This high protein veggie burger recipe with black beans and vegetables is delicious! These burgers are hearty, healthy and the perfect comfort food. Quick, easy, and ready in 30 minutes, they are perfect for a busy weeknight dinner!
It’s no secret that I adore veggie burgers. I just love all of the different flavors and ingredients you can pack into one delicious vegetarian burger – it’s the perfect combination of health and comfort food.
Yes – healthy eating and comfort food can go together! And I’m always on the lookout for new veggie burger recipes, so these high-protein veggie burgers are a great way to switch things up. They’re a family favorite, and the homemade ones are so much better for you than store-bought!
There are so many different varieties of high protein veggie burger brands that you can either make or buy at the store. Dr. Praeger, a store-bought brand, makes a popular veggie burger. And Trader Joes “Hi Protein Veggie Burger” is quite popular. But some of the best veggie burgers are the ones you make at home, such as chickpea burgers, a mushroom burger, black bean burgers and so many more!
What makes a veggie or vegan burger recipe better than a regular burger, is that it still has so much protein, but with added health benefits in the form of vitamins and minerals, and fewer calories and fat.
Vegan and vegetarian burgers are a great source of plant protein and make a convenient and simple dinner. One burger has all you need for a complete meal. You’ve got fiber from the whole wheat bun and veggies, plus loads of plant protein in the form of beans.
The best thing about these easy veggie burgers is that they are done in only 30 minutes and they pack 29 grams of protein! They are also healthier than Morningstar, Beyond Burger or Impossible Burger patties because they are all natural and have no preservatives or stabilizers.
They not only make for a simple weeknight meal but are great for grilling season! Top with lettuce, tomato, red onion, Add your favorite seasonings and fixings to customize these to your specific taste!
Ingredients
This high protein veggie burger recipe can easily be made with pantry staples! There are only a handful of main ingredients.
Black Beans: I use one can of organic black beans drained and rinsed. But honestly, any type of legumes: pinto beans, kidney beans, cannellini beans, garbanzo beans, or white beans would work in this recipe. If you prefer not to use canned beans, you can use 1.5 cups of cooked black beans.
Pumpkin Puree: For convenience and the fact that I like making these high protein vegan patties even when it’s not pumpkin season, I use canned pumpkin.
Spices: A combination of cumin, garlic powder, chili powder, sea salt and black pepper gives these high protein veggie patties extra flavor and spice! Feel free to add in your favorite seasonings!
Whole Wheat Flour: Acts as a binder in this recipe. You can also use whole wheat bread crumbs, chickpea flour, oat flour, or a gluten-free flour blend for a gluten-free option.
Whole Wheat Buns: I prefer to use whole wheat buns for the added fiber and nutrients.
Fixings: Add your favorite fixings. I like to use red onion, fresh crisp lettuce, a slice of tomato, red peppers, and melted pepper jack cheese!
How To Make A High Protein Veggie Burger
Step 1: Combine all ingredients (black beans through chili powder or cayenne if you’re using it) in a food processor and mix until mostly pureed – with a few chunks of black beans left. Note – you can also mash all the ingredients in a large bowl.
Step 2: Once the bean mixture is at the desired consistency, form it into 2 patties.
Step 3: Spray a large nonstick skillet with olive oil cooking spray, and cook on medium heat for 5-10 min on each side until golden brown.
Step 4: Add these patties to whole-wheat hamburger buns with lettuce, tomato, onions, and all your favorite burger toppings! Serve with these air fryer sweet potato fries or parmesan truffle fries on the side – yum!
Expert Tips For High Protein Veggie Burgers
Make sure you use canned pumpkin puree with no added sugars or flavoring. Do not use pumpkin pie filling.
When you form the patties, the mixture should not stick to your hands too much. If it does, you need more dry ingredients.
For a firmer burger, refrigerate the whole burger mix in a bowl for 30 minutes or so, and then make the patties when you’re ready to cook them. They will be firmer and hold together better while cooking.
While cooking the patties, if you try to move them too early, they will stick and break apart. When a burger is ready to be moved, it will release easily from the pan or grill.
To store, I recommend storing the pumpkin patties in an airtight container in the fridge, and storing the buns and toppings separately. They will keep for up to 4 days.
If you’re cooking for a crowd, you can make a big batch of these at once by placing the black bean pumpkin burgers on a baking sheet lined with parchment paper or aluminum foil and baking them in the oven at 325 degrees F for 15 minutes.
