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

0 from 0 votes
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
Serving: 4g | Calories: 276kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Recipe Rating

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

    Thanks for sharing! Do they keep long?

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

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

  • 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 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 Gayle May 5, 2020 at 8:54 am

        My burgers were amazing! Thank you. They came out a bit too “wet” or moist on the inside after baking. Is there a trick to drying them out a bit without making them dry?

  • 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 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?

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

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

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