If you make one vegan burger recipe, it has to be this one! These amazing homemade vegan burgers are very easy to make with basic healthy ingredients. They are made of a soft buttery brioche bun and the best grillable plant-based patty ever! It has an incredible meaty and hearty texture and is packed with wonderful savory flavors and proteins! The perfect addition to your summer BBQ parties to please meat-eaters and vegan alike!

The best healthy vegan burger

If you’re looking for a simple and delicious homemade vegan burger recipe, look no further cause this one has everything you need! I’ve already tried it countless times and I’ve never been disappointed. From the bun to the patty, they are super easy to prepare, incredibly flavorful and satisfying, packed with plant based proteins and only require basic and healthy ingredients. They are perfect for this summer BBQ or just for a comforting dinner at home. And if you’d rather be spending time with your guests than in the kitchen, you can even make them a day in advance. When I told you this is the best recipe!

Let’s talk about this vegan burger patty. After many trials in the kitchen, I’ve finally found what I think is the perfect balance in flavors and texture. They have a thick, little chewy and amazing meaty texture, and a delicious smoky flavor. They are firm enough to hold their shape so they can be easily cooked in a skillet or on the grill.

Instead of making a bean or soy based burger, I’ve used brown rice, green lentils and mushrooms. They give these meatless burgers a wonderful hearty texture while making them nourishing and healthy. Indeed, brown rice and green lentils are very interesting food to incorporate in a plant-based diet, as they are rich in fiber, protein, iron and nutrients. And since these patties have no tofu or seitan, they are soy-free and gluten-free. Perfect to please everybody!

Homemade burger buns

One very important element for a good burger is the bun. There are different kinds of burger buns, and everyone has their own preferences. I personally love soft and fluffy brioche buns. I think their buttery and slightly sweet taste goes perfectly with the smoky burger flavors.

Making your own vegan burger buns at home can be very intimated, and I totally understand. But really, I can promise there is nothing complicated in this, and once you’ll have tasted the difference I’m sure you’ll never buy store-bought buns again! Not to mention that most of industrial burger buns contain dairy, so carefully read the ingredients list if you’re vegan! There is nothing like freshly baked buns, soft and still warm. This makes all the difference for an amazing burger.

This vegan burger bun recipe is directly inspired from my Easy Vegan Cinnamon Rolls recipe. This recipe is simply amazing and reconciled me with yeast baking. It is very easy, with only a few ingredients and simple steps. If you want to learn more about the kneading and rising process, I really recommend to read this article.

Fresh yeast to dry yeast conversion

The only difference with the Cinnamon Buns is that I’ve used fresh yeast rather than fast-acting dry yeast. Fresh yeast, also called baker’s yeast, cake yeast or compressed yeast is the best type of yeast when making bread. It comes in the form of a compact cube and should be kept in the fridge for up to 4 weeks. Fresh yeast is active and living, so always check it’s still good before using. Look for a nice creamy color without any dark spots. It should smell pleasantly and crumble easily.

While I prefer fresh yeast for this buns recipe, you can absolutely use dry yeast too. The simple rule of thumb to convert fresh yeast to dry yeast is to divide the amount by 3. For instance, instead of 30 grams of fresh yeast, use 10 grams of dry. That’s it!

How to make vegan burger patties

You will be amazed to see how easy these vegan burger patties are to prepare! They only require a few simple ingredients and come together in just a few minutes! The result is mind-blowing chewy, smoky, meaty and delicious plant-based patties that even meat eaters will love!

Cook the rice and lentils

To make these vegan burger patties, you first need to cook brown rice and green lentils. These two ingredients are very important in this recipe as they help the patties to hold together and bring an interesting meaty texture. I recommend to use short grain brown rice, which is more sticky than long-grain brown rice and works better.

To keep some texture in the patties (you don’t want something completely smooth and uniform), I recommend to undercook the rice and lentils. Simply stop the cooking 1 or 2 minutes before the recommended time so that they are still just a little firm. Then drain thoroughly, cover and keep warm. Use rice that’s hot off the stove. The rice has to be sticky in order to bind these patties together.

Make the patties

While the rice and lentils are cooking, prepare the rest of the ingredients. Start by sautéing the onion and the finely diced mushrooms in a skillet with a little oil. Cooking the mushrooms helps to remove excess water and enhance the flavors.

Place the cooked brown rice together with 1/2 cup of the cooked lentils in a food processor and mix until a paste forms. To make these patties, I recommend to use a food processor rather than a blender. A food processor is great to have a better control of the mixing process and keep texture. If you don’t have a food processor, you can use a blender with the pulsing mode.

Then add the cooked onion and mushrooms, soy sauce, nutritional yeast, garlic powder, thyme, salt, pepper and pulse to incorporate. Don’t over mix. Transfer to a mixing bowl and fold in the remaining lentils and flour using a spatula. Add enough flour to reach the right consistency. The mixture should be dry and firm enough to shape the patties.

Finally, form the patties using a spatula or your hands, or even a burger press. They should be about 1-inch thick. Place them on a plate lined with parchment paper.

Cook the patties

These vegan burger patties are grill able and can be fried or grilled.

To fry in a skillet or a non-sticky pan, add a tablespoon of cooking oil and fry the patties on medium-high heat for about 5 minutes on each side. The patties can seem a little soft at the beginning but they will dry and firm while frying. Flip carefully using a spatula and fry on both side until brown.

To grill, preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form.

These vegan burger patties can also be baked. To avoid them to dry in the oven, brush them with olive oil before baking. Oil brings moisture and helps to create a crispy layer outside.

How to store and freeze vegan burger patties

These vegan burger patties are very easy to prepare. However, they can also be made in advance and stored in fridge. This is great if you want to bring them to a BBQ party or don’t want to spend too much time in the kitchen while your guests are here. The uncooked patties can be stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 2 to 3 days in an airtight container.

If you plan to keep the patties for a longer time, you can also freeze them for later. Perfect for a protein packed meal prep! To freeze, cook the patties following the instructions in the recipe (in a skillet or on a grill). Then set on a plate and allow to completely cool. Once chilled and firm, transfer to a freezer-safe bag or container, with a piece of parchment paper between each patty to avoid them to stick together. Freeze for up to 1 month. Before serving, reheat in oven at 375 degrees F for about 20-25 minutes. If you’re in a rush, reheat the patties in the microwave for 1-2 minutes.

Looking for something delicious to serve with your burger? Make sure to check out these:

• Sautéed Potato Wedges, because burger and fries …
• Raw Carrot Noodles with Orange sauce, a fresh and flavorful side
• Cheesy Broccoli Bacon Salad, a fresh salad with a surprising rice bacon
• Easy Gluten free Crackers, perfect for summer BBQ
• Butternut Quinoa Salad with Maple dressing, a delicious and comforting salad

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

The Best Homemade Vegan Burger

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• Author: Alice Pagès
• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 burgers 1x
• Category: Main
• Method: Oven
• Cuisine: Vegan American
• Diet: Vegan

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Description

Easy mind blowing vegan burger made from scratch, with a soft brioche bun and the best grillable, gluten free and soy free veggie patty. It’s flavorful, smoky, rich in protein and with an impressive hearty texture to please meat-eaters and vegans alike! So good that you will never come back to an other recipe.

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Ingredients

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Buns

• 1/2 cup almond milk
• 2 tbsp boiling water
• 12 g fresh yeast
• 2 1/3 cups all-purpose flour (270g)
• 1 tbsp coconut sugar (or cane sugar)
• 1/4 tsp salt
• 3 tbsp margarine (vegan butter)

Buns wash

• 2 tbsp almond milk
• 1 tsp neutral oil 
• 1/2 tsp maple syrup

Burger Patty

• 1 1/2 cup cooked brown rice
• 1 1/4 cup cooked green lentils
• 1/2 yellow onion
• 3 cups diced mushrooms
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1 tsp dry thyme
• Salt, pepper
• 4 tsp all purpose flour (gluten free if necessary)

Express ketchup sauce

• 4 tbsp tomato paste
• 2 tsp balsamic vinegar
• 2 tsp maple syrup
• 2 tsp soy sauce
• 4 drops of liquid smoke (optional)
• 1/2 tsp smoked paprika powder
• 1/2 tsp garlic powder
• 2 tbsp of water

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Instructions

Buns

1. In a small bowl, mix together the almond milk and the hot water. Check the temperature: the mixture should be warm but not too hot, slightly under 100 degrees F (37°C). If it’s too hot, allow to cool.
2. Sprinkle the fresh yeast evenly on the warm liquid and stir until it is completely dissolved in the liquid.
3. In the bowl of a stand mixer or a large mixing bowl, add the flour, sugar and salt. Mix to combine.
4. Pour in the milk and yeast mixture, together with the melted margarine. If using a stand mixer, mix with the hook accessory until the dough is very smooth and elastic, not sticky. This can take up to 5-8 minutes to get the right consistency. If you don’t have a stand mixer, start mixing the dough with a spatula until combined. Then transfer the dough to a lightly floured surface and kneed for about 10 minutes until smooth.
5. Form a loose ball with the dough, place it into a greased mixing bowl and cover with a clean towel. Set in a warm place to rise for about 1 hour, or until doubled in size.
6. When the dough has risen, divide into 4 even portions and roll onto a floured surface to form 4 smooth balls. Arrange the balls of dough on a baking sheet lined with baking paper, cover with a towel and place in a warm place to rise for 30 minutes. Meanwhile, preheat the oven to 350 degrees F and prepare the wash by mixing all the ingredients together. 
7. Once the oven is hot and the buns have risen, bake for 15 minutes. Then remove the buns from the oven and brush with the wash. Return to the oven and bake for 5 – 7 minutes more or until golden brown. Transfer to a cooling rack and let cool down. 

Burger Patty

1. Cook the brown rice and the green lentils in water until they are cooked but still firm to keep texture. Drain, dry thoroughly and set aside.
2. Peel and chop the onion, wash and finely dice the mushrooms. Heat the olive oil in a pan, add the onion and cook on medium heat for 2 minutes until golden. Then add the mushrooms and cook for about 5 minutes to remove excess water. 
3. Place the cooked brown rice together with 1/2 cup of cooked lentils in a food processor and mix until a paste forms. Then add the cooked onion and mushrooms, soy sauce, nutritional yeast, garlic powder, thyme, salt, pepper and pulse to incorporate. Transfer to a mixing bowl and fold in the remaining lentils and flour. Add enough flour to reach the right consistency. The paste should be dry and firm enough to shape the patties. 
4. Form the mixture into 4 burger patties about 1-inch thick. 
5. Heat a skillet or a non-sticky pan with one tablespoon of oil. Add the patties and cook on medium-high heat for about 5 minutes on each side, until brown and grilled on surface. Set aside.

Express ketchup sauce

1. Meanwhile, mix together all the ketchup sauce ingredients. Taste and adjust the seasoning. Add water until you reach the desired consistency. 

Burger assembly

1. Cut the buns in half and toast the inner faces until golden. Serve the patties on toasted buns with the ketchup sauce, lettuce, onion pickles and a melty cheesy sauce. Enjoy!

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Notes

1. Keep patty leftovers in refrigerator for 2-3 days.
2. Buns: this buns recipe is adapted from my Cinnamon Buns recipe. Both fresh and dry yeast work in this recipe. If using fast-acting dry yeast, divide the amount by 3 (4 g or 1/2 teaspoon of dry yeast to make 4 buns). For more details, read the full article.
3. Burger patty: I recommend to undercook the rice and the lentils of 1 – 2 minutes. You want them to be a little firm to bring texture to the patty. If you are gluten free, substitute the all purpose flour for a gluten free flour, like oats or brown rice.

Recette version française

Incroyable Burger Vegan Maison

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• Author: Alice Pagès
• Prep Time: 1 heure 30 minutes
• Cook Time: 20 minutes
• Total Time: 32 minute
• Yield: 4 burgers 1x
• Category: Plat principal
• Method: Four
• Cuisine: Américaine
• Diet: Vegan

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Description

Tout simplement le meilleur burger vegan maison, préparé à partir d’ingrédients simples et sains. Il se compose d’un bun brioché moelleux et d’un steak sans gluten et riche en protéines à base de riz et de lentilles. Vous serez bluffé par son incroyable texture et son délicieux goût fumé. Une recette inratable qui fera plaisir à tout le monde!

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Ingredients

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Buns

• 125 ml de lait d’amande à température ambiante
• 30 ml d’eau chaude
• 12 g de levure fraiche
• 270 g de farine de blé type T55
• 12 g de sucre de coco (ou sucre de canne brun)
• 1/4 c. à c. de sel
• 25 g de margarine fondue

Dorure des buns

• 30 ml de lait d’amande
• 1 c. à c. d’huile neutre
• 1/2 c. à c. de sirop d’érable

Steak Vegan

• 300 g de riz complet cuit
• 240 g de lentilles vertes cuites
• 1/2 oignon jaune
• 240 g de champignons
• 1 c. à s. d’huile d’olive
• 1 c. à s. de sauce soja
• 1 c. à s. de levure diététique
• 1/2 c. à c. d’ail en poudre
• 1 c. à c. de thym séché
• Sel, poivre
• 10 g de farine (sans gluten si nécessaire)

Sauce ketchup express

• 60 g de concentré de tomate
• 2 c. à c. de vinaigre balsamique 
• 2 c. à c. de sirop d’érable
• 2 c. à c. de sauce soja
• 4 gouttes de fumée liquide (optionnel)
• 1/2 c. à c. de paprika fumé
• 1/2 c. à c. d’ail en poudre
• 2 c. à s. d’eau

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Instructions

Buns

1. Mélanger le lait d’amande et l’eau chaude dans un petit bol. Vérifier la température du mélange: il doit être chaud mais pas brulant, légèrement en dessous de 37°C. Si le mélange est trop chaud, laisser refroidir quelques instants.
2. Emietter la levure fraiche à la surface du mélange à bonne température et remuer afin de dissoudre complètement la levure dans le liquide.
3. Dans le bol d’un robot pâtissier ou dans un grand saladier, mélanger la farine, le sucre et le sel. 
4. Verser la préparation lait levure dans le mélange sec, ainsi que la margarine fondue. Si vous avez un robot pâtissier, pétrir avec l’accessoire crochet jusqu’à obtenir une pâte bien lisse et élastique, non-collante. Cela peut prendre jusqu’à 5 à 8 minutes pour obtenir la bonne texture. Si vous n’avez pas de robot pâtissier, commencer par mélanger la pâte avec une spatule pour incorporer grossièrement tous les ingrédients. Puis lorsqu’elle devient trop épaisse, transférer la pâte sur un plan de travail légèrement fariné et pétrir à la main pendant 10 minutes jusqu’à obtenir une pâte bien lisse.
5. Former une boule, la déposer dans un saladier huilé et recouvrir d’un torchon propre. Placer le saladier dans un endroit chaud et laisser la pâte gonfler pendant environ 1 heure, ou jusqu’à ce qu’elle ai doublé de volume.
6. Une fois que la pâte a doublé de volume, la diviser en 4 parties égales et former 4 boules bien lisses. Déposer les boules de pâte sur une plaque chemisée de papier  sulfurisé, couvrir avec un torchon propre et laisser gonfler dans un endroit chaud pendant 30 minutes. Pendant ce temps, préchauffer le four à 180°C et préparer la dorure en mélangeant tous les ingrédients.
7. Une fois que le four est chaud et que les buns ont gonflé, enfourner et cuire pendant 15 minutes. Puis retirer les buns du four et les badigeonner de dorure avec un pinceau. Enfourner pour 3 à 5 minutes supplémentaires, jusqu’à ce que les buns soient bien dorés. Retirer du four et laisser refroidir sur une grille.

Steak vegan

1. Cuire le riz et les lentilles à l’eau jusqu’à ce qu’ils soient bien cuits mais encore un peu fermes pour garder de la texture. Egoutter et sécher afin de retirer l’excédent d’eau. Réserver.
2. Eplucher et émincer l’oignon, laver et découper les champignons en petits cubes. Faire chauffer l’huile d’olive dans une sauteuse et faire revenir l’oignon pendant 2 minutes. Puis ajouter les champignons et cuire à feu moyen pendant environ 5 minutes, jusqu’à ce que les champignons aient rendu leur eau.
3. Mixer le riz cuit et 100 g de lentilles vertes cuites au robot mixeur afin d’obtenir une pâte. Puis ajouter l’oignon et les champignons cuits, la sauce soja, la levure, l’ail en poudre, le thym, saler et poivrer, et mixer brièvement. Verser la pâte obtenue dans un saladier, et y incorporer le reste de lentilles cuites et la farine avec une spatule. Le mélange obtenu doit être suffisamment ferme et non-collant pour pouvoir former facilement des steaks. Si la pâte est trop collante, ajouter de la farine jusqu’à obtenir la consistence souhaitée.
4. Former 4 steaks de même taille, d’environ 2-3 centimètres d’épaisseur.
5. Faire chauffer une poêle non-adhésive avec un peu d’huile. Déposer les steaks et laisser cuire à feu moyen pendant environ 5 minutes de chaque côté, jusqu’à ce qu’ils soient bien grillés. Réserver au chaud.

Sauce ketchup express

1. Mélanger tous les ingrédients pour le ketchup dans un petit bol jusqu’à obtenir une sauce bien lisse. Goûter et corriger l’assaisonnement. Ajouter progressivement de l’eau, une cuillère à la fois, jusqu’à obtenir la consistence souhaitée.

Assemblage du burger

1. Couper les buns en deux et les toaster sur leurs faces internes jusqu’à ce que les bords soient bien dorés. 
2. Badigeonner l’intérieur des buns de sauce ketchup express et garnir d’une feuille de salade, d’un steak, de pickles d’oignon et d’une sauce cheesy fondante. Bon appétit! 

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Notes

1. Les steaks se conservent pendant 2 à 3 jours dans une boite hermétique au réfrigérateur.
2. Buns: cette recette de pains à burger est adaptée de ma recette de Roulés à la Cannelle. Pour cette recette, vous pouvez aussi bien utiliser de la levure boulangère fraiche que de la levure sèche. Si vous souhaitez utiliser de la levure sèche, diviser la quantité par 3 (donc ici 4 g de levure sèche pour réaliser 4 buns). Pour plus de détails, se référer aux explications de l’article.
3. Steak vegan: je recommande de réduire d’environ 1 à 2 minutes la cuisson du riz et des lentilles, afin qu’ils restent légèrement fermes pour apporter de la texture aux steaks. Pour une version sans gluten, utiliser de la farine sans gluten, comme la farine de flocons d’avoine ou de riz complet.