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
4.84 from 511 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

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 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 ½ 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 an extra 1-2 Tbsp BBQ sauce (amount as original recipe is written // adjust if altering batch size). 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 burger 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. Meg says

    Hi- Can I use white rice instead of brown rice I have a hard time digesting brown rice. Any recommendations?

    Thanks!

  2. Kelsie says

    I have made these burgers a few times now. They taste so good, but I have the hardest time keeping them together on the grill. They break easily. I resorted to putting them on a cast iron skillet on top of the BBQ grill, but that was not the same as directly on the grill and they still broke apart.

    I then made them again the other day for a party of 10, grilled on a skillet and then froze them ahead of time, following directions exactly (except leaving out the sugar). On the day of the party I put them in the oven to warm them up. When they were ready to serve, I moved them off of the baking sheet onto buns but it was still difficult without them falling apart.
    I don’t want to give up on this recipe, any suggestions? FYI-first time I made them I only used breadcrumbs in place of the walnuts. Second time I made I used the walnuts and breadcrumbs, but both times resulted in the same breaking apart.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsie, it sounds like they might be drying out too much. Grilling too long can cause them to dry out and fall apart. Or if that wasn’t the issue, you could add a tablespoon or so more BBQ sauce next time. Hope that helps!

    • Amara says

      I use more breadcrumbs and rice to keep them from falling apart. Just add more bit by bit until they achieve the right texture.

  3. Megan says

    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!

  4. Pamela Spears-Bradford says

    I have some question. Why do you sautee the onions? Will this work if the onions are merely finely chopped and let them cook with the burger on the grill?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pamela, it enhances their sweetness and reduces their water content, so we wouldn’t recommend skipping that step.

  5. Jennifer says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the great review and for sharing your experience, Jennifer! We’re so glad you enjoy our recipes!

    • Cindy says

      I made these fort a vegan guest and he gave it high reviews. I made the full recipe substituting white rice. Sunflower oil. And kidney beans. It stuck together well and fried up looking just like a meat hamburger. I used the five burgers it made in different ways… as a hamburger and crumbled up like ground meat and even into meatballs. Great recipe thanks for sharing!
      It made my meal prep easier as I just gave him the portion with this burger and all the meat eating guests normal recipe meat…

  6. LDM says

    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!

  7. Stacey says

    Is there anything I can substitute for the sugar? We do not use any kind of granulated sugar.
    We would really like to find a good grillable veggie burger!😊

  8. Lisa says

    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.

  9. Lisa says

    I am wondering how mandatory the panko crumbs are? I just finished making this recipe, have the burgers all made up ready to go on the grill then found my pre-measured cup of panko still on the counter! Should I mix them all back up and add the panko or will they still stay together without?? Excited to eat them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! We haven’t tried this without the bread crumbs so we aren’t sure, but typically they are very important for the structure of the burgers. Let us know if you try without them!

  10. Debbie Sherwin says

    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!

  11. Chloe says

    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 :)

  12. Kristen says

    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.

  13. Kristy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ohh yum! Thanks so much for the lovely review and for sharing your modifications, Kristy. So glad you enjoy this recipe!

  14. Cara Whalen says

    Do you think it would be possible to freeze without cooking first – I like to have prepped stuff in the freezer!

  15. Melissa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex! We haven’t tried it but we think it might work. Let us know how it goes if you give it a try!

  16. erika says

    I’m looking forward to trying this recipe this week, however, before I do, I’d love to know your reasoning for such a short freeze time. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erika! For food safety reasons we always suggest a short freeze time, but you know your ingredients and your freezer so you can freeze them for as long as you prefer. Hope this helps!

      • Erika says

        Thanks so much for a great recipe! I made a few modifications based on what I had on hand – used half black beans, half pinto beans; pulsed oats in place of the bread crumbs; and half farro, half quinoa in place of the rice – and reduced the amount of spices due to personal preference. First attempt at homemade veggie burgers and they are absolutely delicious. Excited about a cost friendly burger!

  17. Jim says

    Has anyone ever formed this into a loaf and baked it like a meatloaf? Looking for approximate temp and time in oven, and if it came out ok.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassandra! It depends on why you want to replace it, as it’s there for saltiness, sweetness, and to help the mixture hold together. A good alternative could be ketchup, or a similar salty/sweet sauce. Hope this helps!

  18. Kari Bohning says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      AMAZING! We’re so glad you enjoyed them so much, Kari! Thank you so much for your kind words and lovely review! xoxo

  19. Barb says

    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!!

  20. M. H. says

    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!

  21. Madeline says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoyed them, Madeline. Thank you for giving the recipe a try and leaving a review! xo

  22. Nicole says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Nicole! And love all your creative modifications. Thank you for sharing! xo

  23. Isaac says

    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!

  24. A Bajwa says

    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.

  25. Liane @ Foodie Digital says

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

    • Vickie C. says

      I only used 1 can of black beans and was able to make 6 burgers. I used just a little less than 1 teaspoon each of the seasonings, and these burgers were perfect!

  26. Val says

    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!

  27. Laurie says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We love to hear this. Thanks for the lovely review and for sharing your modifications, Laurie! xo

    • Catherine Lloyd says

      Do you really need 7 cups of beans? And 5 cups of rice or did I change something in the ingredients list ?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Catherine, it sounds like you may have changed the number of servings. If you refresh the page, it should reset.

  28. Mark Kelly says

    Re Walnuts
    Substitution of bread crumbs listed.
    Cant use walnuts/pecans/peanuts (allergy) & I’d like to use a nut or some kind.
    Suggestions? (almonds?)
    thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mark! We haven’t tried it but we’d suggest macadamia nuts over almonds, though almonds might work. Another good option could be using whole rolled oats in place of bread crumbs. Let us know how it goes if you give it a try! xo

    • Nathan Kang says

      Hi Mark, this recipe is fantastic and I am still a heavy meat lover! I made this recipe and as I have family members that are also allergic to nuts, I used pumpkin seeds instead. I will be making this again this coming week.

      Nathan

  29. CR says

    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.

  30. Jan says

    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!

  31. Judi says

    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 .

  32. Jess says

    I followed the recipe as is and they turned out absolutely perfect!!! Didn’t miss the meat at all. . I doubled the recipe and froze half the remaining patties to user later. These are honestly one of the best veggie burgers I’ve ever had – love how simple the ingredients were and will definitely be making again for friends next week. Any ideas on how what I can substitute for walnuts due to an allergy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jess! Thank you for sharing! We’d suggest cashews, sunflower seeds, and/or pumpkin seeds. Hope that helps!

  33. Beatrice Coté says

    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.

    • Ryan says

      I’m a little confused – which ingredient keeps them from falling apart on the grill? Is it the rice or the walnuts or something else? Thanks.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ryan! The combination of starchy rice, beans, and breadcrumbs are what help keep this mixture together. Let us know what you think if you give it a try!

  34. Beatrice Coté says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Beatrice! We’re so glad you enjoy this recipe with modifications. We do mean chili powder blend (that’s more common here). We’ll update for clarity!

  35. Laura says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm, awesome! Thanks for the kind review, Laura. So glad the burgers were enjoyed by all! xo

  36. Amanda says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alivia, That might work! Or we’d suggest oats pulsed in the food processor. Let us know how it goes!

  37. Alix says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the creativity, Alix! We’re so glad you enjoyed them overall. For the texture, adding more BBQ sauce (or in your case, ketchup), should help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, we haven’t, but other readers have reported doing so with success! Let us know how it goes!

  38. Amanda Dittlinger says

    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

  39. Ashley says

    Hi! I have a question. I mistakenly froze the burgers without cooking them before hand! Are the burgers still good? How do you suggest I cook the frozen burgers? Also, I forgot the barbecue sauce in the mixture but they came together very well, (added it on top of the burger after)…not sure if this makes a difference on how to re—cook. Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, We’d suggest cooking directly from frozen in a skillet with oil. If they are having trouble holding together, you can defrost, add the BBQ sauce, and then try cooking. Hope that helps!

  40. Melynda Nicholls says

    Thanks for the recipe! Question about the rice.. might be a stupid question but how much uncooked rice would yield the 1 cup cooked.. or is it whatever 1 cup of uncooked rice yields. Thanks!

  41. Mallorie says

    Could you use other rice besides brown rice? I am trying to use what’s in my pantry and I only have black rice. I haven’t made this recipe but definitely am going to give it a try with all the positive reviews! I can’t wait to try it out!

  42. Joan says

    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!!!!!

  43. Sydney says

    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.

  44. Julie says

    Hello – I’ve made this. Recipe many times as written and it the burgers are delicious. I’m wondering if you could substitute river cauliflower for some of the rice? Thanks!

  45. Michelle says

    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.

  46. Layla Bowen says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Layla. Thanks so much for the lovely review! xo

  47. Adri says

    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!

  48. Melissa says

    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!

  49. Sam says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear they fell apart, Sam! Is it possible they cooked too long? Glad you still enjoyed them overall!

  50. Debbie says

    I made this as my FIRST attempt at veggie burgers and they are delicious! I do wish I had pre-read all the comments because some of the tips would have solved the few issues I had with the final product. Going to try again tonight, but was wondering if anyone has tried barley as a substitute for the brown rice?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Debbie! We aren’t aware of anyone trying barley, but let us know if you do some experimenting!

  51. Penny Amann says

    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.

  52. Katie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kaya. 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

  53. Barbara says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Barbara! Thanks so much for the lovely review and helpful tips!

  54. Audrey says

    Hello,

    Can you make this with something other type of bean?
    I love to try your recipes! Simple and not too many crazy ingredients.

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Audrey! And sure! We think pinto beans would also work well. Let us know if you try it!

  55. Ashley says

    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.

  56. Vicky says

    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.

  57. Jules says

    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 :)

  58. Jenn says

    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!

    • Marie says

      Listen here,

      The flavor if this here burger blessed me!.. I covered it with some Violife cheddar slices(the best)…. And when I tell you this burger tasted so good!, I was really taken aback by how good it was. Im not even vegan,but looking to be more plant based and this recipe is definitely going to stay in rotation.I did add some sautéed garlic….

  59. Hannah says

    We love this recipe SO much!
    My family is newly plant based & these burgers were so satisfying, great texture & flavour (:

    Just wondering, is it possible to prepare the patties the day before I grill them?

    Thanks!

  60. Marie says

    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.

  61. Fiona Flood says

    Hi there, going to try these today, do you think I could substitute the black beans for black eyed peas?
    Thanks!

  62. Alecia Haselton says

    They tasted great but fell apart on grill :( Did I over-mix? My burgers looked kind of like refried beans. Did I over-mash?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alecia, Grilling them too long can cause them to dry out and fall apart. Or if that wasn’t the issue, you could add a tablespoon or so more BBQ sauce next time. Hope that helps!

  63. Jena says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We are so glad they enjoyed it, Jena! Thanks 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

  64. Alecia Haselton says

    Can I make these around noon and then bring the bowl of patty mix to a party at night to shape the patties/grill there? Just store bowl in fridge. Or is it important I cook them right away after mixing everything together?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think that would work! If they dry out and have trouble holding together, you could add a tablespoon or so more BBQ sauce. Hope that helps!

  65. Kelly says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, sorry to hear this wasn’t for you! Sautéing the onion makes the flavor more sweet and mild, but let us know if you try it with raw. The BBQ sauce helps with binding, so we’d suggest cutting back on the chili powder to reduce the heat and make sure it’s a brand that’s not pure chilies, but a blend.

  66. Elaine says

    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 😊❤️

  67. Wendy says

    Step six is missing very important word after Tbsp:
    “ dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // “
    What do I add if it’s dry?
    Please don’t say oil as I can’t eat oil! 😉

  68. Sara says

    Hi, I just realized I have no BBQ sauce as I’m about to make a double batch of this recipe. Any suggestions for substitutions? I have some ketuchup/tomato sauce/liquid smoke/worscester sauce/soy sauce/etc.

  69. Meg says

    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.

    • Meg says

      Most veggie burgers don’t have much vegetable. They are called “veggie” because they are vegetarian…anyway, the burger is good and packed with protein. I recommend your try it before knocking it.

  70. George D. says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we’re glad you enjoyed the flavor! Next time, we would suggest cooking for less time. Grilling them too long can cause them to dry out and fall apart a little. Hope that helps!

  71. Jonathan Maer says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jonathan. We are so glad you enjoy 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

  72. Michelle Harris Abramson says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, thanks for the feedback! We’ll take another look at the recipe and see if we can make improvements. If you try this one again, we’d suggest Annie’s original BBQ sauce.

  73. Aleesha says

    This looks and sounds amazing. Would it be possible to add mushrooms to the mix? I love the added flavour of mushrooms. If this is possible how much would I add?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aleesha, We haven’t tried that, but maybe! We’d suggest ~1/2 cup finely chopped. Let us know if you try it!

  74. Laurie Juteau says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! It sounds like something went wrong as these should hold together well. Did you make any modifications? If they dry out, they can fall apart. Next time, we’d recommend cooking for less time and/or adding more BBQ sauce. Hope that helps!

  75. Taylor says

    I like the recipe generally, but I’m wondering about getting a recipe with ingredients by weight, rather than volume, so that I get more consistent results.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor, you can find the weight measurements for our recipes by clicking “metric” beneath the ingredient header. Hope that helps!

  76. Debra Alford says

    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!

  77. Chandu says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Chandu. 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

      • Sandy says

        I made this recipe with cashews instead of walnuts (only because that’s what I had in my pantry!) and it was delicious! First time I tried it – easy, relatively quick compared to other plant-based burger recipes. It was very flavorful, satisfying yet not heavy which you can get from a meat burger. Holds together nicely when cooking. Definitely will be my go-to when I’m craving a burger!

  78. Anna Selander says

    Hi, what could I use instead of brown rice? Looks like a great recipe, but cant get my hands on brown rice atm.

    Thank you! :)

  79. Glenda says

    I man looking for the recipe for the sauce you used on the burger……it is not with the burger recipe. Can you let me know what the white sauce is?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Glenda, it’s 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.