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:

Hearty
Simple
Super flavorful
Satisfying
Loaded with healthy ingredients
Crowd-pleasing
& Seriously tasty

Oh, and did I mention each burger (one of five) has nearly 10 grams of protein?! Trust me, you’re going to go home satisfied after eating one of these (especially when paired with a hearty 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
Print
Tray filled with Easy Grillable Veggie Burgers on buns
4.86 from 397 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

Ingredients

  • 1 cup cooked brown rice*
  • 1 cup raw walnuts (or sub bread crumbs)
  • 1/2 Tbsp avocado oil (plus more for cooking)
  • 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
  • 1 Tbsp each chili powder, 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

Instructions

  • If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
  • Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
  • In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
  • Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
  • To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
  • Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add 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.

Video

Notes

*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. 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.

  2. 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!

  3. 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.

  4. RASHIDA SHAKIR says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  6. 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!

  7. 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.)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  8. 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!!

  9. 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! 😊

  10. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  11. 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!!

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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?

  17. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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!

  19. 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!

  20. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  21. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  22. 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!

  23. 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.

  24. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  25. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  26. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  27. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. 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.😀

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  29. sofia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. 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!

  31. 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!

  32. 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!

  33. 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!

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  34. 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…

  35. 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!

  36. 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! ❤️

  37. 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!

  38. 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.

  39. 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!!

  40. 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!!

  41. 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 ❣️

  42. 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!

  43. 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.

  44. 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!

  45. 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?

  46. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  47. 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!

  48. 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.

  49. 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

  50. Liliana Tinoco says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  51. 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.

  52. 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

      Lucille
      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.
      3/7/20

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

  53. 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!

  54. 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!

  55. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  56. 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!

  57. 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! :)

  58. 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!

  59. 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!

  60. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  61. Kat says

    Wow. So delicious, satisfying, and easy! I seriously can’t stop eating them. Thank you for sharing this with the world.

  62. Jennifer says

    Question – can I use oats instead of breadcrumbs? Also, do you think these would be good bunless with mushroom gravy?

  63. Marianne says

    I had white beans that needed to be use, and randomly, a bag of frozen brown rice. Got distracted and put everything but the panko in the food processor. Naturally this made for a huge change in the intended texture. I coated the patties in panko and soldiered on. This is seriously delicious, and I’ll make them again as written!

  64. Jacqueline Harris says

    Hi Dana , I recently tried a meatless burger called moving mountains the pack containing 2 x burgers was $12 AUD for the two so I expected them to be delicious I was so disappointed for one they were costly so I thought they’d be delicious but they were so disgusting I only ate 1/2 of one burger and threw the rest in the bin, your burgers are delicious I did cut back on the paprika and chilli ? I love chilling ? But found the flavours a little strong each to their own right, anyhow I’ve made these burgers six or so times but add my own twist I add a large onion and several dice mushrooms with 4 large garlic cloves and a whole bunch of coriander as well as kecap mania instead of bbq sauce I love the Asian spices and next time I make them I plan to go full Asian and add Chinese five spice instead I’ll let you know how they turn out delicious recipe and extremely versatile love love love it thanks

  65. Rebecca says

    Absolutely delicious! I’m new to meat-free eating, so I’ll admit I was a bit sceptical that these would be satisfying, but I was so, so wrong. I found them quite fiddly to make, but that may say more about my kitchen than the recipe. I will make them smaller next time as I found them too big and thick and think that the texture will be better if they’re slightly thinner. Thank you Minimalist Baker for making my transition to meat-free eating an easy and delicious one.

  66. Anna Maria Sanchez says

    I can’t wait to try tonight! I couldn’t find coconut sugar anywhere (I live in Ecuador so there are mess options) is it okay to make without any sugar at all? Or should I use brown sugar?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It should be fine without. But if you are used to sweeter things, you might prefer adding brown sugar.

  67. Rob says

    So flavourful and fun to make. I do have a question… While they were tasty, they squished out of the sides of the bun when you bit into them. What might have been the issue? Too wet? Not cooked long enough in the frying pan? Not enough rice? While I did eyeball the amounts, my resulting mixture looked very similar to the one on the video so I am curious why mine turned out so squishy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rob, it almost sounds like either there was too much moisture or they needed to be cooked at a lower temp to allow the inside to cook more without the exterior getting crunchy. Hope that helps!

  68. Colette says

    I love these burgers as I’ve said previously but my athlete son is not happy about the rice. He avoids rice and pasta. Do you think cauliflower rice would work instead of the brown rice?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it might? But we think they might have trouble holding together. Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would recommend trying quinoa. Though they may be a little more tender. Let us know if you give it a try!

  69. Gem says

    These burgers have become a staple, I add some chipotle sauce into them for an extra kick which is yum. I was wondering if you had a substitute for the rice that you might have tried as i have to live without rice for a while !? Would quinoa work do you think

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them! We think that would work, but they may be a little more tender. Let us know if you give it a try!

  70. Colette says

    I have made these twice now and they are soooo good. I had to sub olive oil for avocado oil and brown sugar for coconut sugar. The only thing I added was hot chilli cos I just love chilli. I cooked them on the stove top and they stayed together beautifully! I served them with sweet potatoe hummus and I crumbled one burger over corn chips with avocado, hummus and vegan cheese and that turned out to be so delicious. Fabulous recipe. Thank you

  71. Shannon says

    These are delicious!! My boyfriend loved them too! I used one can of black beans (1 1/4 cup) and sauteed some diced mushrooms with the onions to make up for the additional 1/4 cup of black beans the recipe calls for. It worked perfectly. I cut back a little bit on the smoked paprika and cumin, using 3/4 of a tablespoon of them rather than the full 1 Tbsp and we both thought they were very flavorful.
    I wasn’t sure if I was supposed to cook the canned black beans before draining, rinsing, and using so I cooked them just in case.
    Thanks for the delicious recipe!! And for the tip to use saran wrap in a measuring cup to form the patties. I used 1/3 cup measuring cup and found it made perfect sized, beautiful patties!

    • Jacqueline Harris says

      Canned beans are already cooked that’s the convince of using them but they are far softer the dried ones are much better, I also used mushrooms as well as lots of garlic when I made mine and used much less paprika and chilli and also diced up a full bunch of coriander tasted sensational

  72. Elaine Green says

    BEST VEGGIE BURGERS EVER. i’ve been wanting a recipe like this forever and i’m so glad i tried it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Elaine. We are so glad you enjoy 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

    • Abigail Mastrocinque says

      Do you think I could use almond flour and mix in the spices instead of grinding the walnuts? Would you toast the almond flour?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We haven’t tried that, but it might work! We don’t think you would need to toast it. Let us know if you try it!

  73. jill says

    These burgers are SOOOO delicious! Thank you Dana! I’ve been looking for a good homemade patty that doesn’t fall apart, and you’ve done it. I’ve made these several times and the recipe is absolutely reliable.
    I don’t grill mine; I just cook them stovetop in a cast iron pan.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  74. Ashley says

    My household has been living off off Minimalist Baker recipes for 2 weeks (not kidding). Every single one has been a hit. My husband said these were the best vegan burgers he has ever had! I did make some modifications – I left out the oil, used bread crumbs instead of panko because that is what I had on hand, and baked them in the oven. These freeze and cook incredibly well for those days you just need an easy dinner. I have crumpet rings which makes forming them into uniform patties very easy. Thanks for all the amazing recipes!

  75. Healthy Babe Hannah says

    We loved this recipe! I had a couple of mushrooms in the fridge, so I chopped them up and sauteed them with the onion. I will definitly make a batch to freeze (:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  76. Charlotte Hoare says

    I love these burgers! They have quickly replaced our preferred meat versions. We have ours with a really limey guacamole. I want to have some at Christmas and would ideally want to freeze them at the pre cooking stage to jus let cook them in the pan once they’ve defrosted. Is this possible?

    Thanks
    Charlotte

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Imara. 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

  77. Julie says

    Very good burgers! I subbed oat flour for bread crumbs and tomato paste for BBQ sauce since I didn’t have the other items on hand and still turned out quite tasty. Will be my new go to for black bean burgers. Thanks!

  78. Trudy says

    I strictly abide by a “dance at home before you go out dancing” rule when it comes to cooking. The perfectionist in me has low tolerance for surprises/failures. So my making this recipe for the very first time for a friend’s birthday party bbq is testament to how much trust I put in you and your recipes. Sure enough, like all the other recipes I’ve tried, this one did not disappoint. We, the vegans, were delighted by the burgers and they stood up to the grilling! Thanks for this awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Trudy! We’re so glad you and your friends enjoyed them!

  79. Vivien says

    I just made these and loved them! The texture was very reminiscent of a meat burger patty and it was moist and super easy to grill (I actually did mine in a frying pan). I would give this recipe 4.5 stars because the amount of cumin called for was WAY too much for my taste! I’d probably halve it next time. And I would also add a clove or 2 of minced garlic next time! I followed the recipe exactly minus not having coconut sugar or vegan BBQ sauce – I subbed with white sugar and ketchup because it’s all I had on hand! Thanks for sharing this recipe! I will make it again with those 2 small changes.

  80. Tameka says

    I’m a carnivore who is trying to move towards plant based but I hate fake processed vegan foods. Enter this recipe to the rescue. So good and flavorful! I’m truly impressed. The icing on the cake was my 2.5 year old daughter begging me for more. She absolutely loved it and I felt good about giving it to her. Such a winner. The only modifications I made were to use ground Ritz crackers instead of breadcrumbs and to use white rice I had on hand. Otherwise I followed the recipe. I served on freshly baked pretzel buns that I cut skinny to reduce bulk and calories. Truly excellent

  81. Michelle says

    Just made this recipe and it’s the best black bean burger I have had yet. Will definitely make this again . Thank you!!

  82. Denise says

    I have made this many many times because my family (including the kids) love them!! Such a great recipe and probably the only vegan burger I have made that truly doesn’t crumble on the grill! I have also subbed the brown rice for quinoa and it works really well. Definitely a staple in our house, I usually make a big enough batch to keep some in the freezer for a quick meal because they freeze really well too! Thank you!!

  83. Terri Black says

    Really great recipe. To save time I used frozen brown rice low sodium canned black beans. Swapped ground gf oats for panko. Thank you!

  84. Carol Marcotte says

    This recipe was delicious. The smells of the spices are amazing. I have a question about your freezing comments. It says to freeze before storing, why is that and why can you only store up to 3 weeks. It doesn’t seem like a long time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, so glad to hear you enjoy these! For freezing, 3 weeks is a conservative estimate, but they may last longer. We recommend freezing after cooking so that they get a crispy outside and reheat faster (similar to store bought veggie burgers). Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  85. Anna says

    I made a double batch of this last night- it was delicious! I was out of BBQ sauce so I subbed ketchup, vegan worcestershire sauce, and steak sauce. They turned out great and they held together so well! I froze them for easy lunches for my 1 year old (who also loves them!!).

  86. Pavitra says

    Fantastic recipe! I made minor adjustments in that I subbed out the brown rice for the cold white rice I already had, and switched the chilli powders for smoked chipotle. Made 6 even patties that beats the store bought version by a mile! These are going to be staple as my husband has requested we make and freeze a few batches already! You won’t be disappointed!,,

  87. Balaji says

    I made this last year and everyone loved it. I did too. But my burger was not holding it’s shape while grilling. I think I followed the recipe. Where could I have gone wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Balaji, grilling them too long can cause them to dry out and fall apart a little. That would be our best guess!

  88. Cindy says

    These were amazing! I following the recipe with the exceptions:
    I added more GF bread Crumbs – 1/2 Cup Cooked Sweet Potato – Sautéed Onions with 1 1/2 teaspoons of Balsamic Vinegar – added 1/2 Cup Finely diced Mushrooms –
    yum yum yum!!!! Stayed together nicely –
    Thanks for the inspiration –

  89. Chris says

    This was really good. I’ve tried smoking and grilling store bought veggie this and that which turns out horrible. This was as good a burger I ever cooked with the exception of the ground venison bk I grilled on charcoal and mesquite wood…

  90. Betsy says

    It is delicious. I wanted a veggie burger that I could grill on the BBQ for the flavor and it delivered! Even my carnivore husband enjoyed it.

  91. Nicole Lortie says

    This is the best veggie burger you can find. I do it all the time and it is the one I prefer and I try a lot of mixture. Once I add to much chili powder, in fact it was the good quantity but I was back from a trip to India and it was Chili I bought there. I realize that it was more than twice hot that my regular chili. I had to double the recipe to be able to eat them but I realize it was good with enough spice in it. Thank you Dana for this great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nicole. 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

  92. Isabella says

    I’m really want to try this recipe, but I was wondering can I substitute the bbq sauce for something else??? And can you taste it ?? Thank you!!!

  93. Jc says

    I followed the recipes as indicated and these tasted great!! They didn’t fall apart.
    The bigger the burger however, (1/2 cup size) the mushier they were. I will try to flatten them more to avoid that.
    Can patties be frozen “uncooked” to be grilled later?

  94. Simon says

    This was the best burger I have ever had. Traditionally I am a meat eater burger fan, whilst I am married to a veggie. It can be a pain to cook 2 meals. After reading the UN report about cattle I thought I should try a meat free diet. Please try this you will not be disappointed. I cooked the burgers on a griddle, placed on Kos lettuce with homemade burger sauce, salsa and smashed avocado.
    Thanks so much for the recipe it will be a regular in my household.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Simon. 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

  95. Jess says

    Hello,

    I made this wonderful recipe and instead cooked the burgers in a skillet. I also added garlic powder and some garlic chili paste to the recipe for a little bit more spice. The burgers are quite tasty!

    I do have a question. Are these burgers supposed to come out a little soft, but with a somewhat crisp outside? I subbed bread crumbs for the walnuts so I was unsure if adding too many bread crumbs made the burgers softer than they should be in the inside. Although, the burgers have a great patty shape and hold up well.

    My husband and I love your recipes and it helps make a vegetarian and vegan lifestyle easy and delicious! We also love to surprise the meat eaters in our family. :) Thank-you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! I’d say they should be tender on the inside, crispy / browned on the outside!

      If you want them more dry / cooked in the middle, bake at 350 F after sautéing for 10-20 minutes!

      Hope that helps! Glad you enjoyed it!

  96. Sara says

    I was only confident enough to grill these because YOU said it would work. They were perfect. Hearty, full of flavor, and great on a grilled pretzel bun. My husband wants these incorporated into tacos, FYI. ;) I plan to bring these to the next bbq I attend so I can enjoy a grilled burger too. Great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed these, Sara! Thank you 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

  97. Michelle says

    Thank you for testing and making this recipe perfect and easy. I made these burgers twice and they turned out perfect. The second time I used pecans since I was out of walnuts and gluten free quick oats for the panko. I froze the patties on a cookie sheet before bbq and they were easy to grill. My entire 3 kids and meat loving husband enjoyed these. They said they are just as good as my best beef burgers.

  98. Nathaly says

    Omg thank you so much for this recipe! These burgers came out phenomenal!
    I made these today on the stove. I didn’t have walnuts so I used your suggestion and subbed more bread crumbs. (I may have used 1 cup total I added till I saw the right consistency), added half a small sweet potato since (you’re other veggie burger uses sweet potato so I added) and omitted the sugar. I also made my black beans from scratch.
    These are amazing!! Even my bf was impressed.
    I made 8.25 small burgers! Thanks again!

  99. Kate says

    OMG! Such a GREAT post!! My kids really don’t like veggies. I have tried many things for them but nothing good happened. I found this post and made it and they loved it!! Thank you very much Dana! Hope to hear from you soon!

  100. BRIGIT says

    Looking forward to making these. The link to Savour Rice method doesn’t work. Is it possible to update?

  101. Marissa Manza says

    This is now my go to vegan burger recipe, and even my non vegan friends are obsessed with them! I’m planning on bringing these on a camping trip this weekend, and I’m wondering what you recommend. Can I keep the mixture in the cooler for 1 day and then just cook them up on a camping stove or should I cook them ahead of time and then just heat them? Thanks so much! Your recipes are incredible and make plant based eating more fun and doable for us. ??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marissa, so glad you enjoy these! Thank you so much for the kind words and lovely review! Keeping the mixture in the cooler for a day will work well. Enjoy!

  102. Lindsey says

    Very good recipe! I made this on a skillet but would love to try it on the grill next time. I often have trouble with other veggie burger recipes not holding up when fried – not so with this one! Also had a great texture and flavor.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks for sharing, Lindsey! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  103. Jon says

    Hi there, these tastes great but mine still broke apart. I wasn’t sure if you used canned black beans or whole black beans i used canned black beans. I also burned a portion of my walnuts so I made up the difference with all bran cereal. Otherwise I followed the recipe just as it was written . Any ideas where I went wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we used black beans, too. I’m wondering if they either a) got too crumbly from the bran cereal, or b) just needed a little more moisture in the way of BBQ sauce?

  104. Patti VanDale says

    I made these burgers the other night for my family. We love to cook on the grill and I was anxious to try them. Most vegan burgers fall apart on the grill. Everyone loved them! This recipe is a keeper. I still can’t get over how good they taste and they didn’t fall apart!!?

  105. Ellie says

    Hi All,
    I have to say I was a little worried about the comments that this recipe is too spicy but I like to make a recipe the first time following the recipe. I’m so glad I did! These burgers are delicious. Firm on the outside, most on the inside. I didn’t find them too spicy/hot at all. Very flavorful and the walnuts give it a little something extra. I will definitely make another batch and freeze them to have on hand when I’m short on time! Thank you for a great recipe!

  106. Annik says

    I have made these burgers so many times! Love the flavours! My only modification is baking the beans for 15 minutes at 325. This will remove some of the moisture from the beans so you get a meatier texture!

  107. N says

    Even my meat eater hubby who never likes anything I make thought these were delicious and requested me to make them the next day!
    They weren’t exactly like the recipe b/c I didn’t have some breadcrumbs and also b/c I was lazy in some ways.
    Since I didn’t have breadcrumbs, I cut up a slice of my fav bread into little squares and toasted them in a pan on low heat until they were dry, moving them around now and then. This took about the amount of time it took to get everything ready. I put the brown rice. The black beans were already cooked and seasoned from another meal. The onions I microwaved with some garlic until they were soft. I used cumin and a seasoning mix that was something like creole seasoning and it had salt and sugar already in it. I skipped toasting the walnuts, but did blend them into a crumble. And I did put the BBQ sauce. Didn’t use oil.
    After putting all that in a bowl, I used an immersion stick blender on it. I left chunks on purpose.
    Formed them into patties (very sticky), wrapped it, and left it for a half hour or so, then grilled. They had firmed up and weren’t sticky anymore when we put them on the grill. They held up!
    Very hearty, and had a great complex savory flavor.
    Thank you for your recipe!

  108. Bryan says

    Also excellent! Great alt. to the black bean sweet potato burger recipe also posted here. Thank you! Please keep ’em coming: )

  109. Joy says

    I used a 1/8 cup measure and cooked in my air fryer. We ate them in pita bread with salsa-ranch dressing and veggies. They were my first bean burgers I’ve ever made and were delicious! A little time intensive, but so worthwhile!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing Joy! So glad you enjoyed them. Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  110. Ginger says

    Third time making these. We love them! Hubby sensitive to strong flavors. So used teaspoons of chili powder, cumin and smoked paprika, rather than a tablespoon. Added 1/4 tsp of garlic powder. Regular brown sugar. Regular bbq sauce. And only one can of black beans. Thanks for a wonderful recipe, including detailed instructions and pics.

  111. Lucia says

    I made this recipe exactly as read with the exception of extra virgin olive oil in place of the avocado oil, reg brown sugar in place of the coconut sugar and reg bbq sauce in place of the vegan. This is a stellar recipe for company. I made it 3 days ahead and followed the instructions to freeze them – just perfect. Will definitely make this my go-to recipe for veggie burgers!

  112. Meera says

    Wow—usually hate black bean burgers. I find them dry and the cumin overpowering. Used less than 1/2 recommenced cumin and chili powder and was still so flavorful! Best is all they were moist. Everyone at BBQ loved them.

  113. Quin says

    This was really good . Made as listed except decreased cumin and paprika to 2 teaspoons after reading comments . However , I think the amount recommended would’ve been fine . I cooked in the oven 10 minutes on each side and it was perfect . Didn’t fall apart . Of course a little crumble but no inconvenience. Hubby gave a thumbs up as well .

  114. Jessica Mentze says

    These were so good even my carnivore teens gobbled them down! I did tweak it: because of the crumbly comments I added a flax egg at the end. And because I had no nuts, I subbed 1/2 cup ground oats with 1/2 cup panko. I also reduced the seasonings just because of personal preference. Soooo good! These are being added to the repertoire! Thank you. ?

  115. Lexxi Garcia says

    WOW I am in SHOCK! I just made a test burger for a cookout later with this recipe and the texture, the flavor, everything taste SO good! Perfect recipe! Thank you so much!

    Note: I used pecans because I didn’t have walnuts and homemade taco seasoning instead of chili powder because I was out!

  116. Elizabeth Gwin says

    I would like to make this recipe for my husband’s birthday get together with friends who are vegetarian. I would like to substitute the black beans for garbanzo beans. What are you thoughts about whether this will still allow them to not fall apart. If possible I would like to grill the burgers. Thank you!

      • Ffion Carlin says

        Hi, I am living somewhere where black beans are not available and garbanzo beans not easy to find or process. Can I use kidney beans or any other bean for this recipe or a similar recipe? Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We haven’t tried that, but think it might work! Other readers have mentioned success with kidney beans. Let us know if you give it a try!

  117. Jan says

    These look amazing! I am on the Wild Rose Diet with my hubby and can’t do sugar or panko. Can I substitute almond flour or flax seeds instead of the panko? Any other suggestions?

  118. Linda says

    Thanks that looks delicious & so anxious to try the burgers! Hoping to make the veggie burgers & slaw to take to a family picnic later in June so have some time to experiment.

  119. Gillian says

    I just made these, and used ground almonds instead of the walnuts. I also added a couple of eggs and they are amazing – hold together really well. I did ten of them and they are a good size to keep frozen and then add to a salad for lunches. thank you for your amazing recipes – I dont often comment but just wanted to let you know that your recipes are always appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  120. Linda says

    3rd question sorry, wondering too would there be a yummy slaw type topping that you could suggest or have a recipe that would compliment these? (Sorry I didn’t think of all my questions at once)

  121. Linda says

    Would pre-cooked whole grain brown rice work such as uncle Bens ready rice(90secs. In microwave) or is that the wrong type of rice as it does have oil in the ingredient list?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, we haven’t tried that, but we think it would work! You may be able to omit the avocado oil in the recipe to compensate. Let us know if you give it a try!

  122. Padma says

    Thank you for the recipe. These came out really good. Being gluten free and vegan limits my choices a lot. This recipe is definitely a keeper. I have tried these with black beans and I made another batch with lentils as well. They did not fall apart…it was awesome. However they were a little bit dry. Any suggestions how to fix that?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! These are grill-friendly but not indestructible. A more recent method found here have yielded even more durable burgers for grilling. So maybe try this recipe next time!

  123. Anjali says

    Delicious! Stayed together great on the grill. Made as instructed but only a tiny bit of chili powder for some spice-sensitive eaters. Awesome flavours. So great to have a homemade burger for the barbecue!

  124. Emy says

    These are fantastic! They stayed in one piece while cooking, no issues. It’s a shame that they are still very soft when eating, but I’m not sure if I can find any veggie burgers that do stay together like a meat burger, anyway.

    • Avatar for Dana @ Minimalist BakerSupport says

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

  125. Marzena says

    Sounds delicious and I look forward to making this. For a nut allergy, what would you recommend substituting the walnuts for?

  126. Jacki says

    FRIENDS!
    I made this recipe (doubled it) and then found out we didn’t need them for the event, so I froze them pre-made on a baking sheet. Once frozen, I put them in a container and separated with wax paper. Froze them for 2 weeks. Then, the day of a different event, took them out probably 2 hours before we started grilling them. They grilled PERFECTLY! Stayed together (for the most part- 2 fell apart out of 16) on the wire of the grill. Didn’t need foil (but maybe the foil would have prevented the breaking of the 2?)
    Just wanted everyone to know my method because I had to scroll through the comments for quite a while to find the answer to one of my questions. Maybe you’re in a similar predicament and wonder how it will turn out. They were DELICIOUS! Everyone loved them! My favorite black bean burger recipe, so I deleted all the other recipes I was using!

  127. DaniGirl says

    This looks amazing and your veg and vegan shepherd’s pie recipes are family faves. BUT! I don’t have a blender or food processor. Do you think a decent stick/immersion blender would be able to handle this?

  128. Kcme says

    Amazing! Instead of rice, Panko, and sauce, I used quinoa and sweet potato. Still held up perfectly. Made a double batch and used leftover patties in a pita for lunches.

  129. Sarah says

    As a family, we are working toward a more plant-centric diet. This looked like a great first timer recipe for homemade veggie burgers, and it was! Both kids loved these. I did a couple small alterations – we aren’t huge onion fans but I didn’t want to lose the moisture, so I subbed in half of the onion for diced celery. I also added a dash of Worcestershire sauce (I don’t think this is vegetarian let alone vegan just fyi), mostly because I typically include it in beef burgers. I was thinking it might add a hint of the familiar. :) As it turns out, I really don’t think there was a need. They were a huge hit on whole wheat buns with the usual toppings. Score!

    I do need to figure out what to adjust to make sure they stay together better as they were pretty fragile once on the bun.

  130. Tiffany says

    Hands down the best veggie burger recipe! I made them for my baby shower and everyone raved about them. They do stay together to be grilled and have amazing flavor.

  131. Nancy Brown says

    By far the best veggie burger recipe I’ve found! It’s wonderful that it holds together as well as tastes really good. Can’t thank you enough :).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Nancy. We are so glad you enjoyed 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

  132. Emma Westcott says

    The best homemade vegie burger recipe! I’ll only use this one from now on, I love the texture and the taste. Thanks :)

  133. Laura says

    I’m shedding tears of JOY right now !! I just made these wonderful burgers. My husband and I are (Whole Food Plant Based) vegans, and finding a recipe for a burger that doesn’t fall apart….and tastes good….has been my mission in life for this past year. This is perfect !!! I didn’t have walnuts or panko breadcrumbs on hand, so I made bread crumbs with some gluten free bread. I also used sprouted brown rice and black beans that had already been soaked and cooked. I’m just so excited !!!! Thank you for posting all of your incredible recipes. Oh…I added extra spice, cayenne and garlic to the onions. This will be my veggie burger recipe from now on. Now I know what I can do with those darn left over beans and rice !

  134. Cathy George says

    I altered the recipe slightly- made breadcrumbs from wholemeal crust, swapped onions for mushrooms and less slice, they were bloomin lovely!!! Couldn’t eat it quick enough ??

  135. Catherine says

    Delicious! I swapped raw sunflower seeds for the walnuts because I’m nut free. I was looking for a healthy swap for the store bought black bean burgers and this is it! Smokey and spicy and holds up well. Thank you for your creations!

  136. BC says

    Great recipe. Thank you for it. I don’t like a thick burger so I’ve made smash burgers with these. Because I make them thinner I’ve been hesitant to try directly on the grill, so I do an oil coating in my cast iron and essentially fry them (makes for a great crusty exterior). I have also made up a big batch, just keep in large meatball size for refrigerator or freezer and smash as needed. I also break them up, fry up in oiled cast iron, and use as taco filling.

  137. Heather says

    Amazing burgers! Our first time making our own burgers and it was life changing! Never will we buy the frozen over priced things from the store again! Hubby raved about them!

  138. Jessica says

    The flavor is good, BUT this is a lot of steps for a burger. Cooking the rice alone is half hour! The end result to me just wasn’t worth all the work.

    • Vero says

      They make ready to heat brown rice in the freezer section at some stores. They are very inexpensive. I pick mine up at our local Walmart for $1! I literally have these burgers done in a 20 minute period. It couldn’t be easier. You could also make the rice ahead and freeze it yourself too. Saves tons of time!

  139. Jasmine says

    Hi! I’ve made this recipe two times now and the flavour is great. The only problem I have is both times the patties have crumbled apart in the pan. Any suggestions on how I can fix this?

  140. Terri says

    I’m not vegan or vegetarian but I have decided to go meat free for the month of February. Family were having a bbq so i decided to give these burgers a go. They are delish!! I didn’t have walnuts so I subbed it out with LSA and just my personal preference I would reduce the amount of chilli powder next time. Otherwise a tasty burger that holds together fantastically thank you!

  141. Sharon says

    This is the best veggie burger ever. The taste is fabulous and it’s pretty easy to make. I made a batch of dough for ad-hoc burgers since my daughter is home on winter break and loves these (she is the pickiest eater ever, by the way). I took some of the dough and crumbled it up, pan-fried for a minute or 2 and put it on nachos. Those were the best nachos I ever made. Honestly, I want to eat the dough before I even cook it-it smells so good.

  142. Dylan Howell says

    These are great just made them, and as and ex chef and new vegan was surprised at how well they form up and the flavor they actually hold up just as well if not better that some meat patties I’ve made. If you not a fan of spice tho you may want to dial back the chilli powder a touch. Wicked recipe

  143. Nina Grewal says

    This recipe is perfect! These are so yummy. I actually didn’t end up grilling them but made them on the pan. But I’m sure they would hold up great. The flavor is amazing. My meat eater husband loves these. They are amazing.

  144. Mike says

    I have NOT made recipe, just surfing for nice burgers for vegans. One thing, I cook brown rice all the time in 30 minutes, but would not? include in recipe, since can be more dangerous, I suppose could make huge batches, them then throw in freezer.

    My recipe for brown rice, bring water to boil, dump in rice (and more, if wanted), simmer 15 minutes, cut off heat and leave cover on ‘pot’ the whole time. Bingo rice is ready.

    I have enough info to play in kitchen :)

  145. S says

    Hi, these are amazing and delicious but I’m curious why you say they only last three weeks in the freezer? I’d like to be able to make a huge batch of them to keep on hand without worrying them going bad. Lmk your thoughts please. Thanks!

  146. Lauren K says

    First of all, thank you for linking to Saveur’s recipe for brown rice. I’ve always wanted to try the boiling method to cook rice and it came out amazing! Not chewy or gummy at all.

    These burgers are divine! We topped our with more BBQ sauce, Follow Your Heart pepper jack cheese, and crispy onions. My non-vegan husband said they were some of the best veggie burgers he’s ever had!

  147. JoAnne Leugemors says

    These burgers are delicious. I have made them several times. My family who are meat eaters love these as well.

  148. khushi says

    Hi. I haven’t tried this recipe but I would like to try this recipe with guar gum or agar agar for a firmer texture. Any thoughts on this. Thanks

  149. Breanna says

    These burgers beat out EVERY other veggie or regular burger I have tried. Easy, peezy to put together and I was recently called out by my fiancé’s grandma for not being much of a cook. Hah! (For the record, my guy is aces in the kitchen and makes homemade bread, so why would I even…but I digress.) The texture and flavour of the grillable veggie burgers is decadent with just the right amount of spice. I even brought a batch of these homemade veggie burgers camping where my meat-loving Dad was both intrigued enough to try and impressed with how good they were. Seriously, do yourself a solid and walk on past those veggie burgers in the frozen section and make yourself a batch of these scrumptious black bean burgers. They are the BOMB!

  150. Autumn says

    I apologize if someone has already asked this… What is your sauce on the burger? It looks like some type of aioli sauce. Can’t wait to try these!! Going to grill them up at my daughter’s birthday party!

  151. Lauren says

    This is SOOOO good! We’re making the transition to vegan, and my husband actually said he prefers THIS burger over a beef burger! I’ve already made it twice this week. Thanks so much!!!

  152. Elisa says

    These are so flavorful, delicious and have a great texture—thank you for sharing! I’ve made them twice in two weeks already ^_^

    I didn’t try them on the grill but they held together exceptionally well in a frying pan.

  153. Lola says

    I have made these several times for vegetarian and meat eating friends and they are super delicious. This last time I didn’t have black beans so I used a combination of pinto beans ( from dried in my pressure cooker with a splash of liquid smoke) and fava beans from a can. It’s a super delicious substitution which I think I’ll do again as a variation. Thanks for the good recipe!

  154. SK says

    Eureka! A veggie burger that stays together!!! Followed the recipe (almost) exactly: used 1/2 BBQ & 1/2 vegan worchestershire. Topped with a pineapple radish pico and served on some toasted homemade bread. FANTASTIC recipe!

  155. Lynx says

    Hello. I did this yesterday and i must say they are very good! In Portugal we dont use much bbq sauce so it was hard to find and in the end i wish i used much less than what is mentioned because i felt like the bbq sauce monopolized the flavour of the burger. Maybe Its because we dont use it much so we are not used to the flavour, i dont know. I Just wanted to leave this note thanking you for the recipe and advising other ‘bbq sensitiva users’ to use less of it :)

  156. Lisa says

    Absolutely amazing- I am new to vegan cooking and this is one of my favorite recipes! My question is can these be frozen before cooking or do they have to be cooked first?

  157. Jenna says

    Would these freeze well? I want to make these ahead of time for a camping trip and can’t decide if it would be better to freeze and thaw or just keep refrigerated?

  158. Margo says

    I Made these and they taste good but they did not hold together, I wonder if you have a special trick for keeping them together?
    THanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margo! 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!

  159. Stephanie says

    Delicious and very satisfying!! I used Panko crumbs instead of the walnuts. I added garlic and a little bit of Worcestershire for flavor, and an egg to ensure they held together. I put about 3/4 of the black beans in a blender and pulsed them a few times. Each patty was pressed firmly into a 1/2 cup measuring cup, and I came out with 6 patties. I also refrigerated them for about 3 hours prior to grilling which may have also helped prevent them from falling apart. We topped the burgers with sriracha mayo, avocado, tomato and cheddar cheese. Everyone loved them – including the meat eaters. Thank you minimalist baker!! ✌???

  160. Dan says

    These are the best. THE BEST. They hold together like none I’ve made before, and so healthful and high-protein, with all those nuts and beans and brown rice. I’ve made them twice as written, doubled the recipe the second time b/c they went so quickly. I portion out the patties and wrap them individually, then store them in the freezer so they’re ready any time. They can go on the grill straight from the freezer.

    I just made them again, this time with major substitutions – garbanzos instead of black beans, curry power & garam masala instead of the other spices, pistachios and pecans instead of walnuts, Major Grey mango chutney instead of bbq sauce – a perfect Indian-spiced version. I can’t wait to try out other flavor combinations. I’m thinking Thai curry and peanuts; hoisin sauce and 5-spice powder; allspice/jerk seasoning, red beans, and mango sauce…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your substitutions with us, Dan! We are so glad you enjoyed it.

    • Jacki says

      Dan, thank you so much for commenting! I had to make the “batter” on a Thursday night but won’t be grilling until Saturday at noon and I wanted to know what I should do. The party is at a different location. I didn’t want to transport raw batter on trays in a taxi. But frozen, in containers, I can do!
      Thanks for letting me know I can freeze the uncooked batter. Do you thaw before grilling or just put it on the grill frozen? On foil of sorts or straight on the grill? Thanks for your insight!

  161. Mika says

    These are wonderful…the flavors are amazing. I’ve made them twice now. Each time subbed quinoa for rice. 1st time I didn’t have panko so just used flour. Not sure what I did first time around but they were too wet for a grill (maybe I didn’t drain the beans adequately or could have been lack of panko). I baked them instead and they firmed up. 2nd time around I used the panko and they were much firmer. In any case, both times turned out great and this will be added to my regular recipe rotation. The bbq sauce I used made them even more special (and spicy)…it is a cherry ghost chili bbq sauce that comes from Cherry Republic up in Northern Michigan (where I grew up). Thank you SO MUCH for all your hard work and great recipes. I’m very newly vegan (a process that took about a year to happen) and you have made my life so much easier and interesting in the food department!!

  162. Claudia says

    Finally gave this one a try since the recipe seemed pretty simple and not to time consuming. I did not have any brown rice so I used medium calrose rice instead. My mixture ended up being very dry, I thought the opposite would of happened because of the rice I used, so I ended up having to double the amount of bbq sauce. These burgers held together great! I ended up pan frying them since it was raining out, so can’t say how it would go on the bbq.

    The only reason I gave 4 starts was because I found the taste of the smoked paprika overpowering. It was all I could taste. I will either omit or reduce the amount next time.

    I will definitely be making these again. My new go to for vegan burgers. Love your recipes. Keep up the great work :)

  163. Sun says

    Hi I am always looking for new things yo serve my vegan son at family gatherings. I buy store bought veggie burgers but want to find homemade stuff as I prefer that. I went and got Walnuts and brown rice this morning to throw these together but realized I have two cans of garbanzo beans but no black beans. Has anyone subbed w garbanzo? Would it still be tasty and grillable?

    • Dan says

      I did (I also subbed other spices for Indian ones, but I was going for a specific flavor) and they came out fine. The one thing I did differently when I made it with garbanzos was to puree half of them in the food processor along with some of the bbq sauce (liquid was needed to thin them enough to fully break down), since they’re a little firmer than black beans.

  164. Brit says

    Wow, flavor explosion! Just made this recipe and loved it. I used lentils instead of black beans, curry powder instead of chilli powder and ran out of pepper (what!?) so added chilli flakes instead. Will definitely go back to this recipe as a base for new flavor combinations.

  165. Erin says

    This was seriously very delicious!! My husband loved it too! It didn’t stay perfectly together (I think I should of added a bit more BBQ sauce) but it did much better than any others I have tried. The flavors were perfect. Yummy!

  166. John E says

    Wow, delicious and they really *do* hold together! I found using the measuring cup or whatever to mold the patties was important — otherwise it’s hard to get the shape uniform enough and will crumble at the edges.

    Also, I used buffalo sauce instead of BBQ sauce to spice it up — extra delicious.

  167. Lebene says

    I’m really confused by the measurements and am bad at maths. I have 250g of brown rice so wanted to increase the portion size in relation to the beans. None of the cups/weights matches up with any searches I do on cups or grams.

    Can anyone help a girl who can’t do maths???

    • Lebene says

      I figured out the maths but what do cooked black beans mean? Does it mean they are very soft to the touch or cooked as they are in the can? I lightly boiled the beans for a few minutes because I felt they were too hard and then dried them in the sun but they were still very firm. Mashing them now is quite a task.

      all the questions, what is the meaning of life?

  168. Pam says

    This is my favourite veggie burger recipe. The texture is perfect and the flavour is simply delicious. I had to substitute oats for the bread crumbs and the burgers turned out great. I pan fried these on the stove too. Thank you for another great recipe!!!

  169. Stephanie says

    We love these burgers! This is our go to recipe. I make a double or triple batch and freeze them for later. The flavor is perfect and holds up great on the bun even loaded with lettuce tomato and pickle. I actually prefer them to a regular hamburger. Thank you.

  170. Soaw Nyce says

    I made this recipe. I think it is the best veggie burger Ive ever had. Held together fine and a great consistency for eating. I toasted my nuts “well done” to get that smokey flavor. I couldn’t resist adding some fresh basil leaves from the garden.
    I ate it with mustard and fat tomato slices , and spinach leaves. I can easily see how to play with the recipe after making a great base.

    I love burgers, but gave up eating meat and hate soggy, or over processed store bought brands.

    5 stars

  171. Beth says

    I made this last night as a test recipeon the family ahead of cooking it for a large school group. I used the oats, as we were working with kids, and omitted the chili. LOVE LOVE LOVE. Husband loved it, kids loved it.
    Our vegan friends are eating the leftovers as I write this, and there is a rave sesh going on.

  172. Cory Ryan says

    Hi, these are definitely among my favorite burgers to make! I’m going to grill this Wednesday, so I feel I should bake in the oven a little to help firm the patties. I’m also making the day prior. How do you feel about baking a little, storing in the fridge, then grilling the next day?