This easy veggie burger recipe is a crowd pleaser, flavorful, and seriously satisfying. It comes together in just 25 minutes with only 5 minutes of prep. Throw the ingredients in a blender and then form into patties. You’ll feel good about what you eat.
DIFFICULTY / TIME
Easy / 25 minutes
August 5, 2020
There comes a time when salads and veggies can get boring. You want what something a little more satisfying. A burger sounds good but the thought of calories and feeling bloated afterwards may have you thinking twice. Even to this day, I’ll try a big juicy burger and need to take easy.
I’ve tried a lot of veggie burgers over the years. I even worked as an analyst at Target Headquarters in charge of ordering frozen veggie burgers and single serving meals for 1800 stores. Yet the store bought versions just don’t seem to cut it. They can taste overly processed lacking flavour and texture.
It all comes down to convenience and taste. And you know what my friends homemade veggie burgers don’t need to be complicated. Just throw everything in a blender and then form some veggie burger patties. It takes 10 minutes to prep and then sauté in the skillet for 10 minutes. They are easy to make and seriously satisfying.
This easy veggie burger recipe only requires 9 ingredients. And these burgers deliver on flavor and texture. They get their substance from black beans and oat flour. Oat flour is a great substitute for Panko bread crumbs which are used in so many veggie burger recipes. You want a veggie burger that holds together and doesn’t crumble apart. And this veggie burger easy recipe is definitely a winner.
If you’re looking for a vegan option, you can substitute with a flax egg – one tablespoon ground flaxseed and 3 tablespoons water.
I add a little coco aminos or soy sauce to enhance the flavour ever so slightly. Coco aminos is a healthy alternative to soy sauce with significantly less sodium. You can use whichever you have on hand.
How to Make this Veggie Burger Easy Recipe
In a blender, place black beans, onion, cilantro, garlic, coco aminos / soy sauce, salt, pepper, oat flour, and egg. Blend and pause to check on the mixture. You want a mixed consistency but you want some of the black beans for texture. You can easily double this recipe if you want more burgers.
Remove from the blender and place in a bowl. Set aside for 15 minutes.
Line a plate with parchment paper. Form burger mixture into 4 patties. Set burgers on parchment lined plate.
In a skillet with little oil, place your veggie burger patties and flip to cook both sides. I’ve tested the burgers in the oven and skillet. You may get a thicker burger in the oven but I prefer the convenience and speed of cooking on a skillet. Simply turn on the skillet and flip a few times.
For Sriracha aioli, mix the Sriracha, vegan mayonnaise, and lime juice together.
Serve burger as is or on a toasted bun with toppings. Leftover burgers will keep for 5 days in the fridge.
This is a go to recipe in my home. I like to change it up rotating between Sriracha aioli and chimichurri sauce. Both sauces give this burger a nice little kick. Last but not least, I love to add sautéd onions on top. They are divine!
These burgers are:
Easy to make
More Easy Meal Ideas
If you love this recipe, check out my chimichurri sauce. It can be added to veggies, veggie burgers, and even steaks.
Veggie Burger Easy Recipe
- 1 15 ounce canned black beans or 3/4 cup dried black beans (when cooked makes 1 1/2 cup cooked black beans) rinsed and drained
- 1/4 cup onion diced
- 1/4 cup fresh cilantro / coriander
- 2 garlic cloves minced or pressed
- 2 teaspoon coco aminos or soy sauce
- 1/2 teaspoon salt optional
- 1/4 teaspoon ground black pepper
- 1/2 cup oat flour
- 1 egg
- 1/4 cup mayonnaise I used vegan mayo
- 1 teaspoon Sriracha sauce
- 1 teaspoon lime juice
- 4 burger buns
- onion sliced or sautéd
- top with
- In a blender, place black beans, onion, cilantro, garlic, coco aminos / soy sauce, salt, pepper, oat flour, and egg. Blend and pause to check on the mixture. You want a mixed consistency but you want some of the black beans for texture.
- Remove from the blender and place in a bowl. Set aside for 15 minutes.
- Line a plate with parchment paper. Form burger mixture into 4 patties. Set burgers on parchment lined plate.
- In a skillet with little oil, place your veggie burger patties and flip to cook both sides.
- For Sriracha aioli, mix the Sriracha, vegan mayonnaise, and lime juice together.
- Serve burger as is or on a toasted bun with toppings. Leftover burgers will keep 5 days in the fridge.
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Excellent recipe and easy to make even my meat eater friends loved these veggie burgers! I’ve already made these twice and will be making them again.