Low Sodium Veggie Burger

With so many veggie burger options out there, it can be overwhelming to find something that is kidney friendly and actually good for you!

Unfortunately, many of the “plant based” burgers and meat substitutes are packed with sodium and phosphorus additives. And, have just as much protein as beef.

Sodium in Popular Plant Based Burger Patties

  • The Beyond Meat Burger Patty: 350mg of sodium per 4oz patty (+potassium food additives)
  • Impossible Meat crumbles: 370mg of sodium per 4oz (no potassium or phosphorus additives)
  • Morning Star Grillers: 400mg of sodium per patty (no potassium or phosphorus additives)
  • Dr. Praeger’s “Perfect Burgers”: 380mg sodium per patty (no potassium or phosphorus additives)

Plus, these veggie burger options can be pretty pricey too!

What is a burger lover to do!?

As always, the best way to control sodium is make your own at home! These low sodium veggie burgers only have 114mg of sodium per patty. This leaves plenty of room in your sodium budget for your favorite burger toppings!

These homemade low sodium veggie burgers are a wonderful plant based meal option for people with kidney disease.

They are much lower in protein than many commercial plant based burgers (and definitely beef, turkey or chicken burgers!). A diet lower in protein can help stop kidney disease from getting worse.

How to Serve Low Sodium Veggie Burgers

Enjoy this low sodium veggie burger with your favorite toppings! Pair it with a whole grain bun for some extra fiber. I also love these patties by themselves without a bun too. Seriously so good!

If I decide to go with a bun, here are my favorite burger toppings:

Add some creaminess and extra tang to your low sodium veggie burger with these tasty condiments:

  • Mashed avocado
  • Hummus
  • A dollop of mayonnaise (try a plant based mayo if you prefer!)
  • Dijon mustard (I’m obsessed with this Horseradish mustard!)
  • Melty cheese! (learn more about low phosphorus cheese, or try a plant based cheese option)

Low Sodium Veggie Burger Ingredients

  • Mushrooms – for a “meaty” texture and flavor!
  • Low Sodium Canned Black Beans – even better, look for “no salt added” black beans
  • Broccoli – to sneak some extra veggies in there!
  • Red Onion – tons of flavor!
  • Eggs – to hold everything together
  • Stale White or Wheat Bread – to give the burger body and to hold it together! Making your own breadcrumbs is always the best way to go to keep it low sodium. You can also sub 2/3 cup panko breadcrumbs here. Panko breadcrumbs tend to be the lowest sodium option.
  • Garlic Powder & Black Pepper – for more flavor!
  • Worcestershire Sauce – for even more flavor! Look for low sodium Worcestershire to bring the sodium down even more
  • Olive Oil – to make these tasty patties nice and crispy

Happy Eating!


Low Sodium veggie burger
Print Recipe
4.15 from 7 votes

Low Sodium Veggie Burger

Savory, crispy homemade veggie burger made with mushrooms, black beans, broccoli and onions.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: low sodium veggie burger
Servings: 8 patties
Calories: 155kcal


  • 2 cups mushrooms chopped
  • 1 15oz can low sodium black beans drained & rinsed
  • 1 cup broccoli minced
  • 1/2 cup red onion minced
  • 3 eggs beaten
  • 2 slices stale white or wheat bread (or, 2/3 cup panko breadcrumbs)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup Parmesan cheese shredded
  • 2 tablespoons olive oil


  • In a food processor, process bread until crumbs are created. Making your own breadcrumbs usually is the best way to keep them low sodium. Panko breadcrumbs are usually the lowest sodium commercial option.
  • In a large bowl, add 3/4 of the black beans and mash them using a fork. Add remaining whole beans, breadcrumbs, mushrooms, broccoli, onion, egg, garlic powder, black pepper, Worcestershire sauce and Parmesan cheese. Shape mixture into 8 3-inch patties.
  • In a medium non-stick skillet, heat oil over medium heat. Place patties onto heated skillet and cook 3-5 minutes per side until golden brown and crust has formed on each side. Enjoy!


Nutrition Facts (per 1 patty): 155 calories, 7g fat, 2g saturated fat, 72mg cholesterol, 16g carbohydrate, 5g fiber, 0g added sugar, 8g protein, 114mg sodium, 95mg calcium, 277mg potassium, 139mg phosphorus, 24mg oxalate

60 thoughts on “Low Sodium Veggie Burger”

  1. 4 stars
    These were excellent! It was nice to find a black bean burger recipe that didn’t call for cumin and chili powder for a change. One question: I used 2 cups of chopped mushrooms (measured after finely chopping). Was this what you meant in the recipe? I ask because I had a bit of a time flipping them while cooking and wonder if that’s why.

    1. Melanie Betz MS, RD, CSR, FAND

      Hmm..that is what I meant! Maybe they were too finely chopped? In the future, you could always add a bit more wet ingredients (or even a small splash of water) if the mixture isn’t holding together in a patty very well!

    1. Melanie Betz MS, RD, CSR, FAND

      Mushrooms are a big component of this particular recipe! I’m not sure what substitutes might work for this one. I might seek out another veggie burger recipe.

  2. In my researching I came across you and your veggie burger, thank you so much and also to the many comments helping each other, so inspiring. Will try these for sure and also try variations too. Plan to keep you on my radar, am helping my dearest love who was recently diagnosed with CKD/

    1. I was told that black beans were the worst of the beans and to switch from black pepper to white pepper. white pepper is an easy substitute. what can be substituted for black beans?

        1. I looked up your list of 10 low Oxalate beans and it did not include black beans. Black and great northern beans are my favorite beans, but I thought I would need to give them up.

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