The Best Veggie Burger Recipe


Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

Ugh. What a cocky recipe title. But I’m serious. This trust is the best veggie burger recipe! I have sort of an attitude about veggie burgers because most restaurants don’t treat veggie burgers with the proper respect they deserve. They’re generally just some sad afterthought, a requirement for burger establishments so vegetarians don’t starve to death while at their restaurant. Can you tell I’m passionate about the subject?

As a meat-eater, I eat veggie burgers all the time because I love them. I would never say that a veggie burger is necessarily better than a meaty, bacon-loaded burger with melty cheese on top, but I would say they’re just different – you can’t really compare the two. I don’t always want that kind of burger; sometimes I want to go lighter, fresher but still want to feel full.

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

The Mix Is Important!

These veggie burgers are a mix of garbanzo beans, black beans, beets (!!), heirloom pink rice (can we talk about my love affair with fancy rice?), a bunch of spices and some red onion. They’re vegan, too! No egg to hold them together – the coldness from the fridge helps bind them. It’s vegan science. You can actually keep the mixture in the fridge for up to three days. You’re welcome to make it ahead and then assemble them when you want to cook them up!

Since I’m not a vegan, I love adding cheese to every burger ever, meat or no meat. Obviously this 100% optional AND there are a lot of really good vegan cheeses out there now that have zero palm oil and actually melt. They’re magical! I would head to your local health food store and seek out one that’s perfect for this veggie burger.

I love these things so much. I hope you get a chance to make: The Best Veggie Burger Recipe . Get at it!

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

The Best Veggie Burger

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serving Size: 4
Calories: 276kcal
This is the Best Veggie Burger recipe EVER! It's made with beets, beans and flavorful spices.



  • 8 ounces beets, steamed or roasted and peeled*
  • 1 15-ounce can garbanzo beans, washed and drained
  • 1 15-ounce can black beans, washed and drained
  • 1/2 cup cooked brown rice
  • 1/4 cup rolled oat flour**
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon sumac
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Kosher salt
  • Freshly black pepper

For the burgers:

  • 6 hamburger buns
  • 6 thin slices of Morbier cheese, or other strong cow’s milk cheese of choice
  • Dijon mustard, optional
  • Mayonnaise, optional
  • Butter lettuce
  • 1 tomato, sliced


To make the patties:

  • Pulse beets in a food processor until roughly chopped. Add beets to a large bowl, along with the garbanzo beans, black beans, brown rice, oat flour, red onion, garlic, sumac, thyme leaves, ground cumin and ground coriander. Mash with two forks until all the beans are incorporated. Salt and pepper to taste. (I added about one teaspoon of kosher salt and half of a teaspoon of pepper.)
  • Using a half cup measure, form six patties. Cover them with plastic wrap and transfer to the refrigerator to chill for 30 minutes. (Since we aren’t using egg to bind the mix, this step helps the patties hold together.)
  • Melt butter or olive oil in a non-stick skillet. Toast the hamburger buns for 1-2 minutes. Remove and set aside. Add more butter or olive oil if needed. Add the patties and cook on both sides for 3-4 minutes and until the tops are lightly golden brown. Place the slices of cheese on top of each burger and cook for 1 minute longer, until cheese is melty.

For the burgers:

  • To assemble burgers, add a smear or two of Dijon mustard and mayonnaise, a sheet of butter lettuce and a slice of tomato to one half of the bun. Top with the veggie burger pattie and the other half of the bun. Repeat until all six burgers are assembled.


*Many grocery stores sell roasted beets. If you’d like to roast them yourself, here’s how: Preheat the oven to 400? Fahrenheit. Trim the beets. Place them in a casserole dish, add a splash of water, cover with foil and roast for 30-45 minutes, until beets are tender when scored with a fork. Allow to cool to room temperature, then peel.
**You can buy oat flour, or you can make it at home. To make oat flour, add 1/4 cup of rolled oats to the jar of a food processor. Pulse until the mixture is very fine. Measure out 1/4 cup (you may end up with a few tablespoons more) and proceed with the recipe.
CuisineAmerican, Vegan, Vegetarian
Keywordbest veggie burger, plant based burger, vegan burger, vegan veggie burger, vegetarian burger, veggie burger
Nutrition Facts
The Best Veggie Burger
Amount Per Serving (4 g)
Calories 276
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Christina @ The Beautiful Balance August 2, 2013 at 12:27 am

    Considering you are a meat-eater, let me personally thank you on behalf of all vegans for understanding our eternal struggle in the restaurant industry. It is impossible to find a properly executed veggie burger. One of the best I’ve had is at Houston’s/Hillstone restaurant, and rumor has it that they use egg whites as a binder. This was so disappointing considering I already had to remove the brioche bun, cheese and coleslaw. Whew, I feel better now! Haha 🙂

    • Reply Adrianna Adarme August 2, 2013 at 8:48 am

      Funny you say that because this was sort of modeled after the Houston’s one. They use beets, black beans, rice and oat flour, so sort of similar. And sorta not. Terrible they use the egg whites; getting the patties nice and cold keep them together.

      • Reply Nancy May 12, 2014 at 3:23 pm

        Would appreciate any comments to educate me on the issue of egg eating in the vaggen community? Eggs are naturally produced from hens and with no rooster to fertilize, they are an organic yet infertile protein so I don’t understand the politics around eating them? ONLY when hens are humanely raised and treated. Be gentil to this 50 year old animal loving restaraunrant owner please…..

        • Reply AliseC May 14, 2014 at 12:48 pm

          hi there!

          Vegans do not eat any animal products. That includes their meat, eggs, milk, honey, etc. Some do it for ethical reasons others for health reasons. Vegetarians do eat cheese, eggs and dairy.

          So egg for a vegan in this burger is a no no.

          Hope that helps!

        • Reply EsmeRose May 24, 2014 at 5:25 pm

          For some vegans, it is as much to do with the treatment of the hen as the consumption of an animal product. Some of the conditions of their lives are deplorable – Even when products are classed as ‘free range,’ for which there are few reliable standards. Not all vegans feel this way and some are quite intense about it. It is a preference and commitment of an individual heart.

        • Reply Sherry Johnson June 26, 2014 at 1:23 pm

          Hi Nancy…

          Vegans do not eat eggs because they do not believe in the exploitation of any animal species. As well, there is great suffering involved in the production of eggs. Most labeled “free range” are in fact not free, but it simply means that although the hen is not in a cage, they are still in cramped, dark quarters where they have no room to move, it is filthy, and they have their beaks cut off without anaesthetic so they don’t peck other hens. And of course, eggs *do* come from hens, right? So what about the male chickens? Most male chickens are ground up alive or gassed right after they are born. And if not, then obviously they are killed for food. Because of this fact about the egg industry, even hens which are rescued and given a nice life are still part of this cycle of cruelty. I hope this helps.

          • Mark Bolton August 15, 2014 at 3:31 am

            So Sherry the eggs that are laid in my yard by my chickens that have no fence ( they can fly to the neighbors if they want) are not for consumption? I understand vegans don’t eat dairy but your reasoning is not necessarily correct. Claiming roosters are “ground up alive or gassed” is hyperbole and dramatic. For the recipe, which I use and tweak, I don’t use eggs because refrigerating them works well enough. In the spirit of this post I am going into my yard, picking up a couple of cackle fruit and having them scrambled for breakfast.

          • Heather April 14, 2015 at 3:05 pm

            That is correct about the eggs. The hens are in kept in horrific conditions, the beaks mutilated and the male chicks are generally destroyed, most commonly ground alive. A chicken that is home raised, free range in someone’s yard I don’t hold in the same category as the owners generally care for and about the chicken. I have serious issues with the egg industry.

  • Reply Bogdan August 2, 2013 at 1:03 am

    You obviously haven’t tried my baked eggplant & feta burgers with avocado creme fraiche 🙂

    • Reply Adrianna Adarme August 2, 2013 at 8:46 am

      Clearly I haven’t! 🙂

    • Reply JBK September 2, 2013 at 8:03 am

      Whoa! Eggplant and feta? My mind is blown. How do I make those??

      About to try the veggie burgers today. Can’t wait!

  • Reply little t August 2, 2013 at 1:25 am

    I believe it – this looks so good.

  • Reply Elisa @ Insalata di Sillabe August 2, 2013 at 3:17 am

    Yay! perfect timing for this recipe…just a couple of days ago I was looking for veggie burgers on the web but couldn’t find anything good! Your recipe for bean burgers is exactly what I was hoping to find! I’m not a vegetarian but during summertime I prefer cutting a bit on meat and go for lighter meals…I’m sure this would be perfect!

    xo, Elisa

    • Reply Adrianna Adarme August 2, 2013 at 8:46 am

      I’m the same way. During the summer I just naturally want to eat less meat.

  • Reply Katrina @ Warm Vanilla Sugar August 2, 2013 at 5:32 am

    The best?! I’m IN!!

  • Reply cindy August 2, 2013 at 7:23 am

    I feel the same way about veggie burgers, they are a totally different (not) animal. I love them, but not as a replacement for a burger…they are their own, delicious thing! I love a beet and they gives these the best color. Definitely gonna have to try it out!

  • Reply Shinju August 2, 2013 at 9:32 am

    Mmmm, looks delicious 🙂

  • Reply michelle August 2, 2013 at 9:44 am

    we gotta try this. sometimes we do feel like some veggie burgers instead of going all meat..

  • Reply Julianna Spurlock August 2, 2013 at 10:03 am

    Another veggie burger to try! I was disappointed with the ones I made earlier this week (, so I am definitely on the lookout for ones that will STAY TOGETHER (pet peeve). Thanks for another great recipe inspiration, Adrianna!

  • Reply Cara August 2, 2013 at 10:20 am

    I’m just like you – I love veggie burgers and cheese so much even though I also totally adore a good meat burger. Yum!

  • Reply Alicia August 2, 2013 at 10:22 am

    These look delicious! I am also a meat eater that very regularly would rather have the veggie burger if it is in fact a good one, as opposed to a processed puck of soy. We are constantly making them at home so I will definitely try this. Houston’s (which does have by far the best ever veggie burgers) puts prunes in theirs for a little extra hint of flavor!

  • Reply Megan | Hint of Vanilla August 2, 2013 at 11:04 am

    I had my first veggie burger last summer at a restaurant and I was amazed! So much flavour and juiciness, not boring and dry like I expected. I can’t help but get the veggie burger every time I go there now. Maybe it’s time to make my own now!

  • Reply Grace @ Earthy Feast August 2, 2013 at 12:32 pm

    Yummers! I’m kinda a veggie burger snob since I don’t eat regular burgers. These look like the perfect blend of all the best things, yay!

  • Reply AC August 2, 2013 at 1:33 pm

    I am really fond of this recipe:
    but I can’t wait to try yours!

  • Reply Whitney @ Jewhungry August 2, 2013 at 2:13 pm

    As a kosher-keeper who eats vegetarian when dining out, I often am stuck with the veggie burger as my only option and more often than not, it’s the Morning Star Farm black bean burger. But when a restaurant can get it right and really pay attention to those veggie burger details, I am hooked! Great recipe!

  • Reply Joanne T Ferguson August 2, 2013 at 6:44 pm

    G’day! While I am a meat love, your veggie burger looks very yum, true!
    Never heard of pink rice before…is it low or high GI? and the baked eggplant and feta burger sounds lovely; perhaps Bogdan will share the recipe?
    Cheers! Joanne

  • Reply Ulla August 3, 2013 at 12:25 am

    These look delicious! As a big fan of home made burgers, will definately try this.

  • Reply Olga's Flavor Factory August 3, 2013 at 2:23 am

    It’s been great that I paid a visit to this web site and reading your ideas you shared regarding this piece of writing. I would say that your way of writing could be better, especially when explaining things. Nevertheless, your topic is really practical and worthy to be shared. Keep it up!

  • Reply ileana August 3, 2013 at 7:50 am

    The best veggie burger I ever had was at Deschutes Brewery in Portland. It had beets and walnuts, and it was so good I went back on the same trip for a second burger!

  • Reply shelly (cookies and cups) August 3, 2013 at 8:04 am

    This is such a great alternative for non meat eaters!

  • Reply Nora @ Buttercream Fanatic August 3, 2013 at 11:17 am

    “The Best” is a difficult title to live up to, but these just might…I’m drooling at the list of spices alone!

  • Reply Sophie August 3, 2013 at 5:17 pm

    You are so awesome. I like meat but I LOVE veggies burgers. Restaurants (maybe the ones I go to when I’m feeling the budget squeeze?) can actually make terrible beef burgers and sometimes a veggie just hits the spot. But man do these look good! I LOVE BEETS, can’t wait to try.

  • Reply Riitta August 4, 2013 at 5:08 am

    Wow, these sound amazing! And you used beets, my favorite! Will deffo give these a try.

  • Reply Melanie @ Just Some Salt and Pepper August 5, 2013 at 9:26 am

    These look delicious! I love veggie burgers, but have never made them on my own.

  • Reply sandra August 7, 2013 at 1:04 pm

    I’m making these tonight!

  • Reply alyson October 14, 2013 at 8:16 am

    Almond butter in the mix works to hold the burgers together. Can wait to burger-ize my latest haul of fresh beets. Thanks for the recipe!

  • Reply Ljubinka November 24, 2013 at 7:26 pm

    People should be eating more of this type of hamburger than the type that kills life.
    Thank you for this. I will be making this soon.

  • Reply Karyn January 6, 2014 at 10:31 am

    Merci!!! I just made these (with carrots, because I didn’t have any beets on hand- I’ll try that next week!!) and they are as good as you say!!! The best veggie burger I’ve ever had! My 6 year old ate two and my picky-won’t-eat-anything-she-can-see-the-ingredients-in 4 year old almost polished an entire one!!

  • Reply Ramona January 31, 2014 at 12:42 pm

    I loved the idea of this burger, and tried it as soon as I saw the recipe yesterday, using all the ingredients called for and in the right quantities. My burgers turned out very tasty, I am glad to say. The seasonings really did their trick. However, I was not at all pleased with the texture. I am a vegetarian, leaning strongly toward vegan, but in a pinch will use the rare egg in cooking, I put one egg (white, only) in the recipe when I found it too moist, before frying (and yes, I had rinsed and drained the beans and beets well). . Still, this egg addition did very little to produce a patty that didn’t fall apart. And when eating it, I did not like the mushy, soft consistency–it was like so many I have eaten in restaurants. Next time I will experiment with basically the same recipe but will add some soy textured crumbles to see if I can eliminate the mushiness of the patty. Lastly I used exactly the measurements of beans, beets, etc. called for, but I ended up with ELEVEN nice-sized patties! I had fried three to have without buns for lunch, but with onion, pickle, tomato and lettuce, and didn’t have time to keep on frying the remaining seven patties, so I molded them into a little loaf pan, put a thin spread of catsup on top and put them in the oven for a small “meat-loaf.”

    • Reply Jamie February 26, 2014 at 5:46 pm

      I run a vegan friendly bar/restaurant in Portland and our vegan burgers are based with beets. You will get a much more pleasant texture if you use shredded, raw beets instead of roasted! Other than that, I can’t give up my secrets. 😉

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  • Reply ash bhardwaj March 19, 2014 at 10:19 am

    Thanks iam a vegetrain so really happy with your recipe particularly in that I do not eat eggs xxx

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  • Reply Rachel Page January 8, 2015 at 9:25 pm

    This recipe looks yummy. I can’t wait to try it.

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  • Reply Amy August 11, 2017 at 7:29 pm

    i rarely see beets at my grocery store..can i use canned beets or would that be gross?

    • Reply Adrianna Adarme August 13, 2017 at 5:07 pm

      umm im actually not sure because i’ve never eaten canned beets but you can give it a try!

  • Reply Terra September 12, 2017 at 9:53 pm

    I made these, and really loved the taste! They were SO mushy though! Do you have some suggestions on making them less mushy? My husband and I were thinking that maybe having thinner patties might help, and I saw a recommendation to try raw shredded beets – do you have any other suggestions?

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  • Reply Tammy February 26, 2019 at 2:41 pm

    what if I don’t have “sumac”? and where would I find it?

    • Reply Adrianna Adarme February 27, 2019 at 9:34 am

      You can skip the sumac. You should be able to find it at any middle eastern restaurant. Whole Foods should have it too!

  • Reply Joss January 14, 2020 at 9:40 pm

    I’ve never seen sumac in the spice aisle. Isn’t that poison oak?

    • Reply Adrianna Adarme January 15, 2020 at 8:59 am

      Not really. There is a type of sumac oak that is poisonous. Obviously the one you would find in the spice aisle is not poisonous or harmful. It’s very popular in Middle Eastern cooking. It adds a bit of tartness to anything you add it to. If you can’t find it, feel free to skip it! 🙂

  • Reply Carol Lovell March 20, 2020 at 6:30 pm

    What is sumac and where do you buy it? Could you leave it out?

    • Reply Adrianna Adarme March 20, 2020 at 7:14 pm

      you can find sumac at most middle eastern restaurants. it actually comes from a bush. it’s a bit tart and super flavorful. you can absolutely skip it! 🙂

  • Reply Suzanne March 24, 2020 at 12:12 pm

    This looks so good! What a great variety of protein, grains, and veggies!

  • Reply Vanessa March 24, 2020 at 12:13 pm

    Thanks for sharing! Do they keep long?