Veggie Burger
Published Jan 09, 2026
These veggie burgers are made with black beans, mushrooms, bell pepper, oats, and walnuts, then pan-cooked until crisp and filling.
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Everyone loves this easy veggie burger recipe!
Veggie burgers are what I usually make when I open the fridge and realize my mushrooms are officially on borrowed time. This recipe uses black beans, mushrooms, bell pepper, spinach, and walnuts, all roasted first so they actually have flavor (and stay together, instead of crumbling) before getting turned into patties. I run everything through the food processor with oats to help bind it, then pan-cook them until they’re browned and crisp on the outside. These veggie burgers aren’t meant to pretend they’re beef; they’re just a solid, filling option that makes good use of vegetables I already have and works well for an easy dinner or lunch leftovers with air fryer French fries.
Happy Cooking!
– Yumna
Veggie Burger Ingredients
- Black beans: I use a can of low-sodium black beans because it’s easier, but you can use about ½ cup of dried black beans (which will yield 1 ½ cups of cooked beans) if you cook them from scratch. See my tips on how to cook dried beans.
- Mushrooms: Baby bella and white work well. Really, any mushroom you’ve got in stock will work!
- Red bell pepper: Here’s how to dice a bell pepper.
- Spinach: Either regular or baby spinach works.
- Yellow onion: White is fine if that’s what you have. Here’s how to dice an onion.
- Walnuts: It’s okay if you don’t chop them perfectly evenly, because they’ll go in the food processor.
- Rolled oats: Use traditional oats, not quick oats, for the best results.
- Chipotle pepper in adobo sauce: You can find them in a can in the international foods aisle at most grocery stores.
- Olive oil: Or any neutral oil you have.
- Seasonings: You’ll need ground coriander, garlic powder, salt, and pepper.
How to Make Veggie Burgers
Veggie Burger Recipe
Ingredients
- 1 (15-ounce) can black beans drained and patted dry
- 1 cup diced mushrooms
- 1 cup diced red bell pepper
- 1 cup packed fresh spinach
- ½ cup diced onions
- ½ cup chopped walnuts
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ cup rolled oats
- 1 tablespoon chipotle pepper in adobo sauce
Instructions
- Preheat the oven to 400°F. Line two sheet pans with parchment paper. Spread the black beans on one pan. On the second pan, add the mushrooms, red pepper, spinach, onion, and walnuts. Drizzle with 1 tablespoon olive oil, then sprinkle with salt, pepper, coriander, and garlic powder. Toss to coat.
- Bake both pans for 12–15 minutes, then remove the black beans. Stir the vegetables and continue baking for another 10 minutes, until softened and lightly caramelized.
- Transfer the beans, roasted vegetables, and walnuts to a food processor. Add the oats and chipotle with adobo and process until the mixture is combined but still a little textured. Let it rest for 10–15 minutes with the lid on so the oats can absorb the moisture.
- Shape the mixture into 4 patties. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat and cook the patties for 3–4 minutes per side, until browned and crisp.
- Serve warm on buns with your favorite toppings.
Equipment
Notes
- My Top Tip: Stay at medium heat. The veggie burgers do well over lower and slower heat. No need to cook them over hot and sizzling heat like beef burgers.
- Storage: Store leftover veggie burger patties in an airtight container in the fridge for 4–5 days. Reheat on the stove or in the microwave until warmed through.
- Freezing: You can freeze the veggie burger patties either before or after cooking for up to 3 months. Freeze them on a parchment-lined sheet pan for 1 hour, then store them in a freezer-safe bag or container. To reheat uncooked patties, thaw in the fridge overnight, then cook on the stove according to the recipe instructions. To reheat cooked patties, lightly coat them with cooking spray (optional, but I recommend it) and air fry at 400ºF for 15 minutes, flipping halfway through. Or, reheat on the stovetop until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t skip resting the veggie burger mixture. After processing the beans, vegetables, and walnuts together, let the mixture sit in the food processor for at least 10 minutes with the lid on. This makes moist veggie burgers. You can also place it in the fridge.
- Stay at medium heat. The veggie burgers do well over lower and slower heat. No need to cook them over hot and sizzling heat like beef burgers.
- Don’t rush the flip. Let a crust form on the bottom before you flip the veggie burger.
Serving Ideas
- Onions: Grilled Onions, Caramelized Onions, Pickled Red Onions
- Fries: Air Fryer French Fries, Za’atar Fries, Baked Sweet Potato Fries
- Sides: Hidden Veggie Mac and Cheese, Onion Ring Chips, Red Cabbage Slaw
FAQs
Yes! Store the formed, uncooked patties in an airtight container in the fridge with layers of parchment or wax paper. You can do this up to 3 days ahead of time. Take them out of the fridge about 30 minutes before cooking to bring them to room temperature so they cook evenly.
You can combine the veggie burger mixture with a fork or a potato masher. Make sure you dice the vegetables and walnuts very well, since the food processor won’t do the finishing touch for you.
Your veggie burger mixture is likely too wet and can’t hold its shape against the heat. Add some more oats and place the mixture in the fridge to help it firm up. And next time, try drying out your beans a little longer.
Comments
This sounds yummy and I’m going to make them but I have a quick question; have all the ingredients except walnuts, may I substitute pecans for them or not? I understand that although it’s the same texture, pecans are sweeter, so maybe it won’t work too well
I haven’t tried it but I think pecans or cashews could work as an alternative.