Recipe: Ultimate Vegan Burgers

Vegan Burger

Serves 4


  • Olive oil

For the pickled onions:

  • 2 tbsp red wine vinegar
  • 2 tsp golden caster sugar
  • 1 red onion, finely sliced

For the chipotle ‘mayo’:

  • 100g silken tofu
  • 1 tsp cider vinegar
  • 1 tsp lemon juice
  • Pinch of english mustard powder
  • 1 tsp chipotle paste

For the guacamole:

  • 1 avocado 1, peeled and stoned
  • ½ small red onion, finely chopped
  • ½ red chilli, finely chopped
  • 1 tbsp chopped coriander
  • ½ lime

To serve:

  • 4 vegan or regular burger buns, halved
  • Curly lettuce leaves
  • Beef tomato slices
  • Ketchup
  • Mustard

For the burgers:

  • 400g tin black beans, rinsed and drained
  • 100g cooked brown rice from a pouch
  • 1 onion, finely chopped or grated
  • 1 tsp crushed fennel seeds
  • ½ tsp garlic salt
  • 1 tsp smoked paprika
  • 25g panko breadcrumbs
  • 1 tbsp finely chopped flat-leaf parsley


  1. For the pickled onions, mix the vinegar and sugar with a pinch of salt until the sugar dissolves. Add the onion, cover and leave to pickle.
  2. To make the chipotle ‘mayo’, put all of the ingredients into a small bender (or use a stick blender) with a pinch of sugar and whizz until very smooth. Add 2 tbsp olive oil, whizz again until it looks like mayonnaise. Season, tip into a bowl, cover and chill.
  3. To make the guacamole, mash the avocado with a fork, then stir in the onion, chilli, and coriander. Season and stir in the lime juice, then chill.
  4. To make the burgers, tip all the ingredients into a blender and pulse until combined. Divide into 4 and shape into burger patties. Put onto an oiled baking sheet or plate and chill until you need them, at least 30 minutes.
  5. Heat the barbecue or a griddle pan to high. Brush the burger patties with a little olive oil, then put onto the grill and cook for 3 minutes on one side then flip, and cook for 3 minutes more. Don’t keep moving the burgers or they will be more likely to break up, and you want a good crust on them.
  6. Lightly char the burger buns on the grill, then spoon in a dollop of the ‘mayo’ to the base. Add a few lettuce leaves. Top with a burger, then add a spoon of guacamole, and a few drained picked onions. Add another spoon of mayo to top, some tomato slices, and sandwich on top. Secure with a skewer if you need to.
  7. Serve with mustard or ketchup, if you don’t have your full fix of sauces and toppings.