12 Delicious Veggie Burgers Amazing

Savory, satisfying, and packed with plant-based goodness, veggie burgers are the ultimate quick dinner solution for busy weeknights or lazy weekends. Whether you’re a long-time vegetarian or just looking to mix up your meal routine, our roundup of 12 Delicious Veggie Burgers promises something for every palate. Get ready to fire up your grill or skillet—these recipes are too good to miss!

Black Bean Veggie Burgers

Just when you thought veggie burgers couldn’t get any better, these black bean burgers prove otherwise. Packed with flavor and easy to make, they’re a game-changer for meatless meals.

Ingredients

– A can of black beans (15 oz), drained and rinsed
– A couple of slices of whole wheat bread, turned into crumbs
– A splash of olive oil
– A handful of chopped onions
– A teaspoon of cumin
– A pinch of salt
– A dash of garlic powder
– An egg, beaten (for binding)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Mash the black beans in a large bowl until mostly smooth but some chunks remain for texture.
3. Add bread crumbs, onions, cumin, salt, garlic powder, and the beaten egg to the bowl. Mix well to combine.
4. Form the mixture into 4 patties, each about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
5. Heat a splash of olive oil in a skillet over medium heat. Cook patties for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: Use a spatula to flip them halfway through for even baking.
7. Serve on buns with your favorite toppings. These burgers are hearty with a slightly crispy exterior and a moist, flavorful interior. Try them with avocado slices for a creamy contrast.

Quinoa and Sweet Potato Veggie Burgers

Craving a hearty, plant-based burger that doesn’t skimp on flavor or texture? These quinoa and sweet potato veggie burgers are your answer.

Ingredients

• 1 cup cooked quinoa
• 1 medium sweet potato, baked and mashed
• a couple of tbsp olive oil
• 1/2 cup breadcrumbs
• a splash of soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the quinoa, mashed sweet potato, breadcrumbs, soy sauce, garlic powder, smoked paprika, salt, and pepper until well combined.
3. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
4. Heat a couple of tbsp olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures they hold together perfectly.

What you get is a burger with a crispy exterior and a soft, flavorful interior. Serve it on a toasted bun with avocado and sprouts for an extra crunch.

Mushroom and Lentil Veggie Burgers

Savory and satisfying, these Mushroom and Lentil Veggie Burgers pack a flavorful punch. Perfect for a quick weeknight dinner or a weekend BBQ.

Ingredients

• 1 cup cooked lentils, drained
• 2 cups mushrooms, finely chopped
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tbsp olive oil
• 1 tsp garlic powder
• a splash of soy sauce
• a couple of dashes of smoked paprika

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the cooked lentils with a fork until mostly smooth.
3. Add the chopped mushrooms, breadcrumbs, beaten egg, garlic powder, soy sauce, and smoked paprika to the bowl. Mix well to combine.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
5. Heat the olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, until golden brown.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.
7. Tip: For extra flavor, sauté the mushrooms before adding them to the mixture.
8. Tip: If the mixture is too wet, add more breadcrumbs a tablespoon at a time until it holds together.
9. Tip: Let the patties rest for 5 minutes after baking for the best texture.

Rich in umami and with a satisfyingly meaty texture, these burgers are a hit. Try serving them on toasted buns with avocado and a spicy mayo for an extra kick.

Chickpea and Spinach Veggie Burgers

Craving a hearty, plant-based meal? These chickpea and spinach veggie burgers are packed with flavor and easy to make.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• A couple of handfuls of fresh spinach, roughly chopped
• 1/2 cup breadcrumbs
• 1 egg, beaten
• A splash of olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• A dash of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain.
3. Add the chopped spinach, breadcrumbs, beaten egg, garlic powder, salt, and black pepper to the bowl. Mix well to combine. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
5. Heat a splash of olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet—cook in batches if needed.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures they hold together better.
7. Serve the burgers on buns with your favorite toppings. The texture is crispy outside, tender inside, with a savory, slightly earthy flavor from the spinach. Try them with avocado slices for extra creaminess.

Beetroot and Chickpea Veggie Burgers

Forget the store-bought versions; these beetroot and chickpea veggie burgers are a game-changer for your meatless Monday.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium beetroots, peeled and grated
• 1/2 cup breadcrumbs
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 tsp cumin
• 1/2 tsp salt
• 1 egg, beaten (or flax egg for vegan)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain for texture.
3. Add the grated beetroot, breadcrumbs, minced garlic, cumin, salt, and beaten egg to the bowl. Mix well to combine. Tip: Wear gloves to avoid staining your hands with beetroot juice.
4. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
5. Heat a splash of olive oil in a pan over medium heat. Cook each patty for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures they hold together better when served.

Vibrant and packed with flavor, these burgers are perfect on a bun with avocado or as a protein-packed salad topper. The beetroot gives them a beautiful color and a slight sweetness that pairs wonderfully with the earthy chickpeas.

Spicy Mexican Veggie Burgers

Dive into the heart of Mexican flavors with these Spicy Mexican Veggie Burgers. Perfect for a quick dinner or a weekend BBQ, they pack a punch.

Ingredients

• 1 can of black beans, drained and rinsed
• 1 cup of cooked quinoa
• a couple of cloves of garlic, minced
• 1/2 cup of corn kernels
• 1/4 cup of chopped cilantro
• 1 tsp of cumin
• 1 tsp of chili powder
• a splash of lime juice
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• a drizzle of olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth.
3. Add the quinoa, garlic, corn, cilantro, cumin, chili powder, and lime juice to the bowl. Mix well.
4. Tip: For extra flavor, toast the cumin and chili powder in a dry pan for 30 seconds before adding.
5. Stir in the breadcrumbs and beaten egg until the mixture holds together.
6. Form the mixture into 4 patties, about 1/2 inch thick.
7. Heat a drizzle of olive oil in a pan over medium heat. Cook each patty for 3-4 minutes per side, until golden brown.
8. Tip: Don’t flip the patties too early; they need to firm up to hold together.
9. Transfer the patties to the prepared baking sheet and bake for 10 minutes to set.
10. Tip: For a crispier exterior, broil for the last 2 minutes.

Look for a crispy outside with a soft, flavorful inside. Serve on toasted buns with avocado slices and a dollop of sour cream for an extra kick.

Zucchini and Corn Veggie Burgers

Never let summer’s bounty go to waste with these zucchini and corn veggie burgers. They’re packed with fresh flavors and a satisfying crunch.

Ingredients

• 2 cups grated zucchini, squeezed dry
• 1 cup corn kernels, fresh or frozen
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg, beaten
• 2 tbsp olive oil
• 1 clove garlic, minced
• A pinch of salt and pepper

Instructions

1. In a large bowl, mix zucchini, corn, breadcrumbs, Parmesan, egg, garlic, salt, and pepper until well combined.
2. Heat olive oil in a skillet over medium heat until shimmering.
3. Form the mixture into 4 patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
4. Cook patties for 4-5 minutes on each side, until golden brown and crispy. Tip: Don’t overcrowd the skillet; cook in batches if needed.
5. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a minute to firm up.

These burgers have a crispy exterior with a tender, flavorful inside. Serve them on toasted buns with avocado slices or a dollop of spicy mayo for an extra kick.

Carrot and Kidney Bean Veggie Burgers

Kickstart your meal prep with these hearty Carrot and Kidney Bean Veggie Burgers. Perfect for a quick lunch or a satisfying dinner, they’re packed with flavor and easy to make.

Ingredients

• 2 cups grated carrots
• 1 can kidney beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1 egg, beaten
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp cumin
• Salt and pepper to your liking

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the kidney beans with a fork until mostly smooth but some chunks remain for texture.
3. Add the grated carrots, breadcrumbs, beaten egg, minced garlic, cumin, salt, and pepper to the bowl. Mix well to combine. Tip: For extra flavor, let the mixture sit for 10 minutes before shaping.
4. Shape the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
5. Heat a splash of olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.

Now these burgers have a crispy outside and a soft, flavorful inside. Serve them on toasted buns with your favorite toppings or crumble over a salad for a protein-packed meal.

Sweet Corn and Pea Veggie Burgers

Whipping up these Sweet Corn and Pea Veggie Burgers is a breeze, perfect for a quick, satisfying meal. They’re packed with flavor and texture, making them a hit for any occasion.

Ingredients

• 1 cup of sweet corn, fresh or frozen
• 1 cup of peas, fresh or frozen
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• A splash of olive oil
• A couple of garlic cloves, minced
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1 tbsp of your favorite burger spice mix

Instructions

1. Preheat your skillet over medium heat and add a splash of olive oil.
2. In a bowl, mash the sweet corn and peas together until they’re slightly chunky.
3. Mix in the breadcrumbs, beaten egg, minced garlic, salt, pepper, and spice mix until well combined.
4. Form the mixture into 4 equal-sized patties. Tip: Wet your hands to prevent sticking.
5. Cook the patties in the skillet for about 4 minutes on each side, or until golden brown. Tip: Don’t flip too early to avoid breaking.
6. Serve on buns with your favorite toppings. Tip: A slice of avocado adds a creamy texture.

You’ll love the crispy outside and soft, flavorful inside of these burgers. Yum, they’re even better with a side of sweet potato fries or a fresh salad.

Broccoli and Cheese Veggie Burgers

Kickstart your meal prep with these hearty Broccoli and Cheese Veggie Burgers. They’re packed with flavor and easy to make, perfect for a quick dinner or meal prep.

Ingredients

• 2 cups of finely chopped broccoli
• 1 cup of shredded cheddar cheese
• 1/2 cup of breadcrumbs
• 2 eggs
• A splash of olive oil
• A couple of garlic cloves, minced
• 1/2 tsp of salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the chopped broccoli, cheddar cheese, breadcrumbs, eggs, minced garlic, and salt until well combined. Tip: Squeeze out excess water from the broccoli for a firmer patty.
3. Form the mixture into 4 equal-sized patties. Tip: Wet your hands to prevent sticking.
4. Heat a splash of olive oil in a pan over medium heat. Cook the patties for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes to set.

Unbelievably crispy on the outside and tender inside, these burgers are a hit. Serve them on a toasted bun with avocado slices for an extra creamy texture.

Pumpkin and Black Bean Veggie Burgers

Munching on a veggie burger doesn’t have to be boring. These Pumpkin and Black Bean Veggie Burgers are packed with flavor and easy to make. Perfect for a quick weeknight dinner or meal prep.

Ingredients

– 1 can (15 oz) black beans, drained and rinsed
– 1 cup pumpkin puree
– 1/2 cup breadcrumbs
– 1 egg, beaten
– a couple of garlic cloves, minced
– a splash of olive oil
– 1 tsp cumin
– 1/2 tsp smoked paprika
– salt and pepper, just a pinch

Instructions

1. Mash the black beans in a large bowl until mostly smooth but some chunks remain.
2. Stir in the pumpkin puree, breadcrumbs, egg, minced garlic, cumin, smoked paprika, salt, and pepper until well combined.
3. Heat a splash of olive oil in a large skillet over medium heat.
4. Form the mixture into 4 patties, about 1/2 inch thick.
5. Cook the patties for about 4-5 minutes on each side, until golden brown and firm.
6. Serve on buns with your favorite toppings.
Tip: For extra flavor, toast the buns lightly before serving.
Tip: If the mixture is too wet, add a bit more breadcrumbs.
Tip: Let the patties sit for a few minutes after cooking; they’ll firm up.
Unbelievably moist and flavorful, these burgers have a slight sweetness from the pumpkin and a smoky kick. Try serving them with avocado slices and a spicy mayo for an extra punch.

Eggplant and Chickpea Veggie Burgers

Ready to shake up your burger game? These eggplant and chickpea veggie burgers are a hearty, flavorful twist on the classic.

Ingredients

• 1 large eggplant, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup breadcrumbs
• 1 egg, beaten
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 tsp cumin
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with a splash of olive oil and a pinch of salt, then spread on the baking sheet. Roast for 20 minutes until soft. Tip: Stir halfway for even cooking.
3. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain.
4. Add the roasted eggplant, breadcrumbs, beaten egg, minced garlic, cumin, and another pinch of salt and pepper to the bowl. Mix well. Tip: The mixture should stick together when pressed; if not, add more breadcrumbs.
5. Form the mixture into 4 patties. Heat a splash of olive oil in a skillet over medium heat.
6. Cook the patties for 4-5 minutes on each side until golden brown. Tip: Don’t flip too early; they’ll hold together better once crispy.

Firm on the outside, tender inside, these burgers pack a smoky, earthy flavor. Serve them on toasted buns with a slice of avocado for a creamy contrast.

Conclusion

Mouthwatering and nutritious, these 12 veggie burgers offer something for every palate! Whether you’re a seasoned vegetarian or just exploring meatless options, these recipes promise delicious satisfaction. We’d love to hear which burger tops your list—drop a comment below. Loved what you saw? Share the veggie love by pinning this article on Pinterest for your fellow home cooks to discover!