Welcome to Vegan Paradise! Well in my opinion anyways… I can’t get enough of burgers, especially vegan burgers! They are so rich in taste and extremely filling. Here are some recipes I have found to love over the past time I have been vegan!



Chunky Portobella Veggie Burger

  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce



Grilled Eggplant, Halloumi and Pesto Burgers

Makes 4 burgers

1 medium eggplant, weighing about 1 lb.
3/4 tablespoon olive oil
3/4 tablespoon balsamic vinegar
1/4th teaspoon dry Italian seasoning
Salt and pepper
4 oz halloumi cheese

To assemble the grilled eggplant, halloumi and pesto burgers
4 medium sized burger buns
4 teaspoons pesto
Mayonnaise, according to taste. Optional.
2 leaves of lettuce, cut in half
1 large tomato, cut into 4 slices

Cut the eggplant into ½ inch thick rounds, at its widest part. Save the remaining eggplant for another dish. Place the sliced eggplant in a shallow dish.

Whisk the olive oil, balsamic vinegar, Italian seasoning salt and pepper together. When adding salt, keep in mind that the halloumi is an already salty cheese. Pour the whisked ingredients over the eggplant rounds, and toss well to coat.

Slice the halloumi into ½ inch thick slices.

Heat a grill on medium-high heat. You can use an outdoor grill or a cast iron stove top grill like I did.

When the grill is hot, arrange the eggplant slices on the grill, and cook for about 6 minutes on each side or till the eggplant is cooked.

Then grill the halloumi slices on both sides till golden grill marks appear, about 2 minutes per side.

If you don’t have a grill, you can cook the eggplant and halloumi in batches on a large skillet.

You are now ready to assemble the burgers.

Spread some mayonnaise, if using, on 2 halves of a burger bun. Take one half of a bun, and stack the grilled eggplant, halloumi and spread 1 teaspoon of pesto. Top it with tomato and lettuce. Place the other half of the burger bun on top.

Serve with fries or a chilled cucumber salad tossed with a little olive oil, balsamic vinegar, salt and pepper.


Red Lentil Cauliflower Burger with Chipotle Habanero Mayo, Onion Rings, Roasted peppers | Vegan Richa

Loaded Vegan Lentil Cauliflower Burger

Lentil Cauliflower Patties: Makes 6-7 medium sized fat patties
1/2 cup dried whole red/Indian brown lentils(sabut Masoor) or other lentils(brown/green) (yields about 1.5 cups of cooked lentils)
1 3/4 cups water
1/3 teaspoon salt
1/2 teaspoon garlic powder or 3-4 cloves garlic minced
1/2 teaspoon spices/spice mix of choice like berbere or garam masala

1/2 head of cauliflower grated  or 1.5 – 2 cups
1 Tablespoon onion flakes or 3 tbsp finely chopped onion
1/2 teaspoon cumin powder
1/2 teaspoon piri piri or cayenne or chili powder other chili to taste
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon olive oil(optional)
2 or more Tablespoons chickpea flour  or other flour or use breadcrumbs

Variations: Add spice blends like curry powder, ranch, chipotle flakes, some lemon zest, Cajun blend, ethiopian berbere.

Baby spinach/greens
Roasted Mini Peppers
Onion Rings (Recipe below)
Pickled Jalapeno
chopped fresh Cilantro
Chipotle Habanero Mayo/cream(Recipe below)
Add Avocado slices, tomato slices or lettuce or other greens.

Soak the lentils for half an hour or more in warm hot water.
Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 3/4 cupwater) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.

Grate the cauliflower(in a food processor, blender or by hand), spread on a parchment lined baking sheet and Bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).

Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. mash a bit.
Taste and adjust salt and spice.
(You can use this mixture as is to load a burger or a taco too.)
Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs if needed (depends on moisture content in the lentils, cauliflower etc) Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
Bake on parchment lined sheet for 20 minutes at 400 degrees F.
The patties can be made ahead and kept refrigerated or shaped and frozen. They can also be served as is with sauce/dressing.

Onion rings:
Mix 3 Tablespoons chickpea flour, 1/4 cup water, 1 teaspoon oil, salt, garlic powder into a paste.
Add a teaspoon rice flour for crunchyness. (optional)
Dip red onion slice in the the batter and place on parchment lined sheet.
Bake for 15 or so minutes at 400 degrees F. You can bake them when baking the cauliflower or the patties.

Roasted peppers:
Chop up the mini peppers or red pepper, and bake with the onion rings or patties for 15-20 minutes. You can toss them in oil if you want. I did not use any.

Chipotle Habanero Mayo:
Mix 1 Tablespoon Chipotle habanero(I used Melinda’s Chipotle Habanero) sauce or chipotle sauce or hot sauce with 4 Tablespoons vegenaise or home made mayo or cashew cream or coconut cream.

Assemble the burger:
Top the bun with spinach/greens, some mayo, onion rings, warm Lentil patties, roasted peppers, pickled jalapenos, more chipotle habanero mayo, fresh cilantro and bun.
Or use your own toppings, raw red onion slices, pepper slices and such for a quicker fix up.


Quinoa Veggie Burger with Roasted Red Pepper Relish

Quinoa Veggie Burger with Roasted Red Pepper Relish

Serving : 6 burgers!


13 cup olive oil
4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 small yellow onion, finely chopped
1 rib celery, finely chopped
2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
2 cups cooked quinoa
12 cup breadcrumbs
2 tbsp. oregano leaves, finely chopped
1 can of great northern or cannellini beans, rinsed, drained and mashed
1 egg
Kosher salt and ground black pepper


14 cup finely chopped parsley
2 tbsp. fresh lemon juice
1 tsp. ground cumin
2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
12 small yellow onion, minced
6 hamburger buns, split and toasted


Heat 2 tbsp. oil in a 12″ skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.
Divide mixture into six 5 12-oz. patties, about 4″ wide x 1″ thick; place on a plate and refrigerate for 20 minutes or until ready to use.
To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.
Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.

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