Easy Homemade Veggie Burgers (Black Bean and Chickpea)

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When the weather warms up, I love making dinner on the grill, and veggie burgers are one of my favorites. Even meat lovers come back for seconds when they’re full of flavor and have a nice crispy outside. Here are my two go-to veggie burger recipes and lots of ways to switch them up.

Tips for veggie burgers that hold together

• Dry the beans well. Pat rinsed beans dry, or bake them for 10 minutes. Wet beans make mushy burgers.
• Chill the patties at least 30 minutes before cooking.
• Use a binder: egg (or a flax egg), breadcrumbs or oats.
• On the grill, use a well-oiled grill basket or foil, or pre-bake them first.

10 tasty variations

• Sweet potato black bean with chipotle
• Lentil and chickpea with curry spices
• Mushroom and walnut
• Spinach and feta
• Southwest with corn and green chiles
• Buffalo chickpea with ranch
• Hawaiian with grilled pineapple
• Sundried tomato and mozzarella quinoa
• Jalapeño popper with cream cheese
• Beet and brown rice

Mandie

Smoky Black Bean Burgers

Crispy, smoky black bean burgers with corn and peppers. Grill them or cook them in a skillet.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill 30 minutes mins

Total Time 1 hour hr

Servings: 6 burgers

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cans black beans (15 oz each) rinsed and patted dry
• 1/2 cup breadcrumbs
• 1/2 cup corn thawed if frozen
• 1/2 red bell pepper finely chopped
• 1/4 cup red onion finely chopped
• 2 cloves garlic minced
• 1 egg
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1 tbsp oil for cooking

Method

 

1. Mash the beans in a large bowl, leaving some chunky.
2. Stir in the remaining ingredients except the oil.
3. Shape into 6 patties and chill for 30 minutes.
4. Cook in an oiled skillet over medium heat 4 to 5 minutes per side, or grill on an oiled grill basket, until crisp and hot in the center.
5. Serve on buns with your favorite toppings.

Notes

Bake the rinsed beans at 350°F for 10 minutes to dry them for extra-firm burgers.

Mandie

Chickpea Quinoa Burgers

Hearty chickpea and quinoa burgers with lemon and herbs.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill 30 minutes mins

Total Time 1 hour hr

Servings: 6 burgers

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 can chickpeas (15 oz) rinsed and patted dry
• 1 cup cooked quinoa cooled
• 1/2 cup breadcrumbs
• 1 egg
• 1 cup spinach finely chopped
• 2 tbsp lemon juice
• 2 cloves garlic minced
• 1 tsp cumin
• 1/2 tsp salt
• 1 tbsp oil for cooking

Method

 

1. Pulse the chickpeas in a food processor until coarse, or mash well.
2. Mix with the remaining ingredients except the oil.
3. Shape into 6 patties and chill for 30 minutes.
4. Cook in an oiled skillet over medium heat 4 to 5 minutes per side until golden.

Notes

Great with tzatziki or a squeeze of lemon.

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FAQ

How do I keep veggie burgers from falling apart?

Dry the beans, use a binder like egg and breadcrumbs, and chill the patties before cooking.

Can I freeze veggie burgers?

Yes. Freeze uncooked patties on a tray, then bag them for up to 3 months. Cook from frozen, adding a few minutes.

Are these vegan?

Use a flax egg (1 tbsp ground flax + 3 tbsp water) and check your breadcrumbs.

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