Homemade Veggie Burgers: A Flavor-Packed Recipe

January 14, 2026

These black bean veggie burgers that deliver bold taco-seasoned flavor and satisfying texture without any meat. Drained black beans form the hearty base, combined with fresh vegetables and quinoa for a nutritious patty that holds together well when pan-fried.

Ingredients

1 14oz Can Black Beans (drained and rinsed well)
1 Egg
½ cup Cooked Quinoa
½ cup of Panko Bread Crumbs
3 Tbsp Taco Seasoning
¼ cup of Fresh Cilantro
¼ Red Bell Pepper
3 Tbsp of Red Onion
Salt and Pepper, to taste
1 Small Zucchini, grated and squeezed dry of any liquid
1 1/2 cup of Mushrooms
Lettuce, Tomatoes and Avocados for topping (any topping of your choice)
Burger Buns

Essential Equipment Guide

Food processor
Small saucepan or skillet
Large bowl
Large skillet for cooking
½ cup measuring cup
Plastic wrap

Timing and Servings

Prep Time: 15 minutes (plus 1-2 hours chilling)
Cook Time: Approximately 20-30 minutes (cooking in batches)
Servings: Makes 6 burgers

Step 1: Prepare the Vegetables

Start by fitting your food processor with the standard blade. Add the ¼ red bell pepper and 3 tablespoons of red onion into the bowl of the food processor. Pulse them several times until they are finely chopped but not turned into a complete paste.

This step breaks down the vegetables to release their flavors without leaving large chunks that could affect the burger texture. The finely chopped mixture ensures even distribution throughout the patties.

Preheat a small saucepan or skillet over medium heat with a couple of teaspoons of olive oil. Once the oil is hot and shimmering, add the finely chopped pepper and onion mixture. Cook it for just about 2 minutes, stirring occasionally to prevent sticking.

The goal here is to soften the vegetables slightly and drive off excess moisture, eliminating any sharp raw flavors from the onion and pepper. Turn off the heat and set this aside. This quick sauté is crucial because it prevents the burgers from becoming too watery later.

Step 2: Process the Black Beans

Without cleaning the food processor bowl, which retains valuable flavor from the vegetables, add the entire 14oz can of drained and rinsed black beans.

Pulse them until they form a mostly smooth paste, but ensure some texture remains for better mouthfeel in the final burgers. You have the option to add only half the beans if you prefer chunkier patties, mashing the rest by hand with a fork. Transfer this bean mixture to a large mixing bowl.

Rinse the black beans thoroughly under cold water before using to remove excess sodium and canning liquid, which could make the mixture too wet. Pat them dry with a paper towel if needed. This processing step binds the ingredients effectively while keeping the burgers from being overly mushy.

Step 3: Chop Mushrooms and Cilantro

Again using the same food processor bowl, add 1 ½ cups of mushrooms and ¼ cup of fresh cilantro. Pulse until they are finely chopped but retain some texture, avoiding a paste-like consistency.

The mushrooms add umami depth, and the cilantro brings a fresh, herbaceous note that pairs perfectly with the taco seasoning. Scrape every bit from the food processor into the large bowl with the black beans to maximize flavor.

Mushrooms release moisture during chopping, so if any liquid accumulates, drain it off before adding to the bowl. Fresh cilantro is key; dried versions will not provide the same vibrant punch.

Step 4: Combine All Ingredients

To the bowl with the beans, mushrooms, and cilantro, add the cooked pepper-onion mixture, ½ cup cooked quinoa, 1 egg, 3 tablespoons taco seasoning, and the grated zucchini that has been squeezed very dry.

Grate the small zucchini using the fine side of a box grater, then squeeze out all liquid using a clean kitchen towel or paper towels. Excess zucchini moisture is the biggest culprit for soggy burgers.

Mix everything together thoroughly with a sturdy spoon or your hands until well combined. Assess the consistency; it should hold together when squeezed but not be overly sticky. Start with ¼ cup of panko breadcrumbs, mixing them in gradually, then add the remaining ¼ cup as needed.

Panko is preferred over regular breadcrumbs because it absorbs less moisture, resulting in lighter, juicier patties. If using store-bought taco seasoning, taste and adjust salt and pepper sparingly since it often contains salt. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, ideally 1 to 2 hours. Chilling firms up the mixture, making it easier to form and cook without falling apart.

Step 5: Form the Patties

After chilling, heat a large skillet over medium-high heat with about 3 tablespoons of olive oil. Dip your hands in a bowl of water to prevent sticking. Use a ½ cup measuring cup to scoop out portions of the mixture. Gently form each into a patty about ¾-inch thick, pressing firmly but not too tightly to maintain juiciness.

You will get about 6 large patties from this recipe. Work in batches, adding more oil as needed between batches to achieve a crispy crust. Wet hands ensure smooth shaping and no bits sticking to your fingers.

Step 6: Cook the Burgers

Place the patties in the hot skillet without overcrowding. Cook for 3 to 4 minutes per side, or until deeply golden brown and a crust forms. Use a thin spatula to flip carefully. The first side should release easily when ready. Drain on paper towels after cooking. Repeat with remaining batches, keeping cooked patties warm in a low oven if desired.

Avoid pressing down on the patties during cooking to retain moisture. If they seem fragile, chill longer next time. Pan-frying is recommended over grilling to prevent falling apart.

Step 7: Assemble and Serve

Toast burger buns lightly if desired. Place a patty on the bottom bun, then layer with toppings like sliced tomatoes (seasoned with a pinch of salt), avocado slices (also salted for flavor), lettuce leaves, and any other favorites. Top with the bun lid and serve immediately. These burgers shine fresh off the skillet.

Nutritional Information

Nutrient (per burger, approx.)	Amount
Calories	250-300
Protein	12g
Carbohydrates	35g
Fiber	8g
Fat	8g

Values estimated based on ingredients; black beans and quinoa provide plant-based protein and fiber.

Pairings

Crispy oven fries or sweet potato wedges for a classic burger meal.
Fresh green salad with lime vinaigrette to balance richness.
Tangy coleslaw for added crunch and creaminess.
Chilled iced tea or a light beer to complement taco flavors.

Variations

Swap quinoa for cooked brown rice, bulgur, or farro.
Use homemade taco seasoning without salt, adjusting to taste.
Make vegan by replacing egg with flax egg (1 tbsp ground flax + 3 tbsp water).
Add chipotle in adobo to the mix for smoky heat.

Tips

Always squeeze zucchini and drain all canned beans thoroughly to avoid soggy patties.
Chill the mixture at least 1 hour; overnight works for better binding.
Use panko for lighter texture; regular breadcrumbs make denser burgers.
Wet hands when forming patties to prevent sticking.
Cook in batches with fresh oil each time for even browning.
Freeze formed uncooked patties between parchment for up to 3 months; thaw before cooking.
Taste mixture before chilling and adjust seasoning; taco blend provides bold flavor.
For crispier edges, ensure skillet is very hot before adding patties.
Top with smashed avocado instead of mayo for creaminess.
These reheat well in a skillet; microwave makes them soft.