The Best Vegan Burger Recipes

VEGAN BURGER RECIPE

Vegan Burger Recipe image

This amazing vegan burger recipe is easy to make with simple basic ingredients and the best veggie bean patty, that's gluten-free, soy-free, and grillable! It's flavorful, hearty, rich in protein, and perfect for summertime BBQ grilling to satisfy meat-eaters, vegetarians, and vegans alike!

Provided by Bianca Zapatka

Categories Appetizer Lunch & Dinner Side Dish

Number Of Ingredients 19

Ingredients

2 tbsp oil (divided, for cooking)
1 onion (finely diced)
3 tbsp flaxseeds (+ 3 tbsp hot water)
2 garlic cloves (minced)
1 package sunflower mince (76g (*see notes for alternatives))
½ cup hot vegetable broth (to soak the sunflower mince)
½ cup rolled oats (or oat flour (gluten-free as needed))
1 14 oz can kidney beans (or black beans (rinsed & drained))
1 tbsp tomato paste
1 tbsp cumin powder
1 tbsp smoked paprika
½ tsp sea salt
½ tsp black pepper
3-4 tbsp vegan BBQ sauce (optional for coating)
¼ cup vegan mayonnaise (homemade or store-bought)
3 tbsp ketchup
sriracha (optional to taste)
vegetables (e.g. lettuce, tomatoes, cucumber, red onions)
4 Burger buns

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!

Nutrition Facts : ServingSize 1 Burger, Calories 354 kcal, Protein 23.4 g, Carbohydrate 25.8 g, Fat 13.5 g

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

The Best Ever Vegan Burger Recipe by Tasty image

Here's what you need: walnuts, cremini mushroom, olive oil, low sodium soy sauce, cumin, yellow onion, garlic, salt, red bell pepper, tomato paste, black beans, beet, brown rice, vegan mayonnaise, vegan worcestershire, liquid smoke, vital wheat gluten, vegan bbq sauce, vegan cheese, burger buns, vegan mayonnaise, lettuce, sliced tomato, red onion

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 cup walnuts
8 oz cremini mushroom
2 tablespoons olive oil, divided
2 tablespoons low sodium soy sauce
½ teaspoon cumin
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon red bell pepper
1 tablespoon tomato paste
1 cup black beans, cooked
3 tablespoons beet, grated
1 cup brown rice, cooked
1 tablespoon vegan mayonnaise
1 teaspoon vegan worcestershire
1 teaspoon liquid smoke
½ cup vital wheat gluten
vegan bbq sauce, for basting
4 slices vegan cheese
4 burger buns
vegan mayonnaise, to serve
lettuce, to serve
sliced tomato, to serve
red onion, sliced, to serve

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!

Nutrition Facts : Calories 876 calories, Carbohydrate 110 grams, Fat 34 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams

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