Homemade Veggie Burger Recipe Without Mushrooms
These easy homemade veggie burgers combine black beans, fresh vegetables, oats, and savory seasonings. They are completely mushroom-free, egg-free, firm enough to hold their shape, and cooked until crisp and golden in a skillet.
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 tbsp olive oil divided
- ⅓ cup finely diced yellow onion
- ⅓ cup finely diced red bell pepper
- ½ cup grated carrot
- 2 garlic cloves minced
- 1 can 15 oz black beans, drained, rinsed, and thoroughly dried
- ¾ cup old-fashioned rolled oats
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp onion powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Combine the ground flaxseed and water in a small bowl. Let the mixture stand for 10 minutes to thicken.
- Heat 1 tsp olive oil in a skillet over medium heat. Add the onion, bell pepper, and carrot. Cook for 5–6 minutes, stirring occasionally, until softened and most of the moisture has evaporated.
- Add the garlic and cook for 30 seconds. Remove the skillet from the heat and allow the vegetables to cool slightly.
- Place the oats in a food processor and pulse until they resemble coarse crumbs.
- Add the black beans, cooked vegetables, soy sauce, Dijon mustard, smoked paprika, cumin, onion powder, salt, and black pepper. Pulse several times until the mixture is combined but still has visible pieces of beans and vegetables.
- Transfer the mixture to a bowl and stir in the thickened flaxseed mixture.
- Divide the mixture into six equal portions and shape each portion into a patty approximately ½-inch thick.
- Optional: Place the patties on a parchment-lined plate or baking sheet and refrigerate for 20 minutes.
- Heat the remaining olive oil in a large nonstick skillet over medium heat. Cook the patties for 4–5 minutes per side, working in batches if necessary, until firm, crisp, and golden brown.
- Serve the veggie burgers on buns with your preferred cheese, lettuce, pickles, onions, mustard, or other burger toppings.
Notes
Chilling gives the oats and flaxseed time to absorb excess moisture, helping the veggie burgers firm up and hold together when cooked. If the patties already feel firm and easy to handle, the chilling time can be shortened or skipped.
Nutrition
Calories: 138 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 231 mg | Potassium: 290 mg | Fiber: 6 g | Sugar: 1 g | Vitamin A: 2212 IU | Vitamin C: 12 mg | Calcium: 34 mg | Iron: 2 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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