Mini Veggie Burgers – Bite-Sized, Big Flavor

Mini veggie burgers are small, satisfying, and surprisingly easy to make at home. They’re perfect for parties, meal prep, or weeknight dinners when you want something fun without a lot of fuss. These sliders deliver a crisp exterior, a tender center, and bold flavor in every bite.

You can customize them with your favorite veggies, sauces, and toppings. Best of all, they hold together well and cook quickly, so you can get them on the table fast.

Mini Veggie Burgers - Bite-Sized, Big Flavor

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 can (15 oz) black beans or chickpeas, drained and rinsed
• 1 cup finely chopped mushrooms (cremini or button work well)
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion (red or yellow)
• 2 cloves garlic, minced
• 1/2 cup rolled oats (or quick oats)
• 1/4 cup breadcrumbs (panko or regular; use gluten-free if needed)
• 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
• 2 tbsp tomato paste (or ketchup)
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 2–3 tbsp olive oil (for sautéing and pan-frying)
• Mini slider buns (about 10–12)
• Toppings: lettuce, tomato slices, pickle chips, red onion, avocado
• Sauces: mayo or vegan mayo, mustard, BBQ sauce, chipotle mayo, or yogurt sauce

Method

 

1. Prep the aromatics. Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion, mushrooms, and a pinch of salt. Cook 5–7 minutes until the mushrooms release moisture and the pan looks mostly dry. Stir in garlic and cook 30 seconds. Set aside to cool slightly.
2. Mash the beans. In a large bowl, lightly mash the beans with a fork or potato masher. Leave some chunks for texture; you don’t want a paste.
3. Combine the mix. Add grated carrot, sautéed veggies, oats, breadcrumbs, egg (or flax egg), tomato paste, soy sauce, smoked paprika, cumin, pepper, and salt. Stir until evenly combined. If it feels very wet, add a tablespoon more breadcrumbs. If it feels dry or crumbly, add a teaspoon of water or a little more tomato paste.
4. Chill the mixture. Cover and refrigerate for 15–20 minutes. This helps the oats hydrate and the patties hold their shape.
5. Shape the sliders. Scoop about 2 tablespoons per patty and form into compact discs, roughly 2 inches wide and 1/2 inch thick. You should get 10–12 mini patties.
6. Pan-fry to crisp. Heat 1–2 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat. Cook patties in batches 3–4 minutes per side until browned and firm at the edges. Don’t overcrowd the pan.
7. Warm the buns. Split slider buns and toast cut-side down in the same skillet for 30–60 seconds until lightly crisp. This prevents sogginess.
8. Assemble. Spread sauce on buns, add a patty, and stack with lettuce, tomato, onion, pickles, or avocado. Serve immediately while warm and crisp.

What Makes This Special

This recipe focuses on balance: hearty beans, fresh vegetables, and just enough binder to keep the patties sturdy. The texture is key—no mushy patties here.

A brief cook time in a skillet gives them a golden crust, while spices add warmth and depth. They’re also kid-friendly and freezer-friendly, making them a smart choice for busy households. Plus, the mini size means built-in portion control and easy snacking.

What You’ll Need

• 1 can (15 oz) black beans or chickpeas, drained and rinsed
• 1 cup finely chopped mushrooms (cremini or button work well)
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion (red or yellow)
• 2 cloves garlic, minced
• 1/2 cup rolled oats (or quick oats)
• 1/4 cup breadcrumbs (panko or regular; use gluten-free if needed)
• 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
• 2 tbsp tomato paste (or ketchup)
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 2–3 tbsp olive oil (for sautéing and pan-frying)
• Mini slider buns (about 10–12)
• Toppings: lettuce, tomato slices, pickle chips, red onion, avocado
• Sauces: mayo or vegan mayo, mustard, BBQ sauce, chipotle mayo, or yogurt sauce

Step-by-Step Instructions

1. Prep the aromatics. Warm 1 tablespoon olive oil in a skillet over medium heat.

   Add onion, mushrooms, and a pinch of salt. Cook 5–7 minutes until the mushrooms release moisture and the pan looks mostly dry. Stir in garlic and cook 30 seconds.

   Set aside to cool slightly.

2. Mash the beans. In a large bowl, lightly mash the beans with a fork or potato masher. Leave some chunks for texture; you don’t want a paste.
3. Combine the mix. Add grated carrot, sautéed veggies, oats, breadcrumbs, egg (or flax egg), tomato paste, soy sauce, smoked paprika, cumin, pepper, and salt. Stir until evenly combined.

   If it feels very wet, add a tablespoon more breadcrumbs. If it feels dry or crumbly, add a teaspoon of water or a little more tomato paste.

4. Chill the mixture. Cover and refrigerate for 15–20 minutes. This helps the oats hydrate and the patties hold their shape.
5. Shape the sliders. Scoop about 2 tablespoons per patty and form into compact discs, roughly 2 inches wide and 1/2 inch thick.

   You should get 10–12 mini patties.

6. Pan-fry to crisp. Heat 1–2 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat. Cook patties in batches 3–4 minutes per side until browned and firm at the edges. Don’t overcrowd the pan.
7. Warm the buns. Split slider buns and toast cut-side down in the same skillet for 30–60 seconds until lightly crisp.

   This prevents sogginess.

8. Assemble. Spread sauce on buns, add a patty, and stack with lettuce, tomato, onion, pickles, or avocado. Serve immediately while warm and crisp.

How to Store

• Fridge: Store cooked patties in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a touch of oil for 2–3 minutes per side.
• Freezer: Freeze cooked or uncooked patties on a parchment-lined tray until solid, then transfer to a freezer bag.

  Keep up to 2 months. Cook from frozen over medium-low heat, adding a minute or two per side.

• Make-ahead: The mixture can be made 24 hours in advance and kept chilled. Shape right before cooking.
• Keep buns separate: Store buns at room temperature and toast just before serving to maintain texture.

Why This is Good for You

These mini burgers deliver fiber from beans, oats, and vegetables, which helps keep you full and supports digestion.

They’re rich in plant-based protein, especially if you use black beans or chickpeas. Mushrooms add umami with very few calories, and carrots bring beta-carotene. Using olive oil and baking or pan-frying lightly keeps the fat balanced.

Skip heavy cheese and go for avocado, greens, and tomato for extra nutrients without weighing the burger down.

Common Mistakes to Avoid

• Skipping the sauté step. Raw mushrooms and onions release moisture as they cook, which can make patties fall apart. Sautéing first prevents sogginess.
• Over-mashing the beans. A smooth paste leads to gummy patties. Leave some texture for better bite and structure.
• Not chilling the mix. The brief rest helps binders set.

  If you’re in a rush, even 10 minutes helps.

• Cooking on heat that’s too high. You’ll burn the outside before the center firms up. Medium heat creates an even crust.
• Overloading with wet sauces. Add sauces to the buns, not the patty during cooking. Toast the buns to prevent sogginess.

Variations You Can Try

• Southwest-style: Add 1 diced jalapeño, 1/2 teaspoon chili powder, and fold in 1/4 cup corn kernels.

  Serve with avocado and a squeeze of lime.

• Mediterranean: Use chickpeas, 1 teaspoon dried oregano, and 2 tablespoons chopped sun-dried tomatoes. Serve with tzatziki, cucumber, and arugula.
• BBQ mushroom: Increase mushrooms to 1 1/2 cups, add 1 tablespoon BBQ sauce to the mix, and top with slaw and extra sauce.
• High-protein: Replace 1/4 cup oats with 1/4 cup fine almond flour or hemp hearts. Use Greek yogurt sauce for topping if not vegan.
• Gluten-free: Use certified gluten-free oats, gluten-free breadcrumbs, and gluten-free buns.
• Baked version: Brush patties with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.

  Broil 1–2 minutes for extra color.

FAQ

How do I keep the patties from falling apart?

A proper binder and moisture balance are key. Use the egg or flax egg, and make sure the mixture isn’t too wet—breadcrumbs and oats help absorb excess moisture. Chill before shaping, then cook over medium heat so the crust sets.

Can I make these without a food processor?

Yes.

Mash the beans with a fork and finely chop or grate the vegetables by hand. The texture actually turns out great with a bit of chunkiness.

What if I don’t like mushrooms?

Swap mushrooms for finely chopped zucchini (squeeze out moisture), bell pepper, or extra grated carrot. Keep the total vegetable volume the same and sauté to remove water.

Are these good for kids?

Absolutely.

The mini size is ideal for small hands, and the mild spices make them approachable. Serve with simple toppings like ketchup, pickles, and a soft bun.

What sauces pair best?

Chipotle mayo for smoky heat, yogurt-dill sauce for freshness, or a tangy BBQ sauce for sweetness. If you want something lighter, mix mustard with a little maple syrup and lemon juice.

Can I meal prep these?

Yes.

Cook a batch on Sunday, refrigerate, and reheat as needed. They hold up well for 3–4 days and are easy to pack for lunches.

Wrapping Up

Mini veggie burgers are simple to make, easy to customize, and full of flavor. With a few pantry staples and fresh vegetables, you can turn out crisp, tender sliders that satisfy everyone at the table.

Keep a batch in the freezer, toast your buns, and you’re only minutes away from a great meal or snack. Once you’ve tried the base recipe, play with the variations and make it your own. Enjoy the process and the bites that follow.