Easy Grillable Veggie Burgers

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

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

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

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

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

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

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

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

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.

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!

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.

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!

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!

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.)

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!!

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! 😊

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.

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!!

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.

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.

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!

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.

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!

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!

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!

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.

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 :)

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!

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.

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.

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.

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.

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.

My new favorite burger!! My carnivore mother and sister loved it as well!

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.😀

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

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!

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!

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!

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.

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…

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!

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! ❤️

SOOOO GOOD! My meat lover boyfriend even loved them!

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!

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.

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!!

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 ❣️

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!

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.

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!

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.

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 :)

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!

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.

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

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.

they are grillable for sure!!!!

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.

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!

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

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!

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!

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! :)

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!

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!

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

This is my go to burger recipe for my family. I usually sub oat flour for the bread crumbs with great results!

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!

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

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.

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

Yum. Love this recipe! I have made it multiple times.