5 from 4 votes
grillable veggie burger
Grillable Veggie Burger
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Crispy on the outside, tender on the inside veggie burgers that don't fall apart. These veggie burgers are flavorful, nutritious, and easy to make.
Servings: 5 burgers
  • 1 Tbsp. olive oil
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1 cup crimini mushrooms
  • 1 Tbsp. cumin powder
  • 1 Tbsp. smoked paprika
  • 1/2 Tbsp. chili powder
  • 1 tsp. dried thyme
  • 1/2 tsp. ground black pepper
  • salt, to taste
  • 1 cup raw walnuts
  • 3/4 cup dried black beans, soaked*
  • 1/2 cup brown rice, uncooked**
  • 1/4 cup breadcrumbs
  • 3 Tbsp. ketchup
  1. Put the beans in fresh clean water and cover them with at least 2" (5 cm) of water. Bring to a boil and remove any foam that forms. Reduce heat to a bare simmer and cook until tender. The time will vary depending on your own beans, but you are looking at approximately 45 minutes. Remove lid off to cool and set aside. Drain if there is any water left. If you're using already cooked black beans, use 1 1/2 cups,

  2. While the beans are cooking, prepare the brown rice. Using a large pot, cover the brown rice with 1 1/4 cups (300 ml) of water. Bring it to a boil. Then reduce heat to low and simmer, covered, until tender (for about 40-50 minutes). Let stand 5 minutes, then fluff with a fork.

  3. Heat a skillet over medium heat. Once hot, add raw walnuts and toast them for about 8 minutes or until they start turning golden brown. Let cool.
  4. In the same skillet, heat olive oil over medium heat. Once hot, add the onions and garlic, and saute until soft, about 5 minutes. Then add mushrooms and salt. When the mushrooms start releasing water, add the cumin, chili powder, smoked paprika, chili powder, thyme, and black pepper. Keep sautéing until all the liquid evaporates.
  5. In the meantime, grind the toasted walnuts in the food processor until they resemble a loose meal (breadcrumbs).

  6. In a large bowl, add the cooked black beans, cooked brown rice, sautéed mushrooms with all the spices, ground walnuts, breadcrumbs, and ketchup. Mix until everything is well incorporated. Taste and adjust the seasoning as needed.
  7. Divide the burger mixture into 5 patties. Pack them firmly.
  8. To grill the burgers, preheat your grill over medium heat. Cook for about 5 minutes, then flip gently. Cook for 4-5 minutes on the other side. To bake the burgers, arrange the burgers on a baking sheet coated with olive oil. Bake at 375°F (190°C) for 30-40 minutes, flipping halfway through. To fry the burgers, heat a little bit of olive oil in a frying pan and cook the burger on one side until golden, about 6 minutes. Then flip and cook on the opposite side.

  9. Serve on a bun with toppings of your choice. I used some lettuce, tomatoes, and mustard.
  10. Store leftover veggie burgers covered in the refrigerator for 3-4 days. 
    For long term storage, cook burgers as instructed on the grill or in the oven. Then set on a baking sheet or plate and freeze. Once completely frozen, place the burgers into an airtight container and store for up to 3 months. Reheat in a 325°F (165°C) oven on a bare baking sheet until warmed through.

Recipe Notes

*Soak the beans in water for at least 8 hours (or overnight). To quick-soak beans, pour boiling hot water over the beans and soak for 1 hour uncovered. When the beans are done soaking, drain the water and rinse the beans thoroughly. 
*3/4 cup dried black beans is equivalent to 1 (15 oz/398 ml) can or 1 1/2 cups (278 g) cooked (drained) beans.
**1/2 cup uncooked brown rice equals 1 cup (150 g) cooked rice.
***Prep time does not include soaking the beans (8 hours). Cook time includes cooking the beans, the rice, and grilling the burgers.