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-inspired vegetarian recipe (gluten-free), ready in about 30 minutes, pairs black beans, carrot, 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 "Plan a meal with the AI" 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), drained and rinsed black beans
• 1 medium, grated carrot
• 1/2 cup, grated zucchini
• 1/2 cup, mashed chickpeas
• 1/4 cup oat flour
• 1/4 cup, finely diced onion
• 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.