This amazing vegan burger recipe is easy to make with simple basic ingredients and the best veggie bean patty, that’s gluten-free, soy-free, and grillable! It’s flavorful, hearty, rich in protein, and perfect for summertime BBQ grilling to satisfy meat-eaters, vegetarians, and vegans alike!
Prep Time20 mins
Cook Time10 mins
CourseAppetizer, Lunch & Dinner, Side Dish
- 2 tbsp oil divided, for cooking
- 1 onion finely diced
- 3 tbsp flaxseeds + 3 tbsp hot water
- 2 garlic cloves minced
- 1 (76 g) package sunflower mince 76g (*see notes for alternatives)
- ½ cup (120 ml) hot vegetable broth to soak the sunflower mince
- ½ cup (50 g) rolled oats or oat flour (gluten-free as needed)
- 1 14 oz can (400 g) kidney beans or black beans (rinsed & drained)
- 1 tbsp tomato paste
- 1 tbsp cumin powder
- 1 tbsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
- 3-4 tbsp vegan BBQ sauce optional for coating
Simple Burger Sauce
- ¼ cup (60 g) vegan mayonnaise homemade or store-bought
- 3 tbsp ketchup
- sriracha optional to taste
- vegetables e.g. lettuce, tomatoes, cucumber, red onions
- 4 Burger buns
- Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word “metric” right above the ingredient list. Also, make sure to check the step-by-step pictures above!
- Heat 1 tbsp of oil in a skillet or non-stick pan over medium heat. Once hot, add the onion and sauté for 3 minutes, or until translucent. Then add the garlic and sauté for another minute, until fragrant. Set aside.
- In the meantime, crush or ground the flaxseeds, then cover with 3 tbsp of hot water and set aside.
- Place the sunflower mince in a bowl. Pour the hot vegetable broth over it and stir to coat. Set aside.
- Put the oats in a food processor or blender and process them into flour.
- Add the beans, sunflower mince, flax-egg, sautéed onions, garlic, tomato paste, cumin powder, paprika powder, salt and pepper, and pulse a few times, until a moldable dough forms (but do not purée!). (If it’s too dry, add 1-2 tbsp BBQ sauce). Taste and adjust seasonings as needed.
- Form the mixture into 4 burger patties, about 1-inch (2cm) thick (or more to make smaller ones). Set on a plate.
- Heat a skillet (or non-stick pan or grill) and cover the bottom (or grill surface) with the remaining oil (or more as needed). Add the burgers and cook for about 5 minutes or until well browned, then flip and cook from the other side, too.
Simple Burger Sauce
- Meanwhile, stir together the vegan mayonnaise, ketchup, and sriracha for the Burger sauce. Prepare the vegetables and toast your burger buns.
Assemble the Burgers
- Brush the burger patties with the remaining BBQ sauce and serve on toasted buns with lettuce, tomatoes, cucumber, red onions, burger sauce or enjoy as they are!°
- Ingredients: I used a combination of beans and sunflower mince here which is not only quick and easy to prepare but also ensures the best vegan burger texture ever! What I also love about the sunflower mice is, that it’s soy-free, grain-free, gluten-free, low-fat, and protein-rich! Feel free to use the discount code “bianca10” for ordering the 6-pack sunflower mince or orders that are total above £22 in the wholesozo online-shop! Alternatively, you can substitute the sunflower mince + veggie broth with 200 g cooked rice, quinoa, sautéed mushrooms, soy protein, potatoes, lentils or simply add more beans instead. You can also try adding additional nuts or veggies (see blog post for suggestions).
- Storage: Leftovers keep in the refrigerator for 2-3 days.
- To freeze for later, cook the burgers as instructed. Allow to cool, then transfer into a freezer bag or container, placing a piece of parchment paper between each patty (so you can remove them individually later), and freeze for up to 2 months. To serve, reheat in a preheated oven to 375°F for 20-25 minutes, or until warmed through. Alternatively, reheat in the microwave for 1-2 minutes.
- Please read my blog post for further information and step-by-step photos!
Serving: 1Burger | Calories: 354kcal | Carbohydrates: 25.8g | Protein: 23.4g | Fat: 13.5g