Super hearty vegan burger! Grillable, flavorful and extremely satisfying, this is a burger that vegans and non-vegans alike will enjoy!
So I think this vegan burger recipe is the best one I’ve made so far.
Not that I’m throwing shade on my other burger recipes, those were damn good too! But this one, oh my, it’s something else!
My mother and her non-vegan partner were here for a visit this past week while we were testing these burgers on the grill (yes they are totally grillable!) and he was raving about them!
He said they were the best burgers he’s had, and this was from a card carrying carnivore my friends! He was also raving about our vegan nacho cheese, basically he was a happy dude with the food offerings around these parts.
I do love getting the validation that our recipes are good from the non-vegan folks so that was awesome.
Anyway I have to agree, these vegan burgers are amazing.
They are meaty, but don’t worry you would never mistake them for actual meat. But they are nice and fat, super hearty and filling, with a mix of spices that creates that wonderful barbecue flavor.
We also did baste them with some vegan barbecue sauce, so there’s that. But I don’t think that’s cheating.
Fry or Grill
We tested them in the pan and on the grill and both ways are super fabulous.
So whatever suits!
If you’re frying them in the pan then fry them with some olive oil – and baste them with a bit of vegan barbecue sauce – and they come out wonderfully.
If you’re grilling them on the barbecue then make sure your grill is oiled a little. This ensures that the grill doesn’t stick to your burgers.
As long as you’ve done that, you can get a perfect grilled vegan burger. And you definitely still want to put on some vegan barbecue sauce. ?
The texture is perfect!
The texture of these burgers comes from walnuts, chickpeas, couscous and some vital wheat gluten to hold it all together.
I decided to use couscous because it’s so easy to make and cooking the couscous doesn’t add any extra time to making these burgers. While you’re preparing your other ingredients, you just have your couscous soaking in some hot water and then it’s ready!
Whereas if you use something like brown rice or quinoa you are going to have to spend some time cooking it first.
The best way I’ve found to make couscous is just to put equal amounts of couscous and boiling water in a bowl. Cover with a cloth and leave for a few minutes. Then fluff with a fork. Done!
However, if you want to try this vegan burger with brown rice or quinoa you could give it a go. I have not tested it like that though so can’t be sure of the results.
What about gluten-free?
I don’t know how this vegan burger recipe could be adapted to gluten-free, it wasn’t my focus with this recipe as I wanted to use vital wheat gluten because of the great texture it creates.
If you want to experiment then a version with quinoa rather than couscous and gluten-free all purpose flour is probably what I would try as a first go but just know I haven’t tested it like that and it would be a total experiment!
So I think you’re going to really really love this vegan burger, it is:
- Super hearty
- Filling and satisfying
- High in protein
- Popular with vegans and non-vegans alike!
Leftovers keep very well in the fridge and can be enjoyed over the next couple of days, either reheated or just eaten cold.
Want more vegan burgers?
- For more delicious vegan burger recipes, check out our tofu burger with creamy mushroom sauce, our vegan chickpea burgers, portobello burgers and our vegan black bean burgers.
- And if you want to serve your burger with some fries then our baked potato fries are a winner!
- And if you like ‘meaty’ vegan foods, then our vegan steak is a definite winner.
So please share your thoughts about this vegan burger recipe in the comments and please rate the recipe too, thanks!
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For the Vegan Burgers:
- 1 cup Walnuts (100g)
- 1 cup Chickpeas (164g) canned, drained well
- 1 Tbsp Soy Sauce
- 2 Tbsp Tomato Paste
- 1 Tbsp Vegan Mayonnaise
- 1 tsp Hoisin Sauce
- 1 tsp Dijon Mustard
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Salt
- ¼ tsp Ground Black Pepper
- ½ tsp Smoked Paprika
- ⅛ tsp Liquid Smoke
- 1 cup Couscous (157g) Cooked, Packed cup*
- ½ cup Vital Wheat Gluten (75g)
- 2 Tbsp Vegan Barbecue Sauce
- 2 Tbsp Olive Oil*
- Hamburger Buns
- Sliced Tomato
- Sliced Pickles
- Sliced Avocado
- Sliced Red Onion
- Vegan Thousand Island Dressing
- Add the walnuts to the food processor and process until crumbly. Transfer to a mixing bowl.
- Add the chickpeas to the food processor with the soy sauce and tomato paste. Process until well mixed in. You might have to stop a couple of times to scrape down the sides and start it up again before it will start to mix properly. Transfer to the mixing bowl with the crushed walnuts.
- Add the vegan mayonnaise, hoisin sauce, dijon mustard, garlic powder, onion powder, salt, ground black pepper, smoked paprika and liquid smoke to the mixing bowl .
- Add in the cooked couscous and the vital wheat gluten and stir until slightly mixed. Then get in there with your hands and form it into a big ball and then knead it about 20-30 times so that the wheat gluten can activate properly. You don't have to worry about the wheat gluten being over-kneaded and causing them to be too tough because there is not a lot of wheat gluten used, so over-kneading is not too much of a worry here.
- Divide into four sections and then either form each section into a burger shape with your hands or pat down into a round cutter to make a nice flat patty shape.
- Add the olive oil to a frying pan and then add in the burgers, brushing on vegan barbecue sauce onto the tops of the burgers. Fry for 5 minutes on medium high heat and then flip them brushing barbecue sauce onto the other side. For best results don't flip the burgers more than this, burgers hold up best when flipped as little as possible, so ensure the pan isn't so hot that they burn.
- If you're cooking on the grill then make sure the grill is lightly oiled so the burgers won't stick. Brush the burgers with barbecue sauce and then grill on one side for 5 minutes and then the other for 5 minutes. The timing can be a little different on the grill so you can also just play it by ear. They're ready when they are nicely browned on both sides.
- Serve on hamburger buns with lettuce, sliced tomato, pickles, avocado, red onion and vegan thousand island dressing.
- The couscous should be packed into the cup very well, 157g which is the standard cup measure for a cup of cooked couscous is a for a very packed cup, so pack it in and press it down with a spoon and then pack in some more.
- If you're frying the burgers in a pan then use the 2 Tbsp of olive oil. However, if you're doing them on the grill then just make sure the grill is lightly greased so it won't stick to your burgers.
- Nutritional information is for burger patties only (including olive oil for frying and barbecue sauce for basting) and excludes what the burgers are served with.