These plant-based burgers are AMAZING. Featuring meaty textures, smoky flavors, cheesy deliciousness, and lots of plant-based protein. Pile these meaty veggie burgers on top of toasted buns and top with coleslaw or salad for a mouthwatering feast.
Jump to RecipeThese veggie burgers are called the best easy vegan burgers for a reason. Think lots of texture, juicy mushroom, and black bean burgers that are deliciously meaty, amazingly juicy, and full of smoky flavors. It doesn’t get much better than these burgers.
Why you need to make the best easy vegan burgers
- They’re deliciously meaty and flavorful
- Crispy on the outside and tender-to-the-bite on the inside
- Loaded with smoky flavors and cheesy deliciousness
- Quick to make in a blender
- Can be gluten-free
- Vegan
Quick vegan blender burgers
There’s nothing better than a good homemade burger…except maybe a delicious homemade burger that takes minutes to make in a blender. That’s what these black bean burgers are. Super easy no-fuss and fully packed with flavors. They are very little effort because the food processor takes care of all the work for you. Just the easy tasty way summer recipes should be.
How these easy vegetable burgers come together
We are working with three main ingredients
- portobello mushrooms which add a deep flavor and meaty texture
- black beans that work as a binder to bring it all together
- cauliflower that brings a lightness and tender bite to the burgers
After that, it’s all about the seasoning, and little bread crumbs or almond flour to bind everything and make the outside crispy and golden.
What you will need to make the best easy vegetable burgers
You can make these tasty vegan burgers in minutes with minimal effort, and only 3 main ingredients and lots of seasoning. This versatile recipe can work with any seasoning you prefer and you can leave out some and add others if you prefer.
Ingredients to make vegan black bean vegetable burgers
- 2 cups Portabella Mushrooms Chopped
- 2 cups Black Beans Cooked
- 1 cup Fresh Cauliflower Minced
- 4 Spring Onions Chopped
- 2 tbsp Nutritional Yeast
- 1 tbsp Vegan Worchestershire Sauce
- 2 tsp Garlic Minced
- 2 tbsp Smoked Paprika
- Pinch of Salt
- Pinch of Pepper
- 3 tbsp Flax meal
- 9 tbsp Water
- 5/8 cup Bread Crumbs or Almond Flour
How to make vegan meat like burger patties step-by-step Instructions
- 1. Start by removing the gills on the portabella mushrooms and tossing them. Next, cut the mushrooms into smaller chunks and fry them in a frying pan for a few minutes or until the liquid they release is nearly reduced.
- 2. In a large food processor add the black beans and blend until they are mostly mashed. Next, add the mushrooms, cauliflower, spring onions, garlic, Worchestershire sauce, smoked paprika, salt, pepper, and nutritional yeast. Blend everything.
- 3. Mix the flax meal with water and let it soak for 1-2 minutes before adding it to the mushroom mixture. Mix in breadcrumbs and blend everything.
- 4. Test the texture by scooping approximately ½ cup of the mushroom mixture up and shaping it into a burger patty. If it feels crumbly or like it will fall apart, just add a bit more breadcrumbs and mix.
- 5. Form the mushroom mixture into 6 burger patties and throw them on the BBQ. Cook for 4-6 minutes on each side and serve with guacamole and a side of coleslaw.
How to serve vegetable burgers
Mmm, burgers. Just thinking about these burgers is making me hungry…especially when I think about all the tasty ways they can be served
- Piled on top of toasted buns or brioche with coleslaw and all the burger fixings you could want
- In pita bread with fresh crispy salad, juicy tomatoes, and dressing
- In a sandwich topped with all the sandwich fixings, you could dream of
- Served with a side of salad for a healthy and delicious option
- Eaten with a side of French fries and a bowlful of salad
Let’s talk burger toppings. Because a good burger needs the best burger topping. Toppings are nearly unlimited and you have the go-ahead to use your favorite. I know some people prefer a more simple burger with fewer toppings than allow the burger to be the start of the show. And some people, like me, like their burgers with all the toppings they can think of and turn the humble burger into a feast of colorful toppings.
Whether you’re team keep it simple or team topping overload these burgers are for you.
So, let’s take a look at some of the best burger toppings:
- Onions – soft Caramelized onions fried in oil or fresh spicy onions
- Mashed avocados or creamy guacamole
- Cheese (I don’t even need to say more, right?)
- Fresh crispy lettuce
- Juicy tomatoes
- Crunchy cucumber slices
- Spicy Mayo
- Ketchup
What to serve with vegan burgers
Frequently asked questions
Using enough ingredients to bind the veggie burgers is very important if you don’t want crumbly burgers.
Ways to fix crumbly vegan burgers:
If the burger mix seems too wet and sticky simply add more bread crumbs or almond flour until the mixture holds together in a firm shape.
If the mix is too dry and crumbly when you shape it into patties just add a little water at a time until the texture holds together in a pliable firm dough that holds together well.
These burgers are best served fresh because the water in the mushrooms makes them more difficult to freeze. You can make the mixture in advance and keep it refrigerated until you are ready to fry, but I don’t recommend freezing.
Yes. Just substitute the bread crumbs with almond flour. And of course, only serve with gluten-free bread.
Yes. The burgers will be a little more crumbly without the flax eggs but you can still make them without and they will taste just as good.
Best Veggie Burgers
Ingredients
- 2 cups Portabella Mushrooms Chopped
- 2 cups Black Beans Cooked
- 1 cup Fresh Cauliflower Minced
- 4 Spring Onions Chopped
- 2 tbsp Nutritional Yeast
- 1 tbsp Vegan Worchestershire Sauce
- 2 tsp Garlic Minced
- 2 tbsp Smoked Paprika
- Pinch of Salt
- Pinch of Pepper
- 3 tbsp Flax meal
- 9 tbsp Water
- 5/8 cup Bread Crumbs or Almond Flour
Instructions
- 1. Start out by removing the gills on the portabella mushrooms and toss them. Next, cut the mushrooms into smaller chunks and fry them on a frying pan for a few minutes or until the liquid they release is nearly reduced. 2. In a large food processor add the black beans and blend until they are mostly mashed. Next, add the mushrooms, cauliflower, spring onions, garlic, Worchestershire sauce, smoked paprika, salt, pepper and nutritional yeast. Blend everything together. 3. Mix flax meal with water and let it soak for 1-2 minutes before adding it to the mushroom mixture. Mix in breadcrumbs and blend everything together. 4. Test the texture by scooping approximately ½ cup mushroom mixture up and shape it into a burger patty. If it feels crumbly or like it will fall apart, just add a bit more breadcrumbs and mix together. 5. Form the mushroom mixture into 6 burger patties and throw them on the BBQ. Cook for 4-6 minutes on each side and serve with guacamole and a side of coleslaw.