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+ servings
A veggie bean burger on a bun with salad

The Stuffed Veggie Bean Burger

No more meat patties needed. These burgers will fill that void as soon as you take your first bite. Full of protein and packed with veggies, both a healthy and satisfying meal!
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword bean burgers, stuffed burgers
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 15 4 inch burgers
Calories 143kcal
Author Sophia DeSantis



  • 2 flax eggs 2 tablespoons ground flaxseed plus 6 tablespoons water
  • 2 cans black beans
  • 2 cups precooked lentils
  • ¼ cup sunflower seeds
  • 2 cups combination of pre-cooked butternut squash mushrooms, sweet onion, and swiss chard (or any other veggies you choose)
  • 2 cups gluten free oats plus up to 1 cup more to thicken if needed
  • ¼ cup quinoa flour
  • ½ cup almond meal
  • Himalayan sea salt ground black pepper, and smoked paprika to taste


  • One sweet onion thinly sliced
  • 1 jar of roasted peppers red, yellow, or combo or roast your own (about 2-3)
  • 1 cup sliced mushrooms
  • your favorite cooking oil for sautéing or low sodium veggie broth if avoiding oil
  • Himalayan pink salt and ground black pepper to taste


  • Mix 2 tablespoons ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make flax eggs.
  • Rinse beans and mash with a potato masher or your hands and add them to a large bowl. Puree veggies in a food processor, then add sunflower seeds, blend again and add mix to the bowl.
  • Next add the flax eggs, gluten free oats, quinoa flour, and almond meal and mix well. Add seasonings and taste. Add more seasonings if needed, it will depend on if you seasoned your veggies when you cooked them, it should taste flavorful.
  • Once you get the taste you like, allow mixture to set a while so oats soak in some liquid (you can also do this after you shape into patties). This will help with the texture of the burgers, the more you allow the oats to soak, they less mushy texture you will get.
  • In the meantime, wash and slice your stuffing veggies. Saute onion and mushrooms in medium pan with oil or veggie broth until cooked throughout and all water is released. Remove from heat and add peppers. Taste and add salt and pepper if needed, will depend on how your jarred peppers were seasoned.
  • Shape burger mixture into 4 inch patties and make a hole in the middle. Add some stuffing to the hole, then cover it back up. Cook in medium pan on stove top over medium heat for 6-8 minutes on each side (depending on stove). 
  • Make sure to keep pan covered to help the burger cook throughout and achieve the best texture possible. This helps prevent a mushy burger. Check every few minutes to prevent burning, should be slightly browned when ready.
  • Allow the burgers to cool a bit to further help set them into a non mushy consistency, then serve on lettuce for a lower carb meal or on sprouted wheat or gluten free buns. Add toppings of choice. You can also serve with oven fries


  • I add extra oats until my burger "dough" is on the drier side but still shapable. This helps with the consistency of the burger once it is cooked so that it is not mushy.
  • Also, allowing the dough to sit for a while before cooking helps the oats soak up the liquid and this further prevents a mushy burger.
  • Cooking the burger covered with a top on the pan lets it cook throughout which helps with consistency as well.
  • Finally allowing the burger to cool a bit will help make it sturdy enough to eat as a real burger.
  • You can always forgo the stuffing and make the standard burger. This version is a little bit different than my Original Vegan Veggie and Bean Burger, but both are great! If you want to add oven fries as a side see the original burger recipe link for the recipe.


Calories: 143kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 73mg | Potassium: 300mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2010IU | Vitamin C: 7.9mg | Calcium: 41mg | Iron: 2.2mg