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A square picture of a vegan burger on a white dish

Vegan Burger

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 10 mins
  • Total: 25 mins
  • 4-6 1x
  • Main Dish, Grilling
  • Vegan, American

Servings 4-6 1x

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Vegan burger, a simple recipe that only requires 30 minutes. It’s grillable, full of flavor, and a healthy alternative that even meat eaters will enjoy!


  • 1 cup walnuts (100 g)
  • 2 cups canned or cooked pinto beans (340 g), rinsed and drained
  • 2 tbsp tamari or soy sauce
  • 2 tbsp tomato paste
  • 1 cup breadcrumbs (110 g), see notes for a gluten-free alternative
  • 1/2 cup nutritional yeast
  • 2 tsp liquid smoke (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • 1/4 cup or 4 tbsp barbecue sauce (optional), see notes


  1. Add the walnuts to a food processor or a powefull blender and pulse until they are ground into a powder-like consistency. Transfer to a large bowl and set aside.
  2. Add the beans, tamari or soy sauce and tomato paste to the food processor and blend until smooth.
  3. Transfer the mixture to the large bowl.
  4. Add also all the remaining ingredients except the barbecue sauce (breadcrumbs, nutritional yeast, liquid smoke, garlic powder, onion powder, salt, cumin, paprika, and pepper).
  5. Mix until well combined (you can use a spoon, a spatula or even your hands). If the dough is too watery, add more breadcrumbs and if it’s too dry, add a little bit of water. 
  6. Make 4-6 patties with your hands.
  7. Heat a little bit of oil in a frying pan or a griddle and then add the patties. Oil is optional, but it prevents the patties from sticking to the pan.
  8. Then brushing on barbecue sauce onto the tops of the patties (optional) and cook for 3-5 minutes over medium heat or until golden brown. Flip them brushing barbecue sauce onto the other side (I usually add one slice of vegan cheese onto every patty after flipping them, but it’s completely optional), and cook for another 3-5 minutes or until golden brown.
  9. Serve just by themselves or on buns with your favorite ingredients. I added lettuce, vegan cheese, tomato slices, and red onion. Feel free to serve them with French fries on the side or to add any sauce you want, like ketchup, vegan mayo or extra barbecue sauce.
  10. Keep leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.


  • If you’re gluten-free, use gluten-free breadcrumbs, oats or almond meal instead of the regular breadcrumbs.
  • The amount of barbecue sauce may vary depending on how many patties you’re making and how much sauce you want to add.
  • Walnuts can be replaced by any other nut or even by seeds if you are allergic to nuts. Flaxseeds are my favorite choice.
  • This recipe can be made with any other canned or cooked legumes.
  • Tamari or soy sauce can be replaced by salt, but in that case, add 2 tbsp of water as well.
  • If you can’t find tomato paste, use some tomato sauce instead, although tomato paste works amazingly.
  • Nutritional yeast can be replaced by more breacrumbs or the gluten-free alternatives I told you before. However, nutritional yeast is the best choice.
  • Liquid smoke is optional, but your vegan burgers will taste even better if you use it.
  • Add any spices or herbs you have on hand.
  • Omit the salt if you want to reduce the amount of sodium in this recipe.


  • Serving Size: 1 burger of 6
  • Calories: 302
  • Sugar: 5.6 g
  • Sodium: 1213 mg (see notes)
  • Fat: 14.8 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 34.3 g
  • Fiber: 6.6 g
  • Protein: 10.9 g