This is a veggie burger recipe that even meat-eaters will love! Made with beans, oats, brown rice, beets and a touch of BBQ sauce, this veggie burger has a hearty, satisfying texture and holds together perfectly.
The Best Veggie Burger Ever!
Veggie burgers can be hit or miss; they can fall apart, be too dry, or too mushy. But this veggie burger recipe totally nails it, with a slightly smoky BBQ flavor, an inside that’s neither too dry nor too wet, and a nice crust on the outside. The combination of beans, rice, and oats gives it structure, while the beets add a subtle sweetness and help keep everything moist. I like making a batch and keeping them on hand for quick meals during the week. They’re great for lunch or dinner!
What Sets These Veggie Burgers Apart
If you love my black bean burger you’ll love this veggie burger recipe too. It comes from Skinnytaste nutrition expert Heather K. Jones; it’s a copycat version of a popular veggie burger on the menu at Houston’s Restaurant. I’ve tried a lot of them, so trust me when I say that this is by far one of the best veggie burgers out there! Even meat eaters order this burger at Houston’s, it’s just that good.
- Hearty texture: The mix of beans, oats, and rice keeps them from being too soft or mushy, and makes the patties satisfying and filling.
- Flavor-packed: BBQ sauce, spices, and garlic give them a smoky, savory taste.
- Make-ahead friendly: Chill or freeze the patties before cooking so you always have them on hand.
Heather worked as a waitress at Houston’s during college, so she’s also shared with us Houston’s couscous recipe, the grilled chicken salad, and the kale salad with peanut vinaigrette.
Ingredients You’ll Need
Below are the ingredients for this veggie burger recipe. See the recipe card for exact measurements.
For the Veggie Burger
- Black beans: Canned black beans keep it easy, but you can use 1 1/2 cups of cooked dried black beans if you’d like.
- Olive oil for cooking the aromatics.
- Onion and garlic build flavor in the patties.
- Smoked paprika, cumin, and chili powder add warmth and smokiness.
- Kosher salt and black pepper to season.
- BBQ sauce and molasses: I like to use my homemade BBQ sauce when I have it on hand. The molasses adds a little extra sweetness and a lot of depth.
- Old-fashioned oats, cooked brown rice, and egg help bind the mixture (use gluten-free oats if needed).
- Canned beets and beet juice: If you want to avoid using canned beets, you can use roasted beets and veggie broth.
For Serving
- Whole wheat buns (or gluten-free) for assembling the burgers.
- Optional toppings: Pepper Jack cheese, lettuce, tomato, avocado, BBQ sauce, or ketchup.
How to Make Veggie Burgers
This veggie burger recipe comes together in a few simple steps.
- Mash the beans: Add the beans to a large bowl and mash until thick and mostly smooth.
- Cook the aromatics: Sauté the onion and garlic in olive oil until softened, then add to the beans.
- Add flavor: Stir in the spices. In a separate bowl, mix the BBQ sauce and molasses, then add a few tablespoons to the mixture (reserve the rest for cooking).
- Build the mixture: Pulse the oats into a fine texture, then add them along with the rice, beets, beet juice, and egg. Mix until well combined.
- Form and chill: Shape into 4 patties. Chill or freeze until firm so they hold together when cooking.
- Cook the burgers: Cook in a lightly sprayed skillet over medium heat for about 5 minutes per side. Flip carefully, brush with the remaining sauce, and cook until heated through. Add cheese during the last couple minutes if using.
- Serve: Place on buns and add your favorite toppings.
Houston’s Veggie Burger Recipe
Ingredients
For the veggie burger
- 1 (15-ounce can) black beans, drained and rinsed
- 1 teaspoon olive oil
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder, (check labels for gluten-free)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ¼ cup BBQ sauce
- 1 tablespoon molasses
- ¼ cup old fashioned oats, (check labels for gluten-free)
- 1 ¼ cup cooked brown rice
- 2 tablespoons finely chopped canned beets
- 1 tablespoon beet juice
- 1 large egg, lightly beaten
For serving
- 4 whole wheat 100 calorie hamburger buns, or Gluten-free bun
- Optional toppings: Sliced pepper Jack cheese,, lettuce, tomato, avocado, BBQ sauce, ketchup
Instructions
- Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
- Heat a small skillet over medium heat.
- When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
- In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
- Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
- Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
- In a food processor fitted with a metal blade, process oats until fine.
- Add the oats to the large bowl with the beans, veggies and sauce.
- Add the rice, beets, beet juice and egg and mix everything until combined.
- Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
- Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
- Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
- With the spatula, place each patty on a bun and top with your desired toppings.
Last Step:
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Notes
Calories: 382
Protein: 15 g
Carbohydrate: 57 g
Dietary Fiber: 10.5 g
Total Sugars: 13 g
Total Fat: 11 g
Saturated Fat: 5.5 g
Cholesterol: 67 mg
Sodium: 975 mg
Freestyle Smart Points: 9
Nutrition
Tips from Gina’s Test Kitchen
- Finely chop the onion: You don’t want big pieces of onion in the burger; instead, the onions should almost blend in with the patties. In other words, they shouldn’t be noticeable!
- Don’t skip chilling before cooking: This helps the patties firm up and also helps them hold together when flipped.
- Be careful with grilling: A grill pan on the stovetop is the best option, but if you want to use an outdoor grill, I recommend using a grill basket or cast iron skillet, or at least oiling the grill grates well.
More Serving Suggestions
- Skip the bun and serve over a salad or in a grain bowl.
- Wrap the burger in lettuce leaves.
- Top it with caramelized onions, Swiss, and sautéed mushrooms.
- Or for a pub-style veggie burger recipe, try it topped with baked onion rings.
- Don’t skip the air fryer French fries on the side!
Storage and Reheating
- Refrigerator: Store cooked veggie burgers in an airtight container for up to 4 days.
- Freezer: Freeze uncooked or cooked patties for up to 3 months.
- To reheat: Warm in a skillet or microwave until heated through; the skillet is best for keeping the exterior crisp.
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About Heather K. Jones
Heather K. Jones is a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program, Feel Better Eat Better. She also offers a free Emotional Eating Masterclass. In this class, you’ll find out exactly WHY you have struggled for so long, and exactly HOW you can transform your relationship with food and your body, even if you’ve tried everything. You can sign up for the free masterclass by clicking RIGHT HERE.
