Veggie Burgers Recipes - 3 Ways
You can be so creative with vegan burgers! However, here are three simple ways you can prepare your own. Add some lettuce, tomato, and onion, and you're good to go!
Quick and Easy Lentil Burger
1/2 cup lentils (cooked)
1 1/2 tbsp all purpose flour
2 cloves garlic (minced)
1/4 onion (small, diced)
1 tsp tomato paste
1/4 stem celery (diced)
1/2 tsp salt
1 tsp olive oil
Cooking Instructions
Heat your pan and grease with olive oil.
Blend all ingredients (except flour) in your blender or food processor.
Transfer to your mixing bowl, and carefully add flour as needed, using your hands to test the texture. Once the mixture sticks together, and not to your hands, it's ready to cook.
Form medium-sized balls with the mixture, and carefully pat them down into a burger shape. Place on the greased pan, and fry until it can be easily flipped. Cook on the other side until firm.
Serve on hamburger burger buns and add any toppings you'd like.
TIP: Use leftover lentils in a curry or soup!
Black Bean TVP Burger
1/2 cup TVP (textured vegetable protein)
1/2 cup black beans (cooked)
1 tbsp all purpose flour
1/2 tsp salt
1 tsp tomato paste
1/4 stem celery
1/4 onion (small)
1/4 carrot (boiled, small cubes)
1 tsp olive oil
Heat pan and grease with olive oil.
Soak TVP in water for about 15 minutes.
Drain TVP and add to blender, along with the black beans, garlic, salt, and tomato paste.
Transfer mixture to bowl, and incorporate carrots, celery, onion, and flour. Add more flour as needed. Mixture should not stick to fingers, and should not fall apart.
Form medium-sized balls using your hands, then press down into burger patties.
Place burgers onto hot pan, until they can be flipped easily, then turn over and continue cooking until firm.
Serve on burger buns, and add any toppings you'd like!
Black Bean TVP Burger
1/2 cup TVP (textured vegetable protein)
1/2 cup black beans (cooked)
1 tbsp all purpose flour
1/2 tsp salt
1 tsp tomato paste
1/4 stem celery
1/4 onion (small)
1/4 carrot (boiled, small cubes)
1 tsp olive oil
Heat pan and grease with olive oil.
Soak TVP in water for about 15 minutes.
Drain TVP and add to blender, along with the black beans, garlic, salt, and tomato paste.
Transfer mixture to bowl, and incorporate carrots, celery, onion, and flour. Add more flour as needed. Mixture should not stick to fingers, and should not fall apart.
Form medium-sized balls using your hands, then press down into burger patties.
Place burgers onto hot pan, until they can be flipped easily, then turn over and continue cooking until firm.
Serve on burger buns, and add any toppings you'd like!
Veggie-Loaded Burgers
1/4 cup oats
1/4 cup lentils (cooked)
1/4 cup peas (canned)
1/4 carrot (cubed)
1/4 stem celery (cubed)
1/4 onion (small, diced)
1 tsp salt
1/2 tsp paprika
1/2 tsp cumin
1 tsp parsley (fresh)
2 cloves garlic (minced)
Heat pan and grease with olive oil.
Combine oats, lentils, garlic, salt, paprika, cumin, and parsley in blender.
Transfer to a bowl, and mix in peas, carrots, celery, and onion.
Form into balls, and press down into patties.
Fry in the heated pan until they can be flipped easily, then fry on other side until firm.
Serve on burger buns, and add any toppings you'd like!
Store Bought Vegan Burgers
