This Veggie Burgers recipe makes the BEST homemade veggie burgers made with real food ingredients. A delicious homemade vegan burger recipe made with beans, lentils, sweet potatoes and vegetables – packed with flavour and perfect for grilling or pan frying!
If you’ve been a reader of The Busy Baker for any length of time then you’ll probably already know how much we love our veggies! This Veggie Burgers recipe is one of our favourite recipes featuring fresh veggies, sweet potatoes, lentils and beans. It’s completely plant-based, packed with vegan protein, healthy carbs, tons of fibre, and it made with real, whole-food ingredients (no soy protein substitutes here!).
Aside from the health-factors, these vegan burgers are SO tasty! We’re not going to lie to you and say they taste like meat (because they don’t), but we firmly believe that vegetables are deliciously flavourful all on their own. These veggie burgers taste like veggies and we love them for it. We know you will too!
- Roast the vegetables properly: When roasting the vegetables and sweet potatoes, make sure to cut them into evenly sized pieces. This ensures they cook at the same rate, resulting in tender pieces that blend easily into the burger patty mixture.
- Cool the veggies for better blending: Allow the roasted vegetables and sweet potatoes to cool almost to room temperature before transferring them to the food processor. This prevents the mixture from becoming too mushy and difficult to handle with your hands.
- Texture is key: Blend the mixture in the food processor until it reaches a slightly chunky texture, rather than a smooth puree. Add in only some of the lentils and beans to the food processor and add the rest in by hand. This adds texture and visual appeal to your veggie burgers.
- Cooked beans and lentils: Ensure that the beans and lentils are fully cooked (we like to use canned beans and lentils in this recipe to make it easier). This gives the veggie burgers the perfect texture.
- Add the breadcrumbs gradually: Breadcrumbs act as a binding agent in veggie burger patties – they help hold everything together and absorb moisture. Add the breadcrumbs gradually until the desired consistency is achieved and if necessary, add a little extra.
- Chill the veggie burger mixture: This step is optional, but refrigerating the mixture for at least 30 minutes before shaping the patties helps the flavours blend together and allows the mixture to firm up, making it easier to shape and handle.
- Shape the burgers well: When shaping the patties, wet your hands slightly to prevent the mixture from sticking to your fingers. Use a gentle but firm pressure to shape the patties into uniform size and thickness. Make sure they are not too thick, as they may take longer to cook.
- Use a burger press: If you’re struggling with shaping the patties, consider using a burger press to achieve perfectly shaped patties. It provides even pressure and helps maintain a consistent shape and thickness for all the patties. We recommend lining your burger press with plastic wrap sprayed with cooking spray for easy removal.
- Store the patties properly: If you’re not cooking the patties immediately after shaping, separate them with parchment paper or plastic wrap, and store them in an airtight container in the refrigerator. This prevents the patties from sticking together and helps them maintain their shape.
- Resting time: After cooking the patties, let them rest for a few minutes before serving. This allows the flavours to develop further, and it helps the patties hold together better when serving them.
- Don’t turn the burgers too often when grilling: Oil the grill or grill pan and be sure to let the burgers cook on the first side until a thin crust develops and the burgers are almost heated through. If you try to turn them too soon they might fall apart. Waiting to turn them helps prevent sticking and ensures nice grill marks on your veggie burgers. Flip the patties gently and only once, using a thin spatula, to avoid breakage.
Here’s a list of some common problems you might encounter when making any homemade veggie burger recipe and how to solve them:
- Patties Falling Apart: If your patties are falling apart, try adding more breadcrumbs (oat flour or flaxseed meal also work well too). You can also refrigerate the mixture before forming the patties to help them bind together better.
- Dry and Crumbly Texture: To fix a dry and crumbly texture, add more moisture to the mixture by incorporating some additional mashed beans or a splash of water. Consider reducing the cooking time to avoid overcooking the patties, since this will also cause them to become crumbly and dry.
- Soggy or Wet Interior: To address a soggy or wet interior, ensure that the vegetables are properly cooked, drained, and cooled before adding them to the burger mixture. Adjust the amount of liquid in the recipe or add some extra breadcrumbs to soak up the moisture.
- Difficulty Shaping the Patties: If the mixture is challenging to shape, add more breadcrumbs to help it stick together. Additionally, refrigerate the mixture to help it firm up before shaping the patties. Wetting your hands or using a lightly oiled burger press can also help shape the patties more easily.
- Sticking to the Cooking Surface: Prevent sticking by properly oiling the cooking surface before placing the patties. Allow the patties to cook undisturbed until they develop a crust before attempting to flip them, otherwise they might break apart when you flip them. Use a thin spatula to gently release any stuck areas.
- Uneven Cooking: Ensure even cooking by shaping patties with a consistent thickness. Consider using an instant-read thermometer to gauge the internal temperature to be sure they’re heated through to the same temperature.
- Patties Losing Shape during Cooking: To maintain the shape of your patties during cooking, chill the mixture before shaping the patties. Handle the patties gently but shape them firmly. Cook them on a well-oiled surface and avoid flipping them excessively.
This veggie burger recipe can easily be made in the air fryer! Just follow these simple instructions:
- Preheat your Air Fryer at 200℃ (400 ℉). Spray some oil and place your veggie burgers in, without overlapping them. Spray some oil on the tops of your patties as well.
- Air fry for 5 minutes. Flip the patties and air fry for 5 more minutes.
- Serve on toasted buns with lettuce, tomatoes, cheese, onions and my Easy Homemade Burger Sauce.
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To make this vegan burger recipe at home, you’ll need these kitchen items (affiliate links):
- a baking sheet
- a food processor
- mixing bowls
- a chopping board
- a sharp knife for chopping
- measuring cups and spoons
- a grill pan or outdoor grill
- a burger press
To make this veggie burger recipe, you’ll need these ingredients:
- canned black beans
- canned lentils
- white onions
- garlic
- sweet potatoes
- red bell pepper
- olive oil
- salt
- pepper
- Worcestershire sauce (or vegan substitute)
- dijon mustard
- smoked paprika
- cumin
- turmeric
- breadcrumbs
Here are a few of our favourite variations of this basic vegan burger recipe:
- Southwest: Add some taco seasoning to the burger patty mixture instead of the other spices, and top with avocado slices and chipotle mayo for an extra spicy kick.
- Mediterranean Chickpea: Give your veggie burgers a Mediterranean twist by using chickpeas as the protein base instead of the black beans. Add chopped sun-dried tomatoes and a blend of Mediterranean herbs like oregano and basil instead of the spices in the recipe. Serve with tzatziki sauce and a sprinkle of fresh herbs.
- Mushroom: Add some sautéed mushrooms to the veggie burger mixture. Top with caramelized onions and a dollop of garlic aioli.
- Quinoa: Replace some of the beans and lentils and all of the breadcrumbs with cooked quinoa for a protein-packed alternative. Serve with cranberry sauce and arugula.
Time needed: 1 hour and 45 minutes
Follow these steps to make the perfect homemade vegan burger recipe!
- Roasted the veggies.
Roast the sweet potatoes and other veggies to cook through and soften them. This also helps develop tons of flavour.
- Use your food processor.
Blend the veggies, sweet potatoes, beans and lentils, but leave some sweet potatoes, beans and lentils out of the mixture to mix in by hand later. This will add good texture to the burgers.
- Form the patties.
Form the patties gently and firmly, making sure they’re uniform in size.
- Grill carefully.
Grill for a few minutes per side until heated through, flipping only once to prevent the patties from breaking apart.
- Serve.
Serve on toasted buns with your favourite fixings and burger sauce!
Are veggie burgers healthy?
Homemade veggie burgers made with real whole-food ingredients are a healthy choice.
Are veggie burgers vegan?
Not all veggie burgers are vegan if they contain eggs or dairy products. Read food packaging labels carefully or make your own vegan veggie burgers at home to be sure they’re completely plant-based.
What are veggie burgers made of?
Veggie burgers can be made from a variety of ingredients, but common ones include beans (such as black beans, chickpeas, or lentils), vegetables (like mushrooms, sweet potatoes, or zucchini), grains (such as quinoa or oats), and binding agents (like breadcrumbs or flaxseed meal).
How do I make homemade veggie burgers stay together?
To make veggie burgers stay together, ensure that you have a good balance of moisture and binding agents like breadcrumbs, oat flour, or even flaxseed meal. Refrigerate the mixture before shaping the patties and handle them gently when cooking to prevent breakage.
Can I freeze homemade veggie burgers?
Yes. Freeze uncooked homemade veggie burger patties with layers of parchment paper or waxed paper between them to prevent sticking. Store them in an airtight container and freeze for up to 6 months.
How do I cook veggie burgers?
We recommend cooking veggie burgers in a grill pan or on an indoor or outdoor grill for several minutes per side until heated through.
Can I make veggie burgers without soy?
Yes, veggie burgers can be made without soy. There are many soy-free alternatives and protein sources like beans, lentils, chickpeas, quinoa, mushrooms, and vegetables. These ingredients provide great texture and flavour to homemade veggie burgers.
We hope you love this vegan burger recipe as much as we do! Let us know in the comments below, what’s your favourite vegan grilling recipe for summer? We’d love to know!
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Veggie Burgers
Recipe: Equipment
Recipe: Ingredients
- 14 ounces canned black beans drained
- 14 ounces canned lentils drained
- 2 medium white onions chopped
- 6 cloves garlic chopped
- 2 small sweet potatoes peeled and chopped
- 1 big red bell pepper chopped
- 2-4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoons Worcestershire sauce or vegan substitute
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric optional
- 1/3-1/2 cup breadcrumbs (optional, or use less if desired)
Recipe: Instructions
- Preheat your oven to 180℃ (350 ℉)
- Peel and chop the sweet potatoes into 1/2 inch (1 cm) cubes. Drain and rinse the beans and lentils. Chop the bell pepper and onions roughly. Peel the garlic cloves.
- Put the sweet potato cubes in an aluminum foil packet and add them to a baking sheet. Put the rest of the veggies on the baking sheet and drizzle the olive oil over them. Sprinkle the salt and pepper all over and close the aluminum foil packet of the sweet potatoes as tight as you can. Bake the veggies at 350℉ (180℃) for 40-45 minutes. You'll know they are done when the sweet potatoes, peppers and onions are soft and the beans and lentils appear dry.
- Let the veggies cool on the pan for several minutes until you're able to handle them with bare hands.
- Put the peppers, onions, garlic cloves, and about 2/3 of the beans, lentils and sweet potato into a food processor. Leave the remaining 1/3 of the beans, lentils and sweet potatoes set aside in a large bowl.
- Process everything you've added to the food processor until it's almost smooth but still has some texture (not a smooth puree). Add it to the bowl along with the remaining beans, lentils and sweet potato.
- Add in the mustard, Worcestershire sauce and all of the spices. Mix well with your hands just until combined and all the ingredients are distributed evenly throughout the mixture. Add the breadcrumbs little by little until you get a "dough like" consistency for your burger patties or until they resemble meat patties.
- Refrigerate the mixture for about 30 minutes before forming the patties. It's possible to skip this step, but forming the patties will be a lot easier if the mixture has been refrigerated first.
- After refrigerating, divide the mixture into 6 balls that are exactly the same size. Use a burger press to form the burgers into a patty shape or use your hands to pack the burgers into evenly shaped patties.
- Grill over medium-high heat (or fry in a frying pan over medium-high heat) for about 5-6 minutes per side until the burgers have grill marks and are heated through.
- Serve on toasted buns with lettuce, tomatoes, cheese, onions and our Easy Homemade Burger Sauce.
Recipe: Notes
Storage Instructions
Store these burgers after they’re cooked in an airtight container in the fridge for up to 3 days.Reheating Instructions
Reheat these burgers in a skillet on the stove over medium-low heat until heated through.Make-Ahead Instructions
To make these burgers ahead of time, form the patties according to the recipe directions and store them in the fridge in an airtight container (with layers of parchment paper or wax paper between them to prevent sticking) for up to 2 days. Grill as directed when ready to serve.Air Fryer Instructions
Preheat your air fryer at 200℃ (400 ℉). Spray some oil and place your veggie burgers in, without overlapping them. Spray some oil on the tops of your patties as well. Air fry for 5 minutes. Flip the patties and air fry for 5 more minutes. Serve on toasted buns with lettuce, tomatoes, cheese, onions and my Easy Homemade Burger Sauce.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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