Favorite Veggie Burgers
Truly the best veggie burger recipe! These veggie burgers are absolutely delicious and easy to make. Gluten-free, vegan and nut free.
Updated by Kathryne Taylor on September 5, 2024
Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.
These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.
You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).
Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:
- These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
- These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
- You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
- These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.
Watch How to Make Veggie Burgers
Veggie Burger Cooking Options
You have three cooking options for these veggie burgers, and we’ll start with my favorite one.
1) Oven-Baked
I love baking these veggie burgers in the oven. It’s the easiest way to cook a bunch at once, and they turn out beautifully cooked through and golden on each side.
2) Grilled
These burgers grill well, too! I’ve successfully grilled them on the grates without the burgers falling apart. (If you do run into any trouble, just chill the burgers for a bit before trying again.)
3) Stovetop
Lastly, you can cook these veggie burgers in a skillet on the stovetop. The stovetop isn’t my favorite method because it requires more babysitting than the oven, but it’s totally doable. These burgers are extra moist inside. Check the recipe notes for details.
Veggie Burger Ingredients
These veggie burgers are made with easy-to-find, healthy ingredients. Here’s what you’ll need:
- Sweet potatoes: For the best results, weigh your sweet potatoes at the store to ensure you’re starting with the right amount. Ideally, choose smaller sweet potatoes because they’ll cook a little quicker. We’re going to slice them down the middle and roast them until tender.
- Quinoa: We’ll start with raw (uncooked) quinoa, and you’ll find instructions on how to cook it within the recipe. Or, if you happen to have 1 1/2 cups leftover cooked quinoa, you can use that instead. Millet will work in place of quinoa, too (check the recipe notes for details).
- Black beans: Canned or home-cooked will work, as long as they are rinsed and well-drained. Though I have’t tried, I bet you could substitute an equal amount of pinto beans, chickpeas or white beans in a pinch.
- Red onion, cilantro, and garlic: If you’re sensitive to any of these flavors, don’t worry, they mellow during cooking and produce a delicious end result.
- Spices: Adobo sauce (from a can of chipotle peppers in adobo) or smoked paprika lend some smoky grilled flavor. We’ll also add cumin, chili powder, and salt.
- Quick-cooking oats: Oats absorb excess moisture and offer a dose of whole grains. You can also use old-fashioned oats, pulsed briefly in a food processor or blender to break them up.
Veggie Burger Serving Suggestions
Burger Accompaniments
Serve these burgers as, well, burgers! Find some great buns, or use butter lettuce leaves for a low-carb, gluten free options. Add any of the following:
- Ripe, juicy sliced tomato
- Crisp lettuce or fresh sprouts
- Pickles
- Sliced cheese
- Onion, very thinly sliced
- Avocado or guacamole
- Ketchup and mustard
- Maybe even fried eggs
Side Dish Suggestions
These burgers would go nicely with my Simple Healthy Slaw or Gaby’s Cucumber Salad.
You could make extra quinoa while you’re at it (you’ll need a total of 1 1/2 cups cooked quinoa for the burgers), and make my Sun-Dried Tomato, Spinach and Quinoa Salad or Favorite Quinoa Salad.
Ideas for Leftovers
Keep these burgers on hand for quick, healthy meals. Leftover cooked patties store well in the freezer for several months.
Warm one up and serve it with a simple green salad, or a quesadilla, or any hodge-podge of ingredients you may have. However you serve them, these burgers will add some additional veggies, fiber and protein to your meal.
Please let me know how your veggie burgers turn out in the comments! I love hearing from you.
Favorite Veggie Burgers
These sweet and spicy veggie burgers are both vegan and gluten free. You can bake them, grill them, or cook them on the stovetop! For best results when choosing the grill or stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). Recipe yields 8 patties.
Ingredients
- 1 ½ pounds sweet potatoes (2 medium or 3 small)
- ½ cup quinoa, rinsed in a fine-mesh colander
- 1 cup water
- 1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked black beans)
- ½ cup chopped red onion (about ½ small red onion)
- ⅓ cup chopped fresh cilantro
- 2 cloves garlic, pressed or minced
- 2 tablespoons adobo sauce* or 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 ¼ cups quick-cooking oats** (use certified gluten-free oats if necessary)
- Extra-virgin olive oil, for brushing (or avocado oil, if using stovetop method)
- 8 whole wheat hamburger buns (optional)
- Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs…
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
- Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
- Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
- Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.
- When you’re ready to cook, shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 ½ to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
- If you’re baking the burgers (see recipe notes for alternate options), brush both sides of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
- Serve burgers as desired. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).
Notes
Recipe adapted from the Cafe Flora Cookbook. Cafe Flora is a wonderful vegetarian restaurant in Seattle with an ever-changing seasonal menu—check it out if you’re nearby.
*Adobo sauce note: Buy canned or jarred chipotle peppers in adobo and use the sauce. You’ll usually find this ingredient in the international or Hispanic aisle of the grocery store. You can transfer leftover peppers and their sauce to a freezer bag, squeeze out any remaining air, and freeze for later use.
**Oats note: You can use old-fashioned oats instead, if you briefly blend them in a food processor or blender until broken into smaller pieces (not as fine as flour).
Stovetop cooking method: Heat 1 tablespoon avocado oil (or other high heat oil) in a large skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry, and dial down the heat as necessary to prevent burning.
Grilling method: Ideally, let the mixture chill in the fridge for a couple of hours before shaping the burgers and grilling. No need to coat the burgers in oil, which might burn on the grill. Shape the burgers as instructed in step 6, and cook on a grill over medium heat, turning once the undersides have turned golden and developed some grill marks. Repeat on the other side.
Make it gluten free: Use certified gluten-free oats and choose your accompaniments carefully. As an alternative to buns, try butter lettuce leaves!
Prepare in advance: Prepare the burger mixture and let it chill in the refrigerator (you can let it chill overnight or up to a couple of days if you’d like). Then assemble the burgers and cook as directed.
Serving suggestions: These veggie burgers don’t have to be served as traditional burgers. The patties are good on their own with toppings like guacamole and pico de gallo, or in a salad with Southwestern flavors. Try serving them with corn on the cob in the summer.
Recipe notes 8/18/20: The original version of this recipe called for ⅓ cup millet cooked with 1 cup water (yielding 1 cup cooked millet) and 1 cup old-fashioned oats, lightly ground in a food processor or blender until the flakes are broken up, but not as fine as flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love this recipe and I have shared it with so many people who also love it! My niece is a picky eater and she loved making these with me, she also liked the taste!
More recently, I doubled the recipe. I used tri-coloured quinoa instead of millet, I added 2 flax “eggs ” and I used red lentils and black beans instead of just black beans. I put them in the air fryer for 20 mins, flipping halfway through, and they were perfectly crisp outside with a soft but not gooey inside. I ate them as patties, topped with bbq sauce, tomato, avocado, hemp hearts and nutritional yeast. I highly recommend this recipe.
Is it possible to throw these on the grill?
I haven’t tried it, sorry! They can be delicate, but you could try it.
Sure can! I have made these on a BBQ several times. They are fantastic done this way. Suggest using vegetable basket to keep them out of the grates and oil it well to keep them from sticking. As the recipe states, chill them a bit and they will stick together better. My family loves them. Especially topped with chili lime mayo!
Thanks for sharing! I appreciate it, Jason.
I always make, freeze then defrost when we get the bbq out, they work perfectly…
Can I make the mixture and cover and put in fridge overnight to mould into patties tomorrow for dinner?
Hi Annabel! Yes, I think that would work well, but I haven’t tried to be sure.
I made these to get my daughter to start eating black beans which she seems to pick out of every salad. Bingo! She LOVES these! As do I. Thanks for the inspired recipe. Love that it is gluten-, dairy-, egg-free.
These are AMAZING! I’m newly Vegan and have been trying to collect some everyday dinner recipes. These are definitely going in the rotation. Thank you for the great recipe!
Can’t wait to try! I never realize some of the veggie burgers in the freezer section or not even healthy for vegetarians ☹️
Love these burgers. They are bursting with flavor and this recipe makes lots. We ate a couple fresh and I froze the rest. Just had a frozen one for lunch which I reheated in the oven with the rest of the meal. They came out nice and golden and I’m so happy to have more waiting for me!!
Thanks for this lovely recipe that even my meat eating husband enjoyed!!
In the spirit of making do with what we already have, I did make a couple swaps – used up some leftover brown rice instead of quinoa, used some quick oats that had been lying in the back of my cupboard longer than I’d like to admit, and added a rapidly-aging jalapeno for some spice and to avoid waste. The recipe itself was delicious, and the swaps worked pretty well. (I think the older grains in particular helped with the moisture? I always find that the trickiest part of any veggie burger.) I hate to review having made so many changes, but I think it shows how adaptable this recipe is – a wonderful base from which we can improv a bit, since last minute trips to the grocery are very much out. I’ve been following your blog a long time, but since I went vegetarian a year ago, its become such an incredible and indispensable resource. So thanks – for this recipe and for everything!
I love that you got creative with this one, Gina! Thank you so much for your review.
I have literally never left a comment on a recipe, but I just have to say that these burgers are SO helpful for cooking! I share my fridge with 4 other adults and we limit shopping to once every 2 weeks. I love that these ingredients have such a long shelf life at room temperature (I’ve been skipping cilantro for now and they still taste great) and are still healthy and delicious. These have been the perfect option for week two lunches these past couple months, and I am so happy with them. Thank you Kate!
I’m so happy to hear that you love these and they are great for you during times like these, Nicole.:)
Oops, forgot to give a rating with my other comment. Obviously, five stars!
Thank you! :)
Could I use instant oats instead of “old fashion” oats?
Yes! No problem.
Kate, what do you suggest I use in place of oats (cannot eat them)?
Hi Marie! I’m sorry, I haven’t tested this recipe with an alternative. We’re essentially using oat flour, so maybe a different flour (gluten-free all-purpose blend, if you’re gluten free) would work?
Want to make these for a friend that has an oat intolerance, have you any suggestions for substituting the oats?
Thank you, love your recipes!
Hi Fiona! I’m sorry, I haven’t tested this recipe with an alternative. We’re essentially using oat flour, so maybe a different flour (gluten-free all-purpose blend, if you’re gluten free) would work?
Hi I just tried these burgers tonight and they were a super hit with the family.
Super easy and fun and just something different from the normal burger.!
Thanks a lot will be trying some more soon
This is a great recipe. I threw in two diced canned adobo peppers which added a little smoke and spice and topped them with homemade guacamole. I will make these again for sure!
Finally a delicious black bean burger that’s not too dry, not too wet, and full of flavor! My husband is a recent convert to veggie burgers and he was impressed. We will be making this one frequently for sure!
Best veggie burger I’ve ever had! My meat eating partner also really likes them. I took them to a BBQ and grilled them in foil after oven baking at home and they were perfect. Thank you.
Can’t wait to eat the sweet potato & black bean burgers tonight for dinner. I’ll be putting them on the grill it’s warm in Michigan today and no need to turn on the oven. I used simple truth organic spicy black beans that’s the only thing I changed.
I’ve made so many recipes from your website and I’ve loved every single recipe!!! Keep up the amazing work I really appreciate it .. We absolutely love the apple & carrot “superhero muffins.
Heather
Washington Township, MI
I’m so happy to hear that, Heather! Thanks for your review.
Big fan of this one! Easy and tasteful. Made it for our entire family and they all loved it
Wonderful to hear! Thank you for your review.
I make a double batch and then vacuum seal them to freeze. They are quick, healthy and delishish. They are also easier to cook when frozen since they hold their shape better.
These were delicious! I prefer eating it without a bun so that nothing covers up the great flavors. I used smoked paprika, and I baked them for 30 minutes before grilling them on the grill pan.
Do you recommend poking first and then freezing(if so, what is best way to reheat) or freezing and then cooking as needed? Would you defrost first?
Thank you!
Hi Claire, You will want to cook and then freeze. See my notes on how to thaw/cook once frozen!
I made this today and love it. Sweet, spicy and very moist. I didn’t add the Cilantro but will plan ahead next time.
Freezing instructions: do I freeze the raw mixture or, freeze the cooked patty?
Hi! I’m glad you loved them. I would freeze once made as they will hold-up better. Let me know how it turns out for you!
Do you mean freeze the raw made patties or the cooked made patties?
Hi! You can freeze the cooked patties.
Another winner!
My 7 year-old (who is TINY) ate two of these last night and then two left-over today. She said, “Where have these been all my life?”
I loved them too.
I love that! Thank you for sharing, Leigh.
Follow up: made them again and this time on the grill. Equally delicious. AND this time my very picky 10 year-old said that these are the best veggie burgers he’s had. :)
Ahhh, don’t you just love kids.bless that child. Made me chuckle! ♥️
Hi Kate,
I’m a long time follower (since 2012), but this is my first comment.
These burgers tasted amazing and were so filling. Really hit the spot.
I consider myself a real amateur cook, but your instructions and tips make cooking easy!
Thanks for all that you do. Keep up the great work :)
Love from the land down under!
Yummy! We absolutely love these burgers!
Ive made these several times, I find i always need to add some flour or more oats or they fall apart. even when chilled.
Ive tried baked and fried.
any tips?
Hi! How large are you making the patties?
theyre so good even if they fall apart, ill cook the muh and eat it :)
I’ve made different sizes,
maybe I need to chill for longer
Woooow these are great! I made them in the oven and stuck them in the freezer. This was my first attempt at a vegan burger so thanks for a perfect recipe!
Amazing! I made the mix for the 4th tomorrow but had a little tonight. It was fantastic!
Two things before I make these, please. I don’t like cilantro, what would you recommend as a substitute (Italian parsley?). Second, a baked sweet potato is high on the glycemic index and boiled it is low, 82/44. If I boil the sweet potato the mash it it will be much softer so, what would you recommend to firm it up?
Hi Leon, Parsley is a good option. You could add some more contents if you like. But, I don’t know if you will need to once you complete the rest of the fillings. Softer here should be ok.
These are seriously the most delicious vegetarian burgers that I have ever had! This is my go to recipe for black bean burgers.
Another Cookie & Kate winner!
Your recipes don’t disappoint.
We love the Black bean & Quinoa tacos.. Now the veggie burgers are sure to be a meatless Monday hit!
Thanks again..
Sherri
Very tasty! I had baby spinach on hand so used that in place of cilantro. Turned out great.
Thank you Kate for another delicious & healthy meal! I’ve been consciously trying to eat less meat, and this was a great alternative to that. I added garlic powder, and some bread crumbs to the mix. The patty got a tad squished while eating but still amazing, will definitely be making this again & again.
Made these for the second time today! My mega meat-eater husband gobbles them up. We serve them bunless and top with cheese and fresh salsa– yum!
For my second batch, I added in a couple scoops of unflavoured protein powder and used a 1/3c measure to scoop out the mixture into patties instead of 1/2c measure to make them smaller and more manageable to flip without breaking. They freeze very well too! Thanks for such a great recipe :)
Delicious veggie burger! Thank you for this wonderful recipe! I do have one question. they are a little too soft to flip and eat. How can I make them firmer? Should I add in more oats? Thank you!
Hi RA! You may need to cook them a little longer each side.
These burgers turned out so delicious! I was afraid that I had more than 1.5 pounds of sweet potatoes but if I did, they really didn’t affect the taste. This recipe is definitely a keeper.
Amazing veggie burger! Didn’t fall apart and was extremely flavorful. I used lentils instead of quinoa since that’s what I had in my pantry and these were fantastic.
I’m happy to hear these were a hit, Morgan!
The burgers turned out to be deliciouses but they did not look like yours. I wonder if I put too much sweet potato??
Will make it again for sure..love following your site.
Thank you,
Liz
Hi Liz, I’m glad you still liked them! That could be the case. What seemed off? Did they hold together?
These were great! They held together better than any other veggie burger I have made. We loved that they were flavourful but not too spicy for our small kids. I think this recipe would also be a great base from which to try some flavour variations also.
That’s great to hear, Jennifer! Thank you for your review.
I tried this recipe and baked the patties. I noticed that if I removed them after letting them rest for a bit they stayed together better. I really like the taste and my 1yr old loved them too. They are perfect on their own and very easy recipe to follow. Thank you so much!
If you want them spicy, I definitely recommend adding the chipotle or some pickled jalapeños.
Thanks for your feedback, Laura! I appreciate it.
Hi Kate, we have a lot of food intolerances so I always scan through all of the comments to read the different suggestions people make. I noticed a few people asking about a sub for the oats. Since we can’t eat them either, I made these with blanched almond flour and they were great! I wanted to let other people know it works. Super flavorful recipe and great texture. Well done!
ps- Kansas is my home state and boy do I miss it! Hope you’re loving it there. Home sweet home.
Thank you for sharing! I’m glad that worked for you and you were able to enjoy them.
These look amazing. Thank you! My only question is whether you could substitute plain baked potatoes for the sweet potatoes for a picky eater that is not a fan of sweet potatoes?
Hi Jennifer! I’m glad you are excited about it. Unfortunately, white potatoes doesn’t have quite the same consistency or moisture level so I don’t think they would have the same result and end up with crumbly burgers.
Hi there! I stumbled on this recipe by accident and now it is a staple in our house. Our kids will not allow us to eat or buy any other burgers!
– The Sharmas
I love that! Thank you for sharing, Rachel.
This a great burger recipe. I always have a batch in the freezer as they make a great healthy lunch for my child. Early on, I omitted the adobo for heat control, but now that my kiddo is older, I make them exactly as listed. They’re always a hit!
Thank you for sharing, Maggie! I’m happy to hear they are a hit.
I have an unusual aversion to cumin and chili powder. How would these taste if I left these two seasonings out?
Hi Rachel, I prefer this with those. But, you should be fine with omitting. I hope you like it!
Hi these look amazing. I’m not a fan of quinoa though…could I sub for lentils/brown rice/couscous? Thanks lots!
Hi Mo! I do know they work with millet, see the notes below the instructions.
These are my go-to burgers thanks to your cookbook! I make a batch and once they are cooled I freeze them to have on hand for burger nights–I simply thaw and then rewarm on a grill pan on the stove. I gifted your cookbook to my in-laws when they watched Forks Over Knives and wanted to eat less meat, and they love it as much as I do, and they make these burgers too! I also tend to make my patties a little smaller, so I generally get 10-12 patties out of this recipe.
I love it! Thank you for sharing. What a great idea to keep them on hand! I appreciate your review, Sara.
Hi
Your veggie burger sounds delicious, but unfortunately I don’t tolerate beans very well. Could I just omit the beans altogether or could I replace them with more of one of the other recipe ingredients? Or with something else?
Thanks,
Adele
Hi Adele, it could work by omitting them. Although, they do help hold it together some. Let me know if you try it!
Have you had the veggie burgers at Westside Local? These sound similar, and I am excited to try them! Thanks for sharing.
Let me know what you think, Kristin!
Hey again Kristin! I recently ordered Westside Local’s burger to go and I gotta say I like these better. Their burgers are good but they are kinda mushy/fall out the bun. These are just as flavorful but with a better texture, in my maybe not-so-humble opinion. ;) I sure do love Westside’s fries!
Yeah, my burger at Westside fell apart. I still need to make yours! I just wrote myself a note to get them on the menu next week!! Thanks for the update! And yes, their fries are soooo good.
I made the burgers!! Love the flavor! I used kosher salt, and think I should’ve used regular. I am going to sprinkle a bit of salt on the burgers before I cook another round. Thanks for sharing the recipe!
Can you suggest a substitute for the adobo sauce please? Pethaps something home made? Thanks Lindy
Hi Lindy, I have a note about using smoked paprika instead. It’s delicious as well.
About to make a double batch to stock the freezer. Am I reading the cook from frozen instructions in the oven wrong? 400 for 12-15 min but when baked in oven freshly made baked for 35 min? I know we are going to love these!
Hi Elizabeth! The freezer instructions are assuming they are already cooked. So, since they are already cooked it’s less time. Does that make sense? Freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).
Sure does make sense! Thanks taking the time to answer my question. We have the burgers last night and they were delicious!
I’m here to say I’ve been making these from your cookbook for a while now and they are THE BEST. Other veggie burgers just don’t compare. I love how they hold together, the texture and flavour. I usually get 9 hefty burgers from a recipe and I don’t have the heavy greasy feeling in my tummy like I do after a beef burger. Even my very carnivorous hubby likes these. A++!
Thank you, Jenn! I’m excited to hear that. I appreciate your comment and review.