Best Vegan Burger

This vegan burger recipe combines wholesome ingredients like black beans, nuts, and oats into a satisfying patty that's crispy on the outside and tender inside. It’s ideal for a quick weeknight meal or a weekend cookout when you want something hearty without the meat.

I first tried this recipe when I wanted a meatless burger that didn’t fall apart and had plenty of texture. Now it’s a regular request in our house because everyone loves how flavorful and filling it is.

Ingredients

• Red pepper: adds moisture and natural sweetness, choose a firm, brightly colored one
• Red onion: brings sharpness and depth, pick a small fresh onion
• Raw almonds: provide crunch and healthy fats, select unsalted and raw for best flavor
• Pepitas (pumpkin seeds): add nutty richness, raw or roasted work well
• Hemp seed hearts: boost protein content and add a mild nutty taste, look for fresh packs
• Ground flaxseed meal: helps bind the patties together with omega-3 benefits, store in the fridge for freshness
• Garlic: delivers aromatic pungency, fresh cloves are best
• Kosher salt: enhances all flavors, use measured well
• Cumin: adds earthiness, ensure it’s fresh for a vibrant taste
• Chili powder: gives mild warmth, pick your favorite blend
• Smoked paprika: infuses subtle smokiness, Spanish smoked paprika is ideal
• Black beans: the base of the patty, canned and rinsed to reduce sodium
• Oldfashioned rolled oats: act as a binder and offer texture, glutenfree if needed
• Water: moistens the mixture for easier shaping
• Wholegrain or glutenfree buns: for serving, toasted for best texture

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Place the chopped red pepper and red onion into a food processor and pulse until the pieces are finely minced but not pureed. This gives a flavorful base with some texture. Transfer this mix into a large bowl.

Process the Nuts and Seeds:

Add the almonds, pumpkin seeds, hemp seed hearts, ground flaxseed meal, garlic cloves, kosher salt, cumin, chili powder, and smoked paprika to the food processor. Pulse these ingredients until you get a coarse, fragrant mixture with small bits still visible. This step ensures the spices are evenly distributed and the nuts are broken down but still add crunch.

Prepare the Bean Mixture:

Without cleaning the processor, add the drained black beans, rolled oats, and water. Blend just until mostly smooth but leaving a few small chunks so the patties have texture. This keeps the burger tender without becoming mushy.

Combine and Shape:

Add the bean mixture to the bowl with the pepper, onion, and nut mixture. Stir everything together thoroughly until well combined and thick enough to handle. Use about one third cup portions to form patties about one inch thick. Taking your time here helps the burgers hold together better.

Bake the Patties:

Place the patties evenly spaced on the parchment lined baking sheet. Bake for 20 minutes, then carefully flip each patty over to promote even crisping. Return to the oven and bake for another 5 to 10 minutes until the outside is golden and crisp, and the patties are heated through.

Serve Immediately:

Toast your preferred buns and layer with your favorite toppings such as sliced tomatoes, fresh arugula, avocado, red onions, or a smear of dairy free yogurt or mustard for extra flavor.

The hemp seed hearts add an especially creamy nuttiness that I adore. They subtly lift the texture and taste, making the patties feel richer. This recipe always reminds me of a late summer backyard cookout where my family asked for seconds before the burgers even hit the table. It’s comforting to share something so wholesome and tasty.

Storage Tips

Store leftover patties in an airtight container in the refrigerator. Reheat in a toaster oven or skillet to keep the crust crisp. For longer storage, wrap each patty individually and freeze. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you don’t have pepitas, sunflower seeds make a good alternative. Chia seeds can replace flaxseed meal 1 to 1. Use walnuts instead of almonds for a slightly different nutty flavor. Try smoked chipotle powder if you want a spicier smoky note instead of smoked paprika.

Serving Suggestions

These burgers are great on toasted buns with classic toppings like lettuce, tomato, and avocado slices. Add a drizzle of vegan mayo or a tangy homemade mustard sauce for extra flavor. Serve alongside sweet potato fries or a crisp salad for a complete meal.

These vegan burgers are hearty and flavorful. They work well for quick weeknight dinners or relaxed weekend cookouts.

Common Questions About Recipes

→ What gives the burger its texture?

A combination of black beans, rolled oats, and nuts provide a balance of creaminess and crunch for a satisfying texture.

→ How do I ensure the patties hold together?

Ground flaxseed or chia seeds act as a binder, helping the mixture stay firm during baking.

→ Can I customize the spices used?

Yes, the cumin, chili powder, and smoked paprika offer warmth, but feel free to adjust spice levels to taste.

→ What toppings pair well with these patties?

Fresh arugula, sliced tomatoes, avocado, and dairy-free yogurt or mustard complement the flavors nicely.

→ Is baking the best cooking method?

Baking allows the patties to crisp without excess oil, preserving a tender interior and rich flavor.