If anyone ever thought that going vegan meant no satisfying comfort food, look no further than this list. Here are 8 great vegan burger recipes you can whip up this summer for a day by the pool, dinner, or whenever!
Each of these has it’s own unique ingredients so you don’t have to worry about getting bored with same old vegan burger recipes. Mix it up, try them all, and be sure to let us know what your favorite is in the comments below.
Without further adieu, here they are.
This classic mix will even make the meat eaters drool. The lentils and quinoa give the burger an extra punch of protein while the mushrooms add a whole extra layer of flavor. These are perfect for preparing ahead of time. Then you can pull them out when you’re ready for a classic summer cookout and simply throw them on the grill.
The beets in these burgers give them an extra earthy flavor, not to mention a beautiful pink color! The brown rice provides a hearty balance to the root vegetable so that the flavor isn’t the only thing to rave about. They are filling, nutritious, and tasty.
These burgers are great for those summer nights you just want to whip up something easy. They don’t require much fuss yet they are absolutely delicious. You can choose to eat them alone or stick them in some hamburger buns for a quick and easy take on the classic Portobello burger.
Anytime you see “spicy” and “black bean” together then you know that you’re in for a treat! Indeed, these burgers are likely to please everyone in the family. Slip some fresh avocado in there for a total indulgence. This is one of our favorite vegan burger recipes.
The red lentils and spices used in this burger add some serious depth of flavor. Along with that, you get a good serving of protein from the combination of lentils and quinoa. Another plus, lentils and quinoa cook up in about the same amount of time so you can easily whip them up together in one pan.
If you haven’t tried tempeh yet then you are missing out! Tempeh is the veggie eater’s best friend when it comes to traditional summer meals that usually involve meat. It’s delicious and also incredibly healthy. The added (and arguably the key) ingredient sriracha makes these burgers a fun one to have on hand for your summer meals. Note that these will be a bit spicy!
Sloppy joes are a classic favorite for the summertime and shouldn’t be missed out just because you don’t eat meat. This version of the sloppy joe is still packed with protein, thanks to the pinto beans, and is satisfyingly delicious.
Finally, the best for last: the sweet potato and avocado burgers. It’s so simple yet so good. The added layer of panko breadcrumbs is really worth the extra step, I promise.
Summer is right around the corner! Keep these recipes on hand and enjoy a variety of delicious burgers as the weather warms up.
In these tasty beet and brown rice burgers, red wine vinegar is the secret ingredient, bringing a slightly floral and acidic note to the burger. Searing this delicate burger on high heat at the beginning of the cooking process is important; the crust that forms is what helps the burger keep its shape. Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Photo by Christina Heaston. Reprinted by permission of the publisher, The Experiment, LLC. more→
Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing veggie burgers super convenient to make. You can make the whole batch, and freeze half of them for later use once baked and cooled. While these bake, consider roasting some potato wedges or other vegetables at the same time. Add a green salad one of our easy slaws for a great meal. Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky. more→
An easy bean burger with a little crunch from sunflower seeds and a subtle smoky flavor, these work well with pink, pinto, or red beans. Make some potato oven fries or sweet potato oven fries at the same time, and serve with your favorite condiments in pita bread or on whole grain buns. more→
Quinoa and wild rice make a tasty team in these vegan burgers. Serve on their own with a sauce or on whole-grain buns; they’re good in pita breads with leafy greens and/or sprouts as well. Since these two grains have very different cook times, it may be best to have the quinoa cooked and ready ahead of time. Having the wild rice cooked ahead of time as well will make preparing these a breeze. more→
Tempeh is one obliviously of my favorite proteins to work with, and I’ve found it makes the best little sliders. These are great are because you get about 4 per standard package of tempeh. Since living in LA, these lil’ guys have become a staple in my catering arsenal. Here is a hint: you can replace the sriracha with BBQ sauce if it’s too hot you! (FromThe Lusty Vegan* © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.) more→
Vegan beet burgers are all the rage in the plant-based world. The red color is absolutely gorgeous! Serve as you would any other kind of burger — on buns or in pita bread, with your favorite condiments. They’re so flavorful that I like to serve them on their own. If anything, I’d add a dollop of a quick vegan tartar sauce and serve them with salad.
Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
This quinoa burger is loaded with nutritious ingredients, making it a powerhouse meal that’s delicious, too. Recipe from Vegan Diner: Classic Comfort Food for the Body and Soul* by Julie Hasson, published by Running Press, © 2011, reprinted by permission. Photo by Steve Legato.
If anyone you know says that they could never go vegan because they’d miss hamburgers, just serve them these. Not that these are at all meat-like nor aspire to be. These burgers, with high-protein quinoa and lentils, plus flavorful mushrooms and plenty of seasonings, are hearty and satisfying. Serve them with your favorite fixings, or just on their own as a high-protein embellishment for the plate. more→
The easiest route to a grilled vegan burger is to simply lavish portobello mushroom caps in a good marinade and plunk them on the grill. To vary this, simply choose different marinades and accompaniments. This is good with or without buns, and works well on an indoor electric grill as well. If you don’t have either kind of grill, simply prepare in a skillet. Delicious with lightly cooked or grilled corn and a big salad or any kind of potato salad. Photos by Rachael Braun. more→
These patties are packed with premium protein, essential fatty acids, iron, calcium, fiber, and trace minerals, and won’t contribute one bit to heart disease or diabetes, like animal-derived burgers do. Perfectly aligned spices celebrate three plant-based protein sources: black beans, hemp seeds, and quinoa. Recipe and photo contributed by Julie Morris. Reprinted with permission from Superfood Kitchen: Cooking with Nature’s Most Amazing Foods.* © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.