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Low Sodium veggie burger
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4.50 from 2 votes

Low Sodium Veggie Burger

Savory, crispy homemade veggie burger made with mushrooms, black beans, broccoli and onions.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
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