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!
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!