Roasted Garden Veggie Burger

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty plant-based burger packed with roasted vegetables. Great for weeknight meals or picnics. This American vegetarian recipe (gluten-free), ready in about 30 minutes, pairs black beans, carrot, and zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 medium carrot, grated
• 1/2 cup zucchini, grated
• 1/2 cup chickpeas, mashed
• 1/4 cup oat flour
• 1/4 cup onion, finely diced
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Preheat a skillet over medium heat and add 2 tbsp vegetable oil. Sauté 1/4 cup diced onion until translucent (about 5 minutes), then add 1 tsp garlic powder and 1/2 tsp cumin, stirring for 30 seconds until fragrant.
2. Step 2: In a large bowl, mash 1 can black beans and 1/2 cup mashed chickpeas until mostly smooth. Add grated carrot, grated zucchini, 1/4 cup oat flour, 1/2 tsp salt, 1/4 tsp black pepper, and the cooked onion mixture. Mix until well combined and holds together when pressed.
3. Step 3: Form mixture into 4 patties (about 3/4-inch thick) and pan-fry in the same skillet over medium heat for 4-5 minutes per side until golden brown and crispy around the edges, flipping carefully with a spatula.