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  • Rock Rousseau

10 Epic Vegan MANburger recipes (meatless hamburgers)

Updated: Jan 19, 2020


There’s nothing impossible about this burger!

You know when a Vegan burger is good when a non-Vegan says it tastes amazing. Whether Vegan or not, you are going to LOVE these meatless burgers! They’re hearty, flavorful, satisfying as well as loaded with healthy ingredients. These patties can be grilled, broiled, fried, or baked. For those with nut allergies, you’ll be happy to know there are no cashews or walnuts in this recipe. Each burger has nearly 14 grams of protein, with all healthy Vegan-friendly ingredients- just add your favorite buns and toppings! Be sure to check out the EPIC 10 recipe variations below to take your Vegan burgers to the next level!

  • 1 cup cooked brown rice and quinoa

  • 1 cup crushed Ritz crackers

  • 1 TBSN Vegan butter

  • 1 cup yellow onion, finely diced

  • 2 TBSN dried parsley

  • 1 TBSN chili powder

  • 2 TBSN cumin powder

  • 2 TBSN smoked paprika

  • 1 TBSN preferred sugar or molasses

  • 16 oz can light red kidney beans, rinsed and drained

  • 15 oz can black beans, rinsed and drained

  • 3 TBSN Worcestershire sauce

  • 2 egg equivalent Egg Replacer (I recommend ENER G Egg Replacer)

  • 1/4 cup ground flax

  • 1/4 cup water

  • 1/4 cup preferred BBQ sauce

  • 2 TBSN liquid smoke

  • Preferred hamburger buns

  • Preferred toppings


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Large mixing bowl, mixing spoon, potato masher, measuring cup, spatula, Preheat BBQ grill.

Prep: 10 min Cook: 15 min Ready: 25 min Serves: 6-8 patties





1. Be sure to drain and rinse all the beans in a colander. Allow to drain any excess juice and water.


2. Cook brown rice and quinoa as per instructions on label.


3. In a small bowl or measuring cup, combine the ground flax, water, liquid smoke, BBQ sauce, sugar or molasses, and Worcestershire sauce. Add cooked brown rice and stir to mix and set aside. This will allow the rice, quinoa, and flax to absorb the liquids.


4. Heat skillet over medium heat, and add butter and onions and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent.

Add drained beans and cook over medium heat for another 5 minute. Remove from heat and drain in a colander.


5. In a food processor, add cooked beans and onions. Blend thoroughly and stir in with flax/sauce mixture. Allow to thoroughly blend and sit about 5 minutes in mixing bowl.


6. Fold in Ritz crumbs, chili powder, cumin, smoked paprika and stir until thoroughly combined.


7. Texture should be a moldable mixture that has the texture of ground beef and can easily be shaped into patties. If too dry, add extra 1-2 TBSN of Worcestershire sauce. If too wet, add more Ritz crumbs.


8. Divide and form into 6-8 patties, depending on the preferred size and thickness of your burgers. You can mold by hand or use a patty maker. Flatten to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling. Since no fat will be lost while cooking (as does with beef burgers), the size of the patties will not shrink during the cooking process.


9. If grilling, heat the grill at this time on high and brush the grill surface with oil to ease cooking. Lower to med, grill on each side for 5 minutes per side, until well browned on each side.


10. If frying in a skillet, add enough butter to lightly coat the bottom of the skillet and heat on med-high, then add burgers - only as many as will comfortably fit in the pan. Cook for 4-5 minutes or until well seared on each side.


Reduce heat if browning too quickly.

Once browned and slightly charred on both sides, remove burgers from heat to let cool slightly. This is my method of choice as the seared sides have a more burger-like texture.


They also cook well on indoor smokeless grills. This is my preference, mostly because you get these great grill line indents. Just 5 minutes on High.


I like using a syringe to add liquid smoke into the indent lines, which gives the burgers an awesome BBQ grill lines appearance.


11. Serve burgers on toasted buns with desired toppings.