6 Vegan Burger Recipes to Make to Taste

Burgers are a quick and very versatile meal that can be perfectly healthy. To make sure of this, the best option is to make them yourself at home.

Veggie burgers are a quick and very versatile meal that can be perfectly healthy if we make them at home. To make sure that they are healthy foods, the best option is to make them yourself and choose those ingredients that you like the most.

The options are many and varied, but to achieve a balanced dish, always look for a protein part (composed of legumes, tofu or quinoa), add vegetables that will make the dough moister and add fiber and vitamins, and complement it with seeds and nuts to taste.

Don’t forget to use spices to enhance the flavors. We give you 6 recipes so you can choose the one you like the most.

MILLET BURGERS WITH SPROUTS

Millet is a gluten-free cereal that comes from Africa. It’s rich in lecithin, magnesium and phosphorus, a great combination for the brain. It has a neutral flavor and can be used in both savory and sweet recipes.

To cook the millet, sauté it a bit in the pan to open up and release its flavor and then cook it for 20 minutes in a ratio of two parts water to one part millet.

Ingredients for 4 people

• 250 g millet
• 2 white onions
• 1 red onion
• 150 g carrots
• 1 ear of sweet corn
• 1 sprig of parsley
• 1 sprig of coriander
• 20 g pine nuts
• 700 ml mineral water
• Cumin powder
• Broccoli sprouts
• Extra virgin olive oil
• Pepper
• Salt

Preparation (35 minutes)

1. Peel and chop the white onions.
2. Put a pot on the heat with a dash of oil, add the onion and salt.
3. When it starts to brown, add the millet and sauté it. Pour in the water and add cumin to taste. Cook for about 25 minutes.
4. Once the cooking time is over, remove the pot from the heat and let it cool to room temperature.
5. Cut the carrot into 1 cm cubes, huck the cob and add these two vegetables to the cooked millet.
6. Chop the pine nuts with the parsley and coriander or, add it to the millet pot, season with salt and pepper and mix.
7. Divide the dough into portions, flatten them and form into small patties.
8. Place a frying pan on the heat with a little oil and brown the burgers on both sides.
9. Serve with the sprouts on top.

QUINOA AND BEAN BURGER WITH HUANCAÍNA SAUCE

Quinoa is a pseudo cereal that is high in protein, gluten-free, and cooks easily. Before use, it must be washed to remove the saponins contained in the skin of the seeds. They are a natural protection but can be indigestible.

Dried beans are a source of energy and easily assimilated proteins. Rich in fiber, vitamins, and minerals, they help regulate blood sugar. They are good for the kidney and stimulate the elimination of purines.

Ingredients for 4 people

For the burgers:

• 150 g quinoa, soaked for 20 minutes and washed
• 230 g vegetable stock/water
• 60 g onion
• 2 g garlic
• 40 g carrot
• 20 g turnip
• 30 g zucchini
• 200 g cooked pinto beans
• Salt and pepper
• Mesclun

For the pico de gallo:

• 2 ripe tomatoes
• 10 g coriander
• 1 lime, juiced
• 1/2 red onion, finely chopped
• Olive oil
• Salt and pepper

For the huancaina sauce:

• 1 white onion
• 1 garlic
• 1 red pepper
• 1 green bell pepper
• 1 yellow pepper
• Celery
• Green chili pepper (or jalapeño)
• Soaked cashews
• Plant-based milk
• 1 piece of breadcrumb
• Salt and pepper

Prep (35 min + cook time)

For the sauce:

1. Sauté the onion and peppers briefly.
2. Mix all the ingredients and process until you have a homogeneous sauce.

For the pico de gallo:

1. Peel and pit the tomatoes and cut them into brunoise (cubes).
2. Macerate for 2 hours with the rest of the ingredients.

For the burger:

1. Cook the quinoa in the broth from cold, and once it starts to boil, cover and simmer for 15 minutes or until there is no liquid left.
2. Let it sit covered for 10 more minutes.
3. Roll out the quinoa on a tray, add spices, salt and pepper and work with your hands until you get a homogeneous paste.
4. Sauté the rest of the vegetables and add them to the batter.
5. Knead the beans with your hands until you get a hard texture, then add it to the previous dough and mix well. Let stand.
6. Shape them into patties and roll them in the flour.
7. Grill them on both sides and serve them with the sauce.

MAKE YOUR OWN AMERICAN-STYLE LAKOTA BURGER

In the United States, the country of hamburgers and junk food, raw food continues to gain addicts. It is the healthy counterpoint and full of flavor and variety that inspires this recipe.

Ingredients for 8 people

For the burger:

• 100 g sunflower seeds (pre-soaked in water for 3 to 8 hours)
• 80 g pumpkin seeds (soaked in water for 3 to 8 hours)
• 50 g sun-dried tomatoes (soaked in water for <>/<> hour)
• 100 g mushrooms
• 30 g celery
• 50 g red pepper
• 70 g carrot
• 2 tbsp tamari
• 1/2 teaspoon cumin
• 1 tablespoon oregano
• 1/2 teaspoon paprika
• A little pepper

For the ketchup:

• 100 g sun-dried tomatoes (soaked in water for <>/<> hour)
• 300 g fresh tomatoes
• 1 garlic clove
• 1 tablespoon apple cider vinegar
• 40g fresh onion
• 8 dates
• 1 teaspoon salt

Accessories: 

• 1 cucumber
• Lettuce leaves
• 1 tomato
• 1 avocado
• Dehydrated Essene bread

Prep (30 min + dehydrated cooking time)

1. For the burger, strain and wash the pumpkin and sunflower seeds. Blend them in a food processor with the rest of the ingredients until you achieve a rustic, moldable consistency.
2. Shape them into a patty shape using a ring and place them on the trays of the dehydrator.
3. Dehydrate for 4 hours at 40/45º. Turn them over and dehydrate for 2 hours.
4. For the ketchup, strain and wash the tomatoes and mash them with the rest of the ingredients.
5. You can serve them on a sandwich or on a plate: slice the cucumber, tomato and avocado; Put a base of dehydrated bread and top with the avocado, hamburger, tomato, ketchup, cucumber, lettuce leaves and, finally, the respective lid.

GREEN BURGER WITH BROCCOLI AND RAISINS

Ingredients for 4 people

• 2 cups broccoli, tightly packed
• 4 tbsp chia seeds
• medium avocado
• 1 cm fresh ginger
• 1/4 cup Malaga raisins
• 1 garlic clove with the skin on
• 2 tablespoons nutritional yeast
• 1 lemon, juiced
• 1/4 cup pine nuts
• 1/4 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1/4 cup cilantro, chopped
• 1 tablespoon spirulina powder
• 4 tomatoes for serving

Preparation

1. Grind the chia seeds.
2. Scoop out the flesh of the avocado with a spoon and grate in the ginger.
3. In a food processor, blend all the ingredients, except the pine nuts and tomatoes, until you get a coarse puree.
4. Add the pine nuts to the dough and mix in a bowl with the help of a wooden spoon.
5. Divide this dough into 4 equal portions and shape it into patties with your hands.
6. You can dehydrate them – for 2 hours in the sheets of the dehydrator at 38 °C, turn them over and make them 1 hour more directly on the trays of the dehydrator – or pass them through the iron.

ORIENTAL MINI BURGERS

These veggie mini burgers, with daikon turnip pickles and almond paste, are delicious both dehydrated and grilled.

Ingredients for 4 mini burgers

• 200 g takuan pickle
• 2 generous tablespoons raw almond paste
• 1 tablespoon Malaga raisins
• 1 tablespoon extra-virgin olive oil

To decorate:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon maple syrup
• half a teaspoon of raw white sesame seeds and another half teaspoon of black sesame seeds

Preparation (25′ + 1 hour dewatering (optional)

1. Cut the takuan (fermented daikon turnip, popular in Japan and other Asian countries) into small pieces.
2. Soak it in warm water for about 15 minutes to soften the salty taste.
3. In a food processor, blend the takuan with the rest of the ingredients until you get a thick dough.
4. Divide it into four and form into small patties.
5. You can dehydrate them or iron them. To dehydrate them, place them on the sheets of the dehydrator, brush them with a mixture of olive oil and maple syrup and make them for 30 minutes at 38 °C; Flip them over, repaint and dehydrate for 30 more minutes directly on the dehydrator trays.

RED BURGER “THOROUGHBRED”

This burger plays with the color of beetroot to give it a more traditional burger look, but it’s made with only plant-based products, completely free of meat and other animal products.

It is a vegan burger that also provides you with a good dose of protein, thanks to a base of almonds and seeds such as hemp, which make it especially nutritious. Nuts and seeds also provide healthy fats.

The recipe is designed so that you can eat it “raw”, passed through the dehydrator, because a light touch on this device gives it a very different special texture. However, if you don’t have a dehydrator or time to dehydrate it slightly, you have the option of grilling it, just like any other burger.

The combination of aromatic plants with the touch of garlic and fresh ginger gives it a very special flavor. Enjoy!

Ingredients for 4 people

• 3/4 cup raw almonds, soaked for eight hours
• 2 tbsp hemp seeds
• 2 cups beets
• 1 small carrot
• 1 piece of fresh ginger (about 1 cm)
• 1/4 red onion
• 1 garlic clove with the skin on
• 1/2 cup parsley
• half a lemon, the juice
• 1 tablespoon chia
• 1 teaspoon rosemary
• 1 teaspoon tarragon
• 1 bay leaf
• black pepper and sea salt

Prep (15 min + cooking time and optional dehydration)

1. Remember that you must have previously soaked the almonds in water for eight hours. Once the soaking time has elapsed, drain and wash them.
2. Grind the hemp seeds and chia seeds. Grind the spices as well.
3. Peel and grate the beetroot, carrot and ginger.
4. Peel and finely chop the onion and chop the parsley.
5. Blend all the ingredients together in a food processor until you get a moldable dough.
6. With this dough shape 4 burgers, brush them with a little olive oil and season with salt and pepper.
7. You can dehydrate them for an hour and a half, bake at a low temperature or grill.
8. If you choose to dehydrate, do it at 38°C for an hour, turn them over and leave them for another 30 minutes.
9. If you grill them, cook them over low heat.
10. You can serve it between two mushroom halves, with a homemade ketchup. Choose a large mushroom and use the top of the cap, raw, dehydrated or grilled.