9 Vegan Patties Recipes for Your All-Vegan Burger


Being a vegan doesn’t mean that you must miss out on burgers. There are now plenty of ways to make a patty without adding any type of animal product to it. You can use all types of vegetables, nuts, and beans.

While you will notice the difference if you’re a former meat eater, you will be able to look smug when you think about all the fat you’re cutting out. You’re still getting protein and will include plenty of fiber in what looks like a very normal burger in most cases. You’ll end up with friends queuing up for your recipes when they find out just how delicious the burgers are. Check out this beautiful BurgerPress.

Here are nine vegan patties recipes to still enjoy the BBQ with your meat-loving friends.

Baked Broccoli in a Burger

This doesn’t sound like the most appetizing at first, but it really isn’t just broccoli baked and mashed together. It’s one of the best for nutrients and protein, as there are chickpeas thrown into help create something solid and burger shaped.


  • 1/3 cup of couscous
  • 1 cup of water
  • 1.5 cups of broccoli heads
  • 2tsp of olive oil
  • ½ cup of scallions, chopped
  • ½ cup of onions, chopped
  • 2tsp of ground cumin
  • 1 can of chickpeas, drained and rinsed
  • 1tbsp of tahini
  • ½ cup of bread crumbs

Ingredients for the Tahini Dressing:

  • 1/3 cup of tahini
  • 1/3 cup of water
  • ¼ cup of lemon juice, plus a tbsp
  • 2 garlic cloves, chopped
  • 3/4tsp salt


  • Preheat your oven at 400F
  • Boil water in a small pot and add the couscous, bringing it to boil, and then remove from the heat and allow to sit for 10 minutes
  • Steam the broccoli for about 5 minutes (you can do this in a microwave)
  • Heat the oil in a skillet and add the scallions and onions, cooking for 5 minutes
  • Remove from the heat and add the cumin
  • Combine the couscous, onions, chickpeas, broccoli, and tahini in a food processor
  • Pour into a bowl and add the breadcrumbs, forming them into patties and placing them on a cookie sheet
  • Bake for 50 minutes, turning the patties half way through
  • Make the tahini sauce by combining all ingredients in a food processor
  • Top the burgers with the sauce when serving

You can cut out the sauce if you want. It adds a bit of an extra bite and is easier to make than homemade vegan mayo.

Black Bean and Beet Burgers

Becoming vegan will be the best thing for you when it comes to creating new ideas for recipes. You’ll find ways to use up items in your cupboard to replace the meat. You’ll be surprised at the way things that beets and quinoa can be used!


  • ¾ cup of quinoa, cooked
  • ½ red onion, diced
  • 1 cup of mushrooms, chopped
  • 1 can of black beans, drained and rinsed
  • 1 cup of raw beet, grated
  • 1tsp cumin
  • 1/2tsp chili powder
  • 1/4tsp paprika
  • Pinch of salt and pepper
  • ½ cup of nuts, crushed or ground


  • Heat oil in a skillet and sauté the onions, seasoning to taste with the salt and pepper
  • Turn up the heat and add in the mushrooms, cooking for about three minutes
  • Remove from the heat and add the beans
  • Mash the mixture and pour into a bowl
  • Add in the everything else except the nuts, combining thoroughly
  • Add in the nut meal so the texture will make patties
  • Allow the patties to set in the fridge, preheating the oven to 375F at the same time
  • Create patties from the cooled mixture and place on a lined baking sheet
  • Spray the burgers with some olive oil and then bake for 30-50 minutes, depending on the thickness of the patties

Ultimate Sriracha Burger

Sriracha is a spice that you want to add to your cupboard. It’s excellent for all types of meals and completely vegan-friendly. It’s perfect for this vegan burger.


  • ¼ cup of mayo, vegan alternative
  • 2tsp ground cumin
  • 1 garlic clove, crushed
  • ¼ cup sriracha, plus 2tbsp
  • 1 can of black beans, drained and rinsed
  • 1tbsp flaxseeds, ground
  • 3tbsp water
  • 3tbsp oil
  • 1 cup of red onion, diced
  • 8oz mushrooms, sliced
  • 2tbsp cilantro, chopped
  • 2 garlic cloves, peeled
  • 1tbsp soy sauce
  • 2tsp black pepper
  • 1 and ½ cups of bread crumbs
  • 1 avocado, pitted and sliced


  • Combine the mayo, garlic, 2tbsp sriracha, and cumin in a bowl and then place in the fridge
  • Spread the beans on a kitchen towel and cover to pat dry
  • Mix the flaxseeds and water, allowing to sit until gel forms
  • Sauté the onion for about 5 minutes and then add the mushrooms for another 5 minutes
  • Remove from the heat and place in a processor, with the beans, flaxseed mixture, garlic, rest of the sriracha, soy sauce, garlic, pepper, and bread crumbs, combining thoroughly
  • Use some breadcrumbs to form patties if necessary
  • Lightly oil a grill pan and place your patties onto it to cook for about 10 minutes on both sides

You can serve this with some avocado on top of the burger buns. You don’t need the avocado if you don’t want. Add the mayo mixture on top of each burger.

Chickpea BBQ Burgers

What about when you just want to take a burger to a friend’s BBQ, or you want to have your own in your back yard? Well, these chickpea burgers are the ones that you’ll want to take. They’re extremely easy to make, and everyone will want to try them.

While you can do a lot of this by hand, a food processor will help to speed up the process of creating it. You can get about 8 patties from the mixture, so enough to go around if you want to share!


  • 1 cup of chickpeas
  • ½ cup of brown rice, dry
  • 3 tbsp. sunflower seeds
  • 2 garlic cloves, crushed
  • ½ cup of red peppers, diced
  • ¼ cup of red onion, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 carrot, grated
  • ¼ cup of parsley, chopped fine
  • 3tbsp BBQ sauce
  • ¼ cup of breadcrumbs
  • 3tbsp ground flax
  • Red pepper flakes, to taste
  • Salt, to taste


  • Soak the chickpeas overnight in a bowl of water, then drain and rinse
  • Place the chickpeas in a pot of water and bring to the boil, simmer for 50 minutes
  • Cook the rice in water for about 30 minutes
  • Toast your sunflower seeds for about 12 minutes under a 300F heat
  • Mash the chickpeas and rice together in a bowl with a potato mash or place them into a food processor to speed up the process
  • Stir in the vegetables into the mixture, along with the seeds, breadcrumbs, flax, and BBQ sauce
  • Add the salt and red pepper to taste
  • Shape your patties, and they’re ready to cook

Quick Notes: If you want to avoid the overnight soaking of the chickpeas, use a can of them from the store! I won’t tell anyone you’ve created a little.

You can cook the patties on the grill for about 5 minutes on each side. You can also cook in the oven or on the BBQ. It really is up to you once you’ve finished.

The Double Vegan Burger

Why just have one burger when you can have two? Many meat lovers opt for double stacking their burgers, and you can do. The best thing about this one is that you will avoid the coronary that comes with double stacking.

Ingredients for the Spread:

  • ½ cup of vegan mayo
  • 2tbsp ketchup
  • 2tbsp relish
  • 2tbsp apple cider vinegar
  • 1tsp lemon juice
  • Salt and pepper to taste

Ingredients for the Onion:

  • 1tbsp oil
  • ½ onion, diced
  • Salt and pepper to taste
  • 4tbsp cold water

Ingredients for the Burgers:

  • 1tsp oil
  • 2 vegan patties
  • 2 slices of vegan cheese
  • 2tbsp mustard
  • Dill pickle, sliced into four
  • 2 burger buns


  • Combine the spread ingredients together in a bowl and set to one side
  • Add the diced onion with the seasoning to a heated pan, adding a tbsp. of water if your onions start to dry out, and cook until the onions are caramelized
  • Place the patties in a frying back, topped with a tbsp. of mustard, and cook on both sides for 2 minutes
  • Add a cheese slice and cook for another 2 minutes until the cheese melts
  • Place the burgers on the buns and top with the onions and sauce and dill pickles

You can add some tomatoes, lettuce, and other vegetables if you’d like, but they aren’t that necessary.

Sweet Potato and Walnut Burgers with Pickle

This recipe gives you the chance to make your own pickles. If you don’t have the time for that, you can just make the burgers instead and add store-bought pickles. Or you can miss out the pickles completely.

Finish the burgers off with some vegan mayo or relish.

Ingredients for the Burgers:

  • ½ cup of farro
  • 2 cups of water
  • 1 sweet potato, cubed
  • ½ cup of walnuts, chopped
  • 1 cup of breadcrumbs
  • ½ cup of wheat gluten
  • 1/8 cup of oil
  • 1/8 cup of tahini
  • 2tbsp Worcestershire sauce, make sure it’s vegan-friendly
  • 1tsp thyme
  • 1tsp rosemary
  • Pinch of black pepper

Ingredients for the Pickles:

  • ¾ cup of water
  • ¾ cup of rice vinegar
  • ½ cup of sugar
  • 1 cucumber, mandolin sliced
  • 1tsp of salt
  • 1tsp of mustard seeds
  • 1tsp cumin
  • 1tsp caraway seeds


  • Rinse the farro before placing in a pan with the water, boiling before reducing the heat to a simmer for 15 minutes
  • Drain off the excess water and put the farro in a large bowl
  • Boil water in a medium pot and put the sweet potato in, cooking for 12 minutes
  • Drain the potatoes and mash well, before taking a cup out and putting it into the farro mixture
  • Add the rest of the burger ingredients into the bowl and knead together
  • Split the mixture into 6 patties and place them in the fridge until you are ready to cook them
  • To make the pickles, boil the water and rice vinegar together
  • Add the sugar and salt, allowing to dissolve, and then add in the cucumbers
  • Sprinkle the seeds and cumin and then remove from the heat while covering
  • Allow the pickles to cool and then place in a glass container, adding to the fridge to marinate for a few hours

You can marinate the pickles for up to a couple of days, but they will last for up to a week. They taste better when you’ve left them to marinate for a couple of days.

Use the leftover potatoes for meals later in the week. Just make sure you cover them and place them in the fridge.

Aubergine and Hummus Burgers

These don’t quite look like burgers. They do look like slices of aubergine with hummus in the middle. They’re still extremely tasty and healthy for you, so they’re worth the slightly different look.


  • Oil
  • 4 slices of aubergine, the thicker, the better
  • 1/2tsp paprika
  • 1/2tsp garlic powder
  • 2tsp oregano
  • 1/2tsp salt and pepper
  • Hummus


  • Sprinkle the aubergine with the salt and sit for 30 minutes
  • Mix the oil, herbs and spices, and pepper in a small bowl and then brush both sides of the aubergine with it
  • BBQ or grill the aubergine for about 4 minutes on each side

Place the aubergine on the burger buns and top with the hummus and your desired toppings.

Harissa Onions with Freekeh Bean Burgers

It’s time to add some harissa onions to your burgers. These vegan burgers will give a little kick while creating something that you’ve never experienced before.


  • 1 can of pinto beans
  • ½ cup of cracked freekeh, follow the package instructions for cooking
  • 2 garlic cloves, crushed
  • ¼ cup of carrot, grated
  • ¼ cup of green onions, sliced
  • 1tbsp za’atar
  • 1tsp cumin
  • 1 egg, beaten

Ingredients for the Onions:

  • 1tbsp oil
  • 1 onion, sliced
  • 2tbsp harissa
  • 1 garlic clove, crushed


  • Preheat the oven to 350F and line a baking sheet with parchment paper
  • Mash the beans in a bowl, and then add in the freekeh, carrot, green onions, and garlic
  • Season with the za’atar a tsp at a time, tasting in between, and then add the cumin and season with some salt and pepper
  • Fold in the egg
  • Turn into four patties and place them on the baking sheet, spraying the tops with oil and baking for 25 minutes
  • Meanwhile, sauté the onions for 10 minutes and then stir in the harissa a tsp at a time
  • Make up the burgers on your preferred burger buns with a topping of the onions

These burgers work extremely well with some spinach leaves on top.

Curry Burgers

It’s time to add a bit of a bite to your vegan burgers. These curry burgers are fun to make, and they’ll taste like you have masala in your burger buns.


  • 1tbsp oil
  • 1 onion, diced
  • 1 carrot, grated and peeled
  • 2 garlic cloves, crushed
  • 1tbsp curry powder
  • ½ tsp garam masala
  • 1/2tsp cumin
  • ½ cup of cilantro
  • 1 cup of quinoa, cooked
  • 1 can of lentils
  • ½ cup of chickpeas
  • 2tbsp broth
  • ½ cup of breadcrumbs
  • ½ cup of nuts
  • ¼ cup of cranberries


  • Put the nuts in a blender and pulse until chopped roughly
  • Sauté the onion and garlic in the oil for about three minutes, then add in the carrot, spices, and cilantro
  • Stir in the quinoa, frying for another two minutes
  • Remove from the heat and place to one side
  • Put the chickpeas and lentils in a blender with the vegetable broth, blending together until like a purse
  • Combine the quinoa mix and the chickpeas in a bowl, adding the breadcrumbs, nuts, and cranberries
  • Form six patties and cook as you prefer

Top your burgers in the way that you prefer and serve. This tastes great with a spicy avocado paste.

Make Your Friends Jealous

Now is your chance to create something delicious without the meat. There’s no need to miss out on the burgers and the BBQs. In fact, when you take your burgers, all your friends will want them instead.

If you’re just switching to the vegan diet, some of the top options will be the easiest to make and have the texture of the meat burgers. However, the last few recipes will give you something tasty and exciting.

Now you just need to decide where to start. Which type of burger do you prefer the sound of?

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