Easy Veggie Burgers

"These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers"."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Outta Here photo by Outta Here
Ready In:


  • 19 ounces black beans
  • 13 cup onion, coarsely chopped
  • 1 garlic clove, minced
  • 1 egg
  • 3 tablespoons barbecue sauce or 3 tablespoons ketchup
  • 1 1 tablespoon soya sauce or 1 1/2 teaspoons HP steak sauce
  • 1 teaspoon canola oil
  • 12 teaspoon salt
  • 12 teaspoon pepper, freshly ground
  • 13 cup all-purpose flour
  • 12 cup dry breadcrumbs (must be store bought to work) or 1/2 cup cracker crumb, ground in processor until very fine (must be store bought to work)
  • 12 cup old cheddar cheese, shredded
  • 6 crusty bread rolls


  • Drain and rinse beans with cold water.
  • Drain again and pat dry with paper towels.
  • Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
  • Pulse until beans are the size of peas.
  • Place pulsed mixture into a large bowl.
  • Add flour and stir until evenly mixed.
  • Add bread crumbs and mix well.
  • Add cheese and mix with your hands (mixture is thick).
  • Divide mixture into six portions.
  • Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
  • The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
  • Oil your grill and preheat grill to medium-high.
  • Place burgers on grill.
  • Brush with remaining barbecue sauce.
  • Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
  • Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
  • For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.

Questions & Replies

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  1. I used a can of Amy's black refired beans replaced the bread crumbs with oats and the flour with cornmeal to make it gluten free. For the cheese, I used Daiya Italian, to make it dairy-free. I am not a big eater, but I ate 2 of these, so they must be good!
  2. Downright outstanding veggie burgers! Much better than Morningstar Farms:) They held together very well! I served them without any buns, since they're quite starchy already. Didn't miss the buns at all:) I used a 15 1/2 ounce can of black beans, and kept everything else the same. I used ketchup and added some hot sauce, and I used a store-bought brand of parmesan bread crumbs. I'd sure make this again! I served with my favorite burger toppings - pickles, ketchup and mustard. I grilled them in the oven and had no problems with sticking (I used a non-stick spray). I would definitely make these again!
  3. Love this recipe. After I found out how the vegetarian food I have been buying for years was made, i decided to make my own. These burgers are delicious.
  4. First time I ever made or tasted veggie burgers. I made them for a vegetarian friend, who was visiting. She said it was the best veggie burger that she had ever eaten. I made them almost like the recipe call for except I added 2 small carrots finely grated and i/2 a red pepper and 1/2 an orange pepper, and I used olive oil instead of canola. Thanks for the excellent recipe. My daughter and I also thought that they were excellent. She grilled them.
  5. Good recipe, but this sites servings adjustment tool and print rendering doesn't work at all. VERY annoying


  1. These are very good burgers. I did have to adapt to what I had on hand though. I used oatmeal in place of bread crumbs and nutritional yeast in place of the cheese(about1-2 Tablespoons). I was mashed my beans with a potato masher instead of the food processor. and just mixed everything else in. Thanks for an easy recipe.
  2. These were so easy to make and very flavourful as is. I used cornmeal instead of the flour (as other reviewers suggested). Aside from that change, I left all other measurements as is and it was DELICIOUS!!! This is an immediate addition to my weekly menu. Thanks for sharing this recipe with us. I appreciate it!
  3. The flavor was good, but the consistency was a little gummy, which is what I've found with most bean-based veggie burgers. Using barbecue sauce instead of ketchup was brilliant, but I missed the part where only 2 tblsp went into the mixture and added all 3. I couldn't find a 19 oz can of black beans, so had to use 15 oz. I will continue my search for the perfect veggie burger.
  4. one of the best black bean burgers I've made! This will definitely be on a regular schedule in our house. I used dried black beans that I had cooked prior. As another poster suggested, I replaced the flour with cornmeal and the bread crumbs with oats for gluten free. Cooked on the stovetop, about 5-6 minutes per side. The texture was perfect. Served with salsa and sour cream with no bun. I will be trying the leftovers as more traditional with tomato, lettuce, ketchup etc. Thank you for a great recipe!
  5. How filling and yummy! The only change I made was to use salsa instead of ketchup (didn't have any). I topped it with ton of condiments and devoured. I also had to improvise creatively when I found out a guest was gluten free. For just her patty, I used crumpled rice krispies in place of breadcrumbs - totally worked!



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