Veggie Burgers


Sometimes you just need a burger...

So for week #29 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I made black bean burgers!

I LOVE black bean burgers. But to be honest, veggie burgers intimidated me for a LONG time. I tried making them several years ago, but they didn't turn out so well. 

Then I came across this guide for building "plant-strong burgers" on the Engine 2 website. The guide is extremely useful, breaking the process down into simple steps that can be customized according to your taste preferences. You've got to check it out!


What I like about this method:

  • Simple, wholesome ingredients

  • Lots of options (can use various beans, veggies, etc.)

  • The burgers freeze well.

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What I ended up using/doing:

Note: I made a double batch so that I could freeze some. 


  • 2 cups chopped fresh veggies of choice. I used a mixture of celery, carrots, onion, and bell peppers (green and red)

  • 1/2 cup water

  • 1 1/2 cups dry oatmeal

  • 2 cans black beans, drained and rinsed

  • 4 Tbsp ground flax seed, combined in a bowl with 6 Tbsp warm water (to make egg-like consistency)

  • Your favorite seasonings, to taste. (I used 2 tsp Montreal steak seasoning, 1/2 tsp season salt, and 1/2 tsp garlic powder.)

  • Buns

  • Your favorite burger condiments


  1. Preheat oven to 350 degrees.

  2. Add chopped veggies to saute pan. Add 1/2 cup water and cook on high until veggies are softened. Remove from heat.

  3. Put drained beans into a large mixing bowl. Mash beans with a potato masher or with your hands.

  4. To the beans, add the dry oatmeal, cooked veggies, "flax egg," and spices. Mix well. (I used my hands.)

  5. Line cookie sheet(s) with parchment paper. Patty the burgers and place them on cookie sheets.

  6. Bake in the oven for 10 minutes, flip them, then bake for about 10 more minutes (or until they appear slightly crispy on top).

  7. Dress up your burger however you like.

  8. Enjoy!

Check out the short video below!

This post was originally published on June 24, 2018.