vegan burgers

These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!

Vegan Burger Buns

¾ cups all purpose flour

granulated sugar (or liquid

instant yeast

sea salt

olive oil

unsweetened vegan milk (preferably

maple syrup

mustard (or dijon)

mix of sesame seeds,

In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together. 

Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy. 

Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.

Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.

Punch down the dough and fold over.

Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video&#039;d this for clarification! But you essentially want to make them round.

Line up the balls, about 4 inches apart if you don&#039;t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they&#039;ll puff up, then spread again while baking).

Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.

You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it&#039;s ready when they&#039;re done rising.

Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.

Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.

Slice, tear, slather in butter, and enjoy!

Burger Buns

Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don&#039;t want any sweetness, you can lower this to 1/2 teaspoon maply syrup/agave. You don&#039;t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.

Vegan Egg Wash

This could be the best vegan burger ever. It&#x27;s juicy and toothsome and ready to be finished on your outdoor grill or inside on the stove. Made with wheat protein and glutamate-rich natural plant ingredients, this is one veggie burger that will actually keep you full and satisfied.

This recipe will make 6 thick pub-style burgers or 12 thinner fast-food-style burgers. Watch the video tutorial here. 

Pin this recipe.

The Best Vegan Burger

vital wheat gluten (300 grams)

water (237 milliliters)

canned beets, drained (125 grams)

tomato juice (90 milliliters)

porcini mushroom

concentrated vegetable base**

balsamic vinegar

paprika

black pepper

vegetable broth enough

salt and pepper (or your favourite burger seasonings)

Blend water, beets, tomato juice, mushroom powder, concentrated...

Blend water, beets, tomato juice, mushroom powder, concentrated vegetable base, balsamic vinegar, paprika, and black pepper until smooth. Transfer to a large mixing bowl and add about 75% of the vital wheat gluten. Mix well with clean hands until no dry flour remains. Depending on the wetness of the ingredients, you may or may not have to add the rest. You want the dough to be fairly dense without any dry bits. Do not over knead or it will be too tough to shape.

Separate the dough into 6 for thick burgers...

Separate the dough into 6 for thick burgers or 12 for thinner burgers. Shape the burgers into balls, then flatten to make patties. Use a rolling pin to flatten the burgers to your desired width/thickness. They will spring back a bit as you work so be patient. Keep in mind that the burgers will double in size after cooking. Next, you'll cook the burgers in the oven or on the stove.

Place the burgers in a roasting pan or...

Place the burgers in a roasting pan or dutch oven. You may stack the burgers to fit. Cover completely with vegetable broth and cover with a lid. Bake in a oven preheated to 350°F for 1 hour, flipping the burgers 30 minutes into the cooking time.

After your burgers are fully cooked, treat them...

After your burgers are fully cooked, treat them like "raw" burgers. Finish them on the grill or pan-fry. See below for details.

Place the burgers in a large pot. You...

Place the burgers in a large pot. You may stack the burgers to fit. Cover completely with vegetable broth. Bring the broth to a low boil. Do not allow the broth to come to a rolling boil. Turn the heat down to low or medium low and cover. Allow the burgers to cook at a steady low simmer for one hour, flipping the burgers 30 minutes into the cooking time.

After your seitan burgers are fully cooked, treat...

After your seitan burgers are fully cooked, treat them like unseasoned burgers. Finish them on the grill or pan-fry. See below for details.

https://mediavine-res.cloudinary.com/video/upload/prpw4mkwemskocukxf67.mp4

This is best vegan burger recipe if you want a juicy, toothsome, meaty, high-protein burger to keep you fill and satisfied. It's a grillable seitan burger meant to be finished on your outdoor grill or inside on the stove. So keep it simple with salt and pepper or your favourite burger spice mix!

These easy high protein vegan burgers will be your new favorite. Thick and hearty veggie burgers will wow any skeptic.

The Best High Protein Vegan Burgers

brown rice ((1 cup uncooked yields 3 cups cooked; cook in vegetable stock preferred))

TVP crumbles

vegetable stock ((could sub for boiling water))

vital wheat gluten ((can sub oat flour

+1 tbsp tapioca starch ((see post about subbing cornstarch))

garlic, (minced)

yeast

onion powder

garlic powder

tsp smoked paprika

tsp sea salt ((optional))

tsp black pepper

beets

soy sauce

Worcestershire sauce

Soak TVP crumbles in boiling vegetable stock. Let soak for 5-10 minutes. *If you don&#039;t have pre-cooked rice, make that as well.

Once TVP crumbles are rice are ready, add everything into a food processor. Pulse and then blend, scraping down the sides as needed. Tip: We use a 7 cup processor and have found it easier to add half the rice and TVP, then the rest of the ingredients, then the remaining rice and TVP.  This helps ensure the ingredients are well combined since it fills it pretty full.

Once blended well, remove the center of the food processor and form 6 equal size patties.

To a skillet* over medium heat, add a small amount of oil and then cook the burgers 3-4 minutes on each side until a nice sear has developed and the internal temperature reaches 165 degrees.

Repeat until all burgers have been cooked, then serve on buns or lettuce wraps with your favorite burger toppings and sauces.

https://www.youtube.com/watch?v=dQNe2R2zpxw

Everyone always asks how vegans get protein and we are here to show you one epic way to show them (and maybe yourself). 

Even if you aren’t worried about protein, then are absolutely mouthwatering vegan burgers that are a hit empire vegans and non vegans alike. 

Allergens: wheat, soy.
The wheat we have listed a substitute but there is not replacement for soy in this recipe (try another out our top 8 free burgers). 

★Recipes★
Burgers: https://makeitdairyfree.com/high-protein-vegan-burgers/
Burger Buns: https://makeitdairyfree.com/vegan-hamburger-buns/

Everything Dough: https://makeitdairyfree.com/vegan-everything-dough/


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#veganburgers #vegandinner #veganprotein

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Time Details: 
2:21 - How to Make Vegan Hamburger Buns
4:20 - How To Prep Rice for Burgers
5:43 - How to Prep Textured Vegetable Protein (TVP)
6:10 - How to Make Vegan High Protein Burgers
7:26 - How to Shape Vegan Burger Patties
7:46 - How to Cook Vegan Burger Patties

The Best High Protein Vegan Burgers | 23g per burger

Barbecue Sweet Potato Chickpea Burgers are flavorful, healthy, and so easy to make! Great on a bun or eaten alone with avocado slices. Oil-free, gluten-free, and vegan.

Barbecue Sweet Potato Chickpea Burgers

potato

chili powder

smoked paprika

cumin

black pepper and salt

red onion, finely chopped

cornmeal breadcrumbs

BBQ sauce

Preheat your oven to 375˚F. Then line a baking sheet with parchment paper and set it aside.

Wash the sweet potato and pierce with a fork 4-5 times. Place the sweet potato on a microwave-safe plate and cook for 6 minutes in the microwave turning half-way through. If the potato isn&#8217;t tender after 6 minutes simply microwave in the 30-second increments until it is easily pierced with a fork. Remove the potato, let it cool for a couple of minutes, and peel.

Drain and rinse the chickpeas then add them to a large bowl with the sweet potato, chili powder, smoked paprika, garlic powder, onion powder, and cumin. Mash until the chickpeas are completely mashed. Taste and season with black pepper and salt as needed. (NOTE: you could also place the ingredients into a food processor and pulse until everything is well combined.)

Add the red onion, cornmeal, and BBQ sauce. Mix until everything is well combined.

Scoop out 1/2 cup of the mixture, form into burger patties, and place on the prepared baking sheet. Bake for 20 minutes, flip the burgers and bake for 20 more minutes or until the burger patties are firm. Remove from the oven and let cool for 5 minutes.

NOTE: use 1/3 cup of the mixture for smaller patties.

Serve on a whole-grain bun with your favorite toppings. My favorites are lettuce, tomato, thinly sliced red onion, avocado slices, and BBQ sauce.  

Barbecue Sweet Potato Chickpea Burgers are flavorful, healthy, and so easy to make! Great on a bun or eaten alone with avocado slices. Oil-free, gluten-free, and vegan.

This is my new favorite recipe from your collection.  I love chick peas, I love sweet potatoes.  It just all makes sense. Thank you so much for all your hard work creating such great stuff.

Very, very soft. Couldn't flip at all. I would suggest using a small sweet potato, or give ounces for one. Taste was good

Hi, Kelly! Thanks for reaching out and I'm sorry that happened to you. That wasn't something that I ever sturggled with on this recipe. Yes, a smaller sweet potato possibly but, I'll work up the measurements as well. Thanks for reaching out and hope you'll make it again. Also, I know appliances can vary so don't be afraid to cook a little longer if you need to. 

Good luck,
shane

Hi, I thought I had but I'll go back and check. Thanks for reaching out and I hope you enjoy them!

First, thank you so much for the kind words and I'm glad you like the flavor. Second, I tend to like dense and dryer myself. I would try using a smaller sweet potato, hand mash instead of a food processor, and maybe add a couple more tablespoons of breadcrumbs or cornmeal. Let me know how this turns out.

Peace,
shane

Delicious plant-based Vegan Sweet Potato Chickpea Burgers with smoky barbecue sauce! Made with wholesome ingredients, are oil-free, gluten-free and loaded with flavor!

Vegan Sweet Potato Chickpea Burgers

(230 grams) cooked mashed sweet potato

cornmeal

salt

Optional veggie add-ins: corn, green onions, chopped parsley

tomato puree/sauce

apple cider vinegar

fine sea salt

liquid smoke

worcestershire sauce

scale.

If making my barbecue sauce (recommended!!) then simply combine the "5 minute smoky barbecue sauce" ingredients in a small bowl until smooth. Now, try not to eat it all with a spoon. It tastes even better after sitting in the fridge overnight, so make it the day before the burgers if possible. You will only need 1/2 cup + 2 tablespoons of the sauce for the burgers, reserve the rest for topping the burgers with.

Next, cook your sweet potato whole (with skin on) either by roasting it at 400 degrees (fahrenheit, 205 degrees celsius) until super soft or cook it in the microwave. Steaming or boiling is not recommended, as too much water will get in the potatoes. Let it cool some before peeling off the skin and mash it completely with a fork. Measure out 1 cup fully filled (no gaps) mashed sweet potato.

Drain and rinse your chickpeas and pat dry. Add them to a large bowl and mash completely with a fork to where no visible whole chickpeas remain.

Add the cooled potato to the chickpeas.

Add the barbecue sauce (only 1/2 cup + 2 tablespoons), cornmeal, chili powder, smoked paprika and salt to the mix and stir until combined and thick. Taste and add any more salt if needed or spice. Note: the batter will be moist and soft, not stiff like you might expect, but they will be completely firm by the end of baking.

Place in the fridge for at least 20 minutes to firm up some.

Preheat an oven to 375°F and line a sheet pan with parchment paper. Form the mixture into patties using a 1/2 cup measuring cup by packing it in and flattening the top. You will get 5 burgers this way. If you want them more slider size, use a 1/4 cup. The mixture should be fairly easy to form into patties with your hands. Flatten them to about 3/4 inch.

Bake for 30 minutes on the first side. It will take this long to cook before you will be able to flip them. Remove and you must flip them carefully using a metal spatula. Using a spatula should make it fairly easy to slide it underneath the burgers. They should have started to form a cooked bottom. It they are sticking too much, cook them a few minutes longer until they come up better. After flipped, cook 10-15 more minutes until they have a nice golden brown top. The longer you cook them, the crispier the exterior will be. Let them cool 10 minutes to firm up some before eating.

Layer your burgers with avocado,tomatoes, extra barbecue sauce, lettuce or any toppings you desire!

Deliciously fluffy homemade vegan burger buns - created using the Japanese &#039;Tangzhong&#039; technique. Simple and easy step-by-step recipe.

Homemade Vegan Burger Buns (Super Fluffy!)

g all purpose flour (plain flour)

180 ml unsweetened plant milk

420 g all purpose flour

sachets dry active yeast (2 x 7 grams)

g sugar

g sea salt

160 ml unsweetened plant milk (at room temperature)

ml olive oil

sesame seeds

tbsp plant milk

Whisk together the ingredients for the Tangzhong in a saucepan with the stovetop turned off.

In a large bowl combine your dry ingredients in a large mixing bowl: flour, yeast, sugar, and salt. In a measuring jug measure out the wet ingredients at room temperature: plant milk &amp; olive oil. If the mix is too cold, place it into the microwave for 30 seconds and stir afterward.

Gently heat the saucepan on the stovetop over low heat, continuously stirring with a whisk until the mixture thickens and becomes sticky,  but smooth. This should take roughly 2-3 minutes. Remove from the heat.

Pour your wet ingredients into the large bowl and roughly combine, then add in the Tangzhong. Stir until the mix becomes too sticky, then transfer the dough to a floured surface and knead for about 10-15 minutes or until the surface becomes smooth &amp; shiny.

Form a ball and place the dough into a greased bowl. Cover with a clean wet kitchen towel or cling film and place in a warm safe to rise for 1 hour.

Once the hour elapses push out the air. Divide the dough into 8 equally-sized dough balls, gently kneading each for 10-15 seconds. Place the buns onto a lightly greased baking tray about 2 inches apart, cover again and allow for them to rise for another hour.

After 50 minutes pre-heat your oven to 180°C.

Place the uncovered buns into the oven and bake for 10 minutes. Carefully remove them from the oven and brush them with the vegan &#39;egg wash&#39;. Sprinkle with sesame seeds and return to the oven for a further 6-8 minutes.

Allow for the buns to cool for a minimum of 15 minutes before slicing. Toast them in a non-stick frying pan before assembling your burger.

So delicious and convenient - making your frozen burgers in an air fryer is the ultimate kitchen hack for delicious and juicy burgers -  ready to dive in in just a few minutes.

Frozen Burgers in Air Fryer

frozen burger patties (e.g. Beyond Meat)

cooking oil spray (optional)

Preheat the air fryer to 375°F (190°C) and remove your burger patties from the freezer.

Place the burger patties into the preheated air fryer and cook for 11-13 minutes.

Check in on the burgers after 4 minutes and flip them. Once they are fully cooked, remove them from the air fryer.

Assemble your burgers to your liking and enjoy right away!

When the real comfort food is calling, this Vegan McDonalds Big Mac is just what you need! It&#039;s so easy to make vegan Big Mac sauce and you can use your favourite vegan burger patties to create this ultimate vegan McDonalds burger.

Vegan Big Mac Sauce Recipe

mayonnaise

tsp yellow mustard

pickle juice

tsp sweet paprika powder

burger bun

onion

vegan burger patties

lettuce leaves

cheese

soya milk

tomato paste

turmeric powder

tsp salt

mustard powder

tsp tapioca starch

tbsp refined, deodorised coconut oil

Bun Preparation

Start by preparing the buns: cut the middle bun to size and carefully toast them in a non-stick pan until lightly golden (without oil!). Set aside when done.

Patties

Prepare your burger patties according to the packaging instructions.

Cheese

(optional) Prepare your cheese sauce - if you&#39;re using ready made vegan cheese, then skip this step. Simply whisk up all ingredients in a small saucepan over medium heat. Once the sauce gets hot enough you can tell that the texture begins to change as the tapioca starch is activated. Set aside to cool once you have a thick &amp; gooey consistency.

Sauce

To create the amazing Vegan Big Mac Sauce combine all ingredients with a whisk and set aside, ready to assemble.

Ingredient Prep

Wash the lettuce, finely slice the onion and carefully slice the gherkin.

Assembly

Assembly time! And in order to give the burger the perfect finish, create the perfect Big Mac order, which is (bottom to top): Bottom bun - Big Mac Sauce - Chopped onion - Lettuce - Cheese sauce (alternatively: vegan cheese slice) - Patty - Middle bun - Big Mac Sauce - Chopped onion - Lettuce - Pickles - Patty - Cheese sauce (or slice) - Top bun

A healthy vegan patty recipe made with whole food ingredients and a whole lot of love!

Vegetable Patties

zucchini (shredded)

Red onion (shredded)

garlic (minced)

broccoli (grated)

chickpea flour

tbsp flaxseed (mixed

celery leaves

Place the zucchini in a colander and sprinkle it with salt. Allow to sit for 10 minutes, and then with a clean cloth, drain out as much liquid as possible. Mix the flaxseed with water and allow to sit for 10 minutes as well to thicken. 

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

Combine the drained zucchini, garlic, broccoli, chickpea flour, flax seed gel, salt and olive oil in a bowl until a batter is formed. 

Using a spoon, separate the batter into 12 equal patties, around 3 tablespoons each onto the baking sheet. They should be around 1 cm thick. At this point, you can give them a spray with olive oil for a crispier fritter. 

Place in the oven for 12 to 15 minutes, until crispy. Dip in your favorite sauce of choice. We love my green goddess dressing.

Delicious and low-calorie vegan burgers with a zesty avocado vegan mayo. Perfect for a barbecue. 

These aubergine burgers can form part of a low-calorie diet of 1200–1500 calories a day. 

Each serving provides 433 kcal, 9g protein, 64g carbohydrates (of which 17g sugars), 14g fat (of which 3.5g saturates), 11g fibre and 0.7g salt. 

Vegan aubergine burgers

wholewheat bread

1½ tbsp extra virgin olive oil

½ tsp ground cumin

Top 13 vegan burgers recipes from across the web

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

Top Tags

Vegan Burger Buns

The Best Vegan Burger

The Best High Protein Vegan Burgers

Barbecue Sweet Potato Chickpea Burg...

Vegan Sweet Potato Chickpea Burgers

Homemade Vegan Burger Buns (Super F...

Frozen Burgers in Air Fryer

Vegan Big Mac Sauce Recipe

Vegetable Patties

Vegan aubergine burgers

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Top 13 vegan burgers recipes from across the web

The most viewed vegan burgers 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 Buns

The Best Vegan Burger

The Best High Protein Vegan Burgers

Barbecue Sweet Potato Chickpea Burg...

Vegan Sweet Potato Chickpea Burgers

Homemade Vegan Burger Buns (Super F...

Frozen Burgers in Air Fryer

Vegan Big Mac Sauce Recipe

Vegetable Patties

Vegan aubergine burgers

Kidney Bean Burgers

Classic Chickpea Veggie Burgers

Spiced Lentil Burgers with Tahini S...

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