Try This Easy Vegetarian Burger Recipe!

Skip the frozen patties and make a burger that’s fresh, hearty, and honestly easy.

This vegetarian burger has great texture, big flavor, and holds together well on the stovetop or grill.

No complicated steps or unusual ingredients, just pantry staples and veggies you know.

It’s perfect for weeknights, meal prep, or a casual weekend cookout. Pile it on a toasted bun, add your favorite toppings, and you’re set.

Why This Vegetarian Burger Recipe Works

This burger balances moisture and texture, so it’s tender inside and crisp on the outside.

A base of black beans and oats keeps the patty sturdy without eggs, while grated carrot and onion add flavor and juiciness.

Smoked paprika and garlic powder bring a gentle savoriness that mimics that grilled “burger” vibe.

A touch of soy sauce lifts the umami, and a little olive oil helps get that golden crust.

Best of all, the mix comes together in one bowl and cooks in under 10 minutes.

Shopping List

1 can (15 oz) black beans, drained and rinsed
1 small onion, finely chopped
1 medium carrot, grated
2 cloves garlic, minced (or 1 teaspoon garlic powder)
3/4 cup rolled oats (not instant)
1/4 cup breadcrumbs (regular or panko)
1 tablespoon soy sauce or tamari
1 tablespoon tomato paste or ketchup
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (optional for heat)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1–2 tablespoons olive oil (for cooking)
Buns, toasted
Toppings: lettuce, tomato, red onion, pickles
Condiments: mayo, mustard, ketchup, hot sauce, or a yogurt-based sauce

How to Make It

Prep the flavor base: Heat a small skillet with a teaspoon of olive oil.
Cook the chopped onion and grated carrot with a pinch of salt for 3–4 minutes until softened. Stir in the garlic for 30 seconds. Let cool slightly.
Mash the beans: In a mixing bowl, mash the black beans with a fork or potato masher until mostly smooth with some chunks left for texture.
Add dry binders: Stir in rolled oats and breadcrumbs.
These help firm the mixture and give it that burger bite.
Season well: Add soy sauce, tomato paste, smoked paprika, cumin, chili powder (if using), salt, and pepper. Mix until everything is evenly combined.
Adjust the texture: The mixture should be slightly sticky but hold together when pressed. If it’s too wet, add a tablespoon more breadcrumbs.
If too dry, add a teaspoon of water or a little more tomato paste.
Form patties: Divide into 4 patties, about 1/2 inch thick. Press the edges to smooth any cracks. Chill in the fridge for 10–15 minutes if you have time for easier handling.
Cook on the stovetop: Heat a nonstick skillet over medium heat with 1 tablespoon olive oil.
Cook patties 4–5 minutes per side until deeply golden and crisp. Don’t move them too much while they sear.
Or grill them: Brush patties with oil and grill over medium heat on a well-oiled grate, about 4 minutes per side. Use a thin spatula and gentle flips.
Toast the buns: Lightly toast the buns for extra texture and warmth.
A minute on the pan or grill does the trick.
Build your burger: Add your favorite toppings. A swipe of mayo or a tangy yogurt sauce pairs especially well with the smoky spices.

How to Store

Fridge: Keep cooked or uncooked patties in an airtight container for up to 4 days. Separate layers with parchment to prevent sticking.

Reheat cooked patties in a skillet over medium heat for 2–3 minutes per side.

Freezer: Freeze uncooked patties on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.

Cook from frozen over lower heat, adding a minute or two per side. You can also freeze cooked patties and reheat in a toaster oven or skillet.

Health Benefits

Plant protein: Black beans deliver a steady dose of protein without saturated fat.

Combined with oats, you get a more complete amino acid profile.

High fiber: Beans, oats, and veggies bring fiber that supports digestion, stabilizes energy, and helps you feel full longer.

Heart-friendly: Olive oil and fiber-rich ingredients can support healthy cholesterol levels compared to traditional beef burgers.

Micronutrients: Carrots add beta-carotene, while onions and spices bring antioxidants that contribute to overall wellness.

Common Mistakes to Avoid

Too much moisture: If your mix feels wet, add more breadcrumbs or oats a tablespoon at a time. Wet patties fall apart and won’t crisp.
Under-seasoning: Beans need bold flavors. Taste the mixture and adjust salt, soy sauce, or spices before forming patties.
Over-mashing: Leave some texture in the beans.
A bit of chunkiness helps the burger feel hearty and less dense.
Flipping too early: Let the crust form before you flip. If it sticks, give it another 30–60 seconds.
Skipping the toast: A toasted bun makes a big difference in structure and taste. Soft buns can get soggy.

Alternatives

Bean swap: Use kidney beans, pinto beans, or chickpeas.
Chickpeas make a firmer, slightly nuttier patty.
Grain swap: Replace oats with cooked quinoa or bulgur. If using cooked grains, add extra breadcrumbs to bind.
Gluten-free: Use certified gluten-free oats and breadcrumbs, and tamari instead of soy sauce.
Spice profile: Try curry powder and coriander for a warmer flavor, or chipotle powder for smoky heat.
Veg add-ins: Finely chopped mushrooms or grated zucchini work well. Sauté and squeeze out moisture first.
Cheesy twist: Mix in 1/4 cup grated cheddar or feta for extra richness.
It helps with browning, too.
Vegan-friendly sauce: Stir hot sauce into vegan mayo or blend yogurt-style dairy-free alternative with lemon and herbs.

FAQ

How Do I Keep the Patties From Falling Apart?

Make sure the mixture isn’t too wet and that you have enough binders like oats and breadcrumbs.

Chill the formed patties for 10–15 minutes before cooking, and avoid flipping too early. A well-heated pan and a little oil help create a sturdy crust.

Can I Bake These Instead of Pan-Frying?

Yes.

Bake on a parchment-lined sheet at 400°F (200°C) for 18–22 minutes, flipping halfway. Brush or spray with oil for better browning.

What Toppings Work Best?

Crisp lettuce, juicy tomato, red onion, and pickles are classics. Avocado, a slice of cheddar, or a yogurt-garlic sauce also pair beautifully with the smoky spices.

Can I Make the Mixture Ahead?

Absolutely.

Mix and form the patties up to 24 hours in advance and store in the fridge. They firm up as they rest and cook even more cleanly.

What If I Don’t Have Smoked Paprika?

Use regular paprika plus a tiny pinch of ground chipotle or a drop of liquid smoke. If you have neither, paprika and cumin still give plenty of flavor.

Is These Vegetarian Burger High in Protein?

They offer a solid amount of plant protein from beans and oats.

For extra protein, add a slice of cheese or serve with a side of edamame, quinoa salad, or a yogurt-based sauce.

Can I Grill Them on a Charcoal Grill?

Yes, just make sure the grates are clean and well-oiled, and the heat is medium.

Use a thin spatula and only flip once. Cooking on a cast-iron griddle set over the grill also works great.

What’s the Best Bun?

A soft, sturdy bun like brioche or potato roll works well.

For a lighter option, use whole wheat buns or wrap the patty in crisp lettuce leaves.

In Conclusion

This Easy Vegetarian Burger hits the sweet spot: simple ingredients, reliable texture, and big, satisfying flavor.

It’s quick enough for a busy evening yet special enough for a weekend cookout. Keep a batch in the fridge or freezer, and you’ll always have a wholesome, tasty meal ready to go.

Dress it up, keep it classic, or tweak the seasonings—this recipe gives you room to make it yours.