Veggie Burger in 30 Minutes: Meatless Burger Patty Recipe

Juicy, delicious, delicious
Veggie Burgers in 30 Minutes: How to Make Meatless Burger Patties

Vegan and very tasty. The meatless burger patties are flavorful and super juicy

© Inna Dodor / Getty Images

A meatless burger – does it have to be delicious? Determinant. These kidney bean-based vegan burger patties are a hit, wowing vegetarians and non-vegetarians alike. Recipe including vegan burger sauce.

The burger has long been the epitome of fast food, but now it’s more than just a slice of meat on a bun. The popular dish is piled on the plates of famous star restaurants as a noble burger option, topped with truffle sauce, glazed onions or garlic puree. Variants with lamb shoulder and walnut pesto or salmon and wasabi mayonnaise can be found in trendy food spots – the creative limits are almost limitless.

So Juicy: Meatless Fast Food

So it’s time to expand your vegetarian repertoire of burger options. In addition to ready-made soy patties in the refrigerated section of the supermarket, homemade bean patties can be recycled into veggie burgers. They have a wonderfully juicy and meaty texture, confusingly similar to the meat version. So even the most meat-loving person won’t miss out on a regular beef patty.

The vegetarian alternative consists of a few simple key ingredients, is easy to make and is guaranteed to be a success. The patties consist of kidney beans, oats and a little flour. Roasted onions and garlic combine with soy sauce, mustard and spices for some serious flavor.

Of course, you can adjust the seasoning of the pie mass according to your personal taste, thereby creating different nuances. Because of their soft, floury consistency and their delicate flavor, beans are ideal for mashing and processing as an alternative to conventional stuffing. They also give the patty its characteristic meat color. After preparation, it is important to leave the mass in the refrigerator – so that it gets its full aroma and can be easily shaped later. By the way: you can also prepare the patties in advance. Well chilled, they will keep in the fridge for up to two days and can be used as needed.

Sauce: Vegan Mayo – Eggless

The importance of sauce for meat or meatless burgers should not be underestimated, as it gives the finished dish a real kick. In terms of flavor, opinions vary here – some add ketchup, mayo and mustard, while others offer a range from barbecue sauce to exotic creations with pineapple.

The classic American burger sauce is especially popular, but it’s mayonnaise-based, which means it contains eggs and isn’t vegan. Even without eggs, you can make a creamy, full-fat mayonnaise with butter, lemon juice, mustard, and plant milk. Cornions, white wine vinegar and a wide range of spices give the sauce a nice kick, making it the perfect burger topping.

Once the sauce is ready and the patties are fried, the burger fun can begin. Top your burger with the toppings of your choice. In addition to onions, tomatoes, and lettuce, sautéed mushrooms, avocado cream, and roasted onions provide a variety of flavors. Vegan cheese alternatives are also great on top of delicious burgers – for example, you can learn how to make your own vegan mozzarella here. Good appetite.

Recipe for four veggie burgers with homemade veggie burger sauce


  • 2-3 tablespoons of canola oil
  • red onion
  • 1 can of peas (dry weight: 240 grams)
  • 60 grams of fine rolled oats/dissolved flakes
  • 2-3 tablespoons of wheat flour, type 405
  • 1 tablespoon of soy sauce
  • 1 tablespoon of mustard
  • 1 teaspoon chili powder
  • 1 teaspoon paprika powder, as hot as a rose
  • 2 teaspoons ground cumin
  • 1 tablespoon parsley, dried
  • 1 pinch of salt
  • bell pepper

for the sauce

  • ½ lemon
  • 50 milliliters of soy drink
  • ½ teaspoon mustard
  • 100 milliliters of sunflower oil
  • Salt and pepper
  • 2 teaspoons of mustard
  • 1 pickled cucumber
  • 2 teaspoons of white wine vinegar
  • 2 teaspoons paprika powder, sweet
  • 1-2 teaspoons of sugar
  • 2 teaspoons of garlic powder

For burgers

  • 4 burger buns
  • 1 red onion
  • 1 large tomato
  • 4-5 pickled cucumbers
  • iceberg lettuce leaves

put up

  1. First, prepare the patties: pour the beans into a colander and drain well. Place in a bowl and mash with a potato masher.
  2. Peel the onion, cut it into small pieces, peel it and crush the cloves of garlic.
  3. Heat some rapeseed oil in a pan and fry the finely chopped onion in the browned oil until golden brown. Add garlic and fry briefly. Add everything to the chopped beans.
  4. Add the rolled oats and flour, as well as the soy sauce, mustard and spices mentioned. Knead everything with your hands into a homogeneous mass. Season with salt and pepper.
  5. Wrap the mixture in cling film and leave to rest for at least two hours.
  6. For the sauce: cut the lemon in half and squeeze the juice from half. In a tall bowl, combine the soy sauce, lemon juice, and ½ teaspoon mustard. Pour in the oil in a very thin stream, whisking constantly until creamy. Season everything with salt and pepper. Finely chop cornice and add to mayonnaise. Stir in white wine vinegar and remaining spices.
  7. Refrigerate the mayonnaise.
  8. Prepare the side dishes: peel the onion, cut it into small rings, wash and chop the tomato, chop the cornice. Wash the iceberg lettuce and discard the leaves.
  9. Burger mix makes four to five patties. Heat rapeseed oil in a pan and fry patties on low heat for ten minutes on both sides.
  10. Cut the burger buns open, spread them with sauce, and put prepared tongings and patties on top.
  11. Serve immediately.

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