Top 10 vegan burger recipes

• 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.

• 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.

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.

• 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.

• 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.

• 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

• 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.

• 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.

• 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. 

• 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.