Veg Burger
A homemade vegetable burger that holds together and tastes like more than just compressed beans. Roasted vegetables and black beans form the base; the binding is from egg, breadcrumbs, and a 30-minute chill in the fridge.
Prep Time
12 min
Cook Time
18 min
Servings
6
Calories
272 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Veg Patty1 ½
- Bun1 ½
- Lettuce3 cups
- Tomato3 medium
- Onion1 ½ medium
- Mayonnaise4 ½ tbsp
- Salt1 ½ tsp
- Black Pepper¾ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Veg Patty1.5
- Bun1.5
- Lettuce3 cups
- Tomato3 medium
- Onion1.5 medium
- Mayonnaise4.5 tbsp
- Salt1.5 tsp
- Black Pepper0.75 tsp
Instructions
- 1
Roast 8 oz sliced mushrooms and 1 chopped onion at 400°F for 15 minutes until shrunken and lightly browned. Cool. This step removes water that would otherwise make patties soggy.
- 2
Drain and rinse a 15 oz can of black beans. Pat dry with paper towels. Mash about ¾ of them with a fork, leaving the rest whole for texture.
- 3
Combine in a bowl: mashed beans, roasted mushroom-onion, ½ cup panko breadcrumbs, 1 beaten egg, 2 minced garlic cloves, 1.5 teaspoons smoked paprika, 1 teaspoon cumin, 1.5 teaspoons salt, ½ teaspoon black pepper, 2 tablespoons soy sauce.
- 4
Mix gently with your hands. If too wet, add another tablespoon of panko; if too dry, splash in water. Divide into 4 equal portions and shape into ¾-inch thick patties.
- 5
Chill the patties for at least 30 minutes (this firms them up). Heat 2 tablespoons of oil in a non-stick skillet over medium-high. Cook 4-5 minutes per side until deeply browned.
- 6
Serve on toasted buns with the standard burger fixings: mayo, lettuce, tomato, pickle, sliced onion. Add cheese in the last minute of cooking for a cheese-melt version.
Watch how to make Veg Burger
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💡 Expert Tips
- 1.Roast the vegetables first. Raw mushrooms and onions release water during cooking and make patties soggy.
- 2.Dry the beans. Wet beans = wet patties = patties that fall apart.
- 3.Chill before cooking. Half an hour in the fridge sets the binders so patties don't crumble during cooking.
- 4.Soy sauce and smoked paprika. These two ingredients are what give veggie burgers the umami depth they often lack.
🔬 Why It Works
Veggie burgers fail when they're too wet (mushy texture, fall apart) or too dry (chalky, no flavor). Pre-roasting the mushrooms removes the moisture problem. Mashing only some of the beans keeps texture interesting. The egg sets when cooked, locking everything together. Smoked paprika provides the smoky note people associate with grilled meat — without it, the patty tastes flat. Chilling firms the patty into something flippable.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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