High Protein Veggie Burgers
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I love how quick and easy these High-Protein Veggie Burgers are! Packed with black beans and hearty veggies, they’re super satisfying, healthy, and completely ready in just 30 minutes, perfect for a busy weeknight.
My family and I are huge veggie burger fans. From hearty hemp burgers to spicy black bean burgers (my absolute favorite!) we can’t get enough. I just love how many flavors and wholesome ingredients you can pack into one delicious, satisfying bite.
But let’s be honest, so many store-bought versions can be a total letdown. Some are too dry, some fall apart, and others lack enough protein to actually keep me full. So, I had to create my own, something hearty, protein-packed, and actually tasty.
👩🏽🍳 Why I Love This Recipe
I’ve tried so many veggie burgers, store-bought brands, homemade recipes, and everything in between. Some, like Dr. Praeger’s and Amy’s Organics, are pretty popular, but nothing beats making my own, especially when it only takes just 30 minutes!
I can confidently say that my homemade high protein veggie burger recipe is way healthier than Beyond Burger or Impossible Burger. It’s made with real, wholesome ingredients, no artificial additives, and no weird stabilizers. Unlike a regular beef burger, this one doesn’t just bring the protein (27g per serving), it also delivers tons of fiber, fewer calories, and zero saturated fat, all while keeping that hearty, meaty bite.
It’s the perfect high-protein option for vegans, vegetarians, or anyone looking to eat more plant-based without sacrificing taste. If you’ve ever had a veggie burger that fell apart or felt bland, trust me, this is NOT that burger!
I enjoy making these burgers for meal prep, and even summer grilling because they hold together beautifully. And honestly, this is my kids’ favorite burger because it contains pumpkin puree, they love pumpkin everything, ha! Whether I serve them on a toasted bun, crumble them into a salad, or wrap them in lettuce for a low-carb option, they are always a favorite in my house.
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🥘 Ingredients
I make this high-protein veggie burger with just a handful of ingredients, with black beans and pumpkin puree stealing the spotlight as the stars of this dish.
Black Beans: I use one can of organic black beans, drained and rinsed for a hearty, protein-packed base. They add a great texture and earthy flavor!
Pumpkin Puree: I love using canned pumpkin so I can make these burgers year-round, no matter the season. It keeps the patties moist and adds a subtle sweetness.
Spices: A blend of cumin, garlic powder, chili powder, sea salt, and black pepper gives these patties a bold, smoky kick.
Whole Wheat Flour: A little whole wheat flour helps hold everything together. No crumbly patties here!
Whole Wheat Buns: I always go for whole wheat buns for extra fiber and nutrients.
Fixings: The best part, toppings! I love layering on red onion, crisp lettuce, juicy tomato, baby spinach, and melty pepper jack cheese for the ultimate bite.
Substitutions
Beans: I love that this recipe is super flexible, pinto, kidney, cannellini, garbanzo, or white beans all work just as well. If I have cooked black beans on hand, I’ll use 1.5 cups instead of canned.
Flour: I sometimes switch things up with whole wheat bread crumbs, chickpea flour, oat flour, or a gluten-free flour blend. It’s a great way to make these burgers gluten-free without sacrificing texture!
🔪 How To Make
Making my protein-packed burgers is super easy! Just follow my four simple steps and you’ll have a restaurant-quality veggie burger in no time.
Step 1: I add all the ingredients into a food processor and blend until mostly pureed, leaving a few chunks of black beans for texture. If I don’t feel like using a food processor, I just mash everything together in a large bowl instead.
Step 2: Once the bean mixture looks just right, I shape it into two firm patties with my hands. Quick tip: If it feels too sticky, I add a little more flour to get the perfect texture.
Step 3: I spray a large nonstick skillet with olive oil cooking spray and heat it over medium. Then, I cook the patties for 5-10 minutes per side until they’re beautifully golden brown and crispy on the outside.
Step 4: I stack these hearty veggie patties onto whole-wheat buns and load them up with spinach, tomato, onions, and all my favorite toppings.
💭 Expert Tips
My #1 Secret Tip for making the best high-protein veggie burgers is to chill the mixture before forming the patties. I’ve learned the hard way that if the mixture is too soft, the burgers can fall apart while cooking but letting it sit in the fridge for 30 minutes makes all the difference! The patties firm up beautifully, hold their shape, and cook up perfectly. Trust me, it’s worth the wait!
After testing and perfecting this recipe, I’ve found more tips to consider:
- I always use canned pumpkin puree with no added sugars or flavors. Pumpkin pie filling won’t work, it’s way too sweet.
- The mixture shouldn’t be too sticky when shaping the patties. If it is, I just add a little more flour to get the right consistency.
- If I try to move the patties too soon, they tend to stick and break apart. I wait until they naturally release from the pan or grill before flipping.
- If I’m feeding a crowd, I bake a big batch in the oven at 325°F for 15 minutes. It’s the easiest way to make a lot at once.
📖 Variations
There are endless ways to switch up these high-protein burgers, but these are some of my absolute favorites:
Vegan: Making this recipe vegan is super easy, I just leave off the cheese or swap in a dairy-free option. Even vegan cheese curds would be a fun twist!
No Pumpkin? If I can’t find pumpkin, I just swap in sweet potatoes instead. It gives the burgers a slightly sweeter, heartier flavor.
Additions: For extra texture and heartiness, I sometimes mix in 1/4 cup of brown rice. A splash of soy sauce adds a great umami kick.
🍽 Serving Suggestions
These high-protein veggie burgers are so versatile! Here are some of my favorite ways to enjoy them:
Protein Bowl: I love chopping up the burger and serving it over quinoa, leafy greens, and roasted potatoes and broccoli. It’s the perfect high-protein, grain bowl for a satisfying meal.
Lettuce Wrap: When I want a low-carb option, I skip the bun and wrap it in crisp romaine and top it with my edamame guacamole. Yum!
Breakfast Burger: Topping this burger with a fried egg and creamy healthy guacamole makes for an epic breakfast. It’s the kind of morning meal that keeps me full for hours.
🧊 Storage Directions
Refrigeration: I store the patties in an airtight container in the fridge and keep the buns and toppings separate. They stay fresh for up to 4 days!
Freezing: These burgers freeze beautifully! I lay them flat on a baking sheet, freeze until solid, then transfer them to a freezer bag. They last up to 3 months.
Reheating: I reheat them in a skillet for a crispy exterior, or pop them in the oven at 350°F until warmed through.
❓Recipe FAQs
Are veggie burger patties healthy?
As a nutritionist and a mom of two, I know that the answer is it depends! If you’re making your own veggie burgers at home, they’re likely much healthier since you control the ingredients, no processed additives or preservatives. Store-bought options vary, some brands, like Amy’s Organics and Dr. Praeger’s, offer healthier choices, while others, like Impossible Burger and Morningstar, contain preservatives, stabilizers, and GMO ingredients. That’s why I always prefer to make my own high protein veggie burger, it’s fresher, cleaner, and I know exactly what’s going into my family’s food.
Is canned pumpkin good for you?
I know some people think canned pumpkin isn’t as healthy as fresh, but that’s actually not true! While some fresh foods have higher nutrient levels than their canned versions, that’s not the case here. Both fresh and canned pumpkin are loaded with potassium, vitamin A, and iron, making them a super nutritious choice. I just make sure to buy organic canned pumpkin to keep it as clean and natural as possible!
How do I add even more protein?
I sometimes mix in hemp seeds, nutritional yeast, or finely chopped walnuts for an extra protein boost. Using a sprouted whole wheat bun also adds more protein and fiber.
Love this plant based burger recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
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🎥 Watch How to Make It
High Protein Veggie Burgers
I love how quick and easy these High-Protein Veggie Burgers are! Packed with black beans and hearty veggies, they’re super satisfying, healthy, and completely ready in just 30 minutes, perfect for a busy weeknight.
Servings: 2 burgers
Calories: 502kcal
Ingredients
Pumpkin Burgers
- 1 15oz can black beans rinsed and drained
- ⅓ cup canned pumpkin puree not pumpkin pie filling
- 1 tbsp whole wheat flour use GF oat flour for a gluten free version
- 1½ tsp ground cumin
- ¼ tsp garlic powder
- ½ tsp chili powder
- ⅛ tsp cayenne pepper optional for added spice
- olive oil cooking spray
- 2 whole wheat burger buns recommend sprouted wheat buns for higher protein content
- salt and black pepper to taste
Instructions
- 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.
- Once the bean mixture is at a desired consistency, form into 2 patties.
- Spray a large skillet with olive oil cooking spray, and cook on medium heat for 5-10 min on each side until lightly browned.
- Serve on toasted whole wheat buns, with your favorite toppings like lettuce, tomato, and pepper jack cheese.
Notes
- My #1 Tip for making the best high-protein veggie burgers is to chill the mixture before forming the patties. I’ve learned the hard way that if the mixture is too soft, the burgers can fall apart while cooking but letting it sit in the fridge for 30 minutes makes all the difference! The patties firm up beautifully, hold their shape, and cook up perfectly. Trust me, it’s worth the wait!
- Pumpkin Puree: I always use canned pumpkin puree with no added sugars or flavors. Pumpkin pie filling won’t work, it’s way too sweet.
- Forming Patties: The mixture shouldn’t be too sticky when shaping the patties. If it is, I just add a little more flour to get the right consistency.
- Cooking Tips: If I try to move the patties too soon, they tend to stick and break apart. I wait until they naturally release from the pan or grill before flipping.
- Big Batch Cooking: If I’m feeding a crowd, I bake a big batch in the oven at 325°F for 15 minutes. It’s the easiest way to make a lot at once.
Nutrition
Serving: 1burger | Calories: 502kcal | Carbohydrates: 63g | Protein: 27g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 1219mg | Potassium: 889mg | Fiber: 22g | Sugar: 4g
I love this vegan option. I have never seen this before it sound tasty.
Thanks! I’m sure you’ll love this recipe!
Delicious! Thank you. Will definitely keep this recipe.
I followed your step by step directions and it came out just perfect.
Awesome! Thanks for letting me know Tanya!
Had these tonight and they made the best burgers! I did use roasted pumpkin instead of canned (as that’s not available in Aus) and they were a hit.
Woohoo!! Roasted pumpkin is great substitute for canned! So glad you liked them!
Made these for my vegetarian sister and she absoultely loved it!
Yay! I’m so happy to hear that Brianna!
It really looks delicious, but it will be a challenge to make!
You used a strange combination because of the pumpkin, but that makes it quite special.
I can’t wait to try it out.
Thank you.
Hi Louise! The pumpkin in this recipe just acts like a binding agent, you can’t really taste it at all 🙂 Also, this is a super easy recipe to make at home if you have a food processor to blend the ingredients together! Hope that helps, I’m sure you’ll love this recipe!
You think you could make this into a “Meat”loaf consistency?
I’ve been working out and being healthy for about a year and a half now, but now my family is getting in to it… And we like to cook bulk meals…
If not, this would make a great weekend meal!
Look forward to reading more from you!
Hi Kateri! Hmmm I’ve never tried to make this into a “meat loaf” before — but you could definitely make these in bulk and freeze them for later! Hope that helps, let me know how you like this recipe!
I tried this last night! I just personalized it a bit with caramelized onions, avocado, and fresh salsa in lieu of ketchup. It was a huge hit 🙂
PS: the suggestion for a hint of cayenne pepper worked out great.
Oh great! I love your additions too 🙂 So glad you liked this recipe Lynnette!
Hi Anjali, I was looking for your veggie patty recipe (made with rolled oats, and one of the ingredients was garam masala). Any chance you can direct me to the recipe? I was unable to locate it again on your site.
Hi Irene! While that veggie patty recipe sounds delicious (rolled oats + garam masala? I’m intrigued 🙂 ) – I don’t think I have a recipe like that! Maybe you found it on another blog? Sorry I can’t be more helpful!
This will be on the list this week for SURE!!!
Awesome!! Let me know how you liked it!
A good veggie burger can be life-changing. There are some bad ones, though, and that can be horrifying! Yours is a good version though.
Haha that is SO true!! Life-changing vs. horrifying – that is the true spectrum of veggie burgers. I hope this ended up on the life-changing side of the spectrum for you! 🙂
Oh wow I am going to try these; I think they would be pretty frugal, too!
That’s a great point! The ingredients for this recipe are definitely very affordable!
This looks like an amazing recipe – I am always on the look out for healthy burger options. I typically use turkey meat for this reason and haven’t yet ventured into the veggie burger scene. I have always been skeptical that I can make a healthy veggie burger without adding fat, because I have read about how some restaurants offer veggie burgers with the illusion of it being a healthy option when it reality, sometimes they have more fat than a normal burger in order to make up for lost flavor. This has given me hope!
I totally agree with you Melanie – a lot of restaurant-style veggie burgers aren’t always the healthiest option – usually because they’re not making the patties from scratch and they grill them with a ton of oil/grease on the grill pan. I love making veggie burgers at home because you can control everything that goes into them! I hope this recipe did give you a healthy, vegetarian burger that you enjoyed!
Mmmmm, Mmmmmm. I’ve always got veggie burger experiments going as well, but I never thought to add pumpkin. This is going to be delish.
Thanks!! The pumpkin is such a great addition to the burgers – it makes it lighter and slightly sweet, and it’s binding for the patties as well!
This looks spectacular. I love veggie burgers and love pumpkin so the combination of them together is something I know I will love. This really looks delicious!
Aww thank you so much Maris! Sounds like we have very similar tastes 🙂 I’m sure you’ll love this recipe!
Even if I am a beef lover, I love veggie burgers. I usually don’t like store bought ones so I need to try this recipe. I love the pumpkin addition.
I’m totally with you Sara – I don’t love the store bought veggie burgers either – they just don’t taste fresh enough for me. I hope you liked this recipe when you tried it at home!
They look great! Can’t wait to try.
Thanks so much! I’m sure you will love this burger recipe!