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How To Make Veggie Burgers #SundaySupper

How to Make Veggie Burgers

Learn how to make veggie burgers that are moist and flavorful! These vegetarian burgers are made with roasted black beans and mushrooms for great texture and flavor.
Course Main Dish
Cuisine American
Keyword veggie burger recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 burgers
Calories 184kcal
Author Christine Rooney


  • 2 15 oz. cans black beans
  • 2 8 oz. packages button mushrooms
  • 4 cloves garlic
  • 1 small onion or 1/2 large onion
  • 2 cups broccoli florets
  • 1 cup spinach
  • 1 cup Panko breadcrumbs
  • 2 eggs
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. Italian seasoning
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper
  • 3 Tbsp. olive oil split
  • 1 packages buns

For Chipotle Mayo:

  • 1/3 cup mayo
  • 2 Tbsp. minced chipotles in adobo sauce
  • 2 Tbsp. lemon juice
  • 1 tsp. sugar
  • pinch salt
  • Other toppings: tomatoes, peppers, avocado, greens, cheese, pickles, pickled veggies


  • Heat oven to 400 degrees.
  • Drain and rinse 2 15 oz. cans of black beans. Place the drained beans on a baking sheet.
  • Remove any excess dirt from 2 8 oz. packages of button mushrooms with a dry towel. Cut the mushrooms into quarters. Place the mushrooms on a second baking sheet and drizzle with 1 Tbsp. or so of olive oil and a generous pinch of salt and pepper.
  • Place both pans in the oven and roast for 16 minutes. Remove pans when done.
  • Peel 4 cloves of garlic and cut 1 small or 1/2 large onion into chunks.
  • Cut 2 cups of broccoli into florets and roughly chop 1 cup of spinach.
  • Place the broccoli florets, spinach, garlic, and onions in a food processor. Pulse 8-10 times and transfer to a large mixing bowl.
  • Place the roasted mushrooms into the food processor and pulse 8-10 times. Transfer to the mixing bowl with the veggies.
  • Place the roasted beans in the food processor and pulse until broken down. Transfer the pulsed beans to the mixing bowl.
  • Stir all of these ingredients together until combined. Add 2 eggs and 1 cup Panko breadcrumbs. Stir until combined.
  • Add 1 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. Italian seasoning, 1/2 tsp. salt and pepper. Mix together until totally combined.
  • Form the mixture into patties using your hands. This mixture makes 8-9 burgers.
  • Heat a cast iron skillet to slightly higher than medium. Add 1 Tbsp. olive oil to the pan. Once the oil is hot carefully place 4 of the burgers in the pan. Cook for 6-8 minutes on the first side, carefully flip over, and cook for another 6-8 minutes on the second side.
  • Repeat with the second half of the burgers.

For the Chipotle Mayo:

  • Combine 1/3 cup mayo, 2 minced chipotles in adobo sauce, 2 Tbsp. lemon juice, 1 tsp. sugar, and a pinch of salt in a small bowl. Stir until completely combined.
  • Serve the burgers by spooning a generous amount of the sauce onto a toasted burger bun. Place the burger on top and finish with desired fresh veggies and/or cheese.



  1. I do not recommend baking these veggie burgers as this dries them out.
  2. These burgers can be made on the grill in a cast iron skillet. Do not place the burgers directly on the grill grates as they will stick and fall apart. Add 1 Tbsp. of olive oil and cook for 6-8 minutes on both sides in the skillet on the grill.


Calories: 184kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 318mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1235IU | Vitamin C: 23.9mg | Calcium: 54mg | Iron: 1.5mg