*Actual* Veggie Burgers

Who's with us? You make a veggie burger because you want an actual veggie burger, not a plant-based burger that tastes exactly like meat. This recipe celebrates beans and veggies and doesn't disappoint when it comes to flavor and texture. Thanks to great minds like J. Kenji Lopez-Alt, Joe Yonan, and Melissa Clark, we've figured out how to make patties with the perfect mush-free texture and complex flavor. The secret? Cook beans from scratch until they're just al dente.

Why These Veggie Burgers Work

Let's be honest: veggie burgers have a bad reputation. Too often they're mushy, bland, or trying desperately to imitate meat. These burgers are different. They're not pretending to be something they're not, they're celebrating what beans and vegetables can be when treated with care and combined thoughtfully.

The texture is the game-changer here. By cooking beans from scratch just until al dente (slightly firm), using sautéed vegetables to remove excess moisture, adding coarsely ground nuts for texture, and binding everything with panko and a touch of mayo and egg, you get patties that hold together perfectly while still having a satisfying, hearty bite. They're firm enough to grill, flavorful enough to need minimal toppings, and substantial enough to be truly satisfying.

The Star: Chaparro Beans

Let's talk about Chaparro beans, a firm, meaty bean that's absolutely perfect for veggie burgers. These beans have a robust texture that holds up beautifully when cooked al dente, they don't fall apart or turn mushy, which is exactly what you need for burgers that won't crumble.

What makes Chaparro beans ideal for this recipe is their ability to provide structure while still contributing flavor. When pulsed in the food processor, they break down into pieces that bind together while maintaining enough texture to give the burger substance. They're not just filler, they're the foundation that makes these burgers work.

The Five Essentials

Great veggie burgers require five key elements:

1. Al dente beans: This is crucial. Cooking dried beans just until they're al dente (slightly firm) prevents that mushy texture you get from canned beans or overcooked dried beans. This is the single most important tip for texture.
2. Sautéed veggies: Raw vegetables add too much moisture, which leads to burgers that fall apart. Sautéing them first removes moisture and concentrates flavors, adding depth while preventing sogginess.
3. Smoky flavor: Chipotle chiles in adobo or smoked paprika kick the flavor up dramatically, adding complexity and depth that makes these taste special.
4. Coarsely ground nuts: Nuts add healthy fats, protein, and most importantly, texture. They create hearty bits that give each bite substance and interest.
5. Panko breadcrumbs: These bind everything together perfectly, not too much (which would make them dry), not too little (which would make them fall apart).

Building the Burgers

The process is methodical but not difficult. You start by sautéing your vegetables, onions first, then whatever mix you're using (peppers, mushrooms, beets, carrots, sweet potato, zucchini, up to a cup total). Garlic goes in toward the end so it doesn't burn, followed by chipotle or smoked paprika for that essential smoky note.

While the vegetables cool, you pulse nuts in a food processor until they're chopped into small pieces, stop before they become a smooth meal. The al dente beans go in next with optional cheese (feta or cotija add moisture and salty flavor), pulsed just until roughly chopped, not smooth.

Everything gets mixed together with mayo (which adds moisture and helps binding), egg (or flax egg for vegan), panko, salt, and pepper. Mix thoroughly, using your hands works best, then divide into six portions and form into patties about three-quarters of an inch thick.

Here's the key step many recipes skip: refrigerate for at least two hours. This firms everything up and makes the patties much easier to handle when cooking. You can even make them up to three days ahead, which is perfect for meal prep or entertaining.

Cooking Options

These burgers work beautifully on the grill or stovetop. For grilling, brush with oil and cook over low to moderate heat for 4-6 minutes per side. The key is low heat, if they start to burn before they're cooked through, move them to indirect heat to finish.

For stovetop, a cast-iron skillet over medium-low heat works perfectly. Cook 2-4 patties at a time (depending on your pan size) for about 6 minutes per side, adding more oil between batches as needed.

Either way, you want them well-browned and cooked through. If adding cheese, do it toward the end so it melts beautifully.

All the Fixings

Once you have great veggie burgers, the rest is just like any burger. Toast the buns if you like. Spread with your favorite condiments, mayo, ketchup, mustard, hot sauce, BBQ sauce. Add classic toppings: crisp lettuce, juicy tomato, sliced onions or pickled onions, smashed avocado, pickles, pickled jalapeños.

Or get creative: add a fried egg for richness, pepper jack for spice, or Swiss for mellowness. The burger itself is flavorful enough that it doesn't need to be buried in toppings, but it's also versatile enough to handle whatever you throw at it.

Make Them Your Own

The beauty of this recipe is how adaptable it is. Try different beans, Bayo or Flor de Mayo would both be excellent. Use whatever vegetables you have or sound good, roasted red peppers are particularly delicious, as are mushrooms for an earthy quality or beets for sweetness and color.

Experiment with different nuts, walnuts add earthiness, cashews add sweetness, almonds add crunch. Try different seasonings, cumin, coriander, or fresh herbs can change the flavor profile entirely.

The basic formula is solid, but there's room to play based on what you have and what sounds good.

Why These Matter

Good veggie burgers matter because they prove that plant-based food doesn't need to imitate meat to be satisfying and delicious. These celebrate vegetables and beans for what they are, flavorful, nutritious, substantial, rather than trying to disguise them as something else.

They're burgers you'd be proud to serve at a barbecue, whether people eat meat or not. They're burgers that make everyone happy, not just vegetarians. And they're burgers that prove beans deserve to be the star.

*Actual* Veggie Burgers

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Category

Main Course

Cuisine

American

Who's with us? You make a veggie burger because you want an actual veggie burger, not a plant-based burger that tastes exactly like meat. This recipe celebrates beans and veggies and doesn't disappoint when it comes to flavor and texture.

Featured bean: Chaparro 

Other beans to try: Bayo, Flor de Mayo

Ingredients

• 2½ cups cooked Chaparro beans, strained (take 'em from dried to cooked with our guide)

• 1½ tbsp vegetable oil, plus more for cooking the patties

• ½ cup finely chopped onion (any color) or scallions

• Up to 1 cup veggies (grated or very finely chopped): fresh peppers, roasted red peppers, mushrooms, beets, carrots, sweet potato, zucchini, etc.

• 3 cloves garlic, minced

• 1 chipotle chile in adobo sauce, finely chopped, or 1½ tsp smoked paprika

• ¾ cup toasted nuts, pulsed in a food processor into small pieces: cashews, walnuts, almonds, etc.

• ½ cup finely crumbled feta or cotija cheese (optional)

• 2 tbsp mayonnaise (or substitute with vegan mayonnaise)

• 1 egg (or substitute with 1 tbsp ground flax mixed with 2½ tbsp water)

• ¾ cup panko breadcrumbs

• ¾ teaspoon coarse salt

• ½ tsp freshly ground black pepper

Burger fixings

• 6 hearty hamburger buns

• Sliced cheese: muenster, Swiss, sharp cheddar, pepper jack

• Condiments: mayonnaise, ketchup, mustard, hot sauce, BBQ sauce, etc.

• Toppings: crisp lettuce, juicy sliced tomato, thinly sliced onions, pickled onions, smashed avocado, dill pickles, pickled jalapeños, fried egg, etc.

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Directions

1. Sauté the veggies: Heat 2 tbsp of the oil in a medium skillet over medium heat. Add vegetables (minus garlic) and sauté about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add chipotle or smoked paprika and stir until fragrant, about 30 seconds. Transfer mixture to a large bowl and allow to cool.

2. Pulse the ingredients: Place nuts in a food processor and pulse until chopped into small pieces (stop before nuts become a smooth meal). Add to the bowl with vegetables. Transfer strained beans to the food processor and add cheese (if using). Pulse just until beans are roughly chopped. Transfer mixture to the bowl with the other ingredients.

3. Mix everything together and chill: Add mayonnaise, egg (or substitute), bread crumbs, salt, and pepper. Mix thoroughly with a wooden spoon or your hands. Divide mixture into 6 equal portions and form each portion into a patty about ¾ inch thick and roughly as wide as the buns you are using. Cover in plastic wrap and refrigerate for at least 2 hours (and for up to 3 days) to let everything firm up before cooking.

4. Cook the patties: For grilling: Heat the grill and brush the patties with oil. Grill over a low to moderate flame for 4-6 minutes per side, until well browned and cooked through, topping with cheese at the end if desired. If they start to burn before they're fully cooked, move them to the sides of the grill to finish cooking over indirect heat. For the stovetop: Heat 2 tsp oil in a cast-iron skillet over medium-low heat. Cook 2-4 patties at a time (depending on how many will fit comfortably) until well browned and cooked through, about 6 minutes per side, adding more oil as necessary in between batches.

5. Dress up and serve: Toast the buns if desired. Spread top and/or bottom buns with condiments, place patties on bottom bun, and top as desired. Enjoy immediately.

Recipe Note

Serve with Grilled vegetables (if you already have the grill going), corn on the cob, oven roasted sweet potato fries, tangy red cabbage slaw, cucumber-watermelon salad, broccoli spoon salad