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
4.84 from 497 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 (burgers)
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 Weeks (see notes)
Does it keep? 2-3 Days


  • 1 cup cooked brown rice*
  • 1 cup raw walnuts (or sub bread crumbs)
  • 1/2 Tbsp avocado oil (plus more for cooking)
  • 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
  • 1 Tbsp each chili powder blend, cumin powder, and smoked paprika
  • 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
  • 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
  • 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
  • 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
  • 3-4 Tbsp vegan BBQ sauce


  • If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
  • Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
  • In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
  • Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
  • To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
  • Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
  • For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
  • If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
  • Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
  • Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
  • Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
  • Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.



*To cook rice, I recommend this method from Saveur. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. // Prep time does not include cooking rice.
*One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size).
*For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.
*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).
*Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings.

Nutrition (1 of 5 servings)

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

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  1. Debbie says

    I am ready to try this recipe and was prepping. Wanted to get the rice done ahead of time and went to the link that you suggested for cooking brown rice. It just seemed so strange to me—to put 1 cup of rice into 12 cups of water—instead of traditional way. Is this really necessary. Seems like a bother to me!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, the pasta method yields super fluffy, perfect brown rice! But you can use any method you prefer.

  2. Lyric says

    I’m currently prepping my ingredients to make these burgers later for dinner and decided to cook the rice early. The rice came out kind of mushy and my panko is about a year past the expiry date. Should I remake the rice and buy more panko?

  3. Megan says

    These burgers held up well to cooking in a pan on the stovetop. I didn’t want to open two cans of black beans and figure out what to do with the rest of the second can, so I subbed 1/4 cup of refried beans that I had in the fridge and it worked fine. I would leave out the brown sugar next time as I found it a little too sweet in addition to the BBQ sauce, but we also may just have a sweeter sauce in the fridge!

  4. Suneel Patel says

    Yes. I made it. One of the best recipe of the veggie vegan burger on the net. Very nice texture with great nutrition. I do like to tweak the recipe to my taste, like replacing onions with loads of other veggies. Until now, I never had a consistent taste and recipe of a veggie burger but with the help of MB, I have made this burger many times with consistent taste. Thanks MB. Full marks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so happy to hear you enjoy this one and love your creativity in adding other veggies. Thank you for sharing, Suneel! xo

  5. Amy Meinweiser says

    Excellent flavor! It is a lot of work, but I haven’t found a home made veggie patty I could actually put on the grill without it breaking to pieces. We used a griddle on the grill for a few minutes per side then put them on the regular grate for about a minute per side. Drizzled with the same bbq sauce we used in the recipe. Excellent! Will make again. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this one was a success! Thank you for sharing your experience, Amy! xo

  6. Holly says

    I’m excited to try these but before I do, I have a question- Due to our busy weekend, may I make the burgers tomorrow and grill them on Sunday? TIA

  7. Kerry says

    I’m so excited to try this recipe! I am not a fan of the flavor of BBQ sauce – do you have suggestions for substitutions that wouldn’t mess up the consistency? We are not vegan so open to egg if that would work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kerry, an egg might work in terms of texture, but they won’t be as flavorful! If you like the flavor of ketchup or tomato paste (diluted with a little water), either of those could work. Hope that helps!

  8. Stacie says

    I’ve made these a few times. The flavor is AMAZING. Mine didn’t hold together well. I used bread crumbs not panko and I smooshed the patties. I’m making them again as written.

    Question: 1/2 Tbsp avocado oil (plus more for cooking) – Does the 1/2 TBSP go into the mixture? It’s not indicated in the instructions and the plus more for cooking is leading me to believe it should.

    Thank you,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacie, we’re so glad you enjoy the flavor! The 1/2 Tbsp is used in step 3 for sautéing the onion. Grilling too long can cause them to dry out and fall apart, but if that wasn’t the issue, you could try adding a tablespoon or so more BBQ sauce next time to see if that helps. Let us know if you’re still running into issues after that!

  9. Rachel says

    Aw these are so tasty! I’m currently pregnant and anaemic and was craving black beans…I remembered we made these burgers last year and I just had to make them. I like how the recipe allows you to just add breadcrumbs/sauce until you get your desired consistency, because I’m a guestimator not a measurer 😂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you love them, Rachel! Thank you for the wonderful review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying them, Natalie! Thanks so much for the lovely review. xo

  10. Artur says

    I made it, it’s a good burger but definitely did not bind well enough, barely held together on an electric grill, it broke easily afterwards

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry to hear these didn’t work for you, Artur! They are usually a reader favorite. Did you make any modifications?

  11. Deb says

    Excited to try this recipe! Quick and easy question…..can I use jasmine or Texas long grain rice instead of brown rice?

  12. Amber says

    Hi, these sound fabulous, and I have made other great recipes from Minimalist Baker, so I am hopeful. I have a lot of allergies, and I’m wondering about a good alternative to the BBQ sauce. I need to avoid tomato. Maybe soy sauce? Any hope for me?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber, possibly, but we’d suggest starting with no more than 1-2 Tbsp of the soy sauce because the flavor could be pretty strong. One reader mentioned using 2 Tbsp Worcestershire with success if you can have that? Or another reader mentioned drying the beans for less time and omitting the BBQ sauce. Hope one of those suggestions helps!

  13. Eulonda says

    We loved these. The flavor and consistency was the best I’ve had in a black bean burger. I made one as a “test” and it was really delicious. However, I was afraid my husband would want his a little more firm so I added a whisked egg since weren’t not vegan. I also made the patties less thick and they were perfect.

  14. Jamie says

    I would love to try the recipe but I have someone in the house with a nut allergy. What was the initial purpose of the walnuts and what do you recommend as a suitable alternative. Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, the nuts provide a textural contrast and also absorb moisture. Alternatives would be pepitas or adding more breadcrumbs. Hope that helps!

    • Shelly says

      Delicious burgers! Thank you for a fabulous recipe. I don’t love cumin so I used half the amount recommended in the recipe, and added some peri peri spice and ground coriander to make up the missing spice. The burgers turned out great.
      Do you have a recommendation for a substitute for walnuts for those who can’t eat nuts?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Shelly, we’re so glad you enjoyed the recipe! Thank you for the lovely review! Nut-free options would be pepitas or adding more breadcrumbs. Hope that helps!

  15. Sandra says

    Thanks for this great receipe. I gave it a try and as many of my friends don’t like spices and hot zing to their food I just put 1/3 tsp of both smoked paprika and Chile powder and 1/2 tsp of cumin . I did mix everything in the blender and wow they were a hit !! Everyone loved them and have praised your receipe , big thanks for all your devotion 🤩

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  16. Cherianne Bender says

    I have been searching for a great veggie burger recipe for years – especially one that can be grilled without falling apart. Finally, this is it. Even my husband who loves meat, says this one is a keeper! Made it exactly as written and they were delicious. Thank you.

  17. Angela says

    I made these burgers and they turned out excellent!!! Thank you thank you!!! So delicious and great texture. I used smokehouse barbecue sauce which was already pretty sweet so I omitted the sugar. This will be my go to recipe from now on.

  18. Cecy says

    I made this recipe yesterday, no BBQ sauce but a little liquid smoke.
    I had rice/quinoa mix, turned out great! Just a little dry, I was thinking maybe adding a vegan egg (flax egg) to make it stick. What do you think?
    We did it on the pan and added a little Montreal Steak seasoning.

  19. Colleen says

    I made these for a work BBQ and received “best I’ve ever had” raves and multiple requests for the recipes. They really held together well while staying moist inside. I held back slightly on the chili powder, fearing they’d be too spicy, but they’re perfect as written.

  20. Alisson White says

    I substituted pecans for the walnuts and I think they added a superb flavour. They grilled just like you promised without falling apart. Will definitely make again. Thank you!

  21. Debra says

    This is a 5 star burger! I’ve tried many recipes for black bean/veggie burgers and always been very disappointed. This recipe is an exception to that. No need to look any further. This one is a definite keeper.

  22. Brett says

    The second time I made this I subbed in 2 tbsp of the bbq sauce with vegan worcestershire and they turned out delicious!

  23. Meena Gehani says

    I made these today and they are so delicious !!! My daughter and son in law are vegan and they loved them too. I follow your recipes and everything always comes out delicious!!!!

  24. me says

    by far the most awful veggie burger i have ever had, the spicing is way too much, i took it down a bit as i know my wife doesn’t like things too spicy. i do and it was still too spicy. if you’re eating a burger and want it spicier you have lots of options. no need to make it that hot off the start. grillable?? Joke… this is the worst, i have been trying to find the veggie burger that works for us and this is not it. if you like it? great, this is crap…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that was your experience. Did you make any modifications? Is it possible you were using 100% chiles instead of a chili powder blend with other spices in it? We’re not sure what else would cause it to be so spicy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! We’d suggest storing in a sealed container to prevent them from drying out, or add a little more BBQ sauce if it seems dry. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! But they may be more prone to crumbling because they’ll dry out in the freezer.

      • liz says

        if you plan on freezing them should i add more sauce or egg to help prevent the crumble? so excited to give these a try!
        i have been looking for something i can freeze and throw on the grill when my partner wants an easy burger on the grill night