Awesome Vegan Burgers! Juicy, spicy and hearty. Crunchy on the outside and tender on the inside with rich texture and packed with flavor!
Burgers are one of the most popular and favorite junk food in the world. Fortunately in our vegan version, “junk food” is rightfully within quotation marks, as it is loaded with nutritious and pure ingredients. The only unhealthy thing is their frying. Which we do in the best possible conditions. That is, with as little extra virgin olive oil as possible and over medium heat.
Until I come up with this recipe, I experimented with different ingredients. Mushrooms, beans (navy, black and kidney), lentils (brown and red), chickpeas, rice, walnuts as well as various vegetables, herbs and nuts. I experimented a lot, but something was always missing. In the end, after several tests, I got the texture I wanted. Crunchy on the outside, juicy on the inside, and mainly satisfying.
In the next step, I started experimenting with herbs and spices. I wanted a strong but balanced flavor. I wanted them to be so satisfying that I would look forward to the next bite. After I got pretty close to the result I wanted, the last "touches" came by adding red vinegar, mint, ginger and white pepper.
If you prefer them spicy add extra cayenne or chili powder and you won't regret it! The juicy, spicy burger combined with the fresh avocado sauce create a super flavorful result!
They're extremely satisfying!
Try them plain or in burger buns and we look forward to hearing your opinion!
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The ultimate Vegan Burger! Yummy, hearty and nutritious!
For the flaxseed (as an egg substitute, to avoid the mixture from dissolving)
- 3 Tbsp ground flaxseed
- 3 Tbsp water
For the burgers
- ½ cup black beans boiled or canned
- ½ cup peeled chickpeas (for unpeeled ones see notes) boiled or canned
- ½ cup whole grain rice boiled
- 1 cup oat flakes
- ½ cup extra virgin olive oil (2 Τbsp in burgers and the rest for frying)
- 4 cherry tomatoes finely chopped (or 1/4 small tomato)
- 1 carrot grated
- 2 Tbsp red bell pepper finely chopped
- 2 Tbsp fresh mint finely chopped
- 1 Tbsp celery finely chopped (optional)
- 3 Tbsp soy sauce
- 2 Tbsp red vinegar
- 3 tsp onion powder
- 1½ tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp ginger powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp ground white pepper
- ¼ tsp ground dried cayenne pepper (optional, if you want it spicier)
For the sauce
- 2 ripe avocados
- 1 lemon (the juice)
- 1 Tbsp fresh cilantro finely chopped (or 2 tbsp fresh parsley)
- 6 burger buns
- 1 onion sliced (or onion rings)
- 6 leaves iceberg or lettuce
- 6 slices tomato (large)
- 6 Tbsp mustard
- If we use dried beans and chickpeas and not canned, we put them in water for about 8 hours to soak. Then strain them and boil the chickpeas in water for 20 minutes and in another pot the beans for 1½ hour, or until they soften and are ready.
- Put the ingredients for the flaxseed in a cup or bowl. Stir and set aside for 5 minutes.
- Boil the rice for 30 minutes. While it boils, wash and chop the vegetables and herbs.
- When the legumes and rice are ready, purée all the ingredients for the burgers in a bowl using a fork (be careful, only 2 Tbsp of olive oil). The final result should have a bit of a rough texture. That is, the mixture should have some larger pieces of beans and whole grains of rice. Avoid using a blender so they don't turn into completely puree and lose the desired rich texture.
- Put some olive oil in your palms and shape the burgers tightly. They should have the size of an average burger and be 2 cm/0.7 in thick.
- Heat the rest of the olive oil in a large skillet over medium to low heat. Put the burgers in and fry for 10 minutes on the one side (covered) and another 10 minutes on the other side (uncovered) or until they're browned.
- Serve in round and fluffy bun. Cut the burger bun in half. On a plate place the bottom bun and top with this order: the avocado sauce, the burger, a tomato slice, an iceberg leaf, 4 onion rings and finally the top bun that you've spread with mustard.
- For unpeeled chickpeas, after you soak them all night, strain and put in a clean towel. Sprinkle a teaspoon of baking soda, close the towel tight and scrub the chickpeas on a table until they are peeled. Open the towel, remove the peels and rinse them in a strainer.
- If you want to avoid canned beans, you have to look ahead the day before by soaking and boiling the black beans and chickpeas as well as the rice. That way, the burgers will be ready in 35 minutes.
- If you want the mixture to tighten in order to shape the burgers easier, put it in the fridge for 10 minutes. Otherwise, shape the burgers and then refrigerate for 10 minutes to avoid dissolving when frying.