Vegan burgers in 30 minutes: Recipe for meat-free burgers

Juicy, tasty, delicious
Vegan burgers in 30 minutes: How to make meat-free burgers yourself

Vegan and so good. The meat-free hamburger steaks are aromatic and super juicy

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Hamburgers without meat – should it taste good? Definitive. These vegan hamburger steaks based on kidney beans are guaranteed to be a hit and impress vegans and non-vegans alike. The recipe includes vegan hamburger sauce.

The hamburger has long been the symbol of fast food, but is now much more than just a piece of meat in a bun. The popular dish is artistically laid out as a noble hamburger variant on the plates of famous star restaurants, layer upon layer topped with truffle sauce, glazed onion or garlic puree. Variants with lamb shoulder and walnut pesto or salmon and wasabi mayonnaise are available at trendy eateries – the creative boundaries are almost endless.

So juicy: the fast food favorite without meat

So it’s high time to expand the vegan repertoire of burger varieties. In addition to ready-made soy steaks from the supermarket’s refrigeration department, homemade steaks made from kidney beans can be processed into a vegan burger. They look confusingly similar to the meat variant, are wonderfully juicy and have a meaty texture. So even the most dedicated meat lover will not miss his usual steak.

The vegan option consists of a few simple basic ingredients, is easy to make and is guaranteed to succeed. The steaks are based on kidney beans, oatmeal and some flour. Fried onions and garlic are combined with soy sauce, mustard and a variety of spices for a serious taste.

Of course, you can adapt the seasoning of the steak to your personal taste and thus create different shades. Due to their soft, floury texture and subtle taste, kidney beans are ideal for mashing and processing as an alternative to conventional minced meat. They also give the patty its characteristic fleshy color. It is important to leave the mass in the fridge after preparation – this way it gets its full aroma and can easily be shaped later. By the way: You can also prepare the steaks in advance. Once cooled, they keep in the fridge for up to two days and can be used as needed.

The sauce: vegan mayonnaise – without eggs

The importance of the sauce should not be underestimated for either a meaty or meat-free hamburger, it still gives the finished dish a real kick. In terms of taste, the spirit is divided here – while some are served with ketchup, mayonnaise and mustard, others include an assortment that ranges from barbecue sauce and exotic creations with pineapple to tsatsiki.

The classic American hamburger sauce in particular is very popular, but it is based on mayonnaise, which means that it contains eggs and is not vegan. Even without eggs, you can make a creamy, full-bodied mayonnaise from oil, lemon juice, mustard and herbal milk. Cucumbers, white wine vinegar and a wide range of spices give the sauce a good aroma and make it the perfect hamburger top.

When the sauce is ready and the steaks are fried, the hamburger fun can begin. Top your burgers with the ingredients you choose. In addition to onions, tomatoes and lettuce, braised mushrooms, avocado cream and fried onions provide a variety of flavors. A vegan cheese alternative is also suitable as a tasty hamburger topping – here you can find out how you can make vegan mozzarella yourself, for example. Good apetite.

Recipe for four vegan burgers with homemade vegan burger sauce


  • 2 to 3 tablespoons rapeseed oil
  • a red onion
  • 1 can kidney beans (drained weight: 240 grams)
  • 60 grams of tender oatmeal / melted flakes
  • 2 to 3 tablespoons wheat flour, type 405
  • 1 tablespoon soy sauce
  • 1 tablespoon mustard
  • 1 teaspoon chili powder
  • 1 teaspoon paprika powder, hot as a rose
  • 2 teaspoons ground cumin
  • 1 tablespoon parsley, dried
  • 1 pinch of salt
  • pepper

For the sauce

  • ½ lemon
  • 50 milliliters of soy drink
  • ½ tsp mustard
  • 100 milliliters of sunflower oil
  • Salt pepper
  • 2 teaspoons mustard
  • 1 pickle
  • 2 teaspoons white wine vinegar
  • 2 teaspoons paprika powder, sweet
  • 1 to 2 teaspoons of sugar
  • 2 teaspoons garlic powder

For the burgers

  • 4 burger buns
  • 1 red onion
  • 1 large tomato
  • 4 to 5 pickles
  • iceberg lettuce leaves


  1. First prepare the steaks: Pour the kidney beans in a colander and let drain well. Place in a bowl and mash with a potato masher.
  2. Peel and finely chop the onion, peel and squeeze out the garlic clove.
  3. Heat some rapeseed oil in a pan and fry the onion in the hot oil until golden brown. Add the garlic and fry briefly. Add everything to the mashed kidney beans.
  4. Add oatmeal and flour, as well as soy sauce, mustard and the mentioned spices. Knead everything with your hands to a homogeneous mass. Season with salt and pepper.
  5. Wrap the mixture in cling film and leave for at least two hours.
  6. For the sauce: cut the lemon in half and squeeze the juice from one half. Puree the soy drink, lemon juice and a teaspoon of mustard in a tall container. Pour the oil in a very thin stream, whisking constantly until creamy. Season everything with salt and pepper. Finely chop the cucumber and add the mayonnaise. Mix in the white wine vinegar and remaining spices.
  7. Put the mayonnaise in the fridge so that it can soak.
  8. Prepare the toppings: peel the onion and cut it into fine rings, wash and slice a tomato, slice cucumbers. Wash the iceberg lettuce and set the leaves aside.
  9. Shape four to five steaks of the hamburger mixture. Heat the rapeseed oil in a pan and fry the steaks on low heat for ten minutes on each side.
  10. Cut up the hamburger buns, spread over the sauce and top with the prepared cold cuts and steaks.
  11. Serve immediately.

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