Get ready to discover a veggie burger recipe that’s so satisfying, even meat-eaters will be asking for seconds! This easy veggie burger is packed with hearty flavors and wholesome ingredients that are as nutritious as they are delicious. Whether you’re a vegetarian, flexitarian, or just looking to add more plant-based meals to your diet, this recipe promises to make your burger night a vibrant, veggie-filled delight.

Someone picking up a veggie burger in a burger bun.

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Why you’ll love making this Veggie Burger Recipe

Ready in just over 30 minutes, homemade veggie burgers are a great option when you need a fast, nutritious, yet comforting meal.
Making your own lentil and black bean burgers at home couldn’t be easier. All you have to do is blend all of the ingredients, form the patties, cook, and serve!
The taste and texture of these burgers turned out amazingly well! The black beans and lentils are so comforting, and you can adjust the smoothness of the texture to suit your own taste. This is the BEST veggie burger recipe!
Loaded with black beans, lentils, garlic, onion, mushrooms, and fresh herbs; this recipe is so good for you! It has plenty of fiber, vitamins, and minerals to help you feel your best. Much healthier than store-bought!
Make this recipe for an easy meal prep option! Store them in the fridge for easy lunches throughout the week, and frozen patties are great to have on hand for a quick dinner, the next time you have a craving.
This lentil and black bean burger recipe is naturally vegan and can easily be made gluten-free. Make sure you use a vegan and vegetarian-friendly Worcestershire sauce (some contain fish) and opt for gluten-free bread crumbs instead of regular ones.

Ingredients you’ll need

You’ll need all the ingredients shown in the photograph below to make a really good veggie burger.

Ingredients needed; veggie Worcestershire sauce, lentils, onion, oats, mushrooms, black beans, fresh parsley, and Panko breadcrumbs.

How to make Lentil and Black Bean Burgers with step-by-step instructions

For the burger mix, combine lentils, canned black beans, onion, garlic, bread crumbs, oats, mushrooms, parsley, Worcestershire sauce, salt, and pepper in a food processor or blender and blend until smooth.

You can leave the burger mixture a bit grainy if you prefer a more hearty texture.

Ingredients in a food processor before they are pulsed. — Add lentils, black beans, onion, garlic, and mushrooms to a food processor.

Seasonings added to ingredients in a food processor. — Then add garlic, oats, veggie Worcestershire sauce, salt, pepper, and bread crumbs.

Ingredients that have been blitzed in a food processor. — Blend until smooth.

Another option if you don’t have a food processor or blender is to add everything to a large bowl and blend it with an immersion blender instead.

Divide the burger mixture into four and form the patties over parchment paper.

Place a greased, non-stick large skillet over medium-high heat. We add a little olive oil, avocado oil, or cooking spray to the pan. Then add the veggie burgers and cook them on both sides until they are golden brown (about 8-10 minutes per side).

Uncooked veggie burger patties. — Divide the mixture and, using your hands, form pattie shapes.

Veggie burgers cooking in a cast iron skillet. — Cook in a skillet until golden brown.

Optional: for the last minute, you can add a slice of cheese on top of each hearty burger patty and place the lid over the pan to melt the cheese. Melted cheese tastes amazing on these homemade black bean burgers!

Allow them to cool slightly, and serve veggie patties in hamburger buns with fresh cucumber, red onion, and bbq sauce.

Recipe notes and expert tips

Worcestershire sauce: The regular version contains anchovies, so make sure you use a vegetarian or vegan brand to keep this recipe meat-free.
Breadcrumbs: You can use regular breadcrumbs, gluten-free, or panko bread crumbs.
Other seasonings: Feel free to adjust the seasonings to suit your own taste! If you like it spicy, try adding one teaspoon of chili powder. ½ a teaspoon of smoked paprika also adds a delicious, smoky aroma.

How to store leftover Veggie Burgers

Store leftover lentils and black bean burgers in an airtight container in the fridge for up to 4 days.

Reheat the meatless burgers in a medium or cast-iron skillet over medium heat or on a parchment paper-lined baking sheet until piping hot.

You can also freeze the cooked vegetarian burgers for later. Wrap the burgers with plastic wrap or aluminum foil and place patties in a zip-top freezer bag in the freezer for up to 5 months.

Thaw the frozen veggie burgers completely before reheating them in a medium skillet on the stove or in the oven. Frozen burgers are so handy to have on hand for a quick dinner!

What to serve with this Veggie Burger Recipe

A delicious homemade veggie burger ready to eat.

If it’s burger night, we are all about the classic side dishes! Peri Peri Fries or Sweet Potato Fries, are easy go-to’s, as well as Loaded Buffalo Fries or Dirty Fries for a heartier option.

If you have an air fryer handy, try our Air Fryer Frozen French Fries, Air Fryer Sweet Potato Wedges, or Air Fryer Potato Skins. They can cook at the same time as the burgers!

Other easy side dishes we enjoy with this healthy recipe include roasted vegetables like sweet potato cubes or honey roasted carrots, vegetable fritters, Corn Salsa, Caprese Salad, and Hasselback Potatoes are a great alternative to fries.

For a healthier option, we love making burger bowls. Add burgers over salad, brown rice, with extra vegetables like diced tomatoes, sautéed mushrooms, caramelized onions, cucumber, and pickles or pickle relish.

Of course, no burger is complete without sauce! Ketchup, BBQ Sauce, mayonnaise, garlic aioli, lemon aioli, and our sweet potato dipping sauce all taste amazing on veggie burgers, or as a dip at the side.

A homemade veggie burger in a burger bun, on a wooden stand, ready to eat.

More easy veggie burger recipes for you to try

Someone picking up a homemade veggie burger in a burger bun.

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