Homemade veggie burgers are simpler than they appear to be – it’s as simple as mashing/blending ingredients together, making patties, grilling or pan frying them, and laying them on top of a bun along with your favorite toppings. From there, you can be as simple or as extra as you’d like.

We packed our burgers in between homemade whole wheat buns, which we adapted from this recipe – we just replaced the egg with one flax egg, water instead of milk, 1/4 tsp stevia extract in place of honey, and coconut oil instead of butter. Then, we topped them with local spring mix, ripe avocado, and a “healthy” dose of vegan tartar sauce.


While the traditional lettuce, onion, tomato, mayonnaise, and ketchup is always a solid way to go, I encourage you to be creative with your toppings. Grilled pineapple, teriyaki sauce, and shredded green cabbage? Why not! Barbecue sauce, macaroni & cheese, and sautéed onion? Fuck yeah. Tempeh bacon, hash browns, and hollandaise sauce? Burger for breakfast.


Don’t be fooled however, this veggie burger is packed full of flavor and stands very well on its own. Plus, you don’t have to bake it! 3-4 minutes per side in a pan over medium heat and these babies are ready to be devoured.

Cheers to hearty, mouth watering veggie burgers in the comfort of your own home. Grab a beer and bake up some sweet potato fries, it’s lit!


Grilled Veggie Burgers

  • Servings: 2-4
  • Difficulty: Moderate
  • Print

Bangin' veggie burgers worthy of an introduction with your mouth.


  • 1/2 c black beans (cooked, drained, rinsed, and patted dry)*
  • 1/2 c cooked lentils
  • 1/2 c bread crumbs or TSP*
  • 1/4 c cooked brown rice
  • 1 tbs tamari sauce
  • 1 tbs nutritional yeast
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 chili powder
  • 1/2 tsp liquid smoke (optional)


  1. Combine black beans, lentils, and rice in food processor or mixing bowl. Blend or smash until beans begin to break down.
  2. Add the rest of the ingredients and pulse or mash until the ingredients are throughly mixed.
  3. Divide the mixture into four equal parts and form each quarter into a patty roughly the size of the bun you’re going to be eating.
  4. Lightly coat pan or grill plate with oil, add burgers, and cook over medium heat for 3-4 minutes per side, or until they’re golden brown and delicious.
  5. Serve atop burger buns, such as the homemade ones I mentioned in the recipe, along with your favorite toppings! We topped ours with avocado, spring mix, and vegan tartar sauce.

  • Canned beans can be used here. However, I do recommend the from scratch variation for better flavor and quality.
  • Use TSP (texturized vegetable/soy protein) instead of breadcrumbs if you desire added protein and a meaty mouth feel.

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