Whether you’re team black bean, lentil-loaded, or going full-on mushroom or jackfruit umami, this veggie burger roundup has a homemade plant-based burger for every craving.
They are great for grilling for a summer cookout, meal prepping healthy weeknight dinners, or trying to impress the pickiest little humans at the table.
These 14 plant-based burger recipes are packed with whole-food ingredients, big flavor, and zero fake stuff. They’re easy to make, customizable, and built to hold their own on the grill, in the lunchbox, or straight out of the skillet.
From grill-worthy classics to quick weeknight wins, these 14 veggie burger recipes are big on flavor, low on fuss, and 100% free of anything that tastes like cardboard.
For more ideas on what to serve, see 9 Vegan Salads For Your Next Cookout and 25 Vegan Game Day Dips and Sauces.
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Are veggie burgers healthy?
They can be! Homemade veggie burgers made with whole-food ingredients like beans, lentils, grains, jackfruit, veggies, and seeds are often packed with fiber, plant-based protein, and essential nutrients. Compared to meat-based burgers, they’re generally lower in saturated fat and cholesterol-free.
Some store-bought versions can be highly processed and loaded with sodium or fillers. Your best bet? Make one of these veggie burgers where you control the ingredients. Bonus: they taste way better, too.
Do veggie burgers have protein?
Yes, veggie burgers do have protein, especially if they’re made with ingredients like beans, lentils, chickpeas, quinoa, tofu, tempeh, or nuts and seeds. While the exact amount varies by recipe, many homemade or whole-food-based veggie burgers can pack anywhere from 8 to 15 grams of protein per patty, making them a solid plant-based option for meals.
What makes veggie burgers hold together?
Veggie burgers hold together thanks to a combination of binders and balance. Something sticky glues the ingredients together, and something dry soaks up extra moisture.
Typical binders include flax eggs, chia seeds, mashed beans, sweet potato, oats, breadcrumbs, and even nut butters like tahini. These ingredients help everything stick without crumbling apart when cooked.
The key is to keep the mix moist enough to form patties but dry enough to stay together when pan-fried, baked, or grilled. Chilling the mixture before cooking also helps firm it up and makes it easier to handle.
What should I serve with veggie burgers?
You can keep it classic with Delicious Air-Fryer Fries, sweet potato wedges, or crispy onion rings, or go fresh with Vegan Macaroni Salad, Classic Vegan Coleslaw, or grilled corn on the cob. Take a look at 9 Vegan Salads For Your Next Cookout for more ideas.
If you're looking for something extra, try Angel Hair Pasta Salad, Instant Pot Vegetable Pearl Couscous, or a simple Mediterranean Cucumber Tomato Salad for a delicious side.
And don’t forget the toppings like avocado, vegan cheese, caramelized onions, pickles, and vegan sauces & dressings like Vegan Big Mac Sauce that turn a good veggie burger into a great one.
Veggie Burger Recipes
More Veggie Burger FAQS
A good veggie burger starts with a solid base, usually a combo of beans, lentils, tofu, tempeh, mushrooms, or grains like quinoa or brown rice. From there, you’ll want some binders to help it hold together, like flaxseed, chia, oats, or breadcrumbs. For flavor, the magic’s in the mix: onions, garlic, fresh herbs, spices, soy sauce, miso, mustard, or even liquid smoke can bring depth. And don’t skip texture like chopped nuts, seeds, or shredded veggies that add the bite you’re craving.
Yes, you can grill veggie burgers, but not all patties are grill-ready right out of the gate. For best results, use firmer recipes that hold their shape well and don’t fall apart easily. If your patties are on the softer side, chilling them in the fridge (or even briefly freezing them) before grilling can help them stay together. I also recommend brushing them with a little oil and using a grill mat, cast iron pan, or a piece of foil to prevent sticking or crumbling through the grates.
Veggie burgers can be cooked in various ways, depending on the texture you’re after and your time constraints.
For a crispy exterior and tender center, pan-frying is a great option. Just cook them in a little oil over medium heat for about 4–5 minutes per side.
If you prefer a hands-off or oil-free method, baking works well too. You can pop them in the oven at 375°F for 20–25 minutes, flipping halfway through, but watch them carefully as ovens vary.
Air frying is perfect for a quick, crispy finish, especially when reheating frozen patties.
And yes, you can grill veggie burgers—make sure they’re firm enough (or well-chilled), brush them with oil, and use a grill mat, cast iron pan, or foil if you feel they may make a mess.
Veggie burgers are generally great for making ahead. You can prep the mixture, shape the patties, and store them in the fridge for up to 3 days before cooking.
Want to plan even further ahead? Freeze them cooked or uncooked for up to 3 months.
I like to freeze them on a baking sheet first, then once they’re solid, transfer them to a freezer-safe bag or container. This prevents them from sticking together and makes it easy to pull out just what you need. If you're tight on freezer space, you can also layer patties between parchment paper in an airtight container. Cook straight from frozen or thaw slightly.
Regi Pearce says
There’s just something so satisfying about a really good veggie burger especially one that can win over meat-lovers too! I’m always looking for new ways to keep things fresh and flavorful, and this list is packed with plant-based burgers that deliver flavor. Let me know which one you’re excited to try first or if you have a favorite topping combo I should try next!