Power House Homemade Veggie Burgers
My Homemade Veggie Burgers are packed with savory, Southwest flavor and tons of moisture. No dry, crumbly patties here! They come together in just a few minutes and bake in 30 minutes or less, creating a simple, meat-free meal that the whole family will love. Learn how to make veggie burgers from scratch with this easy recipe!
Homemade Veggie Burgers
Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!
I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal.
And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!
Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.
They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.
Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!
Go ahead and give them a try. Even meat lovers will devour them!
Ingredient Notes and Substitutions
- Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
- Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
- Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
- Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.
You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans. - Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
- Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.
New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder. - Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
- Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.
How to Make Veggie Burgers
- Prep all of the ingredients before getting started.
Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.
You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.
There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!
- Mix everything together really well.
It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!
Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.
- Shape the patties.
Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!
If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.
Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.
- Bake in the oven, not on the grill.
Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.
Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.
After they’re done, you can serve them up right away — no resting time needed!
Prep Ahead
- Dice onion, peppers, and olives
- Mix spices together
- Drain and rinse beans
Kitchen Tools You Will Need
- Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
- Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
- Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
Serving Suggestions
Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.
Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.
Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!
Storing and Reheating Vegetable Burger Patties
Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!
You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.
They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.
Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.
Vegetable Burger FAQ
It depends on how they are made. My recipe includes egg whites as a binder, so it is vegetarian but not vegan.
Yes, any food goes bad at some point! While veggie patties typically last longer than those made with ground meat, it’s only by a few days at most.
Enjoy leftover vegetable burgers within 5 days for best results, and toss them if it’s been more than a week since you made them.
Beef burgers are juicy because the fat melts as it cooks, infusing the patties with flavor and moisture. So you have to replace that fat with something else when making veggie or bean burgers, and that’s where binders come in!
In my recipe, I’m using egg whites to hold everything together and make the patties moist. I’ve also sautéed the vegetables first, which helps draw out their natural moisture to help the burger even more.
And no matter what type of burger you’re making, overcooking will always lead to dry results.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Vegetarian Recipes
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Hearty veggie burgers made with three types of beans
- Packed with flavor, not bland or mushy
- Chill before baking for best structure
- Oats + breadcrumbs + egg whites = perfect texture
- Great for meal prep and freezing
- Bake or pan-cook depending on preference
- Holds together well and actually satisfies
- Worth the extra prep — big payoff
Power House Homemade Veggie Burgers
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium red onion, diced (about 1/2 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium jalapeno pepper, seeded and diced (about 1/4 cup)
- 5 cloves garlic, minced (about 1 1/2 tablespoons)
- 1/4 cup canned black olives, drained and diced
- 15 ounce can black beans, drained and rinsed (about 1 1/2 cups)
- 15 ounce can chickpeas, drained and rinsed (about 1 1/2 cups)
- 15 ounce can white beans, drained and rinsed (about 1 1/2 cups)
- 2 cups old-fashioned oats
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons New Mexico chile powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 1/2 teaspoons red pepper flakes
- 1 1/2 teaspoons ground cumin
- 1/2 cup Italian breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh-ground black pepper
- 6 large egg whites, about 3/4 cup
- Olive oil spray
Instructions
- PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
- DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
- SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
- ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
- MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
- MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
- FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
- CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
- BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
- SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2012, updated and republished June 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
We try to do meatless meals a few times a week. These burgers sound perfect – I am going to try them! Your story is very funny. I don't know why but it always makes me happy when my kids like my vegetarian meals – especially if its a veggie burger or tofu.
Can these be frozen before you cook them?
Absolutely! Just let them thaw before you bake them. They are pretty thick. Enjoy and let us know how it goes.
Meatless is the way to go and with this recipe you don’t even miss it! So yummy!
can these be cooked on the grill?
Hi Gaye!
You can try it on the grill but homemade veggie burgers can be a bit delicate compared to store bought ones. I’d recommend baking them first as directed to firm them up, then finishing them on the grill for a few minutes per side to get those grill marks and smoky flavor. A grill basket or foil can also help keep them from falling apart. Hope that helps! 😊
TSRI Team Member,
Devlyn