vegan burger recipe

The Best Vegan Burger Recipe you say!? OH Yah it's a winner. These Ultimate Beefy Vegan Burgers are the best ever and made with a lot of love, Yup- definitely a labour of love. I have been trying to make a juicy, won't fall apart, grillable delicious veggie burger recipe for ages now. I think I nailed it!

Vegan Burger (Best Grillable Vegan Burger Ever!) 

1 and 1/2 lbs white or brown mushrooms

onion

tbsp oil

Bulgar Wheat

water

Vital Wheat Gluten

tbsp tamari

tbsp Bbq sauce

tsp boullion paste

tbsp refined coconut oil

tsp Vegan Worcestershire sauce

tsp liquid smoke

salt

Tbsp Chili powder

tsp cumin

tsp garlic

– 10 Burger buns

Vegan Burger Sauce Recipe

Ketchup

Mustard

Tomatoes

Red onions

Pickles

banana peppers

Vegan cheese

Lettuce

And whatever else floats your boat?

Heat up a small skillet, on med heat and add little oil, S&amp;P and saute your onions for 5 minutes or so then set aside.

Add the bulgar to a soup bowl and add 1 cup boiling water, cover,  and set aside for 30 minutes

In your Food Processor, process your mushrooms. (You might have to process your mushrooms in two or three batches depending on the size of your food processor) , making them quite small, but not mushy ( see video),and add to a large mixing bowl. Then add the sautéed onions, seasonings and liquids.

Drain the bulgar well and add when ready( don&#8217;t worry it will be very chewy, thats good) Mix it all together.

Lastly add in the Vital Wheat Gluten, and stir until combined and then mix by hand for 2 &#8211; 4 min ( 2 is probably good?) It is ready when you see strands forming in the burger mix.

Form 1/2 cup patties on a lightly oiled large (or parchment lined) non stick sheet tray. Spray tops of patties lightly with cooking spray, (optional).

Bake the patties for 25 min, flipping them  halfway through

Remove the patties from the oven add cheese and broil couple of minutes, ( cheese is optional)

 Grab a Burger, and a bun and build your Burgers.

https://www.youtube.com/watch?v=a93Wa6dOtJY

Hands down The BEST VEGAN BURGER EVER!.won't fall apart, grillable, delicious. Check out recipe here: http://thecheekychickpea.com/best-vegan-burger-recipe/

Best Vegan Burger Ever

The BEST homemade veggie burgers! This recipe is completely plant-based, meatless, and easy to make. Protein packed lentils, beets, and walnuts create a hearty meat-like texture and savory seasonings like garlic, smoked paprika, and a sprinkle of cumin take these burgers take these burgers to the next level of deliciousness!

Amazing Homemade Veggie Burgers

beets (about 2 large red beets

garlic

tsp sea salt

olive oil (divided)

tsp smoked parpika (smoked is key)

bread crumbs

walnut halves (measured whole)

tsp light miso paste (I use chickpea miso)

Worcestershire sauce

tomato paste

tbsp corn starch

parsely

tbsp chopped scallions

salt and black pepper

Pulse or very finley chop the walnuts and set aside. Rinse and drain the lentils if using canned. Then chop the garlic, parsely, and scallions and set that aside too. Scrub 2 large red beets and trim off the bottom leaving the top intact (this makes it easier hold on to the beet while you&#039;re grating!)Grate the beets on the side that has the largest holes and measure out 3 cups. 

Prep

Then transfer the shredded beets to a large frying pan and add 2 tbsp of oil and 3/4 tp of sea salt. Sauté for 2 minutes then add chopped garlic, cumin, and smoked paprika. Cook for 4-5 more minutes until the beets are slightly softened and most of the moisture is absorbed. Try not to overcook, or else they&#039;ll get too soft. Tip: if you have extra liquid in the pan, dump the beets into a fine colander to remove the extra moisture.

Cook

Add the cooked beets to a large mixing bowl along with 1/2 cup of bread crumbs, 1 cup of lentils, the finely chopped walnuts, 2 tsp miso paste, 3 tsp Worcestershire sauce, 1 tbsp tomato paste, 1/3 cup chopped parsley, and 2 tbsp of chopped scallions. Add 1 tbsp of corn starch and a 5-6 grinds of fresh black pepper. Mix until well combined.

Transfer 1/3 of the mixture into a food processor along with the remaining 1 tbsp of oil and 2 tbsp of water. Blend until a slightly chunky paste forms. You don&#039;t want it to look perfectly smooth like hummus, so stop blending before it gets to that point.

Add the pureed mixture back into the bowl and mix well. Then divide into 4 large or regular sized 6 burger patties. Tip: Firmly press the burgers into patties so they hold together but not soooo tightly that they&#039;re compacted together. That will also make the burgers mushy!

Add 2 tbsp of oil to a large frying pan and set to medium high heat (a 6-7 on my stove) and pan fry the burgers for 4-5 minutes on each side, and then flip. Cook for another 3 minutes and then transfer to the oven and bake for 30-35 minutes or until firm.

Cook them up! 🍔

Serve on toasted burger buns with lettuce, tomato, and vegan mayo or burger sauce and enjoy!

Serve

The BEST Vegan Burger! High protein vegan burger patty made with black beans, red peppers, spices, and more. Perfect texture and DELICIOUS!

Vegan Burger

red pepper

red onion (roughly chopped)

almonds

pepitas (pumpkin seeds)

hemp seed hearts

ground flaxseed meal (chia seeds,

cumin

chili powder

smoked paprika

black beans, ((15 ounces) rinsed and drained)

rolled oats (gluten free if needed)

Whole grain buns (for serving)

Sliced tomatoes, (avocado, arugula, sliced red onions, avocado, plain yogurt (dairy-free if needed), mustard)

Preheat

Place a rack in the center of your oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.

Pulse

Place the red pepper and onion in the bowl of a food processor fitted with a steel blade. Pulse until minced. Transfer the mixture to a large mixing bowl.

Blend

To the food processor, add the almonds, pumpkin seeds, hemp seeds, flaxseed meal, garlic, salt, cumin, chili powder, and smoked paprika. Blend until it has combined into a coarse grainy mixture. Scrape into the mixing bowl with the onion and red pepper.

Puree

Place the black beans, oats, and 2 tablespoons water in the food processor and puree until the beans are mostly smooth with a few small pieces remaining. Transfer to the mixing bowl and stir to combine.

Bake

Scoop the burger mixture in 1/3 cup portions into your hands. Shape into palm-sized patties that are about 1 inch thick. Arrange on the baking sheet and bake for 20 minutes, then flip and bake 5-10 additional minutes, until heated through and the outsides are lightly crisp. Serve on buns with any desired toppings.

https://content.jwplatform.com/videos/nVCKNPS2.mp4

These plantain burgers are a must try for anyone who loves plantain. They are naturally sweet with a savoury element thanks to the chickpeas. Totally vegan friendly, contains no gluten, delicious, flavoursome and a must try!

Plantain Burger

yellow plantain (with dark spots, cooked)

chickpeas ((425 grams)(15 ounces, drained and rinsed))

carrot (grated)

tbsp red pepper flakes ((15 grams))

tbsp paprika ((15 grams))

tbsp parsley ((15 grams))

tsp ground coriander ((5 grams))

tsp black pepper ((5 grams))

½ tsp chilli ((2.5 grams) flakes

tsp pink salt ((5 grams))

olive oil ((30 grams))

olive oil

Add the olive oil to a skillet on medium heat.

Saute the onion and garlic until it is soft and translucent then set aside.

Place the cooked plantain in a medium sized bowl then use a fork or potato masher to crush the plantain into a soft puree.

Transfer the plantain to a food processor with a fitted S blade.

Now add the chickpeas along with the cooked onion, garlic, breadcrumbs, carrot, red pepper flakes, thyme, ground coriander, parsley, paprika, black pepper, chilli and pink salt.

Pulse the chickpeas so it  is almost soft with a few chunky pieces of chickpeas.

Once done, do a taste test of the vegetable burger mixture and adjust the seasoning if required. The overall mixture should be slightly sticky NOT WET. If it is too wet then add more breadcrumbs, 1 tbsp at a time.

Form the mixture into equal sized balls (you should get about 4-8 ) depending on the size.

Roll each ball in the palm of your hands then press down to form a disc shape and repeat the above step with the rest of the balls.

Place the patties on a non stick tray then place in the freezer for up to an hour.

Preheat the air fryer basket for 5 minutes.

Place a non stick liner (if you have them in the basket then lightly coat it with oil

Place the patties in the basket (you may need to do this in batches).

Brush the sides and top with olive oil.

Air fry the burgers at 180c/356f for 14-16 minutes turning over half way through then coating the top side with more oil.

To air fry

Preheat the oven 190c/37c5/gas mark 5

Lined a baking tray with parchment paper and lightly grease it with some olive oil

Place the patties on the greased paper then brush the sides and tops with oil

Oven bake the burgers for roughly 30 minutes or until they become slightly golden

Turn them over half way through and lightly coat the tops with oil

To oven bake

Preheat a medium sized skillet/frying pan with enough oil to cover the surface.

Fry each side for a few minutes per side, moving the pan from side to side and basting the patties with oil to ensure it is completely cooked through.

To shallow fry

There are veggie burgers and then there’s vegan meat. And this homemade vegan meat burger recipe, a perfect blend of TVP and seitan seasoned to perfection, is most certainly the latter. They have an irresistibly meaty texture with a delicious flavor and a light pink center, thanks to a bit of vegan magic using beets. Perfect for the plant-based lifestyle on the go, they’re an easy recipe to make, freezer-friendly, and ohhh so satisfying!

Vegan Hamburgers (Beyond Meat copycat)

beets

onion,

garlic, minced

Tbsp burger seasoning

parsley

tsp black pepper

dry TVP crumbles

beet pure

soy sauce

vital wheat gluten *

Make the beet puree: Dump the whole can...

Make the beet puree: Dump the whole can of beets (water + all) into a blender or food processor. Fill the empty can to the brim with water and pour that in too. Then, blend on high until no chunks of beets remain. Measure out 1 1/2 cups from this mixture and set it aside to use in your burger. You can add the leftover beet puree to sauces, smoothies, and soups for a nutritious boost! You can also freeze it for up to 2 months.

Start the burgers: Heat the olive oil in...

Start the burgers: Heat the olive oil in your wok or a large, deep saute pan on medium heat. Add the minced onions and garlic, and your seasoning (Red Robin seasoning / dried parsley / pepper / cumin). Stir to make sure everything is evenly coated and cook 3-5 minutes or until the onions are translucent and the mixture is fragrant.

Rehydrate the TVP: Add the TVP, the 1...

Rehydrate the TVP: Add the TVP, the 1 1/2 cups of beet puree, and soy sauce. Stir, cover, and allow the mixture to cook for 10 minutes, stopping once halfway through to stir. When you stir, be sure to scrape the bottom, so no TVP pieces burn.

Finish the burger mix: Remove from heat, stir...

Finish the burger mix: Remove from heat, stir in your vital wheat gluten, + allow the mixture to cool down for 5-7 minutes. You don't want to burn your hands! While it cools, preheat your oven to 350F and generously grease a large baking pan with refined coconut oil. When the mixture is cool enough to touch, get in there with your hands and start kneading the mixture for about 2-3 minutes. This will activate the gluten and make the burgers super meaty!

Form the burgers: Measure out 1/2 cup of...

Form the burgers: Measure out 1/2 cup of the mixture and use clean, dry hands to form your patties. Be sure to pack them tightly and give each burger a little extra squeeze before placing them on the baking sheet. Bake them for 20 minutes, carefully flip each burger, and bake another 20 minutes.

Serve / store: Now, it's time to have...

Serve / store: Now, it's time to have fun with toppings! I love vegan cheese, mayo, lettuce, and our rice paper bacon . Get creative, and ENJOY! Store leftovers in the fridge for a week or the freezer for up to 8 weeks.

Satisfying vegan mushroom-barley burgers made with onion, garlic, walnuts and pinto beans. Delicious pan-seared or baked. Can be reheated on a grill for char-grilled flavor.

Vegan Mushroom-Barley Burgers

cremini (baby bella) mushrooms

garlic,

thyme

tsp smoked paprika

walnut halves

barley

pinto beans, drained well

yeast

panko breadcrumbs

black pepper

Preheat a saute pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms, about 15 minutes. Add the garlic, thyme, and smoked paprika to the pan, and cook 2 to 3 minutes more. The mixture should be dry.

Preheat oven to 400 degrees F, and line a baking sheet with parchment.

In the bowl of a food processor pulse the walnuts until coarsely crumbled. Add the sauteed mushroom mixture, barley, beans, nutritional yeast, worcestershire, panko, salt and pepper, and process until incorporated. It&#x27;s okay to still have small visible pieces of beans and mushrooms.

Form into patties. Using a scant 1/2 cup of mixture per patty will yield 8 burgers. If desired, brush patties with vegan worcestershire and sprinkle with black pepper.

Place patties on baking sheet and bake 30 to 35 minutes, flipping after 15 minutes.

Option: pan-seared burgers - preheat a cast-iron skillet over medium heat. Add 2 Tbsp of high-heat cooking oil. Place 2 to 3 burgers in the pan, leaving plenty of room for flipping. Cook 4 to 5 minutes per side or until nicely charred. Transfer to a paper towel-lined plate.

These bean and grain-based burgers may not taste like meat, but they’re a delicious meal in their own right. Use as much or as little chipotle peppers as you like; the flavor can be a subtle smokiness or a raging inferno!

Red Bean-Chipotle Burgers

beans

old fashioned or quick oats (uncooked (try quinoa flakes

brown rice

whole wheat flour flour

salt ((optional

oregano

Preheat oven to 425 F.

Put the onion and garlic into a food processor and pulse to chop coarsely. Add the beans and process until coarsely chopped. Add the remaining ingredients and process until well blended but not a paste (it will look similar to ground me@t.)

Line a cookie sheet with parchment paper or silicone baking mat. Use a 1/3 cup measure to scoop the burger mixture onto the baking sheet, smoothing it into six patties. (It is easiest to do this by making six “piles” of beans and using the spoon to smooth the top and round the edges of the patties.)&nbsp;

Bake for about 15 minutes. When the bottoms are lightly browned and beginning to get crisp, turn the burgers and cook for 10-15 more minutes, until the other side is brown. Do not overcook or they will be tough!

Serve immediately with accompaniments as desired. These keep well in the fridge and can be reheated for a quick lunch.

Preheat air fryer to 390 to 400F. Form burgers on parchment paper and transfer to air fryer (I put them directly into the AF but they did stick; if possible, cut parchment paper to fit AF.) Cook for 8 minutes. Turn burgers over and rearrange from top to bottom if you are using a rack. Cook 4-8 more minutes, until burgers are crispy outside and firm. Be careful not to overcook or they will be hard.

Air Frying Instructions

Hello and thank you for your recipe :-) Although I do appreciate you taking the time out to do this, I want to say, it needed just a little bit more flavor and I knew that from being vegan fora while now, that most of these "burgers" fall apart so I did add Bob's "egg replacer".  it did taste the "batter" before adding it but it needed some more salt and peppers. I also added some nutritional yeast.Loved the recipe and will make it again but I'll make those adjustments.Thanks again :-)

Susan, These look so good! Getting the ingredients today. Can't wait to make them.

Top 7 vegan burger recipe recipes from across the web

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

Top Tags

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Amazing Homemade Veggie Burgers

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Top 7 vegan burger recipe recipes from across the web

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

Top Tags

Vegan Burger (Best Grillable Vegan ...

Amazing Homemade Veggie Burgers

Vegan Burger

Plantain Burger

Vegan Hamburgers (Beyond Meat copyc...

Vegan Mushroom-Barley Burgers

Red Bean-Chipotle Burgers

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