By Lisa Esile, MS Last Updated:
It’s always a good time for a burger, but since store-bought vegan burgers aren’t always the healthiest it’s best to make your own. Packed with beans, grains, veggies, herbs, and spices, these 19 vegan burger recipes will satisfy your every burger craving and show your tastebuds how good a plant-based burger can be. Fire up the grill (or turn on the stove) and enjoy one of these incredible veggie burger recipes today. Your non-vegan friends will love them, too!
One thing you’ll notice about this collection is that beans are a hero ingredient in many great homemade veggie burgers. For more delicious ways to use beans to vegify all sorts of classic meals, check out How to Use Beans as Meat in Any Recipe. Having trouble finding a good oil-free, vegan bun at the store? Try our Homemade Whole Wheat Veggie Thins.
You’ll never think of a cheeseburger the same way after trying these open-faced beauties. Made with quinoa (or millet), loads of vegetables, and a creamy potato-based cheese sauce, they’re in a class of their own.
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Lime juice and chili powder punch up the flavor of these delectable black bean burgers, while rolled oats help them stick together. Serve with your choice of condiments such as: ketchup, mustard, Cheesy Caesar Dressing, or Vegan Cheesy Sauce.
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Carrot and red bell pepper combined with nutritional yeast, tomato paste, and other tasty tidbits make these chickpea patties oh-so-delish. One fan writes, “I have made this recipe for years and it’s so, so tasty!”
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The succulent, veggie-packed patties for these sliders are small in size and big on flavor. For a juicy twist, they’re served between balsamic-infused grilled zucchini slices; the combination of the earthy patty with tender grilled zucchini is outstanding.
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In these exquisite plant-based patties, brown rice, lentils, and a partially blended tomato-veggie mix form a moist and tender patty. Serve with a lemony hummus that takes a few minutes to whip up. One reviewer writes, “Our new favorite plant-based burger recipe.”
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Every respectable vegan needs a fantastic black bean burger recipe up their sleeve. In the comments, one FOK reader describes this one as “The best black bean burger I have ever had.” Note: the recipe calls for cooked brown rice, so it’s a good one to make when you have leftover rice in the fridge.
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Teriyaki flavored mushroom-rice patties get layered with a tangy carrot pickle and sweet grilled pineapple for a divine marriage of flavors. These work especially well served in lettuce leaves.
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This basic bean veggie burger recipe uses any kind of cooked or canned beans and gives you the formula to customize your own veggie patty masterpieces, with proportions for veggies, spices, beans, binder, and nuts laid out. This template was used to make All-American Veggie Burgers, Mexican Veggie Burgers, and Indian Veggie Burgers (pictured).
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Bursting with black-eyed pea goodness, these baked vegan burgers use arrowroot powder as a binder, and a dusting of cornmeal gives them a delightful crispy coating. These taste great with a big dollop of 5-Minute Ketchup.
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Breaded portobello mushrooms cooked in an air fryer equals crispy-on-the-outside and melty-on-the-inside scrumptiousness. Don’t skimp on the thousand island dressing; the blend of creamy cashews with flavor-rangers like dill pickle relish, ketchup, and onion, is heavenly.
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Our creamy, cashew-based tarragon dressing takes grilled portobello mushroom burgers to a whole new level. Added bonus: they’re ready in just 30 minutes!
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A simple ginger-soy marinade transforms meaty portobello mushrooms into a melt-in-your-mouth burger sensations. For more mushroom veggie burger recipes, check out Air-Fryer Portobello Burgers with Thousand Island Aioli and Grilled Mushroom Burgers with Tarragon Crema.
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With black beans and a four-grain mix, these hearty vegan burgers strike a delightful balance of tender and satisfying. Note: The patties keep well in the fridge or freezer, so make extra and enjoy them as leftovers or as a quick meal when time is tight.
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Lemon flavorings add a zesty touch to these chickpea patties, while fresh herbs round out the flavors. Top with sautéed red onion and bell pepper and serve on whole grain buns covered with roasted red pepper hummus. Note: Other flavored oil-free hummus would well too, use what you have!
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Basil pesto adds moisture and herbal aromas to these finger-licking-good patties. Top with a robust garlic aioli for a plant-based burger guaranteed to wow.
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These primo potato and chickpea patties bring Indian flare to the hamburger realm. With flavorings like tomato paste, date paste, mango powder, chana masala, and fresh ginger, they’re off-the-charts-tasty!
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Corn kernels and diced tomato give these rice and kidney bean burgers their colorful appearance, but it’s their sweet, tender flavor that’ll have you lining up for seconds.
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With brown rice and beans as a base, and salsa, corn, black olives, green chilies, and cilantro for juicy flavor, these magnificent Mexican-inspired burgers are whole lot of good. Serve with avocado, tomato slices, and more salsa.
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Sink your teeth into these falafel-inspired, chickpea patties, loaded with fresh parsley, cilantro, garlic, cumin, turmeric, and coriander. Serve with tahini sauce and either a green or chopped salad, or on a bun with lettuce, tomato, and pickle slices.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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Comments (2)
Where is the smoky bbq burger recipe? The one with plum sauce? Thankfully saved it elsewhere- but I want it in my grocery list! :-/
I need low my sugar