Homemade Vegan Burgers

Making homemade veggie burgers is easy, photographing them for a food blog is hard!!

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It’s probably not the norm to write about food blogging in your food blog but I feel like I need to share. Taking pictures of hamburgers is so hard!! I cannot express to you enough how delicious and easy these were but photographing them was a whole different ball game. I spilled sauce everywhere, the tops kept sliding off, I ruined my favorite black background, and I still feel like these pics don’t do it justice.

Ok, end rant.

Back to the burgers! What the what?! These are VEGAN, you guys. The flavor and texture was so on point. When I was forming the patties I was freaking out a little bit because of how much it looked and felt like real beef. Kinda creepy. I hat to keep repeating this affirmation just to get through it, “Plant-Based, Paris, 100% Plant-Based.”

I also sang myself a little jingle that went like this

“Two all BEET patties, vegan sauce, vegan cheese” haha

I can’t wait for you to try these! I only used about half for dinner tonight and froze the rest for another time. Since you cook all the the ingredients before making the patties they should last about 6 months in the freezer no problem. It would be great to prep these in advance and just have them on-hand throughout the week for quick meals and entertaining.

Editor’s Note: Don’t even start with the “I hate beets” bullshit. You can’t even taste the beets and if you’re super picky just sub with carrots, russet potatoes, or sweet potatoes. You won’t get that bloody color but you will still get the yummiest vegan burger!
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Homemade Vegan Burgers

  • Servings: 6 – 12
  • Difficulty: easy
  • Print

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1 beet

1 can black beans

1 (8oz) package cremini mushrooms

1/2 cup rolled oats

1/4 purple onion

1 tbsp crushed garlic (or a few cloves minced)

2 tsp pink Himalayan salt

1 tsp black pepper

1/2 tsp onion powder

1/2 tsp cumin

1/2 tsp smoked paprika

1 tbsp liquid Aminos or soy sauce

1 tbsp olive oil

Seasoning Salt


1. Peel & grate your beet using a cheese grater. Roughly chop onions and mushrooms. Drain (don’t rinse) black beans. Measure out your oats and set aside.
2. Add onion, garlic, mushroom, & beets to a large sauté pan. Season with salt & pepper and cook until all the liquid has evaporated. Add cumin, paprika, & onion powder. Stir. Set aside to cool a few minutes.
3. Add oats, black beans, & sauté mixture to a food processor and pulse until it has a ground beef consistency. Add more seasoning and liquid aminos/soy sauce to taste.
4. Separate into patties to match the size of your buns. Mine were slider size and the mixture made 12. If you buy regular sized buns you will end up with about 6 burgers.
5. Refrigerate overnight or for at least an hour.
6. In a medium pan bring 1 tbsp olive oil to a medium high heat. Place patties in pan and sprinkle with seasoning salt. Grill for 2 minutes on each side. Flip. Season. Grill again. (You could add vegan cheese here on the second side and cover your pan to melt)
7. Remove from heat and assemble burgers. I made mine with arugula, tomato, onion, & Follow Your Heart Vegan Thousand Island, but the topping possibilities are endless!

Enjoy it veganly much!

Here are some optional topping ideas:

Vegan cheese
Thousand Island
Caramelized Onions
Shredded Lettuce

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