The Best Vegan Veggie Burger Recipe
This vegan veggie burger recipe is the best of all time. It will satisfy your burger craving without the meat. This vegan recipe is perfect for a quick and healthy weeknight meal. As an added bonus, these burgers can be pulled together in under 30 minutes, which is always a win. Plus, they’re a great way to sneak some veggies into your family’s diet too.
About this recipe
This vegan veggie burger recipe is so flavorful you’ll hardly notice it’s completely meat free. I topped my burgers with butter lettuce, creamy avocado, dairy free provolone cheese, vegan mayo, and English cucumbers. The cucumbers add that extra crunch we all love. Also, please keep in mind, that not all potato rolls are vegan. However, Arnold’s brand potato rolls are vegan.
For a lower carb option, skip the potato bun and use butter lettuce cups instead. Pair these vegan burgers with some roasted vegetables or zucchini fries for one delicious meal. If you’re new to vegan recipes, this is the best veggie burger recipe. Plus, this recipe is a great way to add some plant based meals into your routine.
Storage
Store any leftover burgers in an airtight container in the refrigerator for three to four days. Leftovers can be enjoyed as a sandwich, over a salad or tucked inside of a wrap. Looking for more vegan recipes? Try my plant based alfredo pasta, or my vegan pulled pork recipe. Both make great weeknight meals.
Four Ingredient Vegan Burgers
Ingredients
- 1 large sweet potato
- 1 can chickpeas, 15 ounce can
- ½ cup sweet onion
- ½ cup panko breadcrumbs
- salt and pepper
Equipment
- skillet
- mixing bowl
- food processor
Instructions
- Microwave or boil the sweet potato until it's soft in the center. Once it cools, remove the skin and slice it into small cubes. Place the cubes in a large mixing bowl and set aside.
- Drain 1 can of chickpeas and be sure to remove the outer skin. You can do this by simply pinching the side if the chickpea. Add the prepared chickpeas to the bowl with the sweet potato cubes.
- Next, add the diced sweet onion to a non-stick skillet. Cook for 5 minutes or until the onions are translucent but not brown. Gently combine the sweet potato, sautéed onions and chickpeas using a spatula. Season with salt and pepper.
- Then, grab your food processor and add half of the sweet potato mixture into the processor. Blend until smooth. Combine the smooth mixture with the remaining chunky mixture and gently fold everything together.
- Grab a plate and add ½ cup of panko breadcrumbs to the plate.
- Form the sweet potato mixture into burger patties firmly press the patties into the panko breadcrumbs. Be sure to cover all sides of the patties.
- Gently spray a medium sized skillet with non-stick cooking spray. Cook the burgers in the pan over medium heat. Once they begin to brown on both sides remove them from the pan.
- Add your favorite toppings and enjoy!
