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Best veggie burger patties ~ vegan wfpb recipe.

Best Veggie Burger

The best veggie burger recipe loaded with protein from black beans, lentils, chickpeas and oats. Grillable, fat and juicy, easy to make, rich in fiber, no cholesterol and totally plant based.
Course Main Course
Cuisine American
Keyword plant based, vegan,, Veggie Burgers
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 people
Calories 277kcal
Author Florentina


  • 1.5 cups cooked French lentils (do not use red lentils)
  • 1.5 cups cooked black beans (15 oz can drained very well)
  • 1.5 cups cooked chickpeas (15 oz can drained very well)
  • 1 cup quick oats
  • 1 cup soy curls OPTIONAL
  • 4 tbsp nutritional yeast
  • 3-4 tbsp tapioca
  • 2 tsp smoked paprika
  • 1 tbsp onion powder
  • 1.5 tsp garlic powder
  • 1.5 tsp chili powder or to taste
  • 1 tsp beet root powder (OPTIONAL for color)
  • 1/3 cup Italian parsley (chopped, or your favorite fresh herbs)
  • sea salt + black pepper to taste


  • If using soy curls (or TVP) make sure to soak and rehydrate them in hot water for 20 minutes. Drain through a fine mesh sieve and using a spatula press out as much liquid as possible. Chop up the soy curls into small pieces.
  • In a large mixing bowl combine the black beans and chickpeas. Using a potato masher lightly mash them together until crushed but still hold some texture. (Make sure the beans and chickpeas are drained well, use a paper towel to pat them dry if needed).
  • Add the cooked lentils, (soy curls or TVP if using), oats, nutritional yeast, smoked paprika, onion, garlic and chili powders, parsley, tapioca and beet powder powder. Use a spatula and mix everything until combined well. Alternatively you can mix it all up in your stand mixer using the paddle attachment.
  • Season generously to taste with sea salt and freshly cracked black pepper and form into one inch thick patties. You should be able to get 8 good size patties out of the mixture.
  • Preheat a cast iron skillet over medium low heat and pan sear the burgers until golden brown to your liking on each side. (You can add a drop of oil if desired, omit for WFPB Plantricious diets).Serve on buns with this amazing vegan aioli, cashew queso and your favorite toppings like tomato, onion, pickles, lettuce or micro greens.


  • Alternatively these veggie burgers can be baked in a 400"F oven for about 15 minutes flipping half way, or grilled directly on your outside grill. Make sure your grill is nice and hot and also give your burgers a light spray of oil so they don’t stick.
  • It's really important that you drain the beans and lentils very well before making your burgers. The less moisture is added the better the patties will hold together and the more grillable they will be. Also the smaller you shape them the easier they are to handle overall.
  • To make the burgers more firm just add more oats or panko bread crumbs as needed.
  • Make sure to use French lentils or any green or brown lentil variety that holds their shape during cooking. The red lentils fall apart and turn into mush so DON'T use them here.


Serving: 1burger | Calories: 277kcal | Carbohydrates: 48g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 360mg | Fiber: 15g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 6mg