Easiest Vegan Burger Recipe

My second ever attempt at constructing a burger recipe from scratch and I couldn’t be happier with the results! I can hands-down say this is the best burger – veggie and non-veggie included – I have ever eaten. And yes, that is my ego you see radiating out from your screen.

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If you’d prefer a crunchier burger feel free to fry these patties, once shaped. I instead baked them on a baking sheet for about 30 minutes, flipping once. This gave them a lovely crispiy texture and obviously is the healthier option.  If you find that your patties are more than a little fragile I’d suggest baking as this will keep them together most effectively.wpid-img_20150805_175015.jpg

My burgers stayed together beautifully for a vegan recipe! Because I didn’t have a food processor the sweet corn was not combined as well as I’d have liked and so some of them came loose once baked. Therefore a food processor would help significantly!wpid-img_20150805_155548.jpg

If I were to recreate this recipe again (which I undoubtedly will!) I would probably add some more bread crumbs or oats in order to help the mixture stick. If you don’t mind using egg then this would also make a perfect binder.

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If you have a strong food processor I’d recommend pulsing the mixture in it for a short time to fully combine all the ingredients. I didn’t put the mixture in a blender as it is very thick and a blender would not be able to process the ingredients. Luckily it doesn’t take too much effort to mix the ingredients by hand!

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*Potatoes and breadcrumbs not pictured because I’m silly and forgot. I have also picture lettuce in place of spinach. As I mentioned: I am silly.

Vegan Chickpea Burgers

Makes 7 burger patties

1 can chickpeas (8oz/245g – drained)
1/2 slice of wholemeal bread (broken into breadcrumbs)
3 cooked potatoes
1 handful of fresh spinach leaves
4 spring onions
2 cloves of garlic
1 can sweet corn
2 tsp peanut butter
1/2 tsp Cayenne pepper
Dash of spicy pepper sauce
3/4 tsp mixed herbs
3/4 tsp sage

Method:

  1. Place the cooked, peeled potatoes and the chickpeas in a bowl and mash together using a potato masher (or fork).
  2. Add the corn, bread-crumbs and peanut butter and mix.
  3. Finely chop the spring onions, crush the garlic and mix with the herbs and other flavourings.
  4. Add to the potato/chickpea/breadcrumbs mixture and mix again until thoroughly combined (or use a food processor).
  5. Form into patties and place on greaseproof paper on a baking tray.
  6. Bake until crispy (approximately 30 minutes at 180 C) or fry on a medium heat until cooked.

If you try this recipe let me know how you liked it! What’s your favourite burger sauce and side?

You can also follow me on Instagram for regular updates!

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