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
4.85 from 487 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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My Rating:

  1. Santini says

    I really enjoyed the burgers. I tossed them on a Grill. However, as already mentioned above, the Chili powder amount could be halved. It was indeed overpowered and took away the burgers flavour. Other than that, easy to make next time. First time took a while, but will definitely be quicker the second time.

  2. Ela says

    Hey! I soon want to try these, but I would like to bake them – would that be OK? If so, for how long, at what temperature and what level even rack? Thank you in advance! You rock! :)

  3. Monique says

    I’ve made these several times now, they are perfect! I did as another reviewer said and subbed oat flour for the walnuts and bread crumbs, only I used a bit less. I used 1 cup 2 tblsp oat flour. They have the perfect consistency! Firm enough I don’t need to be gentle with them, they char beautifully, the insides stay moist but are never mushy (not like the typical bean burger), they reheat well, and the flavor is incredible. Like SO good. I served these to my boyfriend’s meat eating father and he asked for the recipe, he even said they were sooo much better than the cheeseburger he had at the Woodsmen. Which is a popular restaurant in our town, where we had eaten the night before. That’s a huge compliment! Seriously people! Make these!!

    And thank you for creating and sharing!

  4. Amy says

    This was the most delicious burger in the whole white world!!! My hubby is not even a vegan and he freakin’ love it!

    there is a spicy kick to it- thats a killer!

    ahhhh making it tonight again

  5. Rachel says

    Made these tonight and found them quite satisfactory. They smell terrific! Pan-fried them and found that they held together well when handled gently. A nonstick pan was on duty, so can’t speak to how they behave in stainless steel. Although they are, in fact, easy and quick to assemble, they also result in a lot of dishes (getting the food processor out is a big contributor); next time, I’ll make a double batch and freeze the extra, to get more out of the mess. Used about 1/2 tsp of cayenne instead of 1 tbsp of chili powder and found them a bit too spicy.

  6. Amanda says

    I just have to say, I truly LOVE your blog. Every recipe looks delicious and I can not wait to try them all. I also really love the Detox guide! Don’t ever stop sharing your delicious brilliance with us!! <3

  7. AC says

    Thanks for this. It makes for a great burger. I made two small adjustments: 1, I added the spices (not the sugar) to the onions after they were about 80% cooked, just to get the aromatics more completely combined; 2, I substituted black rice for brown rice to provide a slightly more toothsome texture, better colour (closer to bbq burgers) and with all of the health benefits of black rice.

  8. Anita Rotheram says

    Hi there – I’ve been searching for the perfect veggie burger for so long. I’m allergic to nuts and soy. Do you think I can sub pumpkin seeds for the walnuts?

  9. Dallas says

    I made these tonight! I omitted the chili powder (because I was out of it, ha!), subbed gluten free quick oats instead of panko, and pan fried ’em. Turned out soooooo delicious, both my boyfriend and I eat meat but decided to try cooking something new and we were super impressed!

  10. Emily says

    This is amazing! I’m literally amazed! I have the remainders of my burgers freezing and Im eating one now. The flavor makes them the best burgers ever. Mine didnt keep their shape and werent as pretty as yours…. but I still give this recipe a million stars! Thank you!

  11. Evie says

    These veggie burgers were absolutely incredible! I loved how these had a (relatively, as far as veggie burgers go) short list of ingredients yet were packed full of flavor and protein. They also did stay together very well while cooking (I cooked them in the pan with some olive oil). DELICIOUS, FILLING, CHEAP, HEALTHY, VEGETARIAN. 2 thumbs up!

  12. Kristen says

    These are delicious. They hold together and have amazing flavor. I somehow manage to forget how tasty these are until I have another one and never want it to end.

  13. Ashlyn ~ Dollop of Yum says

    I absolutely love veggie burgers and am so thankful for a grillable version! Veggie burgers are delicious and a great healthier ways to satisfy that burger craving. I included it in my latest post “Kick Start The New Year #2: 15 Healthy Dinners”!

  14. Lauren Lang says

    I’ve only been eating vegan for three months but I wanted to cook my 4 siblings an entirely vegan meal to show them that being vegan is delicious too. I made these along with your garlic mashed potatoes and chocolate peppermint cupcakes and they absolutely loved it! They said it was yummier than a regular burger and marveled at the fact that everything was made with no animal products. Thank you for the delicious recipes, I will definitely be using them again!

  15. Zarah says

    Dana, you genious, you! I cannot thank you enough for this recipe… These burgers are fantastic! I just made them as “meatless meatballs” for x-mas and tweaked the spices to fit, and I also subbed bbq-sauce (which I don’t have) for ketchup+chipotle paste and it worked very well. The result was a bunch of mouthwateringly yummy veggieballs that everyone will LOVE!
    I will keep using this recipe, for sure!
    Thank you!!

  16. Cecilie says

    I made these the other day – I changed up the ingredients a bit, since I did not have the breadcrumbs and some of the spices. Despite that they tasted soooo good and I made them in the oven. SO they are not only grillable, but also great for the oven as well ;) 5 stars!

  17. Dana M says

    Made these tonight and wow!! Amazing burger. So delicious and flavourful. My 9 month old son even loved it! Huge hit in our house.

  18. Ines says


    Can I use olive oil instead of avocado oil? It’s very hard to find were I live, but I don’t know if it will have the same effect. Thanks :)

  19. Thelma says

    Love these burgers. I used organic red rice as that was what I had to hand. They have a nice spicy kick to them.
    Well worth the time it takes to prep the ingredients. We will be making them to serve in our recently opened beach cafe/restaurant in the Gulf of Thailand.
    Thanks Dana.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      How cool! Thanks for sharing, Thelma! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. C says

    Just made these! Delish!!
    Didn’t have brown rice so subbed farro. Definitely a keeper. Very very good. Even carnivores liked the burger.

  21. Tessa says

    I loved these burgers! I even added my left over shiitake mushrooms from the vegan ramen I made a few days before. Sadly I used 8g of chilli which was just too much for me!! However, I saved them by adding (a lot) of tahina sauce (yogurt, tahini and lemon).
    I love your website and all your food! I am in the process of setting up my own food blog.
    I will try these again with less chili to get the perfect burger!
    On the plus side, my boyfriend LOVED them! Win :)

  22. Rike says

    This is such an amazing recipe! They held up perfectly (made them in the pan) and tasted great. Even my meat-loving boyfriend and his roommate approved.
    I would definitely recommend using beans you’ve cooked from dried. I feel like they do a better job in veggie burgers than canned.
    And yes, thank you Dana for creating such an amazing recipe! I will definitely try some of your other veggie burger recipes as well :)

  23. Sylvia Marusyk says

    Loved the grill able veggie burgers, truly the best I’ve tried. I didn’t have black beans so I used a medley of beans and they were amazing! I love your recipes! Thanks for your passion for and commitment to health ?

  24. Grace says

    I made these yesterday and they were delish! Very hearty and flavorable. I’ve made a lot of veggie burgers in my time, but this one hits the spot with the bbq sauce. I ended up cooking these on the stovetop and they held up fine. Winner recipe!

  25. Amanda says

    YUM! I made this recipe yesterday and it was delicious! The combination of walnuts and black beans are so good. I never would have thought of that.
    I didn’t test its “grillability” yet though (just pan-fried them), but will definitely try it one day.

  26. Bo says

    Wow, Dana! This recipe has literally MADE MY MONDAY. I got up early to start buy pancho breadcrumbs, cook the beans and make homemade buns, they turned out INCREDIBLE. So worth the wait. I made double the recipe and there’s only two in the house so I think we will be eating them all week. Even my non vegan boyfriend approves, the recipe is absolutely spot on. Thank you, thank you, thank you for all the obvious hard work and testing that goes into your recipes. I have never made one that hasn’t turned out perfect. This is my favourite place on the internet! :)

  27. Erica says

    These were great! Stayed together on the grill and were enjoyed by veggie and meat eaters alike. Only suggestion is that i made mine on the thicker end and would try a bit thinner next time.

  28. Kate says

    Really good, but I think it could use less chili powder-it was overpowering and took away from the rest of the flavors. I’m going to try it again, but with HALF the recommended amount of chili and perhaps even a little less of the paprika.

  29. Christine Rosko says

    These look delicious and like a kid-friendly meatless option. We have a bad nut allergy so I’d have to sub the bread crumbs for walnuts but this is definitely going on the meal plan soon.

  30. Maggie says

    Wow! These look SO GOOD! We barbecue constantly and my trick for grill-able burgers is a quick pan-fry to give it a “crust”, throw them in the freezer to harden up, then grill the burger over low heat. This way the patty is more solid and doesn’t fall apart on the barbecue. The barbecue defrosts it, firms it up, adds a smoky taste, and it takes about the same amount of time to cook as a meat burger if you’re cooking with omnivores. I find the pan fry before grilling works well when the burger patties are fresh, but even better after I’ve thrown them in the freezer! This way I can make huge batches too that I can share and will last for a while! Hope this tip helps!

  31. Melissa says

    Delicious as per usual. More work than I expected, but looking back the prep wasn’t THAAT bad. The burgers were so delicious, so I’m happy to do it again ;) Thanks for another winning recipe!

  32. AndrewTS says

    Looks good! I’m confused about how much brown rice to use. Is “one cup” the pre-cooked amount (which yields several cooked cups) or the post-cooked amount? Thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I line a 1/2 cup measuring cup with plastic wrap, pack in the burger mixture, then lift it out! That’s a tip I learned from Iowa Girl Eats.

  33. Connie says

    These burgers were wonderful, moist and delicious. This was my first burger that did not fall apart on the grill. Thank you thank you! xxoo

  34. Christine says

    These burgers are gems! Picky boyfriend approved, flavourful and filling. Didn’t miss the meat one bit.

    They did take a little time to prep but were absolutely worth it. I didn’t have any BBQ sauce so I used ketchup and they worked just fine. We did find that if you grilled them too long they did start to fall apart a little bit so just a quick grill is best. I used a large ice cream scooper to form the patties which worked like a charm!

    Adding these to the veggie night rotation for sure!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing your tips and substitutions, Christine! So glad these worked out for you. I’d agree, a little grilling is best!

  35. Liz Z says

    Just made these for the 1st time! You R the master!! I’m a complete wuss when it comes to spicy heat, so omitted the chili powder & added onion & garlic powders instead. Used Diane’s Honey & Garlic BBQ sauce and broiled them since we don’t own a BBQ.

    They R the bomb! I plucked leaves of majestic kale fm our garden, made a dijonnaise & served using the kale in place of buns. I told my husband (a meat lover) that we were having burgers tonite, & he came upstairs stoked. His brow got very furrow-y, but he couldn’t deny they were delish! He didn’t even add more mayo, which is a shocker for him

    I’ll post a pic on Insta. I will pass this recipe / blog on & def make this again. Tx Dana! ?

  36. Susan says

    Made these the day I got the receipe. WOW! I ground up some rice chex for my bread crumbs for the GF folks. Used the pressure cooker for the black beans and cooked up a batch of wild rice. To save time I portioned out enough black beans and rice for 2 more meals and froze the portions. These are truely the best veggie burgers I’ve ever made. The taste and texture is wonderful. They held up very nicely. Have not tried grilling yet. Thanks so much for sharing.

  37. taylor says

    My husband and I loved these!! Sadly we don’t have a grill so I made them on the stovetop but they held together perfectly and I’m sure they would be even better on the grill. I’m so happy I now have a go-to veggie burger. Oh and I HIGHLY recommend using Trader Joes Sriracha BBQ sauce in these!!

  38. Christine Baker says

    Hi, just to let you know that panko breadcrumbs have uncertified palm oil in them, contributing to to extinction of the orangutang.

  39. Jeanne Valenta says

    My husband and I LOVED these burgers! Made them for dinner last night=Great flavor and no falling apart. When I make veg burgers they are hit or miss. Sometimes too loose on a bad day. Thanks for the “bulls-eye”!

  40. Michele @ Two Raspberries says

    loving this! grillable makes this so awesome! I’m used to the fry pan for veggie burgers so this is a must try also! I bet I could even get my fiance to eat a veggie burger instead of his meat burger with this grillable one! ;-) YUM

  41. Clare Davies says


    LOVE your website and all your recipes!!! I was just thinking that I would love to reward you somehow and there pops up your 31 recipe book, hurrah!

    Keep up the good work!

  42. Mike says

    It looks like you have a Weber grill with the cast iron grates. Some people prefer the way you have the grates (with the ‘pointy’ side up), but they are actually intended to be flipped over with the flat-side up. This gives nice, wide, grill-marks.

    A friend of mine had his grates ‘upside-down’ like this, and just didn’t realize. So I spread the word when I can. Of course, either way works, but I like the wider grill marks better.

  43. Kristin says

    I didn’t think it would be possible to make a veggie patty that would hold up to a grill. I cant wait to try these!!!

  44. Aan het strand van Oostende says

    Hi Dana, I have made a lot of veggie burgers in my life – this is so far the best one! I recommend doubling the recipe – you can use full cans of beans and they freeze really well. No need to defrost before cooking. My whole family loves them, even the meat lover son and husband. It is also very flexible – I have added mushrooms, sautéed squash – play around with it to make it your own.

  45. Amanda @ Sweets and Greens says

    These look amazing. I can’t wait to try them – cooked rice and beans. These look perfect.

    • cheryl naujock says

      you can also use “ready rice.” it is expensive but a lot less work!
      i just make a bunch and freeze it to keep on hand, though.
      great recipe!!

  46. R. Imsland says

    I made these with the following revisions:
    – used half the pepper.
    – used LESS than half the salt and I shouldn’t have added any salt. I used beans cooked at home with no salt, and the burgers were STILL plenty salty.
    – used NO added sugar.
    – used only 1/4 cup bread crumbs.
    – in place of the bbq sauce, I used the recommended veganaise/ketchup mixture.
    They were delicious. Great consistency (or chewiness) to them. They held together well – I did not grill them, but instead cooked them on a cast iron skillet. But I think they’d hold up quite nicely on a grill, and will bring them the next time I’m invited to such an event.
    Thanks for the recipe!

  47. Ana | Espresso My Kitchen says

    These look amazing Dana! love that they have a good amount of protein too! can’t wait to try them :)

  48. Jamie Wilson says

    I’ve been make brown rice with the same method as you for a long time now…..before it would gum up and the next day it would be hard in the center again….thanks for reminding me it is still the best way to cook rice…..

  49. Sarah | Well and Full says

    You are a culinary queen. Seriously Dana, these look so good! But I’m dying to know the sauce you put on the top… some sort of vegan mayo??

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        They are definitely more tender than meat burgers, but should hold up! Did you make any changes to the recipe?

      • c says

        Mine were falling apart at the edges too, even though I pan fried them. Flip very carefully! They are tasty though. No complaints from my family except that they were a different texture than a traditional burger, but that’s to be expected! I still consider it a win

  50. Katey says

    I made these last night and they are amazing! I didn’t get a picture because we were just too hungry :) I didn’t have any walnuts but I subbed cashews and they were still great. Looking forward to making more soon both for immediate enjoyment and to make some to freeze.

  51. Heather Wischmann says

    Massive congrats! I know this isn’t so veg but I sort of want to put an egg on it. As per usual, stunning photos and another recipe I’ve gotta try.

  52. Brittani says

    These burgers have amazing flavor and were very sturdy! I didn’t have walnuts and we have to go the GF route, so I just subbed in 1 and 1/3 cup ground oats for both the walnuts and the bread crumbs, and they turned out great. I fried them in a little coconut oil on our stove, and my whole family was pleased with the results. Thanks for another killer recipe!

  53. Eiji says

    This recipe is delicious! So flavorful. My kids and I devoured them but were very frustrated on how soft the burgers ended up. They ended up getting squashed and half fell out of the buns before finishing.
    Any tips on ending up with a firmer burger that doesn’t fall apart?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They are a little tender but should hold up. You could try and firm them up by baking them on a baking sheet for 15-25 minutes in a 350 degree oven!

  54. Agness says

    Absolutely yummy and I knew veggie burgers were easy to make, but I never tried them!!!!!! Thank you sweetie!

  55. Janine says

    I just fed this to the family and all ate it with no complaints including a 5 year old and a 2 year old! A couple of substitutes based on available items in cupboard etc….. A tin of lentils for the black beans and curry powder instead of chilli, white basmati rice, regular breadcrumbs, olive oil to fry onions plus a little garlic salt to the mix.

    We cooked on the hot plate on the BBQ and served on rolls as burgers. The kids had some tomato sauce but the adults had satay and sweet chilli sauces.

    DELICIOUS! They held together well and I am looking forward to making again.

    Thanks for another awesome recipe.

  56. Gayatri says

    These look so good!!!! I’m a vegetarian and constantly looking for new ways to make veggie burgers. Yum!

  57. Rachel says

    Ok, this might be a bold claim, but you may quite possibly have created the holy grail of veggie burgers! And you can grill them?! It doesn’t get any better than that! You rock Dana!

  58. Marc says

    These didn’t actually hold up on the grill. They fell apart too easily if not handled with extreme care. Taste was good though.

    Grillable should be mean hardy, like a hunk of seitan.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I get your point. These definitely aren’t hard like seitan, but they really aren’t meant to be. They do hold up and are a delicious, grill-friendly option! Glad you liked the flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, some other readers have mentioned doing so with success. They may not hold together quite as well though.

  59. Magda says

    My name is Magda Morales. Im from Costa Rica and I absolutely looooooove food (raw, vegan,) AAAND I absolutely loooooooove your recipes.

    I decided to write because I was in the look for a veggie grillable burger and though: maybe this guys have one but I got distracted and ended up checking my mail and for my surprise: there it was! A grillable veggie burger! Not only you have delicious recipes but now have telepathic powers! haha just kidding.

    Have a great night!



  60. Celeste @TheWholeServing says

    These look absolutely perfect and I am certain they will be a hit in my house.
    Thanks for an awesome recipe.

  61. Chrissa - Physical Kitchness says

    I love that you have created a homemade veggie burger that looks like even the most passionate meat-eater would love!! I am going to have to give these a whirl – but might try subbing the panko with the GF version or mixing some almond meal and coconut flour together and see if it sticks. YUMMY!

  62. Rosanna says

    Another winner in my book!!.. Your recipes are mindblowing!.. By looking at the picture, I thought for a minute it was meat.. thank God I read the header, phew!!!

    • Rosanna says

      I just wanted to let you know I made this recipe yesterday and it WAS. A. HIT! Hubby loves it and will be making this one over and over.. I’ll freeze it and it will be ready to go! ..
      You are da bomb!

  63. Lissy says

    These look AMAZING. I’ve been vegetarian for 13 years, and still love finding new recipes.. so thank you for this post!x

    Lissy | lissyslife.com

  64. Kathryn says

    No longer will I be the lame girl at the party without a burger! Woohoo! You’ve saved me from being an eternal pariah! ;) Seriously, I’m excited to throw these on someone’s grill (I don’t have my own either).

  65. Monica says

    Question on substitutions: black beans don’t sit well with me, so what is the best alternative? Pinto or white bean would seem to have similar consistency, but not sure if you tried those.
    Also, my hubby hates the taste of BBQ sauce, so is there sub for that?
    I can’t wait to try this – I’ve been waiting for a good burger recipe and this seems to be it!

    • Mands says

      I used tomato ketchup instead of BBq sauce and worked like a charm. Also used bulgar wheat instead of brown rice because that’s what I had in the cupboard. Utterly delicious & held up on the grill as promised. Can’t wait to make them next time friends come over

  66. Susanne says

    Waauww, grillable burgers, so brilliant! I don’t know how you do it but the photos are sooo sharp (don’t know if that is the correct translation) but it is like these burgers are right in front of me… feeling very hungry..

  67. Gluten Free Babe says

    Yum these look great. Yes my brown rice veggie burgers would not work for grilling! I can’t wait to try these. We grill all the time on vacation – I’m bringing this recipe when I travel in a few weeks. I’m going to leave out the sugar and probably add a little cilantro. Love the addition of walnuts!! Thank you :)

  68. Mariana says

    You seriously just made my guys morning! He hates the “grillable” vegan burgers from the store but loves grilling.

  69. Kathryn says

    I just posted GIANT veggie burgers on my blog that I intended to grill, but as I was making them into patties I had to sadly admit to myself that they were not grill-stable. I am definitely going to try this out on my first and brand new grill that I have been obsessed with. Have you ever tried toasted buckwheat groats in your burgers? I love them and the add a really great texture/crunch.

      • kathryn @ The Scratch Artist says

        Hi Sharon,
        I toast my buckwheat groats in a skillet until they begin to brown. I’m sure you could also toss them onto a baking sheet and toast them in the oven or toaster oven, just keep a close eye on them! Hope that helps.

    • Tom ~ Raise Your Garden says

      Okay, I’ve never made a veggie burger but you have me convinced. And I know this is weird, I try not to be too weird but whatever, I really love the toasted roll! You did that perfect.

    • Samar says

      I tried these patties and cooked them on the skillet! 10/10 would recommend. I don’t have a griller but on a non-stick pan it works great. Thank you so much for the recipe, this will for sure be a regular on my weekly meal plan!

    • Adreus Dalinoc says

      Hi, I have a question. I had chopped walnuts as one of my ingredients that I bought from the grocery store. Will that interfere with how meaty-like the patty is?

    • Robyn says

      My first time making these veggie burgers was in the spring of 2018. I’ve been making them since then every time my husband barbeques, which is every other week. Even in cold weather. I look forward to them. They are soooooo tasty and firm. They are truly grillable without falling apart when you don’t mash all the beans up. The rice and the beans mixed together make a great consistency. Thanks much for sharing the recipe.