How To Make The Best Vegan Burgers Recipes At Home – Part 1

Let’s talk about the Best Vegan Burgers Recipes that you can make easily at home and that will save you a lot of money!

How to prepare these delicious and healthy vegan burgers that will make you want to suck your fingers? They are tasty, healthy and homemade! What else can you ask?

Vegetable burgers are very popular at the moment but if you are feeding an entire family they can be a bit costly and not as nutritious as the one you can make by yourself.

THE SIMPLICITY OF THE RECIPES

Burgers are a very versatile type of fast food that can be perfectly healthy without resorting to rare ingredients or complicated techniques.

Currently, there are a lot of options available in the supermarket shelves even for us Vegans or vegetarians, but the truth is these options can be far from ideal. They use low-quality ingredients while giving too much emphasis on the appearance and aroma of the burger.

The best solution for me is to make the burgers at home and there are plenty of advantages in doing so.

THE ADVANTAGES OF HOMEMADE VEGAN BURGERS

  • First of all, you choose the ingredients, you are the one deciding what they will have in it and what they will not
  • They are very cheap to make and last a long time frozen
  • They allow you to use leftovers from the fridge
  • They save you time

SELECT THE INGREDIENTS FOR YOUR BURGERS

To obtain the  perfect burgers, you have to keep in mind these key elements:

  • Choose as a base for the burger or main ingredient a protein type of food: legumes such as lentils, chickpeas or beans, and derivatives such as tofu, tempeh, and textured soy. The idea is to be able to shape it with your hand or with a mold, compacting them well, before storing it or cooking it.
  • You must balance the dough so that it is neither dry nor too soft. This depends on the ingredients you use
  • The vegetables can be cooked and drained. In the case of cooked vegetables you just have to crush them with a fork or a potato masher to form the dough and mix with the rest of the ingredients.
  • If you are using tofu, it can be crumbled with the hands; the tempeh should be grated and the textured soybeans are similar to minced meat.
  • Unlike cooked legumes, sprouts, tofu, tempeh, and textured soybeans are not very easily put together to retain a particular shape. In these cases, you can add cereals, flours, other legumes, etc., in the right amount to make a compact looking dough.
  • Cereals and seeds can provide a lot of flavors and good texture, especially if they are whole. Brown rice, quinoa, oats, barley, bulgur wheat, buckwheat, millet, …
  • Keep in mind that flakes absorb moisture from the dough, so if you add liquids to make it softer the oats will also absorb them and make them binder thanks to the starches it contains.
  • Cooked rice and millet can be crushed or left as it is; they do come together and stick together a bit but above all, they provide texture to the burger.

I like very much to add cooked brown rice that I have left over from some other meal.
The quinoa is especially good. Made al dente does not melt and provides texture and very good flavor, especially if you toast it a bit before boiling it.

The rest of cereals and seeds are great to give colors and textures to the burgers. They are not so agglomerating but you can always add a small amount of whole grain cereal or legume to bind.

Nuts are also a highlight when I prepare a new dish at home. Try chopped nuts, rolled almonds, pine nuts, etc. They do not agglomerate, but they provide very good flavor and different textures.

Vegetable, in general, gives a lot of room to play as they can give a small amount of color to the burger and also add an extra flavor to it.

The roasted pumpkin, carrot, and beetroot are always very good; they can be crushed with the other ingredients and also agglomerate.
The potato is not bad, but it can be a bit heavy.
Peppers, both raw and roasted, are very good, like onions, garlic, leeks, spinach, etc.
As vegetables, in general, provide liquid your dough will be less dry. If it is too soft you can always add oats, whole grain flour or chickpea flour.

THE AROMA AND FLAVOUR OF THE BURGER

The Aroma and Flavor of our dish is an essential part of the recipes and to do that we use spices and sauces.

Although the ingredients we use will condition the taste of the burger; for example, if you are using chickpeas and sweet potatoes you can improve the taste even more by adding spices such as thyme, rosemary, parsley, oregano, basil, etc.

In general, the spices that are used in marinades and roasts are the best ones. Try thyme, rosemary, black pepper, smoked paprika, etc.

Soy sauce (shoyu or tamari) is also essential for a flavor but it will be similar to commercial burgers. You need to use a very little quantity and when browning the dough you will notice a much more appetizing aroma.

And there are many more ingredients that we can use depending on your personal taste: bread crumbs (preferably whole grain), different flours (like gluten powder, which is what seitan is made of), liquids (water, vegetable milk…), paste-like tahini or miso.

TIME TO PUT ALL THIS KNOWLEDGE INTO PRACTICE: LET’S COOK A BURGER

The Soy Burger and Leeks

Ingredients

1 cup of fine-textured soy
½ medium leek, grated or finely chopped
2 tablespoons of soy sauce
4 tablespoons oat flakes
½ cup of water
¼ teaspoon garlic powder
¼ teaspoon thyme
¼ teaspoon of mint
Olive oil to brown the burgers

Preparation

Mix all the dry ingredients in a bowl, add the water, mix well, cover and let it rest for 30 minutes.

Remove the dough, form medium-sized burgers, press the dough well with your hands or a  mold and grind them with a little oil, over medium heat, about 4 minutes on each side.

 

Tofu, quinoa and vegetable burgers

Ingredients

250 g of extra hard tofu
1 cup cooked and drained quinoa
2 roasted “piquillo” peppers
2 medium mushrooms
1 carrot
½ purple onion
2 tablespoons whole wheat or spelled flour
¼ teaspoon garlic powder
2 tablespoons of soy sauce
1 tablespoon of tahini
¼ teaspoon thyme
¼ teaspoon of parsley
¼ teaspoon of chives
A pinch of ground black pepper
Olive oil to brown the burgers

Preparation

In a bowl crumble the tofu with your hands, add the quinoa and mash it all together with a fork.

Finely chop the peppers, mushrooms, carrots, and onions with your Vitamix blender and mix it very well.
Add the rest of the ingredients and mix again.
To get a better idea if the mixture is ready you can feel it by hand and if the hamburgers are crumbling, add a little more flour and mix very well again.
Make the burgers a little thick, (about 2 tablespoons and a little more dough).
Drizzle them with a pinch of oil, over medium-low heat, about 5 minutes on each side.

So there you have it, some nutritious, healthy full of flavor homemade vegetarian/vegan burgers that are 10 times better than any burger you will buy on the market.

I hope you will enjoy it and till the next time

May You all have a blessed day!

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11 Responses

  1. Sujandar Mahesan says:

    As soon as I saw the title for Home made vegan burgers Recipes I thought it will be really complicated but when I actually went down and read all the recipes it looks really easy. I mean most of the ingredients are our daily used ones. I’m definitely going to try these out.

    Thank you for sharing them.

  2. Ayodeji says:

    This is great, I never thought there was burgers for vegans, am not a vegan yet but am thinking of becoming one. Sometimes I think about the foods am gonna miss and it creeps me out, so am gonna add this one on the list, cos I’ve been making lists of foods for vegan and once am okay with my list, am giving it a shot. Great writeup, really helpful. 

  3. abioye olalekan says:

    vegan burgers are my favourites; Your article came at the right time when i needed to learn how to make this delicious delicacy myself and i must say this is perfect.

    Thank you for this incredible blog postI need to thank you for sharing this awesome informationThank you for the very valuable tips – I’ve made a lot of notes

  4. Festus says:

    Thanks for another insightful read. I was here a while back, and i read about improving the health of our gut.One thing i really appreciate from this read, is how you emphasized the value of creativity, maximizing resources and effective use of time.Soy burger and leeks seems great, i might just go ahead preparing this delicacy anytime soon.Many thanks, another great read.

  5. Lok Which says:

    I’m a vegan and so is my uncle. I’m really glad I came across this article because being a vegan I look forward to the diet that will improve my health and is suitable for me. I will follow all these guidelines and try this out and I’m sure I will get it. I will forward this article to my uncle. Thanks for sharing this information.

  6. charles39 says:

    I love burgers but I have trying to avoid these days knowing for they are not very healthy but know you interesting burgers that are for vegan and for they don’t have that much fatty oils in them this one burgers that you can take at any time astill remain healthy and true to your vegan life style

  7. Cliff says:

    I am in the process of eating vegan more often, so I came across this article at the perfect time. I have seen some of the frozen vegan burgers at the store, but those do not seem as appetizing as eating a burger made from fresh ingredients. Thank you for the recipe tips!

  8. Glen says:

    Thanks for sharing this. I read that McDonald’s introduced a vegan burger in Europe, and makes up 10% of sales in Sweden. So I had been looking recipes for making them at home. I appreciate the detail you provided in describing how they should be made. I probably would have rushed the process and, ultimately, end up with a lousy burger.

  9. Clement says:

    Thank you for this interesting and mind blowing tips on how to make the best vegan burgers at home. Thou I have never tried it out but the step by step guide you provided here will really be helpful if I decide to try it out.is there any alternative ingredient for garlic powder? 

    • Barbara S. says:

      If you do not like garlic powder you can simply skip it or add a few dried onions. It is used just to give an extra flavor to the burger

  10. zuchii says:

    Being vegan has been an amazing experience for me, I wasn’t born vegan but along the way, I embraced it And since then I have been loving it all the way, I find this post very educative, a lot has been learnt already And I hope to put them into practice this weekend.Thanks once again for being there.

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