15 Best Homemade Vegan Burger Recipes | Aglow Lifestyle (2024)

FAQs

What binds a vegan burger together? ›

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds.

The Original Dirty Vegan Burger with a spicy twist. A 1/4lb Moving Mountains® patty split and grilled as two patties for extra crispness, topped with 2 slices of melted vegan cheddar, pickled cucumber, and caramelised onions. Served with shredded lettuce and our homemade spicy sauce in a soft vegan bun.

Surprise: Homemade veggie burgers can be way more nutritious than eating a beef burger or a vegan patty from your local restaurant or grocery store. That's because you decide which whole-food, plant-based ingredients to add and which cooking method to use, giving you total control over calories, fat, and sodium.

Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.

It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it. It does need to be blended with water first; not a big deal, just a little less convenient.

Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON'T use long-grain brown rice here. It's not as sticky as short grain rice, so it doesn't yield cohesive patties.

McPlant® A vegan burger made with a juicy plant-based patty co-developed with Beyond Meat® featuring vegan sandwich sauce, ketchup, mustard, onion, pickles, lettuce, tomato, and a vegan alternative to cheese in a sesame seed bun.

Researchers at Impossible Foods discovered that by adding heme to their plant-based burgers, they could capture a lot of the aromas we associate with meat. They call it their "magic ingredient," and, combined with yeast extract, it does seem to do a pretty good job.

While both options may contain veggies, the key difference between vegan burgers and veggie burgers is that vegan burgers are made from a protein and are made to mimic the flavor and texture of actual meat while veggie burgers are not meant to evoke meat properties at all.

A vegetarian diet is not necessarily healthier than an omnivorous diet, and that's OK. The nutritional status of the Impossible Burger doesn't matter, because, like a regular hamburger, it's a treat. You shouldn't eat an Impossible Burger every day, just like you shouldn't eat a hamburger every day.

What are Amy's burgers made of? ›

Ingredients. ORGANIC MUSHROOMS, ORGANIC BULGUR WHEAT, ORGANIC ONIONS, ORGANIC CELERY, ORGANIC CARROTS, ORGANIC OATS, ORGANIC WALNUTS, ORGANIC WHEAT GLUTEN, ORGANIC POTATOES, SEA SALT, ORGANIC HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, ORGANIC GARLIC. CONTAINS WHEAT AND TREE NUTS (WALNUTS).

If you are trying to lose weight or improve your health, you may want to limit your burger intake to once every two weeks or so. And if you have a specific medical condition that requires you to watch your fat or cholesterol intake, you'll need to be even more careful about how often you eat burgers.

Are Impossible and Beyond Meat Healthy? From a nutrition standpoint, Impossible and Beyond Meat stack up quite similarly to beef (see below for a side-by-side comparison). That said, there are a few notable differences: Beyond has significantly less saturated fat than both ground beef and Impossible Burger.

Chickpea flour

Because of its powerful ability to soak up moisture and bind ingredients together, it's no wonder that it makes the perfect ingredient to help keep your veggie burger from falling apart. If you're a big taste-as-you-go cook, then refrain from adding chickpea flour until the last minute.

Chia seeds

Similar to flax seeds, chia seeds can be mixed with water and left to thicken, creating what is commonly called a chia egg. The gel-like texture of a chia egg makes this a brilliant binder.

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.

To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes.