Name: The Ultimate Veggie Burger
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 1 (15 oz) can black beans, rinsed and drained; 1 cup cremini mushrooms, finely chopped; ½ cup rolled oats; ¼ cup onion, finely diced; 2 garlic cloves, minced; 1 tablespoon soy sauce; 1 tablespoon tomato paste; 1 teaspoon smoked paprika; ½ teaspoon cumin; Salt and pepper to taste; 1 tablespoon olive oil (for cooking); For Serving:; Brioche buns; Sliced tomato; Red onion rings; Butter lettuce; Chipotle mayo or preferred burger sauce; Tools Needed:; Skillet or non-stick frying pan; Food processor (optional for mashing beans); patula; Mixing bowl

The Ultimate Veggie Burger

I can’t even count how many veggie burgers I’ve tried over the years—some dry, some mushy, and some that just missed the mark completely. But this one? This veggie burger is the one that changed everything. It started as a little experiment on a Meatless Monday when I wanted something hearty and satisfying without feeling like I was just settling. I pulled together black beans, mushrooms, oats, and a mix of pantry staples—and what came out of that skillet was magic.

What I love most is that it actually holds together (no more crumbling all over the pan!) and has the kind of texture that even my husband—a die-hard burger fan—genuinely enjoys. He took one bite, raised an eyebrow, and said, “Wait, this is meatless?” That’s the moment I knew it had earned a permanent place in our rotation.

This burger isn’t pretending to be beef—it’s proudly its own thing, packed with umami, texture, and flavor. I top it with juicy tomatoes, crisp red onion, butter lettuce, and a slather of smoky mayo on a soft brioche bun. And let me tell you, it disappears faster than any frozen boxed version I’ve tried.

Whether you’re trying to eat less meat, accommodate a vegetarian in the family, or just looking for a fresh and satisfying twist on burger night, this is the recipe I keep coming back to—and I have a feeling you will too.

Questions I Often Get Asked About This Recipe

Can I make these ahead of time?
Yes! You can shape the patties and store them in the fridge for up to 2 days or freeze them for up to 3 months. Just cook straight from frozen or thaw overnight.

What’s the best bean to use?
Black beans are ideal for their texture and flavor, but you can swap in kidney beans or even lentils in a pinch.

Do they hold up on the grill?
These burgers are best pan-fried, but you can grill them if you chill them first and use foil or a grill pan to keep them intact.

Can I make it gluten-free?
Absolutely—just swap the oats for certified gluten-free oats and use gluten-free buns or lettuce wraps.

What’s a good sauce to go with it?
We love a smoky chipotle mayo or even a garlic aioli. Regular ketchup and mustard work too!

What You Need to Make Veggie Burgers

Ingredients:

1 (15 oz) can black beans, rinsed and drained

1 cup cremini mushrooms, finely chopped

½ cup rolled oats

¼ cup onion, finely diced

2 garlic cloves, minced

1 tablespoon soy sauce

1 tablespoon tomato paste

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper to taste

1 tablespoon olive oil (for cooking)

For Serving:

Brioche buns

Sliced tomato

Red onion rings

Butter lettuce

Chipotle mayo or preferred burger sauce

Tools Needed:

Skillet or non-stick frying pan

Food processor (optional for mashing beans)

Spatula

Mixing bowl

How to Make Veggie Burgers

Mash the Beans: In a large bowl, mash black beans with a fork or in a food processor until mostly smooth, leaving some texture for bite.

Sauté the Veggies: In a skillet over medium heat, add a splash of olive oil. Sauté mushrooms, onions, and garlic for about 5–6 minutes until soft and fragrant.

Combine the Mixture: Add sautéed veggies to the mashed beans. Stir in oats, tomato paste, soy sauce, smoked paprika, cumin, salt, and pepper. Mix well.

Form Patties: Shape the mixture into 4 even patties. If the mix feels too soft, chill for 15–20 minutes to help them firm up.

Cook: Heat oil in the skillet over medium heat. Cook patties for 4–5 minutes per side, or until nicely browned and heated through.

Assemble: Toast buns if desired. Layer lettuce, patty, tomato, onion, and a generous dollop of chipotle mayo. Top with the bun and serve warm.

Tips for Making the Best Veggie Burgers

Chill the mixture: If your patties feel too soft to shape, a short chill in the fridge helps them hold together beautifully.

Texture matters: Avoid over-processing the beans—leaving some chunks adds great texture.

Don’t skip the mushrooms: They add rich umami flavor and moisture that takes the burger to the next level.

Make a double batch: Freeze extra uncooked patties between parchment for an easy weeknight meal later.

Customize your toppings: Try pickled red onions, avocado slices, or even a fried egg for something extra special.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Hands down the best veggie burger I’ve made at home. My kids devoured them without realizing they were meatless!”

⭐️⭐️⭐️⭐️ “Great for busy nights! I prepped the patties on Sunday and just cooked them midweek. So convenient and tasty.”

⭐️⭐️⭐️⭐️⭐️ “I brought these to a cookout and even the meat-eaters went back for seconds. Total hit!”

⭐️⭐️⭐️ “Next time I’ll add a bit more spice, maybe a pinch of chili flakes. Still really solid!”

⭐️⭐️⭐️⭐️⭐️ “Super satisfying! I loved the texture and how well they held up. Definitely adding this to our meal plan.”

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