Easy Veggie Burger Recipe

I used to believe that making a truly hearty, flavorful homemade veggie burger was more trouble than it was worth.

So often, store-bought and homemade versions end up dry, crumbly, or just plain unsatisfying. This easy veggie burger recipe changes all that by offering a truly satisfying, juicy patty with a creamy, melty feta core.

We’ve created the perfect solution for a truly special weeknight dinner: a rich, smoky black bean patty stuffed with a creamy, melty feta and spinach core. This easy veggie burger recipe is designed to be simple enough for a quick meal but impressive enough for company. You’ll get all the comfort food appeal without all the effort, resulting in a burger that holds its shape and delivers on flavor every time. The secret center and smoky harissa kick make this a family favorite that’s anything but boring.

Ingredients

• 15 mL (1 tablespoon) olive oil, plus 30-45 mL (2-3 tablespoons) for cooking: Use high-quality olive oil for pan-frying and sautéing. It adds flavor and helps create a crispy crust on the patty. A good all-purpose vegetable oil can be used as a substitute.
• 1 small red onion (approx. 100g), finely diced: Sautéing red onion provides a sweet and savory base flavor for the patty. Ensure dicing is fine for even cooking and proper patty structure. A yellow onion can be substituted if necessary.
• 2 cloves garlic (approx. 10g), minced: An essential aromatic to add depth to the black bean mixture. Freshly minced garlic delivers the best flavor. Use garlic powder as a last resort (approx. ½ teaspoon).
• 1 red bell pepper (approx. 150g), finely diced: Adds sweetness and moisture to the patty base. Ensure dicing is fine so it incorporates fully and cooks down well. Can substitute with roasted red peppers if you prefer a smoother texture.
• 400 g (15 ounces) canned black beans, rinsed and drained: The primary protein and binding agent for the burger patty. Rinsing removes excess sodium and starch, improving flavor and texture. Ensure they are well-drained before mashing to prevent a wet patty.
• 120 g (¾ cup) cooked brown rice, cooled: Acts as a bulking agent that adds texture and helps bind the patty. It must be completely cooled before mixing to avoid a soggy consistency. Can substitute with cooked quinoa or other grains.
• 60 g (½ cup) plain breadcrumbs: The main binding agent that absorbs moisture from the beans and vegetables. Can use panko breadcrumbs for a lighter texture or gluten-free breadcrumbs for dietary needs. If the mix is too wet, add an extra tablespoon at a time.
• 1 large egg (approx. 50g), lightly beaten: The final binder that holds the patty together and prevents crumbling during cooking. For a vegan alternative, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes).
• 15 mL (1 tablespoon) harissa paste, mild (adjust to taste): Adds a smoky, slightly spicy kick to the patty base. Harissa paste can vary in heat; adjust according to your family’s preference. For a different flavor, try chipotle paste or gochujang.
• 5 mL (1 teaspoon) smoked paprika: Enhances the smoky flavor profile without adding heat. Provides a rich color and depth to the black bean mixture. Standard paprika can be used but will lack the smoky notes.
• 2.5 mL (½ teaspoon) ground cumin: A warm, earthy spice that complements the black beans and harissa perfectly. A common spice in many bean-based recipes to add savory complexity. Don’t skip this ingredient for the best flavor outcome.
• 5 mL (1 teaspoon) salt and 1 mL (¼ teaspoon) black pepper: The basic seasonings to enhance all the flavors in the patty. Adjust according to personal preference after mixing and testing a small amount. Salt helps draw out moisture, so be precise here.
• 100 g (3.5 ounces) feta cheese, crumbled: The core ingredient for the creamy, salty filling. Crumbled feta adds a sharp, tangy contrast to the smoky patty. Goat cheese or a vegan feta substitute can be used.
• 60 g (2 cups) fresh spinach, finely chopped: Adds moisture, color, and a nutrient boost to the filling. Finely chop to ensure it blends smoothly with the feta. Frozen spinach can be used if thawed and squeezed completely dry first.
• Pinch of ground nutmeg: A subtle spice that enhances the flavor of spinach and feta. Adds a surprising depth to the filling. Use very sparingly; a small pinch is all you need.
• 4 burger buns, toasted: Choose sturdy buns like brioche or potato buns to hold the large patty. Toasting prevents the bun from getting soggy from the filling. For gluten-free, use your favorite gluten-free buns.
• Fresh lettuce leaves, tomato slices, red onion slices, and finely chopped fresh parsley: Standard burger toppings for serving. Use fresh, crisp ingredients for the best texture contrast. Parsley garnish adds color and a final fresh note.

Instructions

1. Cook Brown Rice and Prep Aromatics: If not already prepared, cook the brown rice according to package directions and set aside to cool completely. While the rice cools, heat 15 mL (1 tablespoon) olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper; sauté for 5-7 minutes until softened and fragrant. Add minced garlic and cook for another minute. Remove from heat and let cool slightly.
2. Mash Black Beans and Combine Patty Base: Rinse and drain the black beans thoroughly, then transfer them to a large mixing bowl. Use a potato masher or large fork to mash the beans until they are mostly smooth, leaving some texture for a better burger bite. Add the cooled sautéed vegetables, cooked brown rice, breadcrumbs, beaten egg, harissa paste, smoked paprika, cumin, salt, and black pepper to the mashed beans.
3. Form the Patty Mixture: Use your hands to thoroughly combine all ingredients in the bowl until the mixture can hold its shape when pressed together. If the mixture feels too wet (which can make patties fall apart), add a little extra breadcrumbs (1-2 tablespoons) at a time. If it feels too dry, add a small splash of water or olive oil to help it bind.
4. Prepare the Feta-Spinach Filling: In a separate small bowl, combine the crumbled feta cheese, finely chopped fresh spinach, and a pinch of ground nutmeg. Mix gently to combine; avoid overmixing or mashing the feta. Set this filling aside, ready to be stuffed into the patties.
5. Stuff and Form Patties: Divide the burger mixture into 4 equal portions. Take one portion and flatten it into a disc shape in your palm; place about 1-2 tablespoons of the feta-spinach filling in the center. Carefully fold the edges of the burger mixture around the filling, sealing completely, and gently shape it into a uniform patty about 2 cm (¾ inch) thick. Repeat for the remaining portions.
6. Cook the Stuffed Burgers: Heat 30-45 mL (2-3 tablespoons) olive oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the formed patties into the skillet and cook for 5-7 minutes per side. Cook until golden brown and a slight crust has formed on the exterior; the internal temperature should be warmed through and the feta soft. When I make these for my family on a weeknight, I often form all the patties while the rice is cooling and pop them straight into the fridge for 15 minutes, which helps them keep their shape even better when cooking.
7. Serve with Toppings: Transfer the cooked burgers to a wire rack to rest for a few minutes before serving. Place the hot patties on toasted buns and add fresh lettuce, tomato, and red onion slices. Garnish generously with finely chopped fresh parsley and serve immediately to enjoy the warm filling. This easy veggie burger recipe really shines when served right away.

How to Prevent Your Veggie Burgers from Falling Apart

The number one complaint about homemade veggie burgers is that they crumble during cooking. The key to preventing this lies in controlling moisture and using proper binding agents.

• Start by ensuring all moisture-heavy ingredients, like black beans and rice, are properly drained and cooled before mixing.
• The binding agents (breadcrumbs and egg) are essential; make sure to use enough breadcrumbs (as a general rule, a tablespoon at a time) to create a firm, workable mixture.
• When forming the patty, press firmly and ensure the edges are completely sealed around the filling; this prevents steam from building up and causing cracks during cooking.
• Don’t overwork the mixture or patties; excessive handling can release moisture and weaken the structure.

Meal Prep and Freezing Instructions

This easy veggie burger recipe is perfect for make-ahead meals and freezing for later. We often double the batch for quick dinners during busy weeks.

• To prepare ahead: Form the stuffed patties as directed in Step 5, then place them on a baking sheet lined with parchment paper.
• Flash freeze the raw patties for 30 minutes, then transfer them to an airtight container with parchment paper separating layers; freeze for up to 3 months.
• To cook from frozen: Cook directly from frozen in a skillet, adding 2-3 minutes to the cooking time per side (do not thaw first).
• The cooked burgers can also be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.

FAQs

Can I make this easy veggie burger recipe gluten-free?

Yes, simply ensure you use gluten-free breadcrumbs and gluten-free buns. The rest of the ingredients in this easy veggie burger recipe are naturally gluten-free.

Can I bake or air fry these instead of pan-frying?

Yes, for baking, place patties on a parchment-lined sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 10-12 minutes, flipping halfway.

What can I use instead of harissa paste?

If you don’t have harissa, you can substitute it with chipotle paste for a smoky flavor or a blend of smoked paprika and a pinch of cayenne pepper for a similar profile.

Why do I need to let the rice cool completely?

Adding hot rice to the mixture introduces unnecessary steam and heat, which can make the patty mixture too moist and cause it to fall apart when forming and cooking. I often make the rice a day ahead for meal prep recipes like this easy veggie burger recipe.

Can I make these patties without the stuffing?

Yes, if you prefer a simpler burger, combine all ingredients including the feta and spinach, mix well, and form into patties without stuffing. The flavor will be less dramatic but still delicious.

What is the best way to serve these burgers?

Serve them on toasted buns with classic toppings like lettuce, tomato, and red onion, or add a yogurt-based sauce to complement the harissa and feta in this flavorful veggie burger recipe.

Conclusion

This easy veggie burger recipe proves that a meatless meal can be hearty, exciting, and absolutely bursting with flavor, thanks to the surprise feta-spinach core. Make a double batch of these delicious patties and freeze some for quick family dinners later this week; save this recipe to your favorite Pinterest board for fast reference.

easy veggie burger recipe

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• Author: Samantha Hayes
• Total Time: 35 minutes
• Yield: 4 burgers 1x
• Diet: Vegetarian

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Description

A rich and smoky black bean patty stuffed with a creamy feta and spinach core. This easy recipe results in a satisfying weeknight meal that holds its shape and delivers on flavor with a smoky harissa kick.

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Ingredients

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• 1 tablespoon olive oil plus 2-3 tablespoons for cooking
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced
• 15 ounces (400 g) canned black beans, rinsed and drained
• 3/4 cup (120 g) cooked brown rice, cooled
• 1/2 cup (60 g) plain breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon mild harissa paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3.5 ounces (100 g) feta cheese, crumbled
• 2 cups (60 g) fresh spinach, finely chopped
• Pinch of ground nutmeg
• 4 toasted burger buns
• Fresh lettuce, tomato slices, red onion slices, and parsley for serving

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Instructions

1. Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet. Add the red onion and red bell pepper and sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute more, then remove from heat and let cool slightly.
2. Prepare Patty Base: Mash the rinsed black beans in a large bowl, leaving some texture. Add the cooled sautéed vegetables, cooked rice, breadcrumbs, beaten egg, harissa paste, smoked paprika, cumin, salt, and black pepper. Mix well by hand until the mixture holds together; adjust with extra breadcrumbs if too wet.
3. Create Filling: In a separate small bowl, combine the crumbled feta cheese, finely chopped spinach, and a pinch of ground nutmeg. Mix gently.
4. Stuff Patties: Divide the black bean mixture into 4 equal portions. Flatten one portion, place 1-2 tablespoons of the feta-spinach filling in the center, then carefully fold the edges to seal the filling. Form into a uniform patty about 3/4 inch thick. Repeat for remaining portions.
5. Pan-Fry Burgers: Heat 2-3 tablespoons olive oil in a large non-stick skillet over medium heat. Cook the patties for 5-7 minutes per side, until golden brown and a slight crust forms.
6. Serve: Transfer the cooked burgers to toasted buns and top with fresh lettuce, tomato, red onion, and parsley. Serve immediately to enjoy the warm filling.

Notes

To help the patties hold their shape better during cooking, chill them for 15 minutes before frying. For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan Frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 burger
• Calories: 450 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 10 g
• Protein: 18 g
• Cholesterol: 50 mg