Top 4 of the Best Vegan Cheeseburger Recipes – Easy Recipes!

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Ingredients

• 2 lb. white mushrooms
• 2 cups beetroot juice
• 1 oz dried porcini mushrooms
• 1 cup ground walnuts
• 1 pc brown onion
• 3 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 4 tsp bread crumbs
• 4 vegan cheese
• 1 pc burger bun toasted
• lettuce
• tomato sliced
• red onion sliced
• American mustard
• vegan mayonnaise
• ketchup

Instructions

1. Add the porcini mushrooms to a bowl and cover with 150ml of hot water. Leave to sit for 30 minutes.
2. Blitz the mushrooms & onions in the food processor until finely chopped. Place into a large bowl.
3. Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
4. Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
5. Next, drain the mushroom, mix through, and sieve and discard the juices.
6. Place a large frying pan over medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder, and smoked paprika.
7. Cook for 20 to 30 minutes continuously stirring.
8. Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
9. Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it’s cool enough to handle.
10. Divide into 4 and form into patties.
11. Place a large frying pan over medium heat and add oil. Add your patties and cook for 3 to 4 minutes aside or until brown.
12. In the remaining 1 minute, add a slice of cheese to each burger patty and cover the pan with a lid to melt the cheese.
13. Build your burgers with all your favorite toppings.

Preparation: 45 minutes

Cooking: 30 minutes

Total: 1 hour and 15 minutes

Ingredients

• 4 ounces extra-firm tofu, drained
•  Olive oil
• ½ pound cremini mushrooms, trimmed and sliced
• ¾ teaspoon kosher salt, to taste
•  Black pepper, to taste
• 1 (15-ounce) canned kidney beans, drained
• 1 medium beet, peeled and coarsely grated (3/4 cup)
• ¾ cup tamari almonds or cashews
• ⅓ cup panko bread crumbs
• 2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
• 2 tablespoons mayonnaise
• 2 scallions, sliced
• 3 garlic cloves, finely chopped
• ¾ teaspoon dulce pimentón or sweet smoked paprika
• 4 ounces tempeh, crumbled
• ½ cup cooked brown rice

Instructions

1. Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with a paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons of oil and salt and pepper.
2. On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
3. Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally until beans begin to split and beets are tender and golden about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated about 25 minutes. Let everything cool.
4. Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón, and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape the mixture into a bowl and chill for at least 2 hours or up to 5 days (you can also freeze the burger mix).
5. When you are ready to make the burgers, divide the mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
6. Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

Preparation: 3 Minutes

Cooking: 7 Minutes

Total: 10 Minutes

Ingredients

2 thin vegan burger patties of choice (⅛ inch thick is ideal)
1 burger bun
½ tsp of minced onion
2 slices of vegan American-style cheese
3-6 round pickle slices
Ketchup
Yellow mustard

Instructions

1. In a large pan over medium-high heat, cook each burger patty in the pan for 2-3 mins per side.
2. At the same time, in the same pan, toast each side of the bun.
3. Now build your burger. Place a burger patty on the bottom bun, followed by a slice of vegan cheese, then a second burger patty, another slice of cheese, 3+ round pickle slices, diced onion, and ketchup and mustard spread on the top bun.
4. Microwave or stream the whole double cheeseburger for 15 seconds to get that authentic fast food taste.

Preparation: 15 Minutes

Cooking: 25 Minutes

Total: 40 minutes

Ingredients

• 1 cup (160 grams) cooked brown rice
• 1 cup (200 grams) cooked or canned black beans, drained and rinsed
• ½ cup (75 grams) onion, diced
• ¼ cup (50 grams) cooked white potato, mashed or diced
• 4 tablespoons rolled/old-fashioned oats, or cornmeal or Panko breadcrumbs
• 2 tablespoons vegan BBQ Sauce
• 2 teaspoons garlic powder
• 2 teaspoon chili powder (American style – if in the UK just use a pinch)
• 1 ½ teaspoon liquid smoke or 1 teaspoon smoked paprika
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• ½ cup (72 grams) corn, drained canned corn or defrosted frozen corn

Instructions

1. To a food processor add the rice, beans, onion, potato, oats, BBQ sauce, garlic powder, chili powder, liquid smoke, and salt. Pulse a few times until combined but still chunky.
2. Add the corn and either pulse a couple of times or mix in with a wooden spoon or spatula.
3. Spoon the mixture into a bowl, and refrigerate for at least 20 minutes but overnight is fine.
4. Using your hands, shape the mixture into patties. Really squeeze them together well.
5. Brush a large frying pan with oil and heat over medium heat. Once hot add the burger patties and cook for about 10 to 15 minutes on each side or until well set, and golden.
6. To oven-bake, place the patties on a well-greased or parchment paper-lined baking tray and bake at 375°F for 25 minutes, gently turning the patties at half-time.
7. Serve on buns with plenty of BBQ sauce and toppings of your choice.