Here Are 10 Amazing Delicious "Healthy Grilled Vegan Burgers" Recipes You Can Quickly & Easily Cook.
1. Black Lentil and Oatmeal Burgers
Ingredients
*1 1/2 cup uncooked black lentils
*1 cup brown rice
*1 small onion, finely chopped
*1 carrot, peeled and finely grated
*2 garlic cloves, minced
*1 cup uncooked oatmeal
*Salt, pepper
*2 tablespoons freshly chopped parsley
Directions
1. Pour 5 cups of water into a large pot and bring to a boil. Add a pinch of salt and stir in the rice.
2. Cook for 20 minutes then add the lentils and oatmeal and cook for another 20 minutes.
3. Remove from heat and allow to cool.
4. Transfer the lentils and rice to a bowl and stir in the chopped onion, carrot and garlic, and adjust the taste with salt and pepper.
5. Mix in the chopped parsley and shape into burgers with damp hands.
6. Heat a grill pan and brush it with olive oil. Cook the burgers on both sides until golden brown.
7. It will take 5-6 minutes per side.
8. Serve between 2 slices of bread or on a burger bun with a few tomato slices and a lettuce leaf if you prefer.
2. Sesame Seed Bean Burgers
Ingredients
*2 cups canned black beans, drained
*2 cups canned white beans, drained
*1/3 cup uncooked oatmeal
*1 carrot, peeled and sliced
*2 tablespoons olive oil
*1 teaspoon cumin powder
*4 garlic cloves, minced
*1 teaspoon onion powder
*1/4 teaspoon cayenne pepper
*Salt, freshly ground pepper
*1/2 cup sesame seeds
Directions
1. Put the oatmeal and carrots in a food processor and pulse a few times until ground.
2. Add the beans, olive oil, onion powder, cumin, garlic, cayenne pepper, and salt to taste. Pulse until a smooth paste forms.
3. Wet your hands and form burgers. Roll each of them through sesame seeds and place aside.
4. Heat a grill pan over a medium flame and brush it with a bit of olive oil.
5. Cook the burgers on both sides in the pan until golden brown.
6. Serve between 2 slices of bread or on a burger bun with a few red onion rings and fresh lettuce leaves.
3. Caribbean Portobello Burgers
Ingredients
*2 Portobello mushrooms
*2 slices fresh pineapple
*1 teaspoon dried thyme
*1 teaspoon honey
*1 teaspoon soy sauce
*Salt, pepper
*Vegan burger buns
*Arugula for serving
Directions
1. In a small bowl, mix together the soy sauce and honey. Brush the pineapple slices with this mixture.
2. Heat a grill pan over a medium flame and brush it with a bit of vegetable oil.
3. Grill the pineapple slices on each side until browned.
4. Remove from the pan and cook the mushrooms in the same pan for a few minutes, seasoning them with just a pinch of salt and freshly ground pepper.
5. Serve the mushrooms and pineapple layered on vegan burger buns with arugula as garnish.
4. Grilled Eggplant and Pesto Burgers
Ingredients
*2 small eggplants, cut into 1/2 inch thick slices
*3 tablespoons olive oil
*3 tablespoons balsamic vinegar
*1 teaspoon dried basil
*1 teaspoon dried oregano
*4 medium size Vegan burger buns
*4 tomato slices
*4 lettuce leaves
*Salt, pepper
For the pesto:
*1 cup packed basil leaves
*1/2 cup pine nuts
*4 tablespoons olive oil
*1 teaspoon lemon juice
*Salt, pepper
Directions
1. Put the eggplant slices in a sieve and sprinkle plenty of salt over it.
2. Let it stand like that for 30 minutes.
3. This process helps extract the natural bitterness of the eggplant. 4. After 30 minutes, rinse the slices and drain them on paper towels.
5. Heat a grill pan on a medium flame.
6. Brush each eggplant slice with olive oil then cook them on the grill on both sides for 6-7 minutes until they are soft.
7. In the meantime, whisk the balsamic vinegar with the dried basil and oregano in a bowl.
8. When the eggplant slices are cooked, put them in the bowl to marinade and leave them there while you prepare the rest of the ingredients.
9. Now we are ready for the pesto: Put the basil leaves, pine nuts and lemon juice in a small blender or food processor and pulse, adding the olive oil gradually.
10. Blend until smooth.
11. Slice the vegan burger buns in half lengthwise and spread pesto sauce on the bottom side of the bun.
12. Top with an eggplant slice, followed by a tomato slice and a lettuce leaf.
13. Serve immediately, although it is just as good a few hours later after the eggplant has marinated more.
5. Curry Cauliflower Burgers
Ingredients
*1 head cauliflower, trimmed and cut into florets
*1 teaspoon curry
*2 tablespoons tahini paste
*1/2 cup breadcrumbs
*2 tablespoons chopped chives
*2 tablespoons sunflower seeds
*Salt, pepper
Directions
1. Put the cauliflower florets into a steamer and cook them for 15 20 minutes or until tender.
2. Transfer into a bowl and mash them with a potato masher. They don't have to be puréed completely.
3. Stir in the tahini paste, curry and breadcrumbs, followed by the chopped chives and sunflower seeds.
4. Adjust the taste with salt and pepper and form small patties. Set them aside.
5. Heat a grill pan and brush it with a bit of oil, then grill the burgers on each side for 5-6 minutes until just slightly browned.
6. Serve on vegan burger buns with your favorite toppings.
6. Black Bean and Oatmeal Burgers
Ingredients
*3 cups canned black beans, drained and rinsed
*1 cup mushrooms, diced
*2/3 cup rolled oats
*3 garlic cloves
*1 teaspoon cumin seeds
*4 tablespoons sesame seeds
*2 tablespoons vegetable oil
*Salt, pepper
*Multigrain Vegan burger buns
*Spicy mustard
*Tomato slices and baby spinach for serving
Directions
1. Put half of the beans in a food processor or blender and stir in the mushrooms, garlic, cumin seeds and a pinch of pepper and salt. 2. Purée them together until smooth. Transfer the mixture into a bowl and stir in the remaining beans and rolled oats.
3. Wet your hands and form small burgers. Coat each one in sesame seeds and set them aside.
4. Heat a grilling pan over a medium flame and brush it with vegetable oil.
5. Cook every burger on each side for 6-7 minutes until cooked through and slightly browned at the edges.
6. Serve on vegan burger buns with spicy mustard, tomato slices and baby spinach leaves.
7. Broccoli and Green Pea Vegan Burgers
Ingredients
*1 broccoli head, cut into florets
*1 cup canned cooked green peas
*1 teaspoon cumin powder
*1/2 teaspoon garlic powder
*Salt, pepper
*Vegan burger buns
*Tomatoes
Directions
1. Pour a few cups of water in a large pot and bring to a boil. Add a pinch of salt and throw in the broccoli.
2. Cook for 4-5 minutes then strain. Set aside to cool.
3. Mix the broccoli, green peas, cumin powder, garlic powder, freshly ground pepper and salt in a food processor.
4. Pulse a few times until a smooth paste forms. Wet your hands and form burgers.
5. Heat a grill pan over a medium flame and cook them on both sides until golden brown.
6.Serve them on vegan burger buns with tomato slices. Enjoy!
8. Lentil and Pea Burgers
Ingredients
*3 cups canned lentils, drained
*1 cup cooked peas
*1 cup sweet potatoes, cooked
*1/2 cup oatmeal
*1 teaspoon lemon juice
*1 teaspoon soy sauce
*1/4 teaspoon cayenne pepper
*1 teaspoon garlic powder
*1 teaspoon onion powder
*Salt, pepper
Directions
1. Put the lentils and cooked peas in a food processor and pulse a few times until ground.
2. Add the potatoes and oatmeal and pulse until they transform into a paste.
3. Stir in the lemon juice, soy sauce, cayenne pepper, garlic powder and onion powder. Adjust the taste with salt and pepper and form burgers with wet hands to prevent them from sticking.
4. Heat a grill pan on a medium flame. Brush the pan with olive oil, or another vegetable oil, and cook the burgers on both sides until golden brown.
5. Serve on vegan burger buns with tomato slices, lettuce and fresh parsley for an intense flavor. Enjoy!
9. Balsamic Portobello Burgers
Ingredients
*2 Portobello mushrooms
*2 tablespoons balsamic vinegar
*2 tablespoons chopped parsley
*Salt, pepper
*Vegan burger buns, tomato slices, lettuce leaves
Directions
1. Season the mushrooms with salt and pepper and brush them with oil.
2. Heat a grill pan on a medium flame and cook the mushrooms on each side for 4-5 minutes until cooked through. Remove from heat. 3. In a bowl, pour in the balsamic vinegar and sprinkle the
parsley. Toss to evenly coat.
4. Serve the mushrooms on vegan burger buns with tomato slices and lettuce leaves.
10. Curry and Chickpea Burgers
Ingredients
*2 cups canned chickpeas
*3 garlic cloves, minced
*2 tablespoons olive oil
*1 teaspoon cumin
*1 teaspoon curry powder
*1/4 teaspoon cayenne pepper
*1 tablespoon rice flour
*2 tablespoons chopped coriander
*Salt, pepper to taste
Directions
1. Put the chickpeas into a food processor and pulse a few times until a paste forms. Stir in the garlic, curry powder, cumin and cayenne.
2. Adjust the taste with enough salt and pepper then add the chopped coriander. Wet your hands slightly, take spoons of mixture and give them the classic burger shape.
3. Heat a grill pan on a medium flame and cook the burgers on one side for 5-6 minutes and then flip them over gently and keep cooking for 5 more minutes until golden brown on both
sides.
4. Serve between two slices of bread, or on vegan burger buns, along with tomato slices and cucumber or lettuce leaves.
5. Additionally, you can make a vegan yogurt and dill sauce by mixing 1/2 cup almond yogurt with 2 tablespoons freshly chopped dill.
6. Spread this sauce over the burgers and serve as soon as possible for an enhanced taste
