Hearty and Delicious, Veggie Burgers Satisfy whether you use your Grill or a Skillet!
Whether you’re vegetarian, vegan, or just want to consume less meat, Veggie Burgers are a great option for the grill. From black bean burgers to minced portobello burgers to packaged “impossible” burgers, there are a lot to choose from. And while Veggie Burgers as a category have sometimes gotten a bad rap for being mushy or tasteless, it’s not really fair to write them off—out of all the hamburgers out there, there are a lot of subpar burgers, too! As my grandma always said, don’t throw the baby out with the bathwater.
Really, the perfect veggie burger is one that makes you say, “What a great burger!” So, what’s in the mix? Is it possible to make a great burger that is truly plant-based? No eggs? Absolutely! By using sautéed onions and canned black beans, the patties have plenty of moisture. And the panko crumbs and ground walnuts help hold things together, resulting in a burger that is neither mushy nor crumbly. Just delicious.
You will love these Veggie Burgers because you can prep the ingredients ahead or even make the patties ahead. All of the ingredients are natural and plant-based, and the spice mix ensures that there is lots of flavor. For weeknights, you can use a package of partially cooked/pre-cooked brown rice to speed things up as well. Finally, you have options on how to cook them: if it’s a nice night, grill them up along with some corn on the cob. If it’s not a grill night, they brown up just right in a skillet or indoor grill pan.
Veggie Burger Texture
One of the keys to a delicious burger is the texture. With so many different ingredients in Veggie Burgers, the challenge is getting them to come together. The best way to do this is by using a food processor. Whether you have a mini or an industrial size, it doesn’t matter. Even if you have to do it in batches, it is important to pulse slowly in Step 5 to prevent over-mixing. You’re not pulverizing the mixture, but you don’t want the texture of gravel either! Go slowly and check after each pulse.
Ingredients
- 1 cup cooked brown rice
- 1 cup raw walnuts
- 1/2 tablespoon olive oil
- 1/2 medium onion, finely diced
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cups cooked black beans, rinsed and drained
- 1/3 cup panko bread crumbs
- 3 tablespoons barbecue sauce
- 4 whole wheat hamburger buns
- Lettuce, tomato slices, and pickles for serving
How to Make Veggie Burger
Step 1: Cook the brown rice as per package instructions if not pre-cooked.
Step 2: In a skillet over medium heat, toast the walnuts for 5-7 minutes until golden and fragrant. Set aside to cool.
Step 3: Using the same skillet, add olive oil and diced onion. Sauté with a pinch of salt and pepper until onions are soft and translucent.
Step 4: In a food processor, combine toasted walnuts, chili powder, cumin, smoked paprika, salt, and pepper. Process until finely ground.
Step 5: Add cooked black beans and fried onions to the food processor. Pulse a few times to partially mash the beans and onions, retaining some texture.
Step 6: Transfer the mixture to a bowl. Add cooked rice, panko bread crumbs, and barbecue sauce. Mix until well combined.
Step 7: Form the mixture into four patties, each about 3/4 inch thick.
Step 8: Preheat a grill or skillet over medium heat. Cook the patties for about 5 minutes on each side or until heated through and crispy on the outside.
Step 9: Serve the patties on buns with lettuce, tomato slices, and pickles.
FAQs & Tips
How to Make Ahead and Store?
Veggie Burgers are ideal for making ahead. At the very least, get the ingredients chopped and prepped ahead of time. Alternatively, you can go ahead and form the patties, cover them with plastic wrap, and store them in the fridge for 1 -2 days before cooking. Freezing the uncooked burgers is not recommended. However, for cooked leftovers, store them in an airtight container for up to 3-5 days in the fridge. Their quality will hold up well in the freezer for 3 months.
What is a Nut-Free Substitute for the Walnuts?
If you need a nut-free Veggie Burger, sub out sunflower seeds for the walnuts. Use 3/4 cup and toast very lightly—since the sunflower seeds are so very small, they can scorch quickly. Just watch carefully and stir frequently. Once in the food processor, the toasted sunflower seeds will mix very well with the other ingredients for a nut-free Veggie Burger.
Tip: Chill Out
One of the benefits of making the patties ahead and chilling overnight is that chilled Veggie Burgers hold together better when cooking, especially when grilling. However, even if you are making these burgers right before serving, simply place the formed patties in the fridge for 15 minutes while you heat up the grill or pan. Any amount of chilling will help, but the longer, the better!
Serving Suggestions
For a backyard gathering, consider another grilled side, like Grilled Corn in the Husk. Throw together this make-ahead Pasta Salad with Italian Dressing the day before, and you’ve got a party. Even if you’re not grilling outdoors, there are a lot of options for great sides with Veggie Burgers. Consider Perfect French Fries using your air fryer and top everything off with rich, chocolatey (and vegan!) Brownies that everyone will enjoy.
Veggie Burger Recipe
Ingredients
- 1 cup cooked brown rice
- 1 cup raw walnuts
- 1/2 tablespoon olive oil
- 1/2 medium onion finely diced
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cups cooked black beans rinsed and drained
- 1/3 cup panko bread crumbs
- 3 tablespoons barbecue sauce
- 4 whole wheat hamburger buns
- Lettuce tomato slices, and pickles for serving
Instructions
- Cook the brown rice as per package instructions if not pre-cooked.
- In a skillet over medium heat, toast the walnuts for 5-7 minutes until golden and fragrant. Set aside to cool.
- Using the same skillet, add olive oil and diced onion. Sauté with a pinch of salt and pepper until onions are soft and translucent.
- In a food processor, combine toasted walnuts, chili powder, cumin, smoked paprika, salt, and pepper. Process until finely ground.
- Add cooked black beans and fried onions to the food processor. Pulse a few times to partially mash the beans and onions, retaining some texture.
- Transfer the mixture to a bowl. Add cooked rice, panko bread crumbs, and barbecue sauce. Mix until well combined.
- Form the mixture into four patties, each about 3/4 inch thick.
- Preheat a grill or skillet over medium heat. Cook the patties for about 5 minutes on each side or until heated through and crispy on the outside.
- Serve the patties on buns with lettuce, tomato slices, and pickles.
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