsa, and sweet potato fries!

  121. Sarah says

    Thank you for this great recipe! I was worried it would be a big mess because I didn’t have the exact right amount of any ingredient, but it came together perfectly. I had no Panko, but regular Italian-style breadcrumbs worked out just fine. My carnivore husband really enjoyed it. Looking forward to trying them on the grill!

  122. Christine Bleisch says

    Theses are wonderful I did add some sweet potato. They did not hold together totally on the grill, Maybe it was the sweet potato? It is still worth adding.
    These are so much better than the Beyond Burgers and much cheaper.

    • Eve says

      I made these and while I enjoyed the taste they didn’t hold up entirely to grilling on the bbq. Next time I’ll skillet cook them. Otherwise they had a wonderful taste and I enjoyed the recipe. Thank you!

      • Support @ Minimalist Baker says

        Hi Eve, we’re so glad you enjoyed them! To help them hold together, we would suggest cooking for less time and/or adding more BBQ sauce. Hope that helps!

  123. Donna says

    These are WONDERFUL!! Just made these for the first time tonight, and I’ll definitely be coming back to this recipe regularly. Everyone raved. I made the recipe exactly as written (thank you for the outstanding directions, btw), except I cut down on the sugar, and substituted sugar-free ketchup mixed with a little Worcestershire sauce & liquid smoke for the BBQ sauce. We just don’t like the sweetness of BBQ sauce. The texture and consistency of this mixture is spot on… it forms beautiful patties that hold their shape even when grilled. YUMMM…

  124. Carolyn says

    This is the 4th time making this. Instead of black beans this time, I used homecooked black-eyed peas. I put the well-drained peas in the frying pan with the onions as onion saute was done to make sure peas were good and dry. Then I mashed the whole thing. I used 1/2 walnuts, 1/2 sourdough bread [ours] crumbs. Then let the mixture rest in the Refrig for about an hour. They seemed to hold together better for me than the black bean version. Tasty!

  125. Neesa says

    This is amazing!!! I used brown rice/quinoa blend bc it was what I had on hand, sautéed mushroom and carrot along with the onion, And added some onion powder, garlic powder, and Trader Joe’s 21 seasoning salute along with the other spices, cooked in a pan. Seriously delicious. Thanks so much for the recipe! ❤️

  126. Ana says

    The whole family enjoyed in this delicious burgers. My 5-years old daughter said that she will made these when she grows up. Just perfect!

  127. shayna says

    These black bean burgers are to die for and also toddler approved!
    I made them with white rice (all we had in the house for now) and had everything else on hand! They are sweet smoky bbq goodness and I am over the moon with how easy they were to assemble. The plastic wrap Idea was also super helpful. These will be a bbq fav this summer.

  128. Maddie says

    This is my new favorite vegan burger!! They hold together so so so well, very impressive because there is no egg or egg replacement. I used cashews in place of walnuts and it came out amazing! I added a little onion powder and garlic powder to give it some more flavor because I had no cumin on hand. I highly recommend trying this recipe out!!

  129. Jewell says

    Ive made these twice now and they are amazing! Love the flavour. I followed the recipe exactly except for adding 1tsp of liquid smoke. I think that the shape of the patties might affect how crumbly they are. I tried making them flatter and thinner the first time which made them break when cookings, but i kept them thicker the second time and had better results. This is definitely my go-to burger recipe! Thanks for sharing!!

  130. Evalata says

    I made three recipes by Dana this weekend – the veggie burgers, the chia pudding, and the one bowl pumpkin pie. All set with my breakfast, lunch and dessert. :)))
    Dana, thanks for all the hard work you put into testing the recipes and assuring everything comes out delicious. Big fan! ?
    The only changes I made is cooking them with white rice, pan frying them and throwing in one egg. My mom also made them – she omitted the panko, and put 3 eggs, also pan fried. They are really super delicious ❣️

  131. Sarah says

    I made this recipe last night and subbed quinoa for the brown rice and I used bread crumbs instead of walnuts. It was soooooo good and I think the walnuts would’ve given more depth to the flavor so I will definitely try that next time. I put the leftovers in the freezer for next week!

  132. Dina says

    These burgers were delicious! My only problem was that the burger came apart when I bit into it but I think it was my fault because I didn’t add the sugar. I think the sugar would have held them together better. Thanks for the tip to use plastic wrap inside the measuring cup and pack it in. Made it so much easier to release and form perfect sized burgers.

  133. Francesca says

    These were so amazing! I made a few changes based on what I had on hand. I used the same amount of quinoa instead of brown rice which was good but I think it made them a bit more crumbly. I also used tomato paste instead of BBQ sauce and about 1/3 cup sunflower seeds because I didn’t quite have a full cup of walnuts. Turned out really good!

  134. Rodney Hetherington says

    Taste wise, this burger can’t be beat. I made 6 large patties and froze five and ate over a month period. I followed the recipe and will experiment with future versions ie. liquid smoke, cayenne pepper. I cooked them with a George Foreman grill duing the winter. I found they would break apart too easily. The best method to prevent crumbling was high temp right from the start (to kind of char outside quickly). I will barbeque them this summer to see if I have any better luck. I will continue to use these as a go to, quick, nutrient rich main.
    On a separate note, this webpage has too many popups and ads that numb my positive experience with the recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry about the negative experience, Rodney! We appreciate your feedback and are always looking for ways to improve user experience. As for the burgers I wonder if the George Foreman grill made these less more crumbly because it slightly smashes the burgers?

  135. Megan Windeler says

    My new favorite veggie burgers!!! These turned out so nice. I didn’t have walnuts so I used bread crumbs instead (I also added the spices when I was toasting the bread crumbs). Also didn’t put in sugar. All in all they turned out great and had such a delicious flavor. Can’t wait to enjoy another one!

    Thanks for the inspiration, Dana :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Megan. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  136. Lorena Baqueiro says

    I tried the recipe with some adaptations and worked well. Absolutely tasty! Only onion powder no fresh onion as I don’t like to cut it, left panko out as I don’t buy that, just the rice, freshly cooked beans and walnut mix on the Vitamix and wow! Loved the taste and consistency. I already packed the one left for my lunch tomorrow…looking forward to it!

  137. Ashley says

    The best homemade veggie burger recipe by far. Definitely grillable! I added a few dashes of liquid smoke, aside from this, I followed this recipe to a T and it turned out fantastic! Thank you.

  138. Abby M Lane says

    These are SUPER good…. I used arborio rice and my vitamixer to blend walnuts and spices. I ate two when done, bun/pickles/horseradish mayo….YUM

  139. Liliana Tinoco says

    Any tips so that the burger won’t fall apart?? I have tried it 3x and it’s not holding together

    • Support @ Minimalist Baker says

      Hi Liliana, We would say maybe try cooking for less time. Grilling them too long can cause them to dry out and fall apart a little. That would be our best guess!

  140. rdw says

    This is the first veggie burger I’ve ever made, and although a little spicy for me, I liked them and they worked out well, ergo a 5-star rating. Also, I made a few changes that all worked out well, as far as I could tell given my lack of experience. I didn’t have panko so I ground some oats into oat flour and used that instead. I used one can of black beans and three baby portabella mushrooms. I diced the mushrooms and cooked them with the onions. I used about 1/2 the amount of paprika because I ran short. I used 3 tbsp low sodium tamari soy sauce instead of bbq sauce. Next time I will probably use all ingredients as stated in the recipe, just to see the difference. Instead of mashing the beans with a fork, I put them into the bowl of my stand mixer and used the paddle attachment on low speed until they resembled the photo. Then I added all of the other ingredients to the stand mixer and mixed on the lowest speed to combine, and it was super easy and well combined. Highly recommend the stand mixer – way easier and I’m sure it saved some time. I made 6 largish burgers, not realizing how rich they would be, and would probably make them smaller next time. I cooked them on the stove in a pan and would probably use a bit more oil next time.

  141. Dr. Jess Wells says

    I can’t pack ‘tree nuts’ in my 17-month old’s daycare lunchbox due to allergy concerns (she thankfully doesn’t have allergies, but other kiddos do), so I substituted the walnuts with chopped pepitas (her favorite snack) and bread crumbs. Because she’s 24-lbs, I packed her a mini patty (no bread) with a dollop of your ‘golden sauce’ so it’s calorie-appropriate for her size. She went NUTS NUTS NUTS over it (no pun intended) and she let EVERYONE at daycare know how displeased she was by the small portion size that I gave her hahahaha. She couldn’ve eaten it forever. Can’t wait to make it again at home with walnuts.

    • Lucille Bullard says

      Yes I tried recipe but didn’t like the texture. It fell apart when I first started to eat it. This was my 3rd vegan burger.
      Not please with the recipe. Sorry.

    • Support @ Minimalist Baker says

      Hi Lisa, That should work. But we also haven’t tried it that way. Let us know if you give it a try!

    • Athena says

      HOLY SHIZZNATS these were way too spicy for me. However I randomly had a butternut squash roasted and sauteed some mushrooms. Mixed all of that together and it toned down the spice enough.

      Gonna try it again with a portobello mushroom (just because thats what I have in the fridge) and having no sugar (because the squash is sweet enough).

      Overall good start just maybe need to say that these are spicy.

      • Support @ Minimalist Baker says

        Sorry to hear that was your experience, Athena! We wonder if your chili powder was extra spicy? Did you use a chili powder blend or pure chili? Blends are more common and less spicy.

  142. Cathy says

    This is a very, very good recipe. I have tried many different veggie burger recipes and this is my favourite by far. Great flavours.
    Thank you!

  143. Jorgina Colyn says

    Amazing, delicious, satisfying and ABSOLUTELY GRILLABLE bean burgers! Thank you. Plant based peeps, hold onto this recipe! My hubby and I love it!

  144. Leana says

    I have waited way too long to review your recipes, I’ve been using them since my undergraduate years so about 4 years! You are my favorite recipe blogger, if you have a recipe for something I want to make – I use yours before looking at anyone else’s because of how reliable your recipes turn out for me. I also have your Red Lentil chili recipe memorized (which I’ve adapted into my own chili recipe that is a hit amongst anyone who tries it, honestly). I followed this recipe exactly, using breadcrumbs instead of walnuts (I don’t often buy nuts, broke grad student life!) and added an egg because I’ve never had success with a vegan burger. It was my most successful black bean burger. I used a skillet since I don’t have a grill. So delicious. I also added your 5 minute Golden sauce on the burger, which paired wonderfully. Thank you for making me a better cook!

    • Support @ Minimalist Baker says

      Hi Jodi, we haven’t experimented with an air fryer, but a couple other readers mentioned having success! Let us know if you give it a try!

  145. Danielle says

    I have made these a couple times now, and they are absolutely delish! I wasn’t able to grill them yet since it’s chilly outside, but in the pan is very good! They held their shape. I top with avocado and added in some hot sauce to the recipe as well. Thanks for a great recipe!

  146. Janell says

    Pleasantly surprised!! First time making a veggie-ish burger (I added an egg cos I was afraid it wouldn’t hold its shape, but could have done without it). Didn’t have walnuts so I used blanched almonds. We’re not big bbq sauce fans so we swapped it out for soy sauce and added some chopped shiitake mushrooms. So yummy! Will definitely make again. Thank you! :)

  147. Shelton says

    I was pleasantly surprised with how well these stayed together. I don’t have separate measuring cups so I used the lid from my peanut butter jar. I made these this a side of your miso glazed brussel sprouts. Yum!

  148. Lyanne says

    We just made this and I deviated so hard I don’t know if I should even comment? I have made these before and loved them but when I made them today I was considering my 3 year old who hates anything that resembles an onion and myself, who doesn’t mind eating rice in a burger but doesn’t love to know it’s there.

    So I cooked the rice,fried the onions,and then blended them together! Then I threw them back in the pan as a…one can only describe it as gloop…to make it….gloopier? And less watery. And then I mixed it in. I probably used 2/3 of a cup of breadcrumbs to adjust because it was definitely a little wetter than unblended rice would be but the result is amazing!! They are so holdy together and flavourful and moist. I wish I could post a picture because I am super impressed!! The only thing I would do differently is to use pinto beans next time. They are the “right” colour to blend with this fabulous burger replacement!

    Pro tip (I don’t know if this was mentioned, sorry if I’m repeating anything!) If you dip your hands I’m cold water while shaping the patties,the dough doesn’t stick to you!

  149. Plantlover says

    These are just okay, I probably wouldn’t make again without some significant tweaking. First, I would eliminate the coconut sugar as they made these much too sweet in concert with the BBQ sauce. I also think they could benefit from egg or something to help hold the burgers together better – I found the texture to be a bit crumbly and dry for my taste. They also need more salt. Veggie burgers are really hard to make good, and although these aren’t bad, they’re not great either.

    • Support @ Minimalist Baker says

      Sorry to hear these didn’t work out as you were hoping! If not vegan, then yes, an egg should help hold them together better. Thanks for sharing your experience!

    • Vanessa says

      You can use flax seed instead of egg. But just a? Why would you even consider making and eating a veggie burger if you’re going to add egg. Sorry if I seem confused ?.

      • Abigail Mastrocinque says

        Vegetarians eat egg and dairy. I eat meat, but enjoy veggie burgers and would like to try this recipe. I know a number of people who aren’t vegetarian/vegan but enjoy meat free meals and seek them out. For those groups I would consider an egg if it improved the texture. My sil is Vegan, so of course I wouldn’t add one if I had her over. I looked up the recipe in anticipation of spring/summer BBQ after reading an article describing how the “impossible burger at burger king is full of preservatives. Figured I could cook something healthier and tastier myself. I’m excited to try it, even if I have to melt cheese on it to get my kids to try it.

  150. Kat says