Easy Vegan Burger Recipes

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!

EASY VEGGIE BURGER RECIPE (VEGAN)

Steps:

• Preheat the oven to 350˚F/180˚C and line a sheet pan with parchment paper or a silicone baking mat.
• Cut the cauliflower into florets, and place them into the prepared baking sheet. Sprinkle with spices, salt & pepper and drizzle with 1 tablespoon oil. Mix with your hands to get everything nicely coated. Roast for 20-25 minutes, then let it cool.
• Meanwhile, in a small bowl, mix ground flax and water and stir until thoroughly combined.
• Place the roasted cauliflower into a food processor together with chickpeas, garlic, parsley, ground almonds and flax mixture. Pulse until well combined and sticky. You might need to stop and scrape the sides of the food processor a couple of times. Be careful not to overdo the mixture; we don't want it too mushy, a little texture is great.
• Take about 1/3 cup of mixture and, using your hands, form a burger patty. Repeat with the remaining mixture.
• Heat the remaining oil in an ovenproof pan or skillet over medium heat. Cook the burgers for about 5-6 minutes, or until golden brown on both sides, then place them in the preheated oven and bake for an additional 15-17 minutes.
• Spread mashed avocado on the lower bun, add the patty, then your favorite toppings and set the top bun.

VEGAN BURGER RECIPE

Steps:

• Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!

EASY VEGGIE BURGERS

Steps:

• Drain and rinse beans with cold water.
• Drain again and pat dry with paper towels.
• Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
• Pulse until beans are the size of peas.
• Place pulsed mixture into a large bowl.
• Add flour and stir until evenly mixed.
• Add bread crumbs and mix well.
• Add cheese and mix with your hands (mixture is thick).
• Divide mixture into six portions.
• Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
• The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
• Oil your grill and preheat grill to medium-high.
• Place burgers on grill.
• Brush with remaining barbecue sauce.
• Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
• Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
• For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.

THE BEST VEGAN BURGER

Steps:

• Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
• Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.
• On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
• Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
• Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
• Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

EASY VEGAN BURGER

Steps:

• Cook the brown rice in just over 1 cup of lightly salted water.
• Heat a little oil in a frying pan on a medium - high heat. Peel and dice the onion, then add to the frying pan and fry for 5 minutes, stirring occasionally.
• Meanwhile dice the mushrooms into small pieces, and peel and dice the garlic. Add both to the frying pan and season with a generous pinch of salt and pepper. Sauté for 10 minutes or until all the water has evaporated and the mushrooms have started to brown.
• Add the fried mushroom mixture to a food processor along with the soy sauce, cajun seasoning, BBQ sauce, maple syrup, walnuts, flax seeds, panko breadcrumbs, parsley and generous pinches of salt and pepper. Add the cooked brown rice (this should now measure roughly 1 cup) and add it to the mixture. Pulse the mixture a dozen or so times until the mixture has mostly broken down but has not turned into a puree! Note: to check if the texture is correct, try shaping the mixture into a patty. If there are a few cracks, pulse the mixture a little more to break it down, but be careful not to over process it into a mush.
• Line a plate or baking tray with baking paper. Then shape the burger mixture into 4 evenly-sized patties and place on the prepared dish. If you have time to leave the burgers to sit, pop them in the refrigerator until you need to cook them (ideally for a minimum of 2 hours or overnight). This will help the patties hold together and also improve the flavour.
• Before cooking the patties, slice the gherkins. Then finely slice the red cabbage and carrot, and add both to a mixing bowl along with the apple cider vinegar and a light drizzle of olive oil. Stir and leave to one side while you fry the burger.
• Add a little oil to a frying pan on a low - medium heat. Once hot, add the patties and fry for 5 minutes on each side or until crispy. Brush each side with a little more bbq sauce as you go and add a slice of cheese to the top of the patties.
• To build the burger, cut the burger buns in half and spread a generous spoonful of mayo to the bottom half. Add a few lettuce leaves on top, followed by a patty, slices of tomato and gherkin, and finally the coleslaw.
• To make the burger sauce combine a few spoonfuls of ketchup with the same amount of vegan mayonnaise in a small bowl until smooth. Spread the burger sauce over the inside of the top half of the burger bun and place the burger bun on top of the burger. Now tuck in!

THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)

Steps:

• Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
• Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
• Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
• While the beans and vegetables roast, rinse the food processor bowl and pat dry.
• Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
• Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
• Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
• Scrape the mixture into a bowl and fold in the rice.
• Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
• When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
• Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
• For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
• To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

VEGGIE BURGER RECIPE

Steps:

• These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder.To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. (Add more flour if too soft to form patties.) Either pan fry--flipping halfway through cooking--or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containers for a later day. If you make the burgers, be sure to rate the recipe below!View Nutrition Facts

THE BEST VEGAN BURGERS

Steps:

• Heat the oil in a frying pan and cook the onion until soft. Add the mushrooms, BBQ sauce and marmite. Cook for 10 minutes until soft and sticky. Mix with the rest of the ingredients, using a really good masher or food processor until chunky and mouldable. Shape into 4 patties, using extra flour if it's too wet or soft. Heat up the grill, according to your BBQ instructions. Brush both sides of the patties with a little oil. Cook for about 3-4 minutes on each side. If you want to melt some vegan cheese on top, add to the top of the burgers during the last minute of cooking. To serve, add some vegan mayo to one side of the bun, place the burger on top, add ketchup, sliced onion, tomato, lettuce and whatever other toppings you like. Enjoy!