Vegan Veggie Burgers Recipes

THE BEST VEGAN BURGER

The best vegan burger image

Packed with flavour, these vegan corn burgers are healthy and seriously satisfying.

Provided by Jamie Oliver

Categories Healthy meals Vegetables Father's day Bonfire night recipes American Bread

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 x 400 g tin of chickpeas
1 x 340 g tin of sweetcorn
½ a bunch of fresh coriander, (15g)
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lemon
3 heaped tablespoons plain flour, plus extra for dusting
rapeseed oil
1 small round lettuce
2 large ripe tomatoes
tomato ketchup
4 wholemeal burger buns

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.

Nutrition Facts : Calories 417 calories, Fat 7.1 g fat, SaturatedFat 1 g saturated fat, Protein 18.1 g protein, Carbohydrate 74.6 g carbohydrate, Sugar 6.1 g sugar, Sodium 1.3 g salt, Fiber 11.7 g fibre

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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