If you love a good burger but want to skip the meat, you’re in for a treat. Before introducing you to our vegan burger recipes, here’s a little foodie trivia: did you know the idea of a hamburger came about over 300 years ago, thanks to a funny coincidence?
Legend has it that John Montagu, a picky aristocrat, invented the sandwich while playing a long card game. He wanted to eat without getting his hands dirty, so he placed a portion of meat between two slices of bread. And just like that, the hamburger was born!
Fast forward to today, and while the classic hamburger is still a favorite, many of us have opted to leave meat off our plates. Luckily, there are plenty of delicious vegan alternatives that won’t leave you hungry. These 10 vegan burger recipes are so good, even meat lovers will want to dig in!
10 Vegan Burger Recipes You’ll Love
1. Zuchini Burger
Ingredients:
- 3 zucchini (400 g), quartered
- 2 1/4 tsp salt, divided
- 80 g (1/3 cup) chopped shallot
- 160 g (1 cup) chopped cremini mushrooms
- 1/2 tsp ground cilantro
- 1/4 tsp ground cumin
- 1 clove garlic
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 25 g (1/4 cup) toasted almonds
- 300 g (1 1/3 cups) cooked and cold brown rice
- 1/2 cup + 1 tbsp chickpea flour
- 3 tbsp egg substitute
- 2 tbsp warm water
- 1/4 cup + 1/2 tbsp olive oil for cooking
Preparation:
- Place the zucchini in a blender or food processor and pulse until finely chopped. Transfer to a bowl, add 3/4 tsp salt, and let sit for 5 minutes. Strain through a cloth to remove excess liquid.
- Add the shallots and mushrooms to the blender and pulse until chopped. Mix in the cilantro, cumin, garlic, lemon zest, lemon juice, chopped zucchini, almonds, and rice. Blend until everything is well combined.
- Transfer the mixture to a bowl, stir in the chickpea flour, egg substitute, and warm water until fully combined. Shape into patties.
- Heat a skillet over medium-high heat, add 1 tbsp olive oil, and cook the patties for about 3 minutes on each side, adding more oil as needed. Enjoy your zucchini burgers with your favorite toppings!
2. Eggplant and Lentil Burger
Ingredients:
- 100 g (1/2 cup) dried lentils
- 4 sprigs thyme
- 1/2 carrot, diced
- 1 stalk (100 g) celery, diced
- 1/2 red onion, diced
- 3 eggplants
- 2 portobello mushrooms, gills removed
- 3 cloves garlic
- 1/2 tsp smoked paprika
- 10 g (1/4 cup) fresh cilantro leaves
- 1/4 cup (20 g) mint leaves
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 1/4 cup (30 g) bread crumbs
- 1 tsp pomegranate molasses
- 1/4 tsp salt
Preparation:
- Preheat the oven to 400°F (200°C). In a pot, combine lentils, thyme, carrot, celery, and onion. Cover with water, add salt, and simmer for 20-25 minutes until lentils are soft. Drain and let cool.
- Sprinkle the chopped eggplant with 1/2 tsp salt and let sit for 10 minutes. Pat dry and place on a baking sheet with mushrooms and garlic. Sprinkle with smoked paprika and roast for 20 minutes.
- Remove thyme sprigs from lentils. Blend the lentils, roasted veggies, bread crumbs, pomegranate molasses, and herbs in a blender until smooth. Shape into 6 patties and refrigerate for at least an hour.
- To cook, preheat the oven to 375°F (180°C). Heat a skillet over medium-high heat with oil and fry the patties for 3 minutes on each side, then bake for 5 minutes.
3. Lentil Burger
Ingredients:
- 1 kg cooked potato, mashed
- 1 cup cooked lentils
- 1 cup grated carrot
- 4 multigrain burger buns
- 1/2 onion, chopped
- 200 g panela cheese
- 2 cloves garlic, minced
- Lettuce
Preparation:
- Mix the mashed potatoes with lentils, grated carrot, onion, and garlic. Shape into burger patties.
- Heat oil in a skillet and fry the patties until golden brown on both sides.
- Serve on buns with panela cheese, lettuce, and your favorite toppings.
4. Black Bean Burger
Ingredients:
- 1 can black beans, drained
- 1 egg
- 1/2 yellow onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup bread crumbs
- Burger buns
- 1/2 green bell pepper, chopped
- Salt and pepper
Preparation:
- Mash the black beans with the egg until you have a thick paste.
- Puree the onion, garlic, and bell pepper, then mix with the bean paste. Add bread crumbs, salt, and pepper to form a dough.
- Shape into patties and bake at 350°F (175°C) for 10 minutes. Serve on buns with your favorite toppings.
5. Chickpea Burger
Ingredients:
- 1 can chickpeas, drained
- 1 red bell pepper, chopped
- 1 carrot, chopped
- 3 cloves garlic, chopped
- Celery, chopped
- Salt and pepper
- 1/3 cup bread crumbs
- Burger buns
Preparation:
- Mash the chickpeas until you have a thick paste. Blend the pepper, garlic, and cilantro, then mix with the chickpea puree.
- Stir in the bread crumbs and season with salt and pepper. Shape into patties.
- Bake at 350°F (175°C) for 15 minutes. Serve on buns with your choice of condiments.
6. Meaty Vegan Burguer
Ingredients:
- 100 g textured soy
- 4 tbsp flour
- 1/4 onion, chopped
- 1/4 red pepper, chopped
- 1 clove garlic, minced
- 1 tbsp cumin
- Olive oil
- Salt and pepper
- Burger buns
Preparation:
- Soak the soy in hot water until hydrated.
- Mix the soy with flour, cumin, garlic, onion, and pepper. Season to taste. Shape into patties.
- Fry the patties in a skillet with olive oil until golden brown. Serve on buns with your favorite toppings.
7. Mushroom Burgers
Ingredients:
- 3 cups mushrooms, chopped
- 1 green bell pepper, chopped
- 1/2 onion, chopped
- 2 tsp olive oil
- Salt and pepper
- 1/2 cup bread crumbs
- 1/2 cup oats
- 2 eggs
- Sunflower seeds
- Burger buns
Preparation:
- Sauté the mushrooms, bell pepper, and onion in olive oil until the mushrooms release their juices.
- Combine the vegetables with oats, bread crumbs, and eggs. Refrigerate the mixture for 30 minutes.
- Shape into patties, fry in a skillet with olive oil, and bake at 350°F (175°C) for 15 minutes. Serve on buns.
8. White Bean Burgers
Ingredients:
- 1/4 cup brewer’s yeast
- 1/2 cup bread crumbs
- 1 can white beans, drained
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- Garlic and pepper
- Burger buns
Preparation:
- Mash the white beans with a fork until you have a sticky paste.
- Mix in the bread crumbs, brewer’s yeast, apple cider vinegar, olive oil, garlic, and pepper.
- Shape into patties, place on a baking sheet lined with parchment paper, and bake at 350°F (175°C) for 20-30 minutes. Serve on buns.
9. Tofu, Spinach, and Spelt Burger
Ingredients:
- 200 g firm tofu
- 1 cup fresh spinach, chopped
- 1 tbsp soy sauce
- 1/2 cup whole-wheat flour
- 1 tsp tapioca flour
- 1/2 tsp garlic powder
- 1 tsp chopped parsley
- 1 tsp chopped rosemary
- 1/2 tsp sweet paprika
- Salt and ground cloves
- Olive oil
- Burger buns
Preparation:
- Drain the tofu for at least 2 hours, then crumble it into a bowl.
- Mix in the spinach, soy sauce, garlic, parsley, rosemary, paprika, salt, and cloves. Gradually add the flours while stirring.
- Shape the mixture into patties and fry in a skillet with olive oil until cooked through. Serve on buns.
10. Beetroot Burgers
Ingredients:
- 3/4 cup chickpeas, cooked
- 2 cooked beets, chopped
- 1 tbsp wheat flour
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1 clove garlic, chopped
- 1/4 red onion, chopped
- 1 tbsp lemon juice
- 1 tsp soy sauce
- Olive oil
- Salt and pepper
Preparation:
- Mash the chickpeas with the beets.
- Add the spices, garlic, onion, lemon juice, and soy sauce. Stir in the wheat flour.
- Shape into patties and fry in olive oil until golden brown. Serve on buns.
Enjoy experimenting with these vegan burger recipes, each bringing a unique twist to the classic burger! Whether you’re a seasoned vegan or just looking to try something new, these delicious options are sure to satisfy your cravings.