This is hands down the Best Veggie Burger you’ll find–I might even venture to say it’s better than a regular burger! This perfect veggie burger offers the most delicious combo of plant-based ingredients (pumpkin, black beans, chipotle adobo peppers, green onions) and is layered with greens and two delectable homemade spreads (chipotle and avocado).
Best Veggie Burger Recipe
Step aside, regular old Impossible Burger and Beyond Burger. These homemade plant-based burgers are healthy, packed with a solid dose of plant-based protein, and are more delicious than anything you can get at the grocery store.
Black bean burgers are the perfect first foray into vegetarian and vegan food, and these chipotle pumpkin ones are bursting with sweet, savory, spicy flavors. Unlike most meat substitutes and store-bought veggie burgers, the black bean patty isn’t pretending to be animal protein; it’s a real thing (with a uniquely delicious flavor) all its own.
Topped with a delicious avocado mash and chipotle spread, these burgers give you a good reason to consider sticking to a veggie-centered diet. Plus, they’re easy and fun to make–just mash together each plant-based patty, stick them in the fridge while you prepare the toppings, and then fry them up on the stove.
How to Make the Best Veggie Burger
In a large mixing bowl, mash the beans coarsely with a fork. (The consistency shouldn’t quite reach a paste–leave some beans intact.) Add the pumpkin puree, chopped chipotle adobo peppers, green onions, minced garlic, Italian seasoning, paprika, salt, and beaten eggs to the bowl as well, and mix everything together with a wooden spoon.
The texture of the oats is up to you–you can leave them whole, chop them, or pulse them in a blender or food processor to break them up. All of these options taste the same–it all depends on your burger texture preference.
To the bowl with your bean mixture, add a tablespoon of olive oil and the oats. Mix well (you can use your hands if desired).
With clean hands, roll your bean mixture into six even balls. Cup each ball in your hands and squeeze it tightly while rotating it. Repeating this process gently and slowly, forming each ball into a disc.
Transfer your prepared burger discs onto a plate and cover the plate tightly with plastic wrap. Leave them in the fridge for at least 30 minutes (or overnight–the longer, the better). This will let them set, so they don’t fall apart as they cook.
Meanwhile, prepare your toppings. In a small bowl, mash the avocado with lime juice, salt, and pepper to form your avocado spread. Add a dash of cayenne pepper or paprika if you’d like a little kick. In another small bowl, combine the mayo, Greek yogurt, lemon juice, adobo sauce, more chipotle adobo peppers, Cajun seasoning, and salt to taste and mix well to form your chipotle spread. Refrigerate the chipotle spread in an airtight container until you’re ready to serve it.
When ready, pour 1-2 tablespoons of oil into a large skillet over medium-high heat. Once hot, add just one or two burgers at a time to the pan and cook for approximately 4-5 minutes per side (or until golden on the outside). As you cook, use a spatula to gently push the sides of the patty into a more perfect disc.
Top your buns with the cooked burgers, avocado spread, chipotle spread, and tons of greens. Dig in!
How to Serve
Serve these burgers with your favorite fries or a side salad (or other traditional BBQ sides like pasta or German potato salad). You can try wrapping them in a tortilla or cutting them up and serving them over greens or rice.
Storage and Freezing
These veggie burgers should last in an airtight container in the refrigerator for 3-5 days and can be reheated on the stove or in the microwave (or even enjoyed cold over a salad). You can also freeze them and enjoy them for up to three months (like store-bought veggie burgers, but so much better and better for you!).
More Delicious Burger/Sandwich Recipes:
- Mediterranean Grilled Turkey Burgers
- Salmon Sliders
- Turkey Sliders
- Vegetarian Beet Burgers
- Cherry BBQ Chicken Sandwich
If you try making this Best Veggie Burger Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Best Veggie Burger
For the Chipotle Pumpkin Veggie Burgers:
- 1 can cannellini beans - rinsed and drained
- 1 cup pumpkin puree
- 2 chipotle peppers in adobo sauce - more if you love extra spicy, chopped and mashed
- 2 tablespoons adobo sauce
- ½ cup green onion - chopped fine
- 4 cloves garlic - minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt - I added approximately 1 teaspoon
- 2 eggs - beaten
- 1.5 cups rolled oats
- 1 tablespoon olive oil
For the Avocado Mash:
- 2 avocados - halved pitted and smashed
- 1 lime juiced
- salt + pepper - to taste
- ⅓ cup mayonnaise
- ⅓ cup fat free Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 tablespoon adobo sauce
- 1 chipotle pepper in adobo sauce - chopped and mashed
- ½ teaspoon cajun seasoning
- salt - to taste
- Favorite greens
- Sliced tomato
- 6 slices Provolone cheese
- In a large mixing bowl coarsely mash the beans with a fork, leaving some of the beans intact (we're not looking for a paste here). Add the pumpkin, chopped chipotle peppers and adobo sauce, green onions, minced garlic, Italian seasoning, paprika, salt and beaten eggs. Gently mix together with a wooden spoon.
- For the oats you can leave them whole, chop them or pulse them in a blender or food processor. For these burgers I pulsed my oats in my food processor a few times to break them up. All three options will taste the same, just give different textures.
- In the large mixing bowl with the beans add 1 tablespoon of olive oil and the oats. Mix well (I used my hands).
- With clean hands, roll your mixture into 6 even balls. Cup each ball in your hands and squeeze tightly, rotating the ball as you squeeze. Gently and slowly, press the ball into a disc.
- Transfer prepared burgers to a plate and cover tightly with plastic wrap. Allow burgers to refrigerate for at least 30 minutes to overnight. This allows the burgers to set and helps prevent them from falling apart while cooking (I left mine overnight). In the meantime, prepare the toppings.
- For the Avocado Spread- in a small bowl, mash together the avocado, lime juice and salt and pepper. For a little heat, feel free to add a dash of cayenne pepper or paprika.
- For the Chipotle Spread- in a small bowl, combine all ingredients and mix well. Refrigerate in a sealed container until ready to eat.
- When ready to eat, pour 1-2 tablespoons into a large skillet over medium high heat. When hot enough, gently transfer burger to your pan and cook for approximately 4-5 minutes on each side (you want a golden outside). Avoid temptation to crowd your pan and cook just 1-2 burgers at a time. While cooking, use your spatula to gently push the sides of the patty to form a perfect disc (thanks for the tip, Jenn!)
- With burgers cooked, top buns with avocado spread, veggie burger, chipotle spread and lots and lots of greens!
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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