vegan burger

Swap out the beef on your bun for a juicy black bean&nbsp;and beet patty!

black bean beet burgers

C beets

C (398 ml can) canned black beans, drained and rinsed

olive oil

onion powder

½ tsp ground cumin

½ tsp dried sage

paprika

½ tsp chili powder

tsp sea salt

½ tsp ground black pepper

½ C whole wheat flour

½ C multigrain bread crumbs

Preheat oven to 375°F.

Add the black beans to a food processor with the remaining ingredients.&nbsp;Process until everything is combined into a smooth paste.

Form round patties with about a scant 1/2 cup of the black bean beet mixture. Note that changing the size of the patties may alter baking time.

Place the black bean beet burgers on a parchment lined baking sheet and bake for 30 minutes until crispy and golden on the outside, flipping halfway through baking time.

Dress the burger with toppings of your choice.&nbsp;I thought it went nice with a spread of half&nbsp;vegan mayo and half dijon!

The BEST Black Bean Burger is made with fresh ingredients and is totally FOOL PROOF. This healthy recipe is fast and easy for a quick dinner idea.

The BEST Black Bean Burger

can black beans

green bell pepper

onion

garlic (, peeled)

breadcrumbs

Tablespoon chili powder

cumin

salt and black pepper (, to taste)

mayonnaise

chipotle peppers in adobo sauce

Tablespoon adobo sauce ((from a can of chipotle peppers

lime juice

salt and black pepper

hamburger buns

Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove any extra moisture. Place in a large bowl and mash well with a fork.

Place the bell pepper, onion and garlic in a food processor and process until finely minced.&nbsp;

Transfer mixture to a fine mesh strainer to remove the excess water. (Remove as much moisture as you can--if it's too wet, the burger wont hold together as well.)

Add the strained vegetable mixture to the bowl with the black beans. &nbsp;Add the&nbsp;chili powder, cumin and salt and pepper and stir to combine.&nbsp;

Add beaten egg and mix. Stir in bread crumbs.  Form mixture into 4 or 5 patties.

To make the Burger:

Grill the burgers on a well oiled grill for about 4-5 minutes on each side.

Bake them at 375 degrees F on a lightly oiled baking sheet, for 10 minutes on each side.

Cook them on your stove using a grill pan, for 4-5 minutes on each side.

Refrigerate them for later.

Freeze them, covered, in a freezer ziplock bag for a quick weeknight dinner in the future.

At this point you can choose to:

Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.

Serve burgers on a white or whole wheat bun topped with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any other desired toppings!  Enjoy!

Serve with one of these healthy side dishes!

For the Chipotle Mayo Sauce:

https://content.jwplatform.com/videos/0GaoqHhI.mp4

The BEST BLACK BEAN BURGER with CHIPOTLE MAYO are packed with flavor, hold together, and grill to perfection. My kids LOVE them, and even my meat-loving husband will happily eat these instead of a ground beef patty.

Best Black Bean Burger

This Asian-style, grilled, vegan portobello mushroom burger is full of delicious umami flavor! It's lathered with Asian-style Guacamole, topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan!

Spicy Miso Portobello Mushroom Burger (Vegan)

portobello mushrooms

Tablespoon Miso

sesame oil

sriracha

salt and pepper

cucumbers,

scallion, sliced at diagonal

salt

sugar

rice vinegar

sesame seeds

carrots

scallion

extra large avocado, cubed

ginger

rice wine vinegar

chili flakes and sesame seeds

Preheat the grill. Using a fork or mini whisk, mix the miso, siracha and sesame oil &#8230;.&amp; pinch salat and pepper  together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.

Using a mandolin or veggie peeler, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.

Make the carrot slaw the same way. Place in a small bowl, toss with dressing ingredients. To save time you can combine the both the carrots and cucumber (and double the dressing) and serve them together in one bowl &#8211; but I prefer them separate, just for &#8220;prettiness&#8221;, but it&#8217;s not essential. 🙂

Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn&#8217;t have to be smooth. Sprinkle with sesame and chili flakes.

Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.

Assemble the burgers&#8230;.spread buns with generous amount of Asian Guac, place the portobello- gills side up ( to catch all the flavorful juices) then mound with cucumber ribbon and carrot salad, a little squeeze of sriacha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.

Made for our vegan friends last night and it was a hit! Made everything as is and loved it.  Looking forward to trying more of your recipes.

This was my first Feasting at Home recipe, and it was fantastic! The only changes I made were to grate the carrots for a finer slaw, and I made my own hamburger buns. My husband said this was the best "burger" I have ever made. I agreed, they were so flavorful and juicy. I will definitely be adding this recipe to my dinner repertoire.

These are so delicious and they are so quick and easy to make!

So delicious. Prepped the carrots and cucumber the night before to let them really marry and I couldn’t believe how good it was. This is a keeper.

I had this last night absolutely loved it nice flavours and I didn’t miss the meat at all

Fantastic! Soooo tasty and flavourful. Great recipe 
Continue your great work. 
 I omitted the sugar simply because I don’t cook with it

This burger was AMAZING. Start with letting the portabello marinate! I was frustrated when I made this that the sauce for the carrots and cucumbers is the same and I wasted time making two small batches of the same sauce. But if you're thinking about making this, do it! SO good!!

SO DELICIOUS! Can't believe how easy this was to make also!

This is SO delicious! Thanks so much for this great recipe- it is a keeper!!

This is the best veggie burger recipe! These burgers are 100% vegan and grill-able. Hearty, satisfying and flavor packed, even meat eaters will love them!

Best Veggie Burger

flax

water

black beans (2 15-oz cans, drained and rinsed)

cashews (*see notes for options)

brown rice

parsely

green onions

bread crumbs (*see notes

smoked paprika

chili powder

salt,

spinach

tomato slices

red onion

vegan mayo, mustard, ketchup, pickles

vegan cheese slices

In a small bowl, combine the ground flax and water. Give it a little stir and set aside. This is your flax egg mixture.

In a large bowl, add the drained and rinsed black beans. Mash with a potato masher (or fork) until most of the beans are a paste. Leave about 1/4 of the beans whole.

Place the cashews in a food processor, and pulse until they are breadcrumb size, NOT a powder. It&#039;s okay if a few larger pieces remain. You could instead chop them with a large knife. Add to the bowl with the beans.

Now add the flax/water mix to the bowl with the beans/nuts as well as all the remaining ingredients. Mix very well with a large wooden spoon. 

Using about 1/2 cup per burger, shape into burger patty shapes about 3/4 inch thick. 

Add 2-3 tablespoons of oil on the stove over medium heat. Add 4 patties at a time and cook until gold and crispy on one side, about 4 minutes.

Carefully flip the burgers and cook for 3-4 more minutes. Transfer to a paper towel lined plate.

To cook- Stovetop (my preferred method)

Preheat the oven to 350 degrees F and line a baking sheet or two with parchment paper. Place the patties on the pan(s) and bake for 20 minutes. Flip, bake for 15 more minutes. Remove from oven.

To cook- Bake

For easier grilling, refrigerate the patties for at least 30 minutes. Heat the BBQ to medium high, brush the patties with oil and cook for about 4 minutes on each side.

To cook- Grill

Serve on hamburger buns and any burger fixings you love! Go with the classic: vegan mayo, ketchup, mustard, pickle slices, lettuce, tomato and onion. Or get creative with barbecue sauce, Sriracha vegan mayo, avocado and arugula, etc. Enjoy!

Serving

In the mood for a juicy vegan burger? Try this falafel burger with lots of flavor!

Falafel Burger

chickpeas

garlic

tbsp flour

tomatoes

italian bun ((or a hamburger bun))

baby romaine lettuce

tbsp muhammara

Pickle the onion; put the onion in vinegar, powdered sugar and salt for 10 minutes.

Put all ingredients of the burger in a blender or food processor. Add the spices that are mentioned in the notes.

Create 2 burgers from the mixture.

Fry the burgers until golden brown. Turn frequently. Let the burgers drain on a paper towl.

In the meantime, heat up the buns.

Cut the buns in half. Top the bun with the toppings and the burger.

The most delicious vegan tofu burger you&#39;ve ever tasted. Baked and marinated to perfection, topped with the richest creamiest mushroom sauce that will make your taste buds sing!

Tofu Burger

Firm Tofu ((450 grams))

Tbsp Soy Sauce

Tbsp Maple Syrup

Tbsp Peanut Butter

tsp Garlic Powder

Cremini Mushrooms ((480 grams))

Canned Coconut Cream ((240 milliliters) Unsweetened)

tsp Cornstarch

Hamburger Buns

Lettuce

Tomato

Pickles

Put the tofu on to press for 20 minutes. Either use a tofu press or place the tofu on a plate with another plate on top of it and then place something heavy on top like a heavy pot.

Preheat the oven to 350°F (180°C).

When pressed, cut the tofu into four square burgers.

Line a baking tray with parchment paper. Place the tofu burgers evenly on the parchment paper and bake in the oven for 30 minutes, turning the tofu over after 15 minutes.

Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.

When the burgers have finished baking, brush marinade sauce generously onto both sides of the burgers and leave them to marinate for 5 minutes.

Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden.

Brush on more marinade sauce while the tofu is frying. The tofu burgers are ready to serve.

Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.

When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.

When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.

Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.

Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.

Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.

Add the tofu burger, top it with mushroom sauce and serve.

Spicy Tofu Burgers! YES. Crumbled tofu pressed together with lemongrass, sriracha, and fresh herbs, all browned up into a delicious flavor-bomb burger.

Spicy Tofu Burgers

block extra firm tofu

tomato paste

sriracha (for medium or hot, add more sriracha)

fresh mint, chopped

fresh basil, chopped

fresh cilantro, chopped

shallot, very finely minced

lemongrass paste

all purpose flour

please)

mayo

cucumbers

bell peppers

herbs

Press the water out of your tofu using a tofu press or just laying a heavy pan on top of it for 20-30 minutes.

Spicy Tofu Burgers Step 1

Mash the tofu using your hands or a spoon until it&#8217;s crumbly. Mix in the remaining burger ingredients. Form into 4 patties. 

Mash the tofu using your hands or a spoon until it's crumbly. Mix in the remaining burger ingredients. Form into 4 patties. 

Spicy Tofu Burgers Step 2

Preheat the oven to 350 degrees. Fry the burgers in a skillet with a little bit of olive oil first to get the outsides nice and browned. Then transfer to the oven and bake for 20-or-so minutes, until the burgers are firm to the touch on the outside. (You can throw some peppers or onions in the pan with the burgers if you want to cook them up at the same time.)

Spicy Tofu Burgers Step 3

Serve on toasted buns with sriracha, mayo, and fresh veggies and herbs (bonus points if you make quick pickled veggies because YUMMM).

Spicy Tofu Burgers Step 4

Hey Lindsay,
               One of the equipments you have mentioned is the tofu press which I unfortunately don't have. I was thinking along the lines of crumbling th tofu and then adding salt to it to remove the excess of water. Would it work?

Am a big fan of burgers and this tofu burgers looks soo good &amp; more easy to make  with full of flavor....i can't wait to taste is...Thanks for sharing Lindsay...!

These were soooooo good. I didn’t have lemongrass paste so I tried some lemon zest and it was great. All the fresh herbs + sriracha (I added 3 tbsp because yes please) made them so flavorful that even my carnivore husband was in love. Thank you!

These were amazing!  My new go- to veggie burger.   Thank you for this gem!

Easy, delicious, great texture. I just wish I added the full 2 tbsp of mint.  I was worried it would be to over powering, but the spice and the cool mint is amazing together!   highly recommend trying this out

My family loved these spicy tofu burgers, even the little one! I will definitely be making them again, and I wouldn't change a thing. Perfect! Thank you.

For all the people who don’t have lemongrass paste: just toss a stalk of lemongrass (you can find lemongrass at any Asian grocery store and even some regular ones), 1 shallot, 2 tsp olive oil, 5 garlic cloves, and 2in piece of ginger into a food processor! You can also add a pinch of tumeric or some chilis in to add a bit more flavor. That’ll make a nice lemongrass paste that can flavor these burgers, soups, stews, etc. Enjoy!

I 'v been searching for a good recipe to make burger, at last I landed up in a interesting article. Thanks for sharing LINDSAY!

Super flavorful tofu burgers! Couldn't find lemongrass paste but still turned out delicious. I added a bit of paprika, garlic powder, and fish sauce for extra umami. Love how colorful all the toppings are too!

https://www.youtube.com/watch?v=Yk1QHbuLfkk

Spicy Tofu Burgers! YES. Crumbled tofu pressed together with lemongrass, sriracha, and fresh herbs, all browned up into a delicious flavor-bomb burger.

Full recipe: www.pinchofyum.com/spicy-tofu-burgers

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Top 32 vegan burger recipes from across the web

The most viewed vegan burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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black bean beet burgers

The BEST Black Bean Burger

Spicy Miso Portobello Mushroom Burg...

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Falafel Burger

Tofu Burger

Spicy Tofu Burgers

Vegan Burger Recipe

Chickpea Veggie Burger

The Best Vegan Beet Burgers

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Spicy Tofu Burgers

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The BEST Vegan Burger (GF, Soy-Free...

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The Best Chipotle Black Bean Burger...

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Vegan Mexican Burger

Autumn Burger w/ Healthy Vegan Mayo

Southwest Black Bean Burger (Vegan)

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