The Veggie Burger from In-N-Out Burger features a fresh, flavorful vegetable patty made with crisp lettuce, ripe tomato slices, crunchy pickles, and onions, all nestled between a soft, toasted bun for a satisfying and wholesome plant-based meal.
Equipments
- Grill or griddle
- Spatula
- Toaster or bun toaster
- Knife
- Cutting board
- Vegetable slicer (optional)
- Food prep containers
- Assembly tray
Ingredients
- 1 cup cooked black beans
- 1 cup cooked chickpeas
- 1/2 cup corn kernels
- 1/2 cup diced bell pepper
- 1/4 cup diced carrots
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1/3 cup rolled oats
- 1/2 cup bread crumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (or flax egg for vegan)
- 4 burger buns
- 4 leaves crisp lettuce
- 8 slices ripe tomato
- 8 slices dill pickles
- 4 slices onion
- Vegetable oil for grilling
For the veggie patty, using fresh, high-quality ingredients like cooked black beans and chickpeas ensures a flavorful and nutritious base. Rolled oats and bread crumbs help bind the mixture, so make sure to measure these carefully for the perfect texture. Fresh vegetables such as bell pepper, carrots, and red onion add essential crunch and natural sweetness. If you prefer a vegan option, substitute the egg with a flax egg without compromising the patty's integrity. Your homemade Veggie Burger from In-N-Out Burger will taste authentic and satisfying when all these ingredients are balanced just right.
Instructions
- INSTRUCTIONS:
- Mash black beans and chickpeas in a large bowl.
- Add corn, bell pepper, carrots, red onion, and garlic; mix well.
- Stir in oats, bread crumbs, parsley, soy sauce, smoked paprika, cumin, salt, black pepper, and egg (or flax egg).
- Form the mixture into 4 equal patties.
- Preheat grill or griddle to medium heat; lightly oil the surface.
- Grill patties 4–5 minutes per side, until browned and firm.
- Toast burger buns until light golden.
- Place lettuce on bottom half of each bun.
- Set veggie patty on top of lettuce.
- Layer with tomato slices, pickles, and onion slices.
- Cover with top bun.
- Serve immediately.
Substitution
The Veggie Burger from In-N-Out Burger copycat recipe uses a blend of black beans, chickpeas, and vegetables to create a hearty plant-based patty that captures the original's fresh flavors. You can substitute rolled oats with ground flaxseed or chia seeds to bind the patty if oats are unavailable. If fresh parsley is not on hand, dried Italian herbs work well to maintain the herbaceous notes. For a vegan alternative, replace the egg with a flax egg or mashed banana to keep the patty moist and cohesive. Toasting buns on a griddle before assembly enhances texture and prevents sogginess during serving.
Tips
To ensure your veggie patties hold together well while grilling, make sure to mash the black beans and chickpeas thoroughly and mix the oats and bread crumbs evenly throughout the mixture. Use medium heat on your grill or griddle to achieve a nicely browned crust without burning the patties, flipping them gently with a spatula after 4-5 minutes per side. Toast your burger buns lightly until golden to add a slight crunch that complements the soft texture of the patty and fresh vegetables. When assembling, layer the lettuce first to prevent the bun from becoming soggy, helping your burger stay fresh and satisfying as you enjoy your meal.
Nutritions
The Veggie Burger from In-N-Out Burger provides a nutrient-dense meal rich in plant-based protein, thanks to the combination of black beans and chickpeas. Essential vitamins and minerals are supplied from the fresh vegetables, including vitamin C from bell peppers and fiber from carrots and onions. Your meal also delivers complex carbohydrates from rolled oats and bread crumbs, supporting sustained energy throughout the day. This wholesome option is balanced with healthy fats from the vegetable oil used in grilling, making it a nutritious choice for a satisfying plant-based diet.
Storage
Store any leftover veggie burger patties in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. If you want to keep the patties longer, freeze them individually wrapped in plastic wrap and place them in a freezer-safe bag for up to 2 months. When ready to eat, thaw patties overnight in the refrigerator and reheat gently on a grill or stovetop to preserve the texture and taste.
Variation or Alternatives
You can swap black beans and chickpeas with lentils or kidney beans for a different protein profile and texture. Instead of rolling oats, try quinoa flakes or cooked quinoa to add a nuttier flavor and boost nutrient content. For a smokier taste, replace smoked paprika with chipotle powder or add a splash of liquid smoke to the patty mixture. To keep the patties crispier, bake them in the oven at 375degF for 20 minutes rather than grilling, which reduces oil absorption during cooking.
Allergies
The Veggie Burger from In-N-Out contains common allergens such as soy from the soy sauce, eggs used as a binder, and gluten present in the bread crumbs and burger buns. If you have allergies to legumes, be cautious because black beans and chickpeas are primary ingredients. Always check ingredient labels and consider cross-contamination risks to ensure your safety when enjoying this plant-based meal.
Why this recipe?
Veggie Burger menu from In-N-Out Burger attracts people with its fresh, crisp lettuce, ripe tomatoes, and In-N-Out's signature spread, all layered on a soft, toasted bun. The burger offers a flavorful and satisfying plant-based alternative that complements the classic In-N-Out taste. Making a copycat recipe allows you to recreate the beloved flavors at home, ensuring you can enjoy a customized, healthier option whenever you want. Your kitchen becomes a place to experiment with ingredients and savor the unique combination that has made In-N-Out a favorite.