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This Veggie Burger recipe is one of the best you’ll ever make. These burgers are loaded with vegetables, gluten-free, and made without eggs!
This particular veggie burger recipe comes from my friend Erin’s book, The Well Plated Cookbook. If you haven’t seen it yet, it’s gorgeous! (And thank you to Erin, for sending me an early copy.)
Erin’s recipes are always well-tested, and this book includes a huge variety ranging from whole wheat pancakes, to easy sheet pan chicken dinners, to decadent desserts– including a fudgy cookie recipe made with avocado.
As soon as I saw Erin’s veggie burgers, I knew this was a perfect recipe to share with you. The ingredient list is surprisingly simple.
Ingredients You’ll Need
These veggie burgers contain plenty of veggies, including mushrooms, shallots, and roasted red bell peppers. They are seasoned with smoked paprika and cumin, but you can add more flavor with chili powder, garlic powder, or other spices you love.
Paired with rolled oats and walnuts, these burgers stick together without using eggs or bread crumbs.
How to Make Veggie Burgers
Add a drizzle of olive oil to a skillet over medium-high heat. Sauté 8 ounces of chopped mushrooms, 3/4 cup chopped red bell pepper, 1 medium shallot (or a 1/4 cup red onion), and 2 minced garlic cloves.
Season with 1/2 teaspoon of salt and stir often. Cook until the veggies have finished releasing liquid, about 8 to 10 minutes.
While you wait on the veggies to cook, add the remaining ingredients to a 12-cup food processor fitted with an S-blade. You’ll need to add:
- A (15 ounce) can of black beans, drained and rinsed
- 3/4 cup old-fashioned rolled oats
- 1/2 cup walnuts
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 tablespoon vegan worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
When the sauteed veggies are done cooking, let them cool briefly. Then add them to the food processor as well.
Secure the lid and pulse the mixture 6 to 8 times, until the mixture will stick together when pressed between your fingers. It should not be totally pureed for the best texture.
Detoxinista Tip
If the mixture feels too wet, you can add a tablespoon of ground flax seeds and pulse again. They will help absorb any additional moisture and add extra fiber to your veggie burgers. You can also place the patties in the fridge to chill for 1 hour before cooking to help them firm up. (The oats will absorb more moisture that way.)
Use a 1/3 cup measure to scoop the burger mixture, then flatten it into a patty between your hands. Repeat with the remaining mixture, transfering the patties to a parchment lined plate as you go.
You should get roughly 8 burgers from this mixture.
To cook the burgers, heat a 1/2 tablespoon of olive oil in a skillet over medium heat. Arrange 3 of the patties in the skillet and cook for 3 to 4 minutes. Slide a sturdy spatula under each burger patty and flip them over to cook the other side, about 3 more minutes.
Transfer the cooked patties to a plate to cool and repeat with the remaining burgers until they are all cooked. Serve these veggie burgers warm with your favorite toppings, like lettuce, tomato, and mustard.
Leftover patties can be stored in an airtight container in the fridge for up to 3 days.
Looking for more vegetarian recipes? Try Sweet Potato Black Bean Burgers, Vegan Meatloaf, and Vegan Quesadilla for more options.
Ingredients
- 2 tablespoons olive oil , divided
- 8 ounces cremini (baby bella) mushrooms , roughly chopped (about 2 1/2 cups)
- 2 cloves garlic , minced (about 2 teaspoons)
- 1 medium shallot , minced (about 1/2 cup)
- 4 roasted red bell peppers (about 3/4 cup, diced)
- 1 teaspoon fine sea salt , divided
- 1 (15 oz) can black beans , rinsed and drained
- ¾ cup old-fashioned rolled oats , plus more as needed
- ½ cup raw walnut halves
- ½ teaspoon smoked paprika
- 1 ½ teaspoons ground cumin
- 1 tablespoon vegan Worcestershire sauce
- ¼ teaspoon ground black pepper
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat, and add the mushrooms, garlic, shallot, red peppers, and ½ teaspoon of salt. Sauté until the vegetables soften and most of the liquid has cooked away, about 8 minutes.
- While the vegetables are cooking, add the black beans, oats, walnuts, paprika, cumin, Worcestershire, black pepper, and the remaining ½ teaspoon of salt to the bowl of a large food processor fitted with an "S" blade.
- When the vegetables are tender, transfer them to the food processor, too. Pulse the mixture in 5-second bursts until it's combined, but still slightly chunky. (about 15 to 20 seconds total) The burger mixture should stick together easily when you press it between your fingers, without being totally pureed.
- Scoop the mixture using a ⅓ cup measure, then press it between your hands to shape the patties. You should get 8 patties from this recipe, that are 3/4-inch thick.
- To cook the burgers, use the same skillet you used for sauteing the veggies. (See the notes for an oven-baked method.) Add 1/2 tablespoon of oil to the pan and heat it over medium-high heat.
- When the pan is hot and the oil is easy swirl around (but not smoking), add 3 patties to the pan and cook until the first side is crispy, about 3 minutes. Flip and cook until the other side is crisp, and the burgers are heated through, about 3 additional minutes.
- Remove the burgers to a plate lined with towel, then repeat with the remaining burger patties, using the remaining oil to grease the pan again. Serve warm with your favorite toppings.
Make Ahead & Storage Tips:
Video
Notes
Nutrition
Nutrition information is for 1 veggie burger. This information is automatically calculated, and is just an estimate, not a guarantee.
If you try this veggie burger recipe, please leave a comment below and let me know what you think! And if you make any modifications, I’d love to hear about those, too. We can all benefit from each other’s experiences!
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Reader Feedback: What’s your favorite meatless meal? My Lentil Bolognese and Vegan Meatloaf are also family favorites, if you need some fresh ideas!
What could I use as a substitute for the mushrooms? Would Zucchini be too wet?
My family LOVES these burgers! I often add extra veggies and my kids don’t even notice.
Could you just add an egg or two if you dont need this to be vegan to help with it getting mushy?I haven’t made these yet…
Sure, I think you could add an egg if you want to try that!
We really like these! I usually make Megan’s other black bean burgers but gave these a try and they didn’t disappoint!
I made a “mistake” and they still came out wonderful! I accidentally over-pureed the mixture and so had to do oven method to save them. The taste and texture were still magically on point. Great recipe :).
Loved this burger!! First time making vegan burgers and they were out of this world!!! Didn’t have walnuts so used pecans instead!😋
Again, another great recipe from the Detoxinista! I’ve made your other bean burger many many times and that is also delicious but this ones a little different with the mushrooms. Will definitely be making this again!
This recipe sounds amazing. Do you have any suggestions for a worcestershire sauce substitute?
Balsamic vinegar. Look online as there are also others.
I thought you can’t have protein with starch. So how is this burger ok? Because it’s vegan?
When it comes to food combining, I usually say “animal protein” because it’s different than most plant proteins that tend to be very starchy, too, like beans and lentils. I find that beans and lentils digest well with other grains, but that is a personal preference. Food combining is all about observing how YOU feel after a meal, so if you find that you’re not bloated or tired after this combination, then it might work for you. That being said, all of the recipes on my website are NOT properly combined (we’re working on labeling them to make it easy to navigate). Since this recipe contains walnuts, lentils, and oats, I wouldn’t consider it to be in the properly combined category. But, it’s very delicious and a great homemade veggie burger!
I really want to love this recipe, they were really tasty, but mine were total mush even after baking them for 45 minutes. The outsides were crispy, but wet and mushy on the inside. But maybe this is the texture they are supposed to be?
Sorry to hear that! In my opinion, any egg-free veggie burger is usually mushy in the middle, at least to some extent. I think the nuts in this recipe help add some texture, and the thinner you make the veggie burger, the less mush-factor there will be, with more crunchy edges.