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Made with quinoa and a variety of vegetables, these veggie burgers are an easy dinner for grilling. The patty mixture comes together quickly thanks to a food processor. With a simple kitchen tip, you can shape them to resemble any other burger that can be baked, pan-fried, and even grilled. Even meat-eaters love them – see the comments!
save this recipe!It’s no secret that we love burgers around here. Between our chickpea burgers, portobello mushroom burgers, and veggie black bean burgers, we’ve made great-tasting vegan burgers out of just about everything.
But what happens when you don’t have enough black beans, chickpeas, or portobello mushrooms to make the full burger recipe? You make these mixed veggie burgers for an easy vegetarian dinner!
Why you’ll love it
- Grillable veggie burgers are a must and these deliver!
- Smokey and umami flavors like paprika and mushrooms help to deliver that meaty texture and flavor.
- There is no egg needed to bind these burgers, so when you’re in a bind and don’t have eggs, make these!
Reader rating
“Great recipe! I’m gradually trying to get my whole family to give up eating meat and they loved these burgers, even my kids who never eat mushrooms usually. I told them it was beans and lentils before they ate them and afterwards they couldn’t believe they had enjoyed eating mushrooms!” —Jennifer
here’s what you’ll need
As I mentioned, these burgers use a medley of veggies. This helps flavor-wise and makes using what you have on hand easier since you just need a little bit of everything. This is just an overview. Jump to the recipe card for the full measurements.
- Quinoa: This adds protein and structure to the burgers. You can use white, red, or a mixed variety of quinoa. Just cook it according to the package directions.
- Vegetables + Legumes: You will need button mushrooms (shitake will work, too), red onion, a green bell pepper (or another color), fresh garlic, and one can of black beans. Each adds a layer of flavor to create a burger packed with “meaty” goodness in a short time.
- Breadcrumbs: Like any other good burger, you’ll need panko bread crumbs. Gluten-free bread crumbs or rolled oats will work, too.
- Spices: I use smoked paprika, cumin, chili powder, salt, and pepper.
will other beans work?
Certainly! Black beans tend to be pretty dense and filling, which helps them best mimic a beef burger (and they’re black, resembling a charred burger). But you can also use pinto beans, chickpeas, or kidney beans.
How to make veggies burgers
Making homemade veggie burgers could not be simpler. Here’s a brief rundown of how to make this recipe (the full veggie burger recipe is in the recipe card at the bottom of this post).
- Saute your vegetables and cook the quinoa.
- Blend the ingredients together.
- Chill the dough and then shape it into patties.
- Cook on the stove, grill, or in the oven.
Why this Recipe Works
- Quinoa gives these vegetarian burgers a meaty texture while blending the mushrooms smooth helps it feel like a juicy burger.
- Grill these burgers just like any other burger. If I’m headed to a BBQ, I’ll make these, freeze them, and then bring frozen ones for the grill master to pop on with everything else.
sides to serve with burgers
Burgers must be served with fries. It’s the rule. (I don’t make them; I just follow them.) I’ve included a few fry options and some other tasty side dishes with burgers.
- Fries: Truffle fries or sweet potato fries can get nice and crispy in the air fryer while you bake or grill your burgers.
- Dip or Spread: Guacamole can be spread onto your burger OR you can enjoy it on the side with chips.
- Salad: For a refreshing summer side to pair with a burger and fries, try this grilled watermelon salad.
Easiest Veggie Burgers (Grillable + Not Mushy!)
Ingredients
- ½ cup uncooked quinoa, 90 g
- 1 Tbsp olive oil, 15 mL
- 16 oz sliced button mushrooms, 453 g
- ½ medium red onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 15-oz can black beans, drained, 425 g
- 1 ½ cups panko breadcrumbs, 90 g
- 1 large egg
- 1 tsp each smoked paprika, cumin, chili powder
- ¼ tsp each salt and pepper
Instructions
- Quinoa: Cook ½ cup uncooked quinoa in 1 cup of water according to package instructions (or using our guide to cooking quinoa).
- Saute: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 16 oz sliced button mushrooms, ½ medium red onion (diced), 1 green bell pepper (diced), and 4 cloves garlic (minced). Stir and cook for 10 to 15 minutes, or until mushrooms have released their moisture and excess moisture has all evaporated.
- Blend: Blend mushroom mixture in a food processor until smooth. Add 1 15-oz can black beans and cooked quinoa. Pulse just a few times to combine (you still want some texture, don't overblend). Stir in 1 ½ cups panko breadcrumbs, 1 large egg, and spices.
- Chill: Cover and chill mixture in the fridge for at least 30 minutes (up to 24 hours).
- Shape: Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties. (If mixture is very wet, you can add a tablespoon of flour.)
- To cook on the stove: Place patties on a greased saute pan over medium-high heat. Cook each side for 5 to 10 minutes, or until golden brown and firm.To cook on the grill: Set patties on a greased piece of aluminum foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm.To cook in the oven: Arrange patties on a greased baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.
- Serve on a hamburger bun with your favorite burger toppings, like lettuce, tomato, pickles, onion, ketchup, and mayo!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
My family loved this! Really tasty
Thanks Wendy, so glad it was a hit!
This is a great recipe! Definitely trying it out. I do however want to increase the protein content, can i add pea protein and balance it out with oat milk?
While I haven’t tested adding pea protein to this recipe, I think it would work. I would love to hear how it goes if you try it out. Happy eating!
Thank you! I’ll let you know!
These turned out so beautifully – easy to shape and great flavor. I followed the recipe exactly with the celery substitution, except using homemade veggie broth instead of water when cooking the quinoa. I don’t have room for a food processor in my small kitchen, but I did batches through my mini chopper/processor and that worked out fine. Finding great recipes on Pinterest now that it’s filled with ai generated slop is a challenge, I’ll coming back to make these again and for more recipes!
I’m so happy to hear that you loved the recipe, Sarah! I know it can be so hard finding good recipes on Pinterest now, but I’m happy that you found my website!