Logan MacLean in Waipū and ate their amazing Beyond Burger. Tanya, the owner of the cafe, is vegan herself and has a huge vegan menu to offer.

So, with burgers in my mind, I decided to try a new recipes. It worked out so well that I have to share the recipe with you 

The main ingredients are sunflower seeds and mushrooms. With a hearty mix of spices it creates a flavoursome burger patty that also has quite a firm texture. That also makes it suitable for the bbq.

The recipe is vegan, gluten-free and doesn’t require oil. For the burger buns I used my recipe for bread rolls without yeast. Instead of dusting them with flour, I brushed them with plant milk. A perfect combo 

Makes approx. 6 to 8 mushroom burgers:

• 100g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200g mushrooms, finely chopped
• 1/3 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1-2 pinches ground chili
• 1 tbsp soy sauce
• 50g chickpea flour
• 50g rice flour (or other gluten-free flour)
• 2 tbsp psyllium fiber husk

Method mushroom burgers:

1. After rinsing the sunflower seeds, let them drain thoroughly in a sieve.

2. In the meantime mix the chopped mushrooms with salt in a bowl. Let soak until the mushrooms have shrunk noticeably and have become watery (approx. 30 minutes).

3. Now ad the sunflower seeds to the mushroom and blend them roughly with a stick blender. Add the spices and mix roughly.

4. Add the remaining ingredients, stir to combine and let rest for a few more minutes.

5. Form burger patties with wet hands and cook them either from both sides in a frying pan on low heat. Or bake them in the oven at 190°C for approx. 25 minutes (flip them in
between).

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Here in New Zealand it’s not quite that easy yet. And a few vegan meat alternatives contain gluten. Plastic packaging is needed too. These are a few reasons why I mostly make my own burgers.

With beetroot season in full swing, I tried another beetroot burger recipe. And yes, it works perfectly! A deliciously flavoursome burger that won’t fall apart easily. Vegan, gluten-free and without oil.

Ingredients:

• 200g raw beetroot, grated
• 60g cornflour
• 40g buckwheat flour
• 1/4 tsp salt (or to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1-2 garlic cloves, minced
• 1 tbsp gluten-free soy sauce
• 1 tbsp water if needed

Instructions:

1. Mix all ingredients but 1 tablespoon water in a bowl and place aside for approx. 30 minutes.

2. Preheat a good non-stick frying pan on medium heat.

3. Form the patties with cold, wet hands and place them in the pan. Cook them on low to medium heat for approx. 15 minutes. Then flip them and cook them for another 15 minutes or until they brown up lightly.

Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

You may have noticed my little beetroot craze that happened on the blog not long ago. There was the Pink Ranch Salad Dressing, the Pink Probiotic Cream Cheese  and I even snuck some beetroot into this yummy vegan Raspberry Ice Cream recipe.

Thank You For The Inspiration

While I’ve tried beetroot burgers before, I have never used cooked whole buckwheat. The inspiration came from lovely Barbara, from the Austrian based blog Glueck Isst (German language only). She inspired me to try this stuffed pepper recipe that turned into this wonderful dish, which I shared on my Instagram:

https://www.instagram.com/p/BzXThADJlLs

Inspired by Barbara, I was sooo generous with herbs and spices. And I think that is what made this beetroot burger extra delicious! I couldn’t believe the flavour! Until this day I thought that my Quinoa Burger was the best creation that I had managed in regards of vegan burgers. But no, move over Quinoa Burger, there is a new flavoursome kid in town!

Without Oil – It’s Possible!

I cooked these burgers without using oil. Once upon a time I had a very good non-stick frying pan. But after 6 years of pretty much daily use, it is not that non-stick anymore. So while I’m saving up for a proper iron cast pan, I’m using baking paper that I cut to fit the frying pan. It works really well and can be reused for a few times.

Oil-soaked burger patties are just not really my thing, and be assured, they taste just as good without being cooked in oil. As always, this recipe Buckwheat Beetroot Burger is vegan and gluten-free.

Tip: You can precook the burger lightly in the pan and then store them in the fridge or freezer until you want to throw them onto the BBQ.

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Buckwheat Beetroot Burger (Vegan, Vegetarian, Gluten-free, Oil-free)

I cooked these burgers without using oil. Oil-soaked burger patties are just not really my thing, and be assured, they taste just as good without being cooked in oil. As always, this recipe Buckwheat Beetroot Burger is vegan and gluten-free.

Course Burger, Main

Cuisine American

Diet Gluten Free, Vegan

Keyword Barbeque, Beetroot, Buckwheat, Burger, Fritters, soy-free, without oil

Servings 6 small(ish) burger patties

Equipment

• non-stick pan
• potato masher

Ingredients

• 100 g whole buckwheat groats
• 250 g water
• 100 g grated beetroot
• 1-2 pinches salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 2 tablespoon tahini or any other nut or seed butter
• 1/2 tablespoon soy sauce or coconut aminos
• 10 drops liquid smoke alternatively 1/3 teaspoon smoked paprika
• 1 tablespoon psyllium fiber husk
• 1 to 2 tablespoon rice flour
• 1 to garlic cloves minced

Instructions

• Wash the buckwheat groats in a sieve and drain. Place in small pot, cover with water and cook on medium heat until it starts boiling. Simmer on low heat with closed lid until water has evaporated.
• Transfer cooked buckwheat to a bowl. Mash with a potato masher.
• Add remaining ingredients and mix to combine. A wooden spoon works well for this step.
• Preheat the frying pan. If you don’t have a very good non-stick pan, but would like to avoid using oil, cut a piece of baking paper to size and place in frying pan.
• Form patties with cold, wet hands. Cook patties on medium to low heat on both sides until they brown up on each side.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

These vegan, gluten-free lentil burgers are super easy to make. You can also add different spices or herbs of your choice and play around with the flavours. I cooked them in my trusted titanium ceramic frying pan that works with no or just a teeny tiny bit of oil. If you are looking for cooking with less oil, I can only recommend this kind of frying pan.

Tip: The lentils are best when soaked. I tend to soak bigger batches and then store them in smaller containers the freezer. This way I always have some soaked lentils at hand when needed.

Makes about 8 burgers:

1 cup lentils, soak in water for at least 8 hours, then rinse and drain

some cooking oil (I use coconut oil)
1 small onion, finely diced
3/4 cup (190ml) water
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1 teaspoon dried thyme

2 tablespoon rice flour
1 tablespoon psyllium fiber husk
1 tablespoon tahini (other nut- or seed-butter for a sesame-free option)

1 tablespoon soy sauce
1/4 to 1/2 teaspoon salt (depending on how salty you like it)

2-3 tablespoon additional water if needed

Instructions:

1. Preheat a pot with some cooking oil. Add finely diced onion and cooked until slightly golden.

2. Add lentils and 3/4 cup of water to the pot. Stir in herbs and spice. Simmer with open lid for approx. 5 to 10 minutes or until the lentils look fairly soft. 3. When the lentils are soft, add rice flour, fiber husk, tahini, soy sauce and salt and mix well. Use a potato masher to mash the lentils fairly well.

4. It should result in a sticky dough that can be formed with your hands. Should the dough be too dry and crumbly, add a little bit more water. I recommend to start with 1 tablespoon and see how it goes.

5. Preheat frying pan. Form patties and place in frying pan, slightly pressing them down. Cook on both sides until golden brown.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This burger recipe is as always vegan and gluten-free but can also be made without using any oil. The secret is the super quality non-stick frying pan. And patience. Because you need to cook these burgers slowly on low-heat from both sides. And if you let them cool down and heat them up the next day or so, they will be even better. Because they will hardly squish or fall apart

This recipes makes a good batch of about 10 burger patties, ideal to be frozen and whipped out when needed. And as I said above, they will then have an even better texture, eg not falling apart or squishing out of your burger bun

The burgers taste amazing with this raw radish dip. You gotta try it

Makes approx. 10 burger patties:

1 broccoli
1/2 teaspoon salt

1 can kidney beans (or other beans)
1/2 red onion, finely chopped
2 tablespoon tahini or nut-butter
1 tablespoon mushroom powder (alternatively any flour)
1 tablespoon psyllium fiber husk
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground chilli (optional)
approx. 10 drops liquid smoke (alternatively 1 teaspoon smoked paprika)

1 tablespoon water, only if needed

Preparation:

1. Chop the broccoli very, very fine. Transfer to a bowl, sprinkle with salt and let sit for at least one hour (or in the fridge overnight).

2. Add the beans and mash them with a potato masher. Add remaining ingredients and mix well.

3. It should become a thick mixture that is easily shaped into patties. If it should be too dry, add a tiny bit of water.

4. Preheat the frying pan. Form and place patties into the frying pan, pressing them lightly. Cook on low heat for approx. 30 minutes before flipping them over. Press them lightly into the frying pan again and cook for another 30 minutes or until golden brown.

Please note: To do this without any oil you will need a very good non-stick frying pan.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Well, I love the flavour of mushrooms! And they make a great ingredient for burgers….if you like the soft and juicy consistency of cooked mushrooms. Because these vegan burgers are crisp on the outside and juicy on the inside! At the same time they won’t fall apart or squish out of your burger buns

I highly recommend to cook them in a high quality frying pan. I’ve had it for years and it still works very well. Not a single drop of oil was needed and I think it was worth the investment

For best results, cook them on a low-medium heat for at least 20 minutes on each side.

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Mushroom Burger (Vegan, Gluten-free, Low-Fat, Oil-Free)

Well, I love the flavour of mushrooms! And they make a great ingredient for burgers….if you like the soft and juicy consistency of cooked mushrooms. Because these vegan burgers are crisp on the outside and juicy on the inside! At the same time they won’t fall apart or squish out of your burger buns.

Course Burger

Cuisine American

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword Barbeque, Burger, Fritters, Mushroom, oil-free

Servings 6 burgers

Equipment

• high quality frying pan

Ingredients

• 400 g mushrooms
• 1 tablespoon lemon juice or water
• 1/4 teaspoon salt optional
• 1 chilli finely chopped (optional)
• 1 teaspoon dried oregano or thyme
• 35 g rice flour
• 1/2 small onion finely chopped
• 1 tablespoon psyllium fiber husk

Instructions

• Chop the mushrooms super fine and place in a bowl.
• Sprinkle with lemon juice, salt, chopped chilli and oregano. Mix well. Then let sit for at least one hour or place covered in the fridge overnight.
• The mushrooms should become fairly juicy. If not, add just a tiny little bit(!) of water. Stir in the rice flour, psyllium fiber husk and chopped onion until it becomes a sticky dough. If it is too moist, add a little more flour.
• Form patties and place aside. Heat high quality frying pan and cook for at least 20 minutes on each side on low-medium heat.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Or the problem of the burger-is-so-soft-it-squishes-out-on-the-other-side… It happens a lot to me!

Well, I didn’t give up quickly and kept trying to find the ultimate recipe that also did not use any beans or pulses.

And here we are: a burger that is loaded with healthy quinoa protein and that does NOT fall apart. Mr Vegan Monster approves of it too, so it has to be pretty good

There are two ways of cooking these: in a frying pan or in the oven. The frying pan works much better. I have this super good Scandinavian non-stick frying pan that doesn’t need much oil. With these burgers I managed to cook them without any additional oil. But it is super important to cook them on a very low heat for at least 10 minutes on each side. Otherwise you might end up with a semi-raw version, that won’t be so tasty…

If you cook them in the oven, make sure you don’t overcook them. The quinoa can get quite hard otherwise.

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Quinoa Burger, That Won’t Fall Apart (Vegan, Gluten-free)

Here is a burger that is loaded with healthy quinoa protein and that does NOT fall apart.

Course Baking Savoury, Burger

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Burger, Quinoa

Servings 5 burger

Ingredients

• 110 g quinoa (preferably red or black), I like to soak them overnight prior to cooking
• 1 cup water
• 1 small onion or half a medium sized onion
• 1/4 cup water
• 35 g buckwheat flour
• 2 heaped tablespoon tahini
• 2-3 teaspoon smoked paprika
• 1 teaspoon coriander
• 2/3 teaspoon salt

Instructions

• In a small pot with lid, bring the quinoa and 1 cup water to boil. Let simmer for approx. 10-15 minutes. Then set aside for at least another 5 minutes before opening the lid.
• Peel and chop the onion roughly. Place in the blender with 1/4 cup water and blend to a fine cream. Pour the blended onion into a medium sized bowl.
• Add cooked quinoa, buckwheat flour, tahini, smoked paprika, coriander and salt. Stir well.
• Dip your hands in cold water prior to forming the patties.
• If you have a very good non-stick frying pan, consider frying them without extra oil. Make sure you cook them on a medium low heat for at least 10 minutes on each side.
• If you are cooking them in the oven, preheat the oven to 200°C (top-/bottom heat), line the baking tray with parchment paper and cook the patties for approx. 10-15 minutes on each side. Don’t overcook, otherwise they might get a little too crunchy.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve used chili-flakes which add a good kick to it. Drizzled with the Cashew Paprika Sauce it is a dream. You can find the recipe for the sauce here.

While I have used capsicum in this recipe, you can also use other vegetables such as zucchini, carrots or even broccoli.  As always, this recipe is vegan and gluten-free.

For 6 to 8 burgers you’ll need:

• 140g rice flour
• 2 tbsp fiber husk
• 1/2 tsp salt (or to taste)
• chili to taste

• 400g kidney beans, cooked
• 1 capsicum, finely diced
• 1/4 onion, finely diced
• 1 garlic clove, minced
• 200g passata

Instructions:

1. Mix all dry ingredients in a bowl.

2. Drain kidney beans and add to the bowl with the remaining ingredients. Stir to combine.

3. Preheat frying pan. Form patties with wet, cold hands and place in frying pan. Cook on both sides until golden brown.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

As it happened, my most favourite gluten-free flour, teff, was out of stock at my local bulk food supplier. So I (reluctantly) started to try things with buckwheat flour instead. Buckwheat has different characteristics and behaves differently than teff flour.

Gluten-free vegan burger buns with buckwheat flour

But when I tried my burger bun recipe with buckwheat flour, it turned out GREAT

I’ve used mini-pie tins which hold and shape the buns nicely.

The last time I had these buns I toasted them lightly before adding burger and veges – that was very good

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Rustic Gluten-free Vegan Burger Buns

For this gluten-free and vegan burger buns I used mini-pie tins which hold and shape the buns nicely.

Course Burger buns

Cuisine American

Diet Gluten Free, Vegan

Keyword Barbeque, bread rolls, Buckwheat, Buns, Burger, soy-free

Servings 4 burger buns

Equipment

• mini-pie tins

Ingredients

• 70 g buckwheat flour
• 40 g tapioca starch
• 70 g brown rice flour
• 1 tablespoon fiber husk
• 2 pinches salt
• 250 ml warm water
• 1 1/2 teaspoon dried active yeast
• 1/2 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1-2 tablespoon water
• some sesame seeds optional

Instructions

• Mix the yeast with 1 cup warm water. Stir well to dissolve and let then rest for approx. 10 minutes.
• Mix buckwheat flour, tapioca starch, rice flour, fiber husk and salt in a medium sized bowl.
• Add yeast mixture, olive oil and vinegar to the flour mix, stir well for a few minutes until the dough gets thicker. Scoop even portions into the pie tins.
  
• Place pie tins in a warm spot for approx 1 hour (or until the dough has risen twice its size).
  
• Switch on oven to 190°C (top-/botom heat). Sprinkle the top of the buns with sesame seeds and then very gently brush with a mixture of 1 tablespoon olive oil and 1-2 tablespoon water.
  
• Bake in the oven for approx. 15, covered with a sheet of baking paper or aluminum foul (which you can reuse). The bake another 5 minutes uncovered or until the top is golden-brown.
  

Notes

Enjoy !

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

It was calling for some curry and cumin to go with it. And yes, this made for an awesome flavour combination!

The burger patties are relatively soft. I fried them in a pan which required some additional oil. Next time I’ll try to bake them instead.

For 4-5 burger patties you’ll need:

400g kumara
1 can chickpeas
1/2 teaspoon salt
some freshly ground black pepper
2 teaspoon curry powder
1-2 teaspoon cumin seeds
some cooking oil (I prefer coconut-oil)

Preparation:

1. Peel and chop the kumara into rough cubes. Chuck the kumara into a pot, cover with water and bring to boil. Let simmer for approx. 12 minutes (until soft).

2. Rinse the cooking water and mash the kumara until fine.

3. Add the (rinsed) chickpea, salt, pepper, curry and cumin. Mix well. Let cool down so you won’t burn your hands Form burger patties with your hands and place on a plate.

4. Heat the oil in a pan and fry the burgers from each side until golden-brown. Enjoy with a load of fresh & raw veggies!