Air Fryer Veggie Burgers Recipe

Air Fryer Veggie Burgers Recipe

I challenged myself to create a veggie burger that is delicious, doesn’t fall apart when cooked and is easy to make. I assemble these patties ahead of time and toss them in my air fryer when I get home.




  • 1 cup canned black beans, rinsed and drained
  • 1 cup chopped walnuts
  • 1 ½ tsp. ground cumin
  • ½ tsp. ground fennel seed
  • ¼ tsp. smoked paprika
  • 1 Tbsp. oil from sun-dried tomatoes
  • ¼ cup shredded carrot
  • 1 large shallot, minced
  • 2 Tbsp. oil-packed sun-dried tomatoes, chopped
  • 1 garlic clove, minced
  • ¼ cup old-fashioned oats
  • 1 Tbsp. chia seeds
  • 2 tsp. reduced-sodium soy sauce
  • ½ tsp. garlic salt
  • Cooking spray
  • Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

1. Preheat air fryer to 325°. Spread beans evenly on greased tray in air-fryer basket. Cook until beans start to split open, 3-5 minutes.

2. Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly.

3. Transfer carrot mixture to a food processor. Add the beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties.

4. Place patties on greased tray in air-fryer basket; spritz with cooking spray. Cook patties until browned, 6-8 minutes. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

1 burger: 337 cal., 25g fat (3g sat. fat), 0 chol., 479mg sod., 22g carb. (2g sugars, 7g fiber), 9g pro.

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