Best ever no-bean veggie burgers that are moist, easy to make, and made with simple ingredients like brown rice, green peas, carrots, and mushrooms. This beanless veggie burger recipe is so flavorful and much healthier and tastier than store bought patties. Enjoy this bean-free vegetarian, vegan, and gluten-free recipe at your next summer BBQ, family dinner, or meal prep!
The best beanless veggie burger recipe
There is nothing better than a burger in the summer, or any time of year for that matter. That is why I am so excited to be sharing this easy and healthy vegetarian burger recipe with y’all! If you do not eat meat or are just looking for ways to incorporate plant-based recipes into your diet, this beanless veggie burger is the perfect option. And let me just tell you, EVERYONE will like these burgers, even people who enjoy regular beef burgers!
This easy veggie burger recipe is so flavorful and hearty that you will love them just as much as a classic burger. They are moist on the inside yet have a nice crunch on the outside. They are NOT MUSHY at all! Plus, they are BEAN-FREE!
Honestly, they are the perfect food for a summer day, family dinner, or for your personal weekly meal prep. I love making them for a group and giving different topping options so that each person can customize their beanless veggie burgers to their liking. I love guacamole and a fried egg on mine!
Are veggie burgers healthy?
Veggie burgers are a great healthy alternative when preparing a well-balanced meatless meal. This recipe does not use legumes like many traditional veggie burgers and is made from whole and simple ingredients. The mushrooms provide a great source of selenium; there is lots of vitamin A and vitamin K from the carrots, vitamin C and vitamin E from the peas, and whole grains and fiber from the brown rice and oats. Don’t forget about the omega 3’s and healthy fats from walnuts.
The key to a great veggie burger is making it yourself so you know exactly what ingredients are being used. Many store-bought veggie burgers are high in sodium, use many preservatives, and have extensive ingredient lists. When made with real ingredients, veggie burgers provide more fiber, nutrients, and less fat than a traditional burger. This bean-free recipe is a delicious, affordable, and healthy way to eat a classic American favorite!
Ingredients in no-bean veggie burger recipe
I love that this veggie burger recipe is only made from simple and good-for-you ingredients. It is full of vegetables and healthy grains, contains zero beans, and is loaded with tasty seasonings. Here is what you will need to make the best ever no-bean veggie burger recipe:
- Olive oil or avocado oil: use 2 Tablespoons of your preferred healthy oil to saute the vegetables and get a crispy exterior on these hearty veggie burgers.
- Carrots: peel and chop 1 cup of carrots; this gives great texture to the burgers.
- Mushrooms: use 1 cup of sliced baby bella or white mushrooms in your bean-free veggie burgers for a “meaty” taste without any meat!
- Yellow Onion: chop 1 small yellow onion for a delicious flavor burst. You can substitute this with a white onion if needed.
- Garlic: I recommend using 2 cloves of minced garlic for the best tasting burgers.
- Frozen Peas: add in 2 cups of frozen peas. This helps bind the burgers together and adds lots of yummy vegetables and health benefits.
- Spinach: add 1 cup of fresh spinach for extra health benefits and no flavor change! I used 1 cup, but feel free to add 2 cups.
- Spices: measure 1 teaspoon each of cumin, paprika, and chili powder for the best tasting veggie burgers you’ve ever eaten.
- Salt and Pepper: use 1/2 tsp of salt and pepper for seasoning or add more to your liking.
- Brown Rice: add in 2 cups of cooked short-grain brown rice. I love Trader Joe’s microwavable brown rice for the easiest option! But any cooked brown rice should work. Make sure it is short grain because a sticky consistency is needed to help hold these veggie burgers together.
- Walnuts: next, add 1/4 cup of walnuts to give these burgers a meaty and nutty flavor. A great trick in vegan and vegetarian cooking!
- Rolled Oats: finally, 1/2 cup rolled oats to absorb excess moisture and help keep the bean-free burgers having the perfect texture and not fall apart. Remember to use gluten-free certified rolled oats if you wish to keep the recipe gluten-free.
Kitchen tools needed
You only need a few simple kitchen tools to make these beanless veggie burgers. Just grab a food processor and chopping board and get started!
- Saute Pan
- Food Processor
- Large Mixing Bowl
- Measuring cups: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, and 1 cup.
How to make no-bean veggie burgers
These no-bean veggie burgers are easy to make and require no fancy cooking skills. These delicious vegan burgers can be assembled in a few simple steps:
First, start by heating a large saute pan to medium-high with 1 Tablespoon of olive oil or avocado oil. Once heated, add the carrots, mushrooms, and yellow onions to the pan and saute the vegetables for 5 minutes. Next, add in the minced garlic, stir with the vegetables, and saute for another 1 minute. Lastly, add the frozen peas, spinach, cumin, paprika, chili powder, salt, and pepper and cook for another 1 – 2 minutes until the peas have defrosted and the spinach wilts.
Next, in a food processor, combine the cooked short grain brown rice, walnuts, rolled oats, and the vegetable saute. Pulse the mixture 15 to 20 times until it is combined. You will know it is ready when the texture is coarse and there are small pieces of rice. Check out the picture below for reference and don’t fully blend.
Then, remove the blade from the food processor and scrape the sides of the bowl and form 8 equal-sized burger patties that are about 1 inch thick. Use a little force to make sure the mixture binds together.
Take the same large saute pan used earlier, or grab a new one and heat 1 Tablespoon of olive oil to medium-high heat. Then, carefully add the veggie burgers one at a time to the pan. Be careful not to overcrowd the pan; you may need to do two batches or use two pans depending on how large yours is.
Cook each patty for 5 – 6 minutes on one side, then gently flip with a spatula and cook the other side for 5 – 6 minutes. If the burgers are browning too quickly, reduce heat. The outside should be crispy and the inside warm. Once thoroughly cooked, remove the burgers from heat and set them to the side for 1 – 2 minutes to cool. Serve the veggie burgers on a toasted bun with lettuce, tomatoes, onion, guacamole, avocado, or in a salad. Enjoy!
Veggie burgers should be moist with lots of texture on the inside and crisp on the outside. No mushy burgers are allowed! Here are some quick tips to make sure you prepare the best veggie burgers made without beans:
- Use short grain brown rice. Short grain brown rice is stickier than long grain brown rice. Using short grain brown rice ensures that the veggie burgers stick together since there are no beans in this recipe.
- Do not over blend the burger mixture. Over mixing the bean-free burger mixture will lead to mushy burgers. No one likes that! Make sure there are still small pieces of brown rice, carrots, and peas.
- Do not skip out on the olive oil. The olive oil is essential to making the outside of the veggie burger crispy. You can also try to air fry these burgers at 380°F for 6 -10 minutes.
- Do not overcrowd saute pan with burger patties. Overcrowding the saute pan will result in softer veggie burgers since the heat will reduce faster.
There are so many different ways to enjoy your veggie burger patties. It is honestly the perfect recipe for anyone. Aside from just a classic bun, you can also pair your bean-free veggie burgers with a lettuce wrap or on top of a hearty salad.
Burger topping ideas:
- Sauteed onions or red onions
- Tomato & lettuce
- Avocado. or guacamole
- Fried egg
- Ketchup and mustard
Personally, I love my veggie burgers with a fried egg on top, so if you are looking to try something new out I highly recommend it!
Meal prep veggie burgers
One of the best parts about this no-bean veggie burger recipe is that it yields 8 burgers and is great for meal prep. If you have extra bean-free burger patties, you can easy to store and enjoy them throughout the week. Follow the instructions below on how to store and reheat beanless veggie burgers for the best tasting results!
How to store, freeze and reheat leftovers
Keep these healthy burgers on hand for a quick and easy meal. Leftover cooked veggie burger patties store well in the freezer and fridge!
How to store: Simply store leftovers in the refrigerator for 5 – 6 days in one large sealed container or individual containers.
How to freeze: Let cool completely and then place in freezer-safe bags. Can freeze for 4 – 6 months. Reheat by placing in the microwave or on the stovetop, following the instructions below.
How to reheat: Reheat these veggie burgers by placing them on a hot saute pan for 3 minutes on each side until the outside is crispy again and inside warm. Or you can place them on a plate and heat them up in a microwave if you are in a rush. Another option is to air fry them at 350°F for 5 – 7 minutes.
Did you make this bean-free burger 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!
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Best No-Bean Veggie Burger
- 2 Tbsp olive oil or avocado oil
- 1 cup carrots, peeled and cut into 1/2-inch coins
- 1 cup sliced baby bella or white mushrooms
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 cups frozen peas
- 1 cup fresh spinach
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 teaspoon salt
- 1/2 tsp black pepper
- 2 cup cooked brown rice, I used Trader Joe’s Microwave Brown Rice
- 1/4 cup walnuts
- 1/2 cup rolled oats, gluten-free or regular
- Heat a large saute pan to medium-high with 1 Tablespoon of olive oil or avocado oil. Add in carrots, mushrooms, and yellow onion. Saute for 5 minutes.
- Add in minced garlic, stir, and saute for another 1 minute.
- Add in frozen peas, spinach, cumin, paprika, chili powder, salt, and pepper. Cook for another 1 - 2 minutes until peas defrost and spinach wilts.
- In a food processor, combine the cooked brown rice, walnuts, rolled oats, and the mushroom pea saute. Pulse 15 to 25 times until just combined, scraping the sides occasionally with a spatula to make sure everything is mixed. The texture should be coarse and there should still be small pieces of rice. Do not fully blended.
- Remove the blade and scrape the sides of the bowl. Then, using your hands, form 8 equal-sized burger patties (about 1-inch thick). Use a little force to make sure they bind together. Set them to the side on a plate.
- Wipe down the same large saute pan you used earlier or grab a new one. Heat 1 Tablespoon of olive oil to medium-high heat. Once heated, carefully add the veggie burgers to the pan. Do not overcrowd the pan; you may need to do two batches or use two pans.
- Cook for 5 - 6 minutes, then gently flip with a spatula and cook the other side for 5 - 6 minutes. If burgers are browning too quickly, reduce heat. The outside should be crispy and the inside warm.
- Remove burgers from heat and set to the side for 1 - 2 minutes to cool. Serve on a toasted bun with desired topping or in a salad. Enjoy!
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
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