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Easy Vegan Burger Recipe (4 Ingredients)

Nutrition:
Calories: 142kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g |
Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 364mg | Potassium: 305mg | Fiber: 5g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 5mg | Calcium: 34mgIron: 2mg
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6 burgers
Calories 142 kcal

Equipment

  • 1 Food processor

Ingredients
  

For the lentil burgers:

  • 1 can (15 ounce) kidney beans
  • 1 cup oat flour
  • 2 tablespoons sriracha or hot sauce
  • 1/3 to 1/2 cup pasta sauce
  • Powdered garlic salt, and pepper to taste (optional)

Instructions
 

  • 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.

Notes

    • 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.
Keyword easy vegan burger recipe, plant-based burger recipe, vegan burger recipe