Easy Grillable Veggie Burgers

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

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

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

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

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

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

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

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

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

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

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

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

This was great! Very flavorful and a nice texture.

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

THESE make it hard for me to decide.

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

I need no sauce!!!

They are THAT good!

You hit this out of the park!

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

My taste buds do a happy dance with every bite!

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

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

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

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

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

Thanks!

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

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

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

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

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

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

Absolutely delicious, whole family loved them, making them again tonight!!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

They tasted amazing though :D

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

super yummy. i just left out the sugar as others mentioned. will definitely be making again!

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

Very delicious. Way better than any restaurant veggie burgers I’ve had.

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

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

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

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

My only suggestion is to double, or triple, this recipe because this is d*** good.

Yum! Even my husband, who is a meat lover, enjoyed these. Thank you so much for the recipe!

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

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

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

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

Next time:

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

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

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

Hardly can call this a “veggie” burger. Apart from onion, where is the veggies?

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

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

Great flavor but the texture was rather crumby.

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

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

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

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

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