3 Incredible Vegan Burger Recipes

These three vegan burger recipes come with the same base, so you can use one bowl of the base to make three different vegan burger recipes. They’re all remarkably zesty and chewy!

Sweet Potato & Piri Piri

Ingredients 

• 1 tin/240g chickpea, drained
• 1 tin/240g mixed pulses (a combination of different types of beans), drained
• a handful of chopped fresh coriander
• the flesh of the sweet potato, roasted
• 3 tbsp Piri Piri sauce
• 2 tbsp tomato puree
• 1 tbsp Oregano
• 1 tsp dried chili flakes
• Zest & juice of half a lemon
• 5 tbsp buckwheat flour
• 2 tsp sea salt

Garnish

• Grilled burger bun
• Lettuce
• Cress
• Piri piri
• Tomato
• Red onion
• Avocado

Directions:

1. Pour the chickpeas and mixed pulses in a blender cup; then pulse them a few times to obtain fine particles but not a paste.
2. Pour the mixture into a bowl, then add the roasted potatoes, coriander, dried oregano, a sprinkle of dried chili flakes, tomato puree, Piri Piri sauce, buckwheat flour, and a pinch of salt and pepper.
3. Now, rinse your hands thoroughly, then mix the ingredients gently without crushing the beans. Mold them into burger patties, coated with some flour to firm them up if they’re too soft.
4. Sauté each side of the burger for three minutes in a pan with a few tablespoons of olive oil over medium heat, and then bake in an oven for a few minutes.
5. Remove from oven, and then stack them with the garnishes in between the burger bun.

Related Article: The Top 3 Plant-Based Burger Recipes

Dwight’s Beet Burger 

Ingredients 

• 1 tin/240g chickpea, drained
• 1 tin/240g mixed pulses, drained
• a handful of chopped Fresh Coriander
• 1 cup cooked beetroot
• 3 tbsp balsamic
• 1 sautéed onion
• Handful fresh thyme
• 1 tbsp Ras El Hanout
• Zest & juice of half a lemon
• 5 tbsp buckwheat flour
• 2 tsp sea salt
• 2 tsp black pepper

Garnish

• Roasted baby carrots
• Grilled burger bun
• Rocket 
• Vegan Mayo

Pea Puree

• 1/2 shallot, sautéed
• 1 cup frozen peas
• 1/4 cup vegetable stock
• Pinch salt & pepper

(blitz all the ingredients until smooth)

Directions:

1. Blend the chickpeas and mixed pulses together, and then pour them into a bowl together with the beetroot, sautéed onions, a drizzle of balsamic vinegar, thyme, Ras El Hanout, zest and juice of half a lemon, flour, and a pinch of salt and pepper, stir gently, but thoroughly, and form them into burgers.
2. Sauté each side of the burger for 3 minutes in a sauté pan with a few tablespoons of olive oil over medium heat, and then bake in an oven for a few minutes.
3. Remove from oven, and then stack them with the garnishes in between the burger bun.

Related Article: The secret recipe for plant-based vegan burgers

BBQ Black Bean Burger 

Ingredients

• 1 tin/240g chickpea, drained
• 1 tin/240g black beans, drained
• A handful of Chopped Fresh Coriander
• 1 red pepper, chopped small & sautéed
• 5 spring onions, chopped small & sautéed
• 1 cup shiitake mushrooms, chopped small & sautéed
• 3 tbsp BBQ sauce
• Zest & juice a lime
• 5 tbsp buckwheat Flour
• 2 tsp sea salt
• 2 tsp black pepper
• 1 tablespoon Paprika

Garnish

• Grilled Bun
• Rainbow Slaw
• Fried Plantains
• Cress
• BBQ Sauce
• Crispy Onions 

Direction:

1. Blend the chickpeas and the black beans, and pulse a few times.
2. Turn the mixture into a mixing bowl and combine with chopped fresh coriander, red pepper, and spring onions, shiitake mushrooms, and BBQ sauce.
3. Next, add a copious amount of flour to bring it together, and a pinch of salt and pepper to taste. Stir thoroughly, and mold into burger patties.
4. Sauté each side of the burger for three minutes in a pan with a few tablespoons of olive oil over medium heat, and then bake in an oven for a few minutes.
5. Remove from oven, and then stack them with the garnishes in between the burger bun.