If you’re new to the vegan lifestyle, you may be wondering what you can eat besides salads and smoothies. Well, don’t worry. Going vegan doesn’t mean you have to give up your favorite comfort foods. In fact, with a few tweaks, you can make vegan versions that are just as satisfying (if not more!) than the original.
With these top 10 vegan burger recipes, you’ll be able to enjoy all the flavor and satisfaction of a classic burger, without any of the meat. In this post, I want to share top 10 vegan burger recipes that are delicios, packed with protein and can be cooked fast.
Top 10 vegan burger recipes:
- Easy Vegan Burger recipe
- Easy Veggie Burger Formula
- Vegan Lentil Burger
- Mexican Bean Burgers
- Mushroom Burger
- Vegan Black Bean Burger
- Oil Free Vegan Sweet Potato Burger
- Peanut Tofu Burger
- Tangy Lentil Sloppy Joes Recipe
- Edamame Grain Vegan Burger
1. Easy Vegan Burger recipe
Easy Vegan Burger Recipe (4 Ingredients)
- 1 Food processor
- Process beans in a food processor until smooth(ish). It’s okay if there are some chunks.
- Combine oat flour, beans, hot sauce, and pasta sauce in a bowl. Add salt, pepper and garlic powder if you choose. Start with ⅓ of the pasta sauce and add more if it’s too dry.
- Form into ½ inch thick patties and in a greased skillet over medium heat cook on each side for 3 to 4 minutes until crispy.
- Enjoy on a burger, over a salad or on its own. Eat immediately, warm and fresh, for the best texture.
- These easy vegan burgers are best enjoyed fresh.
- Store leftovers in the fridge for up to five days and reheat in a skillet or in the oven.
- Feel free to change up the recipe using any canned beans or spices you have on hand.
- Form the vegan burger patties with the same thickness so they cook evenly in the pan.
2. Easy veggie burger formula to make a burger with your favorite foods
Easy Veggie Burger Formula to make a burger with favorite foods
- 1 pound can beans, drained and rinsed, or 1.5 cups cooked beans (suggestions: your favorite bean!)
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
- 2 tbsp + 2 tsp oil for frying (suggestions: olive, coconut, grapeseed)
- 3 tbsp liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
- 4 teaspoons spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
- 1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
- 1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
- 1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)
- Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.
- Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky. Pulse in the dry base and texture ingredient.
- Form into golf ball size balls and flatten into patties.
- Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.
3. Vegan Lentil Burger
Vegan Lentil Burger
For the Mustard Sauce:
- 3 tbsp yellow mustard
- 4 tbsp maple syrup
- pinch curry (optional)
For the Vegan Lentil Burger patties:
- 1 cup (200g) uncooked or two 14 oz (400 g) cans lentils
- 1/3 cup (50g) raisins
- 1 cup gf bread crumbs
- 1/2 cup (60g) crushed walnuts
- 2 tbsp Mustard Sauce (optional
Additional burger toppings (optional):
- roasted onions
For the Mustard Sauce:
- Combine the yellow mustard and the maple syrup in a small bowl. Add a pinch of curry if you like and whisk together.
For the Vegan Lentil Burger patties:
- If you use uncooked lentils, cook them according to the manufacturer's instructions. Else rinse the canned lentils. Transfer to a blender.
- Add the raisins and walnuts to the lentils. Blend until you get a chunky mixture.
- In a separate bowl, combine the lentil mixture with bread crumbs. Let sit for 5-10 minutes so that the bread crumbs can absorb excess moisture.
- Form patties an either bake them on the oven at 390°F/200°C or fry them in a pan with a bit of oil (recommended).
To assemble the burger:
- Use your favorite bun and burger toppings to assemble the Vegan Lentil Burger.
4. Mexican Bean Burgers
Mexican Bean Burgers
- 1 carrot, sliced
- 1 can (15 ounce) kidney beans
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 cups salsa
- 1 cup dried bread crumbs
- 1/2 cup whole wheat flour
- 1/2 teaspoon ground black pepper
- salt to taste
- 1 pinch Chili Powder
- Place carrot into a bowl, and fill with about 1/4 inch of water. Cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. Drain.
- Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. Season with salt, black pepper, and chili powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties, and place on a greased baking sheet.
- Heat a large skillet over medium-high heat, and coat with cooking spray. Fry the patties for about 8 minutes on each side, or until browned and firm.
5. Vegan Mushroom burger
Vegan mushroom burger
- baking tray
- parchment paper
- a large bowl
For the burger patties:
- 3 tablespoons ground flaxseeds
- 5 tablespoons water
- 1 1/2 cups canned chickpeas, drained
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup whole wheat bread crumbs
- 1/2 cup rolled oats, ground to oat flour
- 6 mushrooms, cut into small pieces
- 1 cup fresh parsley, chopped
- 1 teaspoon soy sauce
- 1 tablespoon paprika powder
- 1 tablespoon oregano
- 1 tablespoon basil
- 1/2 cup rolled oats
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste
For the burger:
- 4 whole wheat buns
- 2 tomatoes
- 1 red onion, cut into rings
- 4 tablespoons sunflower tomato spread You can also use ketchup, mustard, or any other burger sauce instead.
- Combine the ground flax seeds with the water and put aside to soak. In a large bowl, mash the chickpeas with a fork, leaving some chickpeas intact for texture.
- Put 1/2 cup of rolled oats into a blender or food processor and ground into a fine powder of flour by pulsing several times.
- In a small pan, heat some oil and sauté the onions and the garlic for about 3 minutes. Together with the remaining ingredients, add them to the chickpeas and mix well. Form four large burger patties (or 6 smaller ones).
- Line a baking tray with parchment paper and put the burger patties on top. Bake for 30 minutes at 350 °F. Flip them after the first 15 minutes.
- Cut the whole wheat buns in halves and cover both halves with the sunflower tomato spread. Alternatively you can of course also use ketchup, mustard, or any other burger sauce. Serve the mushrooms burgers with tomatoes, lettuce, and red onions.
- This recipe makes four large or six smaller burger patties.
- I served these vegan mushroom burgers on whole wheat buns with lettuce, tomatoes, red onions, and a sunflower tomato spread. However, the burgers will also be great with ketchup and mustard or any other burger sauce. You could also try my vegan sriracha mayonnaise.
- I used to pan-fry most of my veggie burgers, but I now tend to make them in the oven. This also works really well for these vegan mushrooms burgers. They got really crispy and you can save lots of oil and unnecessary calories this way. And it’s also much easier.
- The burgers freeze really well. It’s best to freeze them before pan-frying or baking them. Just put them on a baking sheet in the freezer and freeze them for about an hour. Then place the burger patties in freezer bags. You can freeze them for up to 2 months.
- To make the mushroom burger gluten-free, replace the whole wheat breadcrumbs with gluten-free bread crumbs and make sure to use certified gluten-free oats. Instead of the soy sauce you can use tamari.
6. Vegan Black Bean Burgers
Vegan Black Bean Burgers
- 1 tbsp flax seeds
- 3 tbsp water
- 2 tbsp olive oil, divided
- 1/2 large white onion, diced
- 1 red bell pepper, seeded and diced
- 2-3 cloves garlic, minced
- 3 cups cooked black beans
- 1/3 cup rolled oats
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp chili powder
- Mix flaxseeds and water in a small bowl and set aside for 5-10 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the onion, red pepper and garlic until the red pepper begins to soften,about 4-5 minutes. Remove from heat and add in the spices.
- In a food processor, pulse the black beans and rolled oats, until they form a sticky mixture. Add the rest of the dry ingredients and the lemon juice and flax egg and pulse again.
- Shape into patties about ½ cup big and refrigerate for half an hour. The burgers need to be chilled enough to hold together when they are cooked.
- Heat olive oil over medium heat in a non-stick skillet and cook patties for about 5 minutes on each side, until slightly browned and the pattiesare cooked all the way through. Serve with buns, vegan mayo, lettuce, and thinly sliced tomato
- Soak flaxseeds in water for ten minutes. This step is crucial because when the flaxseeds are soaked with water they absorb the water and become softer. As a result, the flaxseeds become gelatinous and help hold the patties together.
- Cook red bell peppers and onions. Cooking the red bell peppers and onions will help to soften them which is important so that the vegetables break down when they are pulsed with the other ingredients. This ensures that the vegan black bean burger mixture is well combined.
- Don’t forget to chill vegan black bean patties. Make sure you refrigerate the patties for at least 30 minutes before cooking. Chilling the patties helps them to set and enhances the flavors in the burger.
7. Oil Free Vegan Sweet Potato Burgers
Oil Free Vegan Sweet Potato Burgers
- Food processor
- 1.5 cups cubed sweet potatoes approx. 1 small potato
- 1 yellow onion diced
- 1 red pepper diced
- 4-6 cremini or baby bella mushrooms diced
- 15 oz can white kidney beans drained & rinsed
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 3/4 cup rolled oats gluten free if preferred
- sliced tomato, pickles, red onion, avocado, pickled peppers, fresh herbs like dill, parsley or cilantro
- In a small pot, add the cubed sweet potato, cover with water and bring to a boil. Cook until fork tender, approx. 10 minutes. Then drain and set aside.
- Meanwhile, add diced onion, pepper and mushrooms to a large pan. Sprinkle with salt and pepper and dry sauté until softened, approx. 5 mins. (The mushrooms will release moisture, so you should not need any oil or water to sauté.)
- Add the cooked sweet potato, beans and seasoning to your food processor. Process until broken down, but not smooth. You want to keep some texture. Then add the sautéed veggies and the oats and pulse a few times to mix through. Do not puree.
- Line a baking tray with parchment paper and use wet hands to form tennis sized balls from your batter. Then flatten into a patty shape and place on your tray. You should get 8 patties. Refrigerate for at least 30 minutes, or overnight if working ahead.
- When ready to bake, heat your oven to 450 degrees F and bake for 25 minutes. Then carefully flip the burgers and bake another 15 minutes, until the edges are golden brown.
8. Peanut tofu burgers
Vegan Peanut Tofu Burgers
- 1/2 cup (120ml) apple cider vinegar
- 1 red onion, sliced very finely
MARINADE (DOUBLES UP AS A SAUCE)
- 1/2 cup (120ml) peanut butter
- 2 tbsp soy sauce or tamari (for GF version) + more to season tofu
- 3 tbsp lime juice
- 1 1/2 – 2 tbsp maple syrup, adjust to taste
- 2 tsp toasted sesame oil
- 2 tsp sambal oelek (or other chilli sauce), adjust to taste
- 1-2 tsp finely grated ginger, adjust to taste
- 14-28 oz (400-800g) firm cotton tofu*, pressed
- 1 tbsp neutral oil
- 4 burger buns (GF if needed)
- 1 ripe avocado, sliced
- 8 small lettuce leaves
- half a cucumber, shaved with a speed peeler
- fresh coriander
- black sesame seeds, to garnish (optional)
- Place the apple cider vinegar and 120 ml / ½ cup of water (use less water if you want the pickles to be sharper) in a small pan and bring to the boil. Place the finely sliced onions in a jar and pour hot pickling liquid over them. Store the leftovers in the fridge.
- Cut the pressed tofu up into 4 or 8 (if you wanna have two pieces per burger) equal size pieces. The size will be different depending on the tofu you use, but you’ll end up with 0.5 cm / 0.2″ thick slices.
- Heat up a griddle pan on a low heat. Brush it with a bit of oil (that’s especially important if the pan isn’t a non-stick one). Alternatively, you can also use the oven at 200° C / 390° F.
- Place the tofu on the heated-up pan and leave it alone for about 5-10 minutes (depending on the heat and conductivity of your pan) on each side. If using the oven, bake it in the preheated oven for 10 minutes on each side.
- While the tofu is drying out, place all the sauce ingredients in a mixing bowl and mix until you get a uniform, thick sauce.
- Sprinkle dried out tofu with a small amount of soy sauce / tamari (it should absorb it straight away) and then coat it in the marinade and return to the lightly greased pan for about 1-2 minutes on each side. If using an oven, switch the oven to the grill / broil function and grill for about 3-4 minutes on each side, until lightly caramelised.
- Halve your buns and gently toast them if you wish.
- Build your burgers by placing a few avocado slices on the bottom half of each burger, follow up with lettuce leaves, peanut tofu, cucumber shavings, pickled onions, fresh coriander, sesame seeds and an extra dollop of peanut sauce.
9. Tangy Lentil Sloppy Joes Recipe
Tangy Lentil Sloppy Joes Recipe
- 1 cup (215g) Lentils *see note
- 4 cups (815g) Water
- 1 tsp Sea Salt divided
- 1 Tbs Coconut or Olive Oil unrefined, virgin
- 2 cups (245g) Yellow Onion diced (about 1 medium onion)
- 2 cups (230g) Green Bell Pepper diced (about 1 large pepper)
- 2 Large Cloves of Garlic minced
- 2 1/2 Tbs Chili Powder
- 1 1/2 tsp Smoked Paprika
- 3 Tbs Tomato paste
- 1 1/2 cups (426g) Tomato Sauce (1 Can)
- 1 tbs Pickle Juice or other pickling brine like olive
- 2 tsp Vegan Worcestershire
- 3 tbs Yellow Mustard
- 2-3 Tbs maple syrup or more to taste
Serve with (Optional):
- Hamburger Buns
- Pickles, Tabasco, quick pickled onions, jalapeños, extra mustard, coleslaw.
- In a small sauce pot, add the lentils, water and 1/8 tsp salt. Bring to a boil, then turn down to low. Cook for about 20-22 minutes, or until tender. Drain the lentils. Set aside.
- While the lentils are cooking, add the oil to a large saute pan and heat until shimmering. Add the onion and cook on low with 1/8 tsp salt for 20 minutes, stirring occasionally. Add the bell pepper during the last 7-8 minutes of cooking the onions and soften, stirring occasionally.
- To the onion/pepper mixture add the garlic, chili powder, paprika and 3/4 tsp salt continuing to cook on low. Stir to coat the veggies. Add the tomato paste, sauce, pickle juice, Worcestershire, mustard and maple syrup. Stir to incorporate. Add the cooked lentils and stir again cooking on low for 5-10 minutes to warm through and to thicken a bit. Serve with warmed buns and condiments.
- Store the sloppy joes in a lidded container for up to three days or freeze for up to two weeks.
10. Edamame Grain Vegan Burgers
Edamame Grain Vegan Burgers
- 2 medium carrots
- 1/2 large onion
- 2 cloves garlic
- 1 small bell pepper
- 1/2 cup fresh herbs (i.e., parsley, basil, oregano, thyme)
- 2 cups frozen edamame, completely defrosted
- 1/3 cup walnuts
- 1 cup oats
- 2 tbsp flax seeds
- 1/4 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp soy sauce
- 1/4 tsp salt (optional)
- 1 lemon, juiced
- Place carrots, onion, garlic, bell pepper and fresh herbs in the container of a food processor and chop just until chopped (do not liquify). (Alternatively, chop very finely by hand.)
- Place edamame, walnuts, oats, flax seeds, black pepper, smoked paprika, soy sauce, salt (optional) and lemon juice in the food processor and chop until mixture is finely chopped but not liquified.
- Remove from the food processor and chill mixture for about 1 hour prior to handling.
- Preheat oven to 375 F.
- Form 8 patties by scooping up mixture into a 1/2-cup measuring cup and inverting onto a baking sheet sprayed with nonstick cooking spray. Pat down to about 1/2-inch thickness.
- Bake in the oven for about 45 minutes, until golden brown and firm.
- Serve as desired with whole grain buns and fillings, or as a patty with a sauce or dip. May chill leftover patties for up to 4 days in an airtight container, or freeze for up to 6 months.
So, were you looking for delicious and healthy vegan burger recipes? Well, I hope you’ve found what you were looking for. In this article I mentioned some healthy plant based burger recipes that are made with nutritious ingredients like sweet potatoes, lentils, avocado, vegetables, mushrooms. So, no matter what your food preferences are you should like at least one of the recipes on the list in this article. Enjoy!
P.S. If you want to learn more about other vitamins, what are their recommended dosages based on science, get healthy meal plan examples, my top science-based recipes that can be cooked in less than 30 minutes each and find out how science-based nutrition can prevent and treat the most common diseases, improve your overall health and help you live longer then you can click here to learn more.
If you don’t want to miss my other articles then click here to subscribe to my Telegram Channel or use the form below to subscribe to my email newsletter.
You can read some of my other latest articles as well:
- What is a superset and should you do supersets based on science?
- Top 10 vegan burger recipes
- Can music improve athletic performance based on science?
- How many sets should I do to build muscle based on science?
- Science-based iodine recommendations
- Should you train to failure based on science?
- How much protein can your body absorb in one meal based on science?
- Top 10 motivational quotes
- Omega-3 fatty acids recommendations
- What is the best training frequency for building muscle based on science?
- Best plant-based protein foods
- Happy New Year 2023!
- Does meditation help with stress and aging based on science?
- Is salt healthy based on science?
- Foods to improve performance in sports
- Healthy foods that last for a long time without a fridge
- Science-based macronutrient recommendations for athletes
- Top 7 healthy nuts to eat based on science
- Vitamin D recommendations, dosage, its impact on health
- How to live longer by increasing telomere length
- Healthy beverages based on science
- Recipe: whole wheat no-yeast vegan pizza dough
- What is NEAT? How to lose weight with NEAT?
- Are calcium supplements safe based on science?
- Are nuts good for weight loss and health
- 4 simple steps how I gained 1.5 kg (3+ lbs) per week healthily and how you can too
- Top 5 foods to avoid for weight loss and health
- Is fasting safe for weight loss and health?
- Top 10 healthiest berries
- Does healthy mindset really help improve our results (science-based)?
- Are potatoes healthy for you based on science?
- Is HIIT better than cardio based on science?
- What’s the best nutrition tracker app in 2023?
- How to build good habits in 4 simple science-based steps
- What are the scientific benefits of exercise?
- Are eggs healthy for weight loss and in general based on science?
- How to lose weight in 4 easy steps (science-based)
- Is keto diet safe and effective way to lose weight?
- Cardiovascular disease risk factors and treatment
- Is coffee healthy or does it increase the risk of diseases?
- Is laughter the best medicine?
- Can diet prevent and treat diabetes?
- The best way to lose weight: diet, exercise or both?
- How to live 10+ years longer in 4 easy steps?
- Which diet is the healthiest: omnivorous, vegetarian, vegan?