Best of Everything Veggie Burgers

Best of Everything Veggie Burgers

SweetPea 266

"I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!"


41 m servings 317 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1704 mg
  • 68%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
  3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
  4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
  5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.


  • Cook's Note:
  • To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 10 minutes on each side.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 168 Ratings


Great veg burger! The veggie-bean-spice flavors melded quite nicely. Alterations: I substituted corn for mushrooms and didn't use mozzarella or as much bread crumbs. My burgs needed to cook for...

I have not tried this, but, have heard it is a good sub for eggs as a binder in recipes, like meatloaf, so I'm sure it would work here for these burgers as a sub for those that are lacto-vegetar...

I substitute flaxseed and water all the time for eggs. One egg is equal to one tbsp ground flaxseed plus 3 tbsp water. Works great - but gives a slightly nuttier flavour than eggs.

These were really delicious! I baked them, and they looked beautiful. I had to add about twice the amount of bread crumbs, but followed everything else exactly, and then when cooked, topped th...

My family loved these burgers! I made 8 small patties from the recipe. I cooked them all and then froze 4 of them for later. I just reheated them in the oven at 425 for 6 min on each side. T...

This is one of the BEST burger recipes I have made!! I read a lot of the reviews before I made these and noted that a lot of people said they did not hold together well. I did not want to add a ...

This is so delicious! I made it for a backyard get together and even the "meat loving men" loved them! They are so yummy, especially if you top them with avocado.

It was just ok. Tasted mostly the chili powder. When i think of veggie burgers i imagine a "meatier" texture kinda like the morning star brand veggie burger. This should be called a black bean b...

I also added grilled veggies and onions. My aluminum caught fire, but didn't harm anything. Found it nessacary to spray canola oil on spatula to flip them.Also used cayenne instead of chili powd...