This is the best no-bean veggie burger recipe! They're crispy, moist, packed with flavor, and made with brown rice, peas, carrots, and mushrooms. A healthier and tastier option to store-bought patties-perfect for a BBQ, family dinner, or meal prep!
I originally published this no-bean veggie burger recipe in June 2021. I'm now updating the photos, adding more step-by-step shots, and sharing new tips to make it even easier for you to make!
I started making these veggie burgers back in 2020, and they've quickly become my go-to. They're the perfect balance of crispy on the outside and soft on the inside. These burgers are fresh, hearty, and so much better than anything pre-made-no seed oils, no gums, and no random ingredients.
What I love most about this recipe-and what makes it the best ever-is that there are no beans! Instead, they're made with rolled oats, brown rice, peas, carrots, walnuts, and mushrooms. And trust me, they are SO GOOD.
Whether it's for a summer BBQ or meal prep, these veggie burgers are always a hit. If you're looking for a simple, delicious, vegan, veggie, and filling veggie burger, I can't recommend them enough! I love serving mine with this Greek Pasta Salad.
Why you'll love this recipe:
- No beans: Most recipes on the internet have beans, but this one does not!
- Best texture: Crispy on the outside, soft on the inside.
- Simple ingredients: Made with brown rice, oats, peas, carrots, walnuts, and mushrooms.
- Healthier: This veggie burger recipe is healthier than store-bought patties and loaded with all types of vegetables.
The ingredients needed
- Brown rice - We'll use brown rice to bind the burgers together instead of beans.
- Rolled oats - They give the burgers texture and help hold everything together without beans.
- Onion - Adds sweetness and depth to the burger's flavor.
- Frozen Peas - This helps bind the burgers together and adds lots of yummy vegetables.
- Carrots - Bring natural sweetness and crunch to each bite.
- Walnuts - They give a nice crunch and healthy fats to make the burgers more filling.
- Mushrooms - I recommend baby bella or white mushrooms. They add a "meaty" flavor without any meat!
- Olive oil or avocado oil - Used for cooking and adds a light, healthy fat.
- Garlic - Use fresh garlic for the best flavor.
- Seasonings (cumin, paprika, chili powder, salt, and pepper) - These spices create a flavorful kick and elevate the burger taste.
Step-by-step instructions on how to make homemade veggie burgers
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add carrots, mushrooms, and onion. Cook for 5 minutes, then add garlic and cook for one more minute.
Stir in peas, spinach, cumin, paprika, chili powder, salt, and pepper. Cook for 1-2 minutes until peas defrost and spinach wilts. Use a paper towel to remove any extra moisture.
Add cooked rice, walnuts, oats, and veggies to a food processor.
Pulse 15-25 times until combined but still chunky. Scrape the sides as needed. DO NOT OVER-BLEND UNIT SMOOTH.
Remove the mixture and shape it into eight patties, pressing firmly to hold them together.
Heat the remaining 1 tablespoon olive oil in the pan over medium-high heat. Cook patties for 5-6 minutes per side, flipping carefully. If they brown too quickly, lower the heat. The outside should be crispy and the inside warm.
Equipment Needed
- Large pan
- Food processor
- Spatula
- Measuring Cups
Top Tips
- Pulse, don't blend - Pulse the mixture in the food processor to keep it chunky, not smooth!
- Don't overcrowd the pan - Cook the patties in batches to ensure they cook evenly and stay crispy.
- Use short-grain brown rice - It's stickier and helps the patties hold together without beans.
- Add a fried egg on top - I love my veggie burgers with a fried egg, so if you want to try something new, I highly recommend it!
Veggie Burger Serving Suggestions
- Classic Burger Style - Serve on your favorite bun with lettuce, tomato, onion, and pickles.
- Veggie Burger Salad - Serve the patties on top of a fresh salad with avocado, cucumbers, and a drizzle of dressing.
- Veggie Burger Wrap - Wrap the patty in a lettuce leaf or whole wheat wrap with your favorite toppings.
- Loaded Burger - Top with guacamole, sautéed mushrooms, or a fried egg for extra flavor.
- Sweet Potato Fries - Pair with crispy sweet potato fries or carrot fries for a satisfying meal.
Substitutions & Variations
- Make it Gluten-Free: This veggie burger recipe is gluten-free; just make sure you use gluten-free oats!
- Spicy Veggie Burger: Add chopped jalapeños or a dash of hot sauce to the mixture for a spicy kick.
- Brown rice: Use cooked quinoa or couscous for a different texture.
- Frozen Peas: Use fresh peas, charred corn, or edamame as substitutes. Note that this will change the flavor.
- Yellow Onion: You can substitute this with a white onion if needed.
- Rolled Oats: Use quick oats if needed. Do NOT use steel-cut oats.
- BBQ Veggie Burger: Mix in a tablespoon of BBQ sauce for a smoky, tangy flavor.
Storage
Store cooked veggie burgers in an airtight container in the fridge for up to 4 days. To freeze, place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, warm them in a pan or oven until heated through. For frozen burgers, cook directly from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
Yes, these veggie burgers are gluten-free if you use gluten-free oats.
Yes, these veggie burgers are 100% vegan.
Absolutely! You can shape the patties in advance and refrigerate them for up to 24 hours before cooking.
Yes, you can air fry these veggie burgers! Preheat your air fryer to 375°F (190°C). Place the patties in a single layer, ensuring they don't overlap. Air fry for 10-12 minutes, flipping halfway through, until they're crispy and heated through.
Short-grain brown rice, rolled oats, and walnuts help bind the patties without needing beans or eggs. The rice and oats absorb moisture in this veggie burger recipe, while walnuts add structure and crunch.
To prevent veggie burgers from being mushy, remove extra moisture from veggies like mushrooms and spinach. Use short-grain brown rice for better binding. Pulse the mixture in a food processor to keep it chunky. To help the patties firm up, let them chill in the fridge for 20-30 minutes before cooking.
More vegetarian dinner recipes!
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Best Veggie Burger Recipe
Ingredients
- 2 tablespoon olive oil or avocado oil, divided
- 1 cup carrots, peeled and cut into ½-inch coins
- 1 cup sliced baby bella or white mushrooms
- 1 small yellow onion, chopped
- 2 large garlic cloves, minced
- 2 cups frozen peas
- 1 cup fresh spinach
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ - 1 teaspoon salt, to taste prefference
- ½ teaspoon black pepper
- 2 cups cooked brown rice, such as Trader Joe's Microwave Brown Rice
- ¼ cup walnuts
- ½ cup rolled oats, gluten-free or regular
- Topping Options: Your favorite bun, guacamole, tomato, lettuce, onion, mustard, ketchup, mayo, or pickles. Feel free to mix and match for the perfect bite!
Instructions
- Sauté the veggies: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add carrots, mushrooms, and onion. Cook for 5 minutes, then stir in the garlic and cook for 1 more minute.
- Add seasoning & greens: Mix in the peas, spinach, cumin, paprika, chili powder, salt, and pepper. Cook for 1 - 2 minutes until the peas defrost and the spinach wilts. Use a paper towel to remove any extra moisture.
- Blend the mixture: In a food processor, add the cooked brown rice, walnuts, oats, and sautéed veggies. Pulse 15 - 25 times until combined but still slightly chunky. Scrape the sides as needed. The texture should be coarse, and there should still be small pieces of rice. Do not fully blended!
- Form the patties: Remove the mixture from the food processor and shape into 8 burger patties (about 1-inch thick). Press them firmly so they hold together.
- Cook the burgers: Wipe the pan clean or use a new one. Heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook the burgers in batches if needed.
- Sear each side: Cook for 5 - 6 minutes per side, flipping carefully. If they brown too quickly, lower the heat. They should be crispy outside and warm inside.
- Serve & enjoy: Let the burgers rest for 1 - 2 minutes. Serve on a bun with your favorite toppings or in a salad.
Notes
Nutrition
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Erin says
These veggie burgers were so easy to make and absolutely delicious!! They will be on regular rotation around here!
Michelle Ames says
I have made a lot of different veggie burgers and this is by far the best and easiest to make. It has been a go to for my family for the past couple months now. Thank you for sharing!
Tati Chermayeff says
Hi Michelle - thank you so much for this kind review!! I am sooo happy that y'all loved these as much as me. Enjoy!
Monica says
These look delicious - I'm gathering my ingredients right now! I thought I'd make the full batch and freeze half - do you know if these will freeze ok?
Tati Chermayeff says
Hi Monica, yes these freeze well! Let your veggie burgers cool completely after cooking. Wrap each one tightly in plastic wrap or foil to keep them fresh and prevent freezer burn. Then, place the wrapped burgers in a freezer-safe bag or container and label it with the date. When you’re ready to eat, thaw them overnight in the fridge and reheat however you like! I love reheating them in the pan or in the air fryer
Tami says
I want to try this recipe..just wondering if there is any replacement for peas please?….
Jayla says
So excited to try these! Is there any way to make them with quinoa instead of brown rice?
Tati Chermayeff says
Hi! I have not tried it, but it should work. Let me know how they turn out!
Lynn says
Looks good