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Learn how to make these simple and delicious grillable veggie burgers for all of your cookouts this summer. Made with beans, veggies, and a zesty seasoning blend, this hearty burger will be a hit with just about everyone.

a spatula with a charred veggie burger on a grill

With grilling season is in full effect, we thought it would be fun to make a veggie burger that’s not only made with nutritious whole food ingredients, but that can also be cooked on the grill.

overhead ingredients of grillable veggie burger ingredients

While we love the burgers from Beyond Meat and Impossible, it’s sometimes nice to have a classic veggie burger. In this burger, you will find hearty ingredients like rice, black beans, and mushrooms that work together to form a delicious patty with the perfect texture.

Straight forward image of grillable veggie burger on plate
overhead image of burgers on a white tray

Don’t have a grill? No worries! These veggie burgers can also be baked. Instructions for both methods can be found below in the recipe card.

What do you like to top your burgers with? Let us know in the comments below! We prefer ours with Follow Your Heart vegan mayo, ketchup (for Jasmine), mustard (for Chris), lettuce, tomato, onion, and of course, pickles.

Grillable veggie burgers with lettuce, tomato and onions by sweet simple vegan

Looking for more burger recipes? Here are a few of our favorites:

straight forward image of a cut open grillable veggie burger

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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a spatula with a charred veggie burger on a grill

Grillable Veggie Burgers

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5 from 3 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 57 minutes
  • Yield: 6 burgers
  • Diet: Vegan


Learn how to make these mouthwatering grillable veggie burgers just in time for summer. These burgers are made with wholesome and hearty ingredients, and will be a hit at all of your summer cookouts!


Veggie Burger

  • 1 tablespoon ground flaxseeds  (or chia seeds)
  • 1 tablespoon soy sauce (tamari if gluten-free)
  • 1 teaspoon liquid smoke
  • 1/2 cup walnuts
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1/3 cup diced mushrooms
  • 1 (15 oz) can black beans, drained and rinsed (or 1 1/2 cups)
  • 1 cup cooked brown rice*
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon nutritional yeast
  • 1 teaspoons Italian seasoning
  • 1/2 teaspoon smoked paprika
  • Salt and pepper

For Serving

  • Vegan garlic aioli
  • 6 hamburger buns of choice, toasted
  • Lettuce
  • Sliced tomato
  • Sliced red onions
  • Vegan mayonnaise
  • Plus any other toppings of choice


  1. In a small bowl, prepare a flax egg– mix together the flax seeds, soy sauce and liquid smoke and set aside for about 10 minutes to thicken.
  2. Line a baking sheet with parchment paper or a silicone mat and set aside. 
  3. In a medium pan over medium heat, add in the walnuts and toast, stirring often, for about 3 minutes, or until golden brown and smell toasted. Be sure to stir constantly to ensure even toasting and to prevent burning. 
  4. Transfer the walnuts to a food processor and process until the become the consistency of breadcrumbs. Set aside.
  5. In the same medium pan, add in the onions and cook until they are soft and translucent, about 3 minutes. We cooked ours in water (about 3 tablespoons to start) and then just added more as needed to prevent burning. You could also use oil instead (1 to 1 1/2 tablespoons) if that is preferred. Add in the garlic and mushrooms and cook for 4 minutes more, or until everything is soft and cooked down. Set aside.
  6. In a large bowl, add in the black beans. Using a fork or a potato masher, mash about halfway through. We don’t want the beans fully mashed but we don’t want them whole, they should be somewhere in the middle. Add in the remaining ingredients along with the walnuts and flax egg. Season with salt and pepper as desired. Mix everything together with a spatula until uniform. Using clean hands, squeeze the mixture together a couple of times just to be sure that it is all well incorporated.
  7. Form the batter into patties. In order to get 6 equal sized patties, we measured the batter out to 1/3 cup + 2 tablespoons per patty. Based on the size of our buns, we formed the patties to be about 6 inches wide and 1/2 inch thick. Place the patties onto your lined baking sheet and place the baking sheet into the refrigerator for 30 minutes to set.
  8. In the meantime, prepare your grill. Preheat the grill to medium-high heat and thoroughly grease the grates. 
  9. Once the burgers have set, place them onto the hot grill and close the lid. Cook the burgers for 5 minutes, flip them, and cook for 5-6 minutes more with the lid closed  or until the have browned to your liking.
  10. If you are using vegan cheese, open up the grill and place the cheese onto the patties. Close the grill one more time to allow the cheese to melt, which should only take about a minute or so.
  11. Remove the patties from the grill and serve them with your toppings of choice. Enjoy! 


  • This recipe was adapted from Minimalist Baker and Nutrition Refined
  • Keep in mind that this burger will be softer/more moist in the inside than a typical veggie burger.
  • Although the grill yields optimal texture for this burger, you can opt to bake the burger as well. We recommend baking it at 400F for 25-30 minutes, flipping it halfway through.
  • The nutrition facts only take into consideration the burger patties. 
  • *be sure the brown rice is cooled completley before using. 
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Entree, Lunch
  • Method: Grill
  • Cuisine: American

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Hi guys! Hopping in to ask what a good replacement for the breadcrumbs would be to make this gluten free – would almond meal work?

  2. Just made these again, this time using kidney beans! I also added a tablespoon of barbecue sauce to the mixture and I used half mushroom soy sauce! Delish!!!

  3. This recipe makes a delicious burger. The patties are soft on the inside but you can get a nice crust on the outside when grilled. Substituted maple bacon flavored cashews for walnuts. Not a fan of these cashews but glad to find a recipe so I can use them up. Other than that I followed the recipe exactly. Will probably make the patties slightly smaller and a touch thicker next time. Looking forward to trying more of your recipes.

    1. Hey Sharon, sorry! I just added it to the notes. It is a note to allow the rice to cool completely before using it.

  4. Hi guys! Planning on making these for my mum’s birthday this Saturday. A few Qs –
    1. if I make them on Friday to grill on Saturday, can they sit overnight in the fridge or do they need to be frozen? (if frozen, what’s the best way to defrost?)
    2. Mushrooms might not be available at the moment. where I’m at (Pakistan) – can I replace these with anything or just leave them out?

    1. Hey! We hope your mom loves them. If you are planning on making them ahead of time, we suggest making the mixture and then storing it in an air-tight container. The next day, you can finish the process of forming them into patties. As for the mushrooms, you can just leave them out if they aren’t available. I hope this helps!

  5. Wow! I can’t believe I’m reading what is basically a recipe I developed. So I can vouch 4 the grillability of this and it tastes awesome. Sometimes I add grated beets to boost the nutrient profile and it also adds a reddish color and I also add finely chopped kale but find it’s best to cook kale first or chop very fine like food processor fine.