Something delicious for the weekend: vegan burgers!
something delicious for the weekend: vegan burgers!

Something delicious for the weekend: vegan burgers!

I'll share a vegan hamburger recipe for the weekend, which is perfect if you have guests over and is super healthy to boot!

Hamburgers are a classic, which always please everyone and are perfect for lunch or dinner, plus there are many ingredients you can use in burgers that are probably already in your fridge. If you've never tried your hand at making vegan burgers at home because you found the recipes to be too fiddly, now is the time for you to test this wonderful vegan hamburger with garnishes. The outcome can easily compete with meat-based versions, not to mention it's much healthier.

The secret to a good hamburger lies in the "patties", naturally made solely with vegan raw materials.

100 gram cooked lentils
100 gram chickpea flour
1 aubergine
1 bell pepper
2 onions
6 medium-sized mushrooms
2 cloves of garlic
100 gram chestnut puree (sugar-free)
salt and pepper

Sauté the finely chopped onions, mushroom and bell pepper. Roast the aubergine in the oven whole for 20 minutes and scrape the inside from its peel. Use an immersion blender to puree the aubergine with the other ingredients and form "patties" from the mass. Move the patties to baking parchment and roast both sides in a pre-heated oven for 10 minutes before placing them on wholemeal hamburger buns.

Here's a homemade ketchup recipe for your perfect burger to replace the sugary store bought tomato sauces:

Sauté some finely chopped onion and garlic in 50 ml of coconut oil, add tomatoes, salt and pepper and cook until reduced into a thick, dense sauce. In the last 2 minutes, add some finely chopped sun-dried tomatoes, along with oregano, smoked pepper and basil as spices. Now you have your very own homemade ketchup!

Sweet potato fries

Use the following recipe to serve up some sweet potatoes and make them even tastier. They're great for hamburgers, as a snack or chips on their own. Thoroughly wash the sweet potatoes and slice into thin pieces. Before moving them to a baking tin lined with parchment paper, cover them in a mixture of 1 times baking soda and 2 times corn flour along with a tablespoon of chili pepper and a pinch of salt. Douse the bits with olive oil and roast until the sweet potatoes are soft and tender.


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