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Vegan Burger

by Bianca Zapatka

Serves 4


Vegan Burger

  • 2 tbsp oil divided, for cooking

  • 1 onion finely diced

  • 3 tbsp flaxseeds + 3 tbsp hot water

  • 2 garlic cloves minced

  • 75g sunflower mince

  • ½ cup hot vegetable broth to soak the sunflower mince

  • ½ cup rolled oats or oat flour (gluten-free as needed)

  • 1 14 oz can kidney beans or black beans (rinsed & drained)

  • 1 tbsp tomato paste

  • 1 tbsp cumin powder

  • 1 tbsp smoked paprika

  • ½ tsp sea salt

  • ½ tsp black pepper

  • 3-4 tbsp vegan BBQ sauce optional for coating

Simple Burger Sauce

  • ¼ cup vegan mayonnaise homemade or store-bought

  • 3 tbsp ketchup

  • sriracha optional to taste



Heat 1 tbsp of oil in a skillet or non-stick pan over medium heat. Once hot, add the onion and sauté for 3 minutes, or until translucent. Then add the garlic and sauté for another minute, until fragrant. Set aside.


In the meantime, crush or ground the flaxseeds, then cover with 3 tbsp of hot water and set aside.


Place the sunflower mince in a bowl. Pour the hot vegetable broth over it and stir to coat. Set aside.


Put the oats in a food processor or blender and process them into flour.


Add the beans, sunflower mince, flax-egg, sautéed onions, garlic, tomato paste, cumin powder, paprika powder, salt and pepper, and pulse a few times, until a moldable dough forms (but do not purée!). (If it’s too dry, add 1-2 tbsp BBQ sauce). Taste and adjust seasonings as needed.


Form the mixture into 4 burger patties, about 1-inch (2cm) thick (or more to make smaller ones). Set on a plate.

Heat a skillet (or non-stick pan or grill) and cover the bottom (or grill surface) with the remaining oil (or more as needed). Add the burgers and cook for about 5 minutes or until well browned, then flip and cook from the other side, too.


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