This Is the Veggie Burger I Make for Meat-Eaters
- 1 (15-ounce) can black beans (drained and patted dry)
- 1 cup diced mushrooms
- 1 cup diced red bell pepper
- 1 cup packed fresh spinach
- ½ cup diced onions
- ½ cup chopped walnuts
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ cup rolled oats
- 1 tablespoon chipotle pepper in adobo sauce
- burger buns (for serving)
- Preheat the oven to 400°F. Line two sheet pans with parchment paper. Spread the black beans on one pan. On the second pan, add the mushrooms, red pepper, spinach, onion, and walnuts. Drizzle with 1 tablespoon olive oil, then sprinkle with salt, pepper, coriander, and garlic powder. Toss to coat.
- Bake both pans for 12–15 minutes, then remove the black beans. Stir the vegetables and continue baking for another 10 minutes, until softened and lightly caramelized.
- Transfer the beans, roasted vegetables, and walnuts to a food processor. Add the oats and chipotle with adobo and process until the mixture is combined but still a little textured. Let it rest for 10–15 minutes with the lid on so the oats can absorb the moisture.
- Shape the mixture into 4 patties. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat and cook the patties for 3–4 minutes per side, until browned and crisp.
- Serve warm on buns with your favorite toppings.
These veggie burgers are made with black beans, mushrooms, bell pepper, oats, and walnuts, then pan-cooked until crisp and filling.
Everyone loves this easy veggie burger recipe!
Veggie burgers are what I usually make when I open the fridge and realize my mushrooms are officially on borrowed time. This recipe uses black beans, mushrooms, bell pepper, spinach, and walnuts, all roasted first so they actually have flavor (and stay together, instead of crumbling) before getting turned into patties. I run everything through the food processor with oats to help bind it, then pan-cook them until they’re browned and crisp on the outside. These veggie burgers aren’t meant to pretend they’re beef; they’re just a solid, filling option that makes good use of vegetables I already have and works well for an easy dinner or lunch leftovers with air fryer French fries.
Veggie Burger Ingredients
Black beans: I use a can of low-sodium black beans because it’s easier, but you can use about ½ cup of dried black beans (which will yield 1 ½ cups of cooked beans) if you cook them from scratch. See my tips on how to cook dried beans.
Mushrooms: Baby bella and white work well. Really, any mushroom you’ve got in stock will work!
Red bell pepper: Here’s how to dice a bell pepper.
Spinach: Either regular or baby spinach works.
Yellow onion: White is fine if that’s what you have. Here’s how to dice an onion.
Walnuts: It’s okay if you don’t chop them perfectly evenly, because they’ll go in the food processor.
Rolled oats: Use traditional oats, not quick oats, for the best results.
Chipotle pepper in adobo sauce: You can find them in a can in the international foods aisle at most grocery stores.
Olive oil: Or any neutral oil you have.
Seasonings: You’ll need ground coriander, garlic powder, salt, and pepper.
