Build a Vegan Burger

Which vegan burger recipe is best? The one you design! So Build a Vegan Burger using my formula and go to flavour town!
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Yeah, I know, there’s a million plant-based burger recipes out there – it’s ridiculous – everyone has one. So what’s the difference about mine? You can use it to build a vegan burger to your very own liking!

It’s the Build-A-Bear of recipes. I don’t know know what your tastes are – so I’m going to break down into categories and let you pick the flavors. Here, my friends, is the building block to a perfect veggie burger – ‘cause you’re gonna control the flava!!!

If you’ve got a food intolerance of any kind this recipe is easy to avoid anything you can’t eat or anything that you don’t want to! All you’re going to need is some form of beans or legumes, a bunch of vegetables, some flavourful liquids, spices, a try base ingredient, and something to give some texture! I’ve given lots of options below so enjoy! 

These work better on the stove or oven than the BBQ – they tend to start off a bit gooey – but no matter what your combination of ingredients I’m excited for you to flex your cooking skills here! Let me know how you did and what your flavour combinations were!!! Build a vegan burger to your own liking and add some of my crispy oil free fries for the perfect side dish!

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Rest Time 5 mins Total Time 50 mins
Servings: 6 Calories: Depends on the ingredients

Description

Which vegan burger recipe is best? The one you design! So Build a Vegan Burger using my formula and go to flavour town!

Ingredients

Instructions

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Ingredient Suggestions

  1. Beans / Legumes

    Black beans, chickpeas, kidney beans, pinto beans, whatever the hell you want!

  2. Diced Vegetables

    Carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato

  3. Liquid Flavour

    Mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water

  4. Spices / Dried Herbs

    We recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder

  5. Dry Base

    Suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal

  6. Texture Ingredients

    Suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil

Recipe Instructions

  1. Pre-heat your oven to 350 F

    Heat a tbsp or two of water in a pan over medium heat - fry the onion, veggies and garlic until it softens up nice-like. About 5 minutes.

  2. Transfer that lovely mixture to a food processor and pulse with the beans, liquid flavor, and spice until that shit is combined but still chunky.

  3. Pulse in the dry base and texture ingredient. It’s gonna look gooey and a little gross - totally okay.

  4. Scoop out in 1/3 cup amounts, plop onto a silicon baking sheet and flatten into patties. I recommend splashing a little bit of water on your hands before pressing them down - keeps it from sticking to you.

  5. Bake for 20 minutes. Flip ‘em and bake for another 10-15.

  6. Serve on a whole grain bun or lettuce leaf and top with whatever you fancy. Smash that beautiful thing into your mouth!

Keywords: plant-based, wfpb, vegan, kids,

Did you make this recipe?

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Jeremy LaLonde

2 Comments

  1. Chris says:

    I’ve made these a bunch of times. They were all different!






    1. What’s your favorite concoction????

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