18 Delicious Veggie Burger Recipes Perfect for Summer

Every summer calls for meals that are as vibrant and lively as the season itself, and what better way to celebrate than with a roundup of 18 delicious veggie burger recipes? Whether you’re firing up the grill or keeping it cool with no-cook options, these plant-based patties promise to be the star of your summer table. Dive in to discover your next favorite burger that’s sure to impress!

Spicy Black Bean Veggie Burgers

Dig into these Spicy Black Bean Veggie Burgers—packed with heat, heart, and a crunch that’ll make your taste buds dance. Perfect for grilling or pan-frying, they’re a meatless marvel that even carnivores can’t resist.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup breadcrumbs (the plain, boring kind)
• 2 eggs (or a flax egg for my vegan pals)
• A splash of olive oil (for frying, duh)
• 2 cloves garlic, minced (because flavor)
• 1 small onion, diced (tears optional)
• A couple of tbsp of your favorite hot sauce (turn up the heat!)
• 1 tsp cumin (for that smoky vibe)
• Salt and pepper (just a pinch, don’t go wild)

Instructions

1. Mash the black beans in a large bowl—leave some chunks for texture.
2. Throw in the breadcrumbs, eggs, garlic, onion, hot sauce, cumin, salt, and pepper. Mix it like you mean it.
3. Shape the mix into 4 patties. Pro tip: Wet your hands to avoid sticky situations.
4. Heat olive oil in a pan over medium-high heat. Wait until it shimmers—that’s your cue.
5. Cook the patties for 4-5 minutes per side, until they’re golden and crispy. No flipping early, patience is key.
6. Serve on a toasted bun with all the fixings. Extra hot sauce? Always.

These burgers are a texture dream—crispy outside, tender inside, with a kick that builds. Try them with a cool avocado slice to balance the heat, or go wild with pineapple for a sweet-spicy twist.

Quinoa and Sweet Potato Burgers

Elevate your burger game with these quinoa and sweet potato patties—packed with flavor, easy to whip up, and totally Instagram-worthy.

Ingredients

• 1 cup cooked quinoa (cooled)
• 1 medium sweet potato (baked and mashed, about a cup)
• A couple of tbsp olive oil (plus extra for frying)
• 1/2 cup breadcrumbs
• A splash of soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to bind

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the quinoa, mashed sweet potato, olive oil, breadcrumbs, soy sauce, garlic powder, smoked paprika, salt, and pepper until well combined. Tip: The mixture should stick together when pressed—if it’s too dry, add a bit more olive oil.
3. Shape the mixture into 4 equal-sized patties. Tip: Wet your hands to prevent sticking.
4. Heat a couple of tbsp olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet—cook in batches if needed.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.

Crave-worthy crispy outside, tender inside—these burgers are a texture dream. Serve them on a toasted bun with avocado and a spicy mayo, or crumble over a salad for a hearty twist.

Mushroom and Lentil Veggie Burgers

Elevate your burger game with these hearty Mushroom and Lentil Veggie Burgers—packed with umami and a satisfying crunch that’ll make you forget all about meat.

Ingredients

• 1 cup cooked lentils, drained well
• 2 cups finely chopped mushrooms (any kind you love)
• 1/2 cup breadcrumbs (for that perfect bind)
• 1 egg, beaten (or flax egg for vegan pals)
• A splash of soy sauce (for that deep flavor)
• A couple of garlic cloves, minced (because, flavor)
• 1 tbsp olive oil (for frying)
• Salt and pepper (just enough to season)

Instructions

1. In a large bowl, mash the cooked lentils with a fork until half are mashed and half are whole for texture.
2. Add the chopped mushrooms, breadcrumbs, beaten egg, soy sauce, minced garlic, salt, and pepper to the bowl. Mix until everything is well combined.
3. Shape the mixture into 4 equal-sized patties. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a non-stick skillet over medium heat. Once hot, add the patties.
5. Cook for 4-5 minutes on each side, or until golden brown and crispy. Don’t flip too early—let them form a crust.
6. Serve on toasted buns with your favorite toppings. Extra tip: A slice of avocado adds creaminess that pairs perfectly with the earthy flavors.

Zesty and packed with texture, these burgers are a dream between buns or crumbled over a salad for a lighter take. The mushrooms lend a meaty bite, while the lentils keep it hearty and wholesome.

Chickpea and Spinach Burgers

Whip up these chickpea and spinach burgers for a meatless meal that’s packed with flavor and easy to make. Perfect for a quick dinner or meal prep, they’re a hit with everyone.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• A couple of handfuls of fresh spinach, roughly chopped
• 1/2 cup breadcrumbs
• 1 egg, beaten
• A splash of olive oil
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper, just a pinch

Instructions

1. Mash the chickpeas in a bowl until mostly smooth but with some chunks for texture.
2. Add the chopped spinach, breadcrumbs, beaten egg, garlic powder, cumin, salt, and pepper to the bowl. Mix well to combine.
3. Shape the mixture into 4 patties. If it’s too sticky, wet your hands a bit to make shaping easier.
4. Heat a splash of olive oil in a pan over medium heat. Once hot, add the patties.
5. Cook for about 4 minutes on each side, or until golden brown and crispy.
6. Let the burgers rest for a couple of minutes before serving to let them set.

Unbelievably crispy on the outside and tender on the inside, these burgers are a dream. Serve them on toasted buns with your favorite toppings or over a salad for a lighter option.

Zucchini and Corn Veggie Burgers

Packed with fresh summer vibes, these zucchini and corn veggie burgers are your go-to for a quick, meatless meal that doesn’t skimp on flavor or texture.

Ingredients

• 2 cups grated zucchini (squeeze out the water, trust me)
• 1 cup corn kernels (fresh or frozen, no judgment)
• 1/2 cup breadcrumbs (for that perfect crunch)
• 1/4 cup grated Parmesan (because cheese makes everything better)
• 1 egg (the glue that holds it all together)
• 2 tbsp olive oil (for frying, or go wild with a splash more)
• 1 tsp garlic powder (for a little kick)
• Salt and pepper (just a pinch, you can always add more)

Instructions

1. Grate the zucchini, then squeeze out as much water as you can with your hands or a clean towel. Less water = better burgers.
2. In a big bowl, mix the zucchini, corn, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper. Get in there with your hands—it’s the best tool.
3. Shape the mix into 4 patties. Pro tip: Make them slightly bigger than your bun; they’ll shrink a bit.
4. Heat the olive oil in a pan over medium heat. Wait until it’s hot—drop a breadcrumb in, and if it sizzles, you’re good.
5. Cook the patties for about 4 minutes on each side, or until they’re golden and crispy. Don’t rush the flip or they’ll fall apart.
6. Serve them up on a bun with your favorite toppings, or go bun-less and top with avocado and a fried egg for extra protein.

Amazingly crispy on the outside, tender on the inside, these burgers are a summer staple. Try them with a spicy mayo or pile high with pickles for that crunch factor.

Beetroot and Chickpea Burgers

Never settle for boring burgers again—these beetroot and chickpea patties are a game-changer. Packed with flavor and color, they’re your next meal prep hero.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup grated beetroot (about 1 medium beet)
• 1/2 cup breadcrumbs
• 1 tbsp olive oil, plus a splash for frying
• 1 tsp cumin
• 1/2 tsp salt
• A couple of garlic cloves, minced
• 1 egg, beaten (or flax egg for vegan)

Instructions

1. Mash the chickpeas in a bowl until mostly smooth but with some chunks for texture.
2. Stir in the grated beetroot, breadcrumbs, olive oil, cumin, salt, and minced garlic until well combined.
3. Fold in the beaten egg to bind the mixture—don’t skip this or your burgers might fall apart!
4. Shape the mixture into 4 even patties. Pro tip: Wet your hands to prevent sticking.
5. Heat a splash of olive oil in a pan over medium heat. Cook the patties for 4-5 minutes per side, until crispy and golden.
6. Serve on toasted buns with your favorite toppings. Extra tip: A slice of avocado adds creaminess that pairs perfectly with the earthy flavors.

You’ll love the crispy outside and tender inside of these burgers. Try stacking them high with crunchy slaw and a drizzle of tahini sauce for an extra flavor punch.

Falafel-Style Veggie Burgers

Drop everything and meet your new favorite veggie burger—crispy on the outside, tender inside, and packed with all the falafel flavors you love.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• A couple of garlic cloves, minced
• A handful of fresh parsley, chopped
• 1 tsp cumin
• 1/2 tsp coriander
• A splash of lemon juice
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• Salt, just a pinch

Instructions

1. Mash the chickpeas in a bowl until mostly smooth but with some chunks for texture.
2. Stir in the minced garlic, chopped parsley, cumin, coriander, lemon juice, and salt. Mix well.
3. Add the flour to the mixture and combine until it holds together. If it’s too sticky, a little more flour won’t hurt.
4. Shape the mixture into 4 patties, about 1/2 inch thick. Pro tip: Wet your hands to prevent sticking.
5. Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side, until golden and crispy.
6. Serve hot on buns with your favorite toppings. Extra tip: A tahini drizzle takes it to the next level.

These burgers are a texture dream—crispy edges with a soft, flavorful center. Try them wrapped in lettuce for a low-carb twist or crumbled over a salad for extra protein.

Broccoli and Cheddar Veggie Burgers

Explode your taste buds with these Broccoli and Cheddar Veggie Burgers—packed with flavor, easy to make, and totally Instagram-worthy.

Ingredients

• 2 cups of chopped broccoli florets (steamed and cooled)
• 1 cup of shredded sharp cheddar cheese
• 1/2 cup of breadcrumbs
• 2 large eggs
• A splash of olive oil
• A couple of garlic cloves, minced
• 1/2 tsp of salt
• 1/4 tsp of black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the steamed broccoli, cheddar cheese, breadcrumbs, eggs, minced garlic, salt, and pepper until well combined.
3. Form the mixture into 4 equal-sized patties. Pro tip: Wet your hands to prevent sticking.
4. Heat a splash of olive oil in a skillet over medium heat. Cook each patty for 3-4 minutes on each side until golden brown.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
6. Let them cool for a couple of minutes before serving. Pro tip: They firm up as they cool, making them easier to handle.

Zesty, cheesy, and with a satisfying crunch, these burgers are a game-changer. Serve them on a toasted bun with a smear of avocado for an extra creamy texture.

Carrot and Kidney Bean Burgers

Revolutionize your burger game with these hearty Carrot and Kidney Bean Burgers—packed with flavor, easy to whip up, and totally plant-based.

Ingredients

• 2 cups of cooked kidney beans, mashed
• 1 cup of grated carrots
• 1/2 cup of breadcrumbs
• 1 tbsp of olive oil
• 1 tsp of cumin
• 1 tsp of garlic powder
• A splash of soy sauce
• A couple of dashes of hot sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed kidney beans, grated carrots, breadcrumbs, cumin, garlic powder, soy sauce, and hot sauce until well combined. Tip: The mixture should stick together when pressed; if it’s too dry, add a splash of water.
3. Shape the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat the olive oil in a skillet over medium heat and cook the patties for 3-4 minutes on each side, until golden brown. Tip: Don’t overcrowd the skillet—cook in batches if needed.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.

Vibrant and satisfying, these burgers have a perfect balance of sweetness from the carrots and earthiness from the beans. Serve them on toasted buns with avocado slices and a drizzle of tahini for an extra flavor kick.

Lentil and Walnut Veggie Burgers

Ditch the beef and dive into these hearty Lentil and Walnut Veggie Burgers—packed with protein and perfect for your next BBQ or quick weeknight dinner.

Ingredients

• 1 cup cooked lentils (keep ’em firm, not mushy)
• 1/2 cup walnuts, chopped (for that crunchy bite)
• 1/4 cup breadcrumbs (gluten-free? No problem, swap as needed)
• 1 egg (or a flax egg to keep it vegan)
• 2 tbsp olive oil (a good glug for frying)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (just enough to bring out the flavors)
• A splash of soy sauce (for that umami kick)

Instructions

1. Mash the cooked lentils in a bowl—leave some texture for bite.
2. Toast the chopped walnuts in a dry pan over medium heat for 3 minutes, until fragrant. Cool slightly.
3. Mix lentils, walnuts, breadcrumbs, egg, garlic powder, salt, and soy sauce in a bowl. Tip: Let the mix sit for 5 minutes to absorb flavors.
4. Shape into 4 patties. Pro tip: Wet your hands to prevent sticking.
5. Heat olive oil in a pan over medium-high. Cook patties for 4 minutes per side, until golden and crispy.
6. Serve on toasted buns with your favorite toppings. Extra tip: A slice of avocado adds creaminess.

Now, bite into that crispy exterior and enjoy the tender, nutty center. Try stacking with caramelized onions and a spicy mayo for an extra flavor punch.

Spicy Cauliflower Burgers

Revolutionize your burger game with these fiery, flavor-packed Spicy Cauliflower Burgers. They’re crispy, they’re spicy, and they’re 100% plant-based magic.

Ingredients

• 1 large head of cauliflower, chopped into florets
• A couple of tbsp olive oil
• 1 cup breadcrumbs
• 2 eggs, beaten
• A splash of hot sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt, just a pinch
• 4 burger buns, toasted
• Your favorite toppings (think avocado, lettuce, spicy mayo)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, salt, garlic powder, and smoked paprika. Roast for 25 minutes until golden and crispy.
3. Tip: Don’t overcrowd the pan—give those florets space to crisp up properly.
4. Once cooled, pulse the cauliflower in a food processor until it resembles rice.
5. Mix in breadcrumbs, beaten eggs, and a generous splash of hot sauce. Form into 4 patties.
6. Heat a skillet over medium heat with a drizzle of olive oil. Cook patties for 4 minutes per side until crispy.
7. Tip: Press down gently with a spatula to ensure even browning.
8. Toast your buns lightly for that extra crunch.
9. Assemble your burgers with your chosen toppings. A dollop of spicy mayo takes it over the top.
10. Tip: Let the patties sit for a minute after cooking—they’ll hold together better.

Serve these bad boys with a side of sweet potato fries for the ultimate crunch. The texture? Crispy outside, tender inside, with a kick that builds. Perfect for those who dare to spice up their life.

Avocado and Black Bean Burgers

Never settle for boring burgers again—these Avocado and Black Bean Burgers are here to shake up your meal prep game. Packed with protein and creamy avocado, they’re a veggie lover’s dream.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, mashed
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tsp cumin
• 1/2 tsp garlic powder
• A splash of lime juice
• A couple of tbsp olive oil
• Salt and pepper, just a pinch

Instructions

1. Mash the black beans in a bowl until mostly smooth but with some chunks left for texture.
2. Add the mashed avocado, breadcrumbs, beaten egg, cumin, garlic powder, lime juice, salt, and pepper to the bowl. Mix until everything sticks together like a party.
3. Shape the mixture into 4 patties, about 1/2 inch thick. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a skillet over medium heat (that’s around 350°F if you’re using a thermometer).
5. Cook the patties for 4-5 minutes on each side, until they’re golden and crispy. Don’t flip too early—let them get a good crust.
6. Serve on buns with your favorite toppings. Extra pro tip: A slice of cheese melted on top takes it to the next level.

Outrageously creamy inside with a satisfying crunch outside, these burgers are a texture lover’s paradise. Try stacking them with extra avocado and a spicy mayo for a flavor explosion.

Pea and Mint Veggie Burgers

Craving something fresh and green? These Pea and Mint Veggie Burgers are your ticket to a juicy, flavorful bite that’s packed with spring vibes.

Ingredients

• 2 cups of frozen peas, thawed
• A handful of fresh mint leaves
• 1 cup of breadcrumbs
• A couple of eggs
• A splash of olive oil
• 1/2 cup of feta cheese, crumbled
• 1 tbsp of lemon zest
• Salt and pepper, just a pinch

Instructions

1. Mash the peas in a bowl until they’re mostly smooth but still a bit chunky.
2. Chop the mint leaves finely and toss them into the pea mixture.
3. Stir in the breadcrumbs, eggs, feta, and lemon zest. Season with salt and pepper.
4. Shape the mixture into 4 patties. Pro tip: Wet your hands to prevent sticking.
5. Heat the olive oil in a pan over medium heat. Wait until it shimmers—that’s when it’s ready.
6. Cook the patties for 4 minutes on each side or until golden brown. Don’t rush; let them get crispy.
7. Serve on toasted buns with your favorite toppings. Extra tip: A dollop of Greek yogurt mixed with mint makes a killer sauce.

These burgers are all about the contrast—crispy outside, tender inside, with a bright pop of mint. Try stacking them with avocado slices and arugula for an extra fresh twist.

BBQ Jackfruit Veggie Burgers

Unleash the ultimate plant-based burger that’s smoky, juicy, and ridiculously easy to make. These BBQ jackfruit veggie burgers are a game-changer for your grill or stovetop.

Ingredients

• 2 cans of young green jackfruit in water, drained and rinsed
• A couple of tbsp of your favorite BBQ sauce
• 1 tbsp olive oil
• A splash of liquid smoke
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 4 burger buns
• Your favorite burger toppings (think avocado, lettuce, tomato)

Instructions

1. Heat olive oil in a pan over medium heat. Add the jackfruit and cook for 5 minutes until it starts to brown.
2. Shred the jackfruit with two forks right in the pan—it should look like pulled pork.
3. Stir in the BBQ sauce, liquid smoke, smoked paprika, garlic powder, onion powder, and salt. Cook for another 10 minutes, stirring occasionally, until the jackfruit is caramelized and sticky.
4. Toast the burger buns lightly on a grill or in a toaster for that extra crunch.
5. Pile the BBQ jackfruit high on the buns and top with your favorite fixings. Serve immediately.

Who knew vegan could taste this indulgent? The jackfruit mimics pulled pork perfectly, with a smoky-sweet flavor that’s downright addictive. Try serving these burgers with a side of sweet potato fries for the ultimate comfort meal.

Chickpea and Sweet Corn Burgers

Every bite of these chickpea and sweet corn burgers is a crunchy, savory dream. No fuss, just flavor-packed patties that’ll make your taste buds dance.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup sweet corn kernels (fresh or frozen)
• 1/2 cup breadcrumbs
• 1 egg, lightly beaten
• 2 tbsp mayonnaise
• A splash of lime juice
• A couple of garlic cloves, minced
• 1 tsp cumin
• Salt and pepper to coat
• 2 tbsp olive oil for frying

Instructions

1. Mash the chickpeas in a bowl until mostly smooth but with some chunks for texture.
2. Stir in the sweet corn, breadcrumbs, egg, mayonnaise, lime juice, garlic, cumin, salt, and pepper until well combined.
3. Shape the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a skillet over medium heat (350°F). Once hot, add the patties.
5. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Don’t flip too early to avoid breaking.
6. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Let them sit for a minute to firm up.

Ready to serve? These burgers are crispy on the outside, tender inside, with a sweet pop from the corn. Stack ’em high with avocado slices and a drizzle of hot sauce for an extra kick.

Portobello Mushroom Burgers

Swap your beef patty for these juicy, umami-packed Portobello Mushroom Burgers that’ll make your taste buds dance. Perfect for grill masters and veggie lovers alike.

Ingredients

• 4 large Portobello mushroom caps
• A couple of tbsp olive oil
• A splash of balsamic vinegar
• 2 cloves garlic, minced
• A pinch of salt and pepper
• 4 burger buns
• Your favorite toppings (think avocado, lettuce, tomato)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Clean the mushroom caps with a damp cloth and remove the stems.
3. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
4. Brush both sides of each mushroom cap with the marinade. Tip: Let them sit for 5 minutes to soak up the flavors.
5. Grill the mushrooms for 4-5 minutes on each side until they’re tender and have nice grill marks. Tip: Don’t move them around too much to get those perfect lines.
6. Toast the burger buns on the grill for about 1 minute until they’re lightly golden. Tip: This adds a nice crunch and prevents sogginess.
7. Assemble your burgers with the grilled mushrooms and your favorite toppings.

Who knew veggies could steal the show? These burgers are smoky, tender, and packed with flavor. Serve them with sweet potato fries or a crisp salad for the ultimate meal.

Curried Chickpea Veggie Burgers

Kickstart your meal prep with these Curried Chickpea Veggie Burgers—packed with flavor, easy to whip up, and totally Instagram-worthy.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp salt
• A splash of olive oil
• 1 egg, beaten (or flax egg for vegan)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain for texture.
3. Add breadcrumbs, red onion, garlic, curry powder, salt, and beaten egg to the bowl. Mix until everything sticks together. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
4. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
5. Heat a splash of olive oil in a skillet over medium heat. Cook each patty for 3-4 minutes on each side until golden brown.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures they hold together perfectly.

Amazingly crispy on the outside, tender on the inside, these burgers are a flavor bomb. Serve them on toasted buns with a dollop of mango chutney for an extra kick.

Summary

Feasting on these 18 delicious veggie burger recipes is the perfect way to savor summer! Whether you’re a seasoned vegetarian or just looking to mix up your grill game, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!