Meaty and hearty Homemade Vegan Burgers with spot-on texture. These are the Best Darn Homemade Vegan Burgers! Made with simple, whole-food ingredients and packed with plant-based protein, your entire family will love these veggie burgers.
Is your September off to a good start?! This Summer just flew by. It’s like I blinked and it’s already over. I can’t believe it’s back to school already. My second youngest sister moved away and started university this week (I’m so proud and excited for her) and my other two younger siblings are getting all ready to go back to school tomorrow. I don’t know if I even mentioned this before but I am actually one of six “kids” in my family spanning from ages 12 to 33. How many siblings do you have? There’s definitely never a dull moment being from such a big family.
Come Summertime, I love a good, homemade vegan burger. There are a few store-bought brands I like to grill up but homemade veggie burgers are always the best in my opinion. I love bean and lentil based burgers but find that when they are made with just beans or lentils they sometimes tend to fall apart. I used THREE proteins that bind these burgers together so they are the perfect amount of hearty and sturdy:
- Brown lentils
- Extra-firm organic tofu
- Cremini mushrooms
This stellar vegan lentil-tofu-mushroom mixture for these Homemade Vegan Burgers is super meaty as well. I make them in the same way that I used to make non-vegan burgers in my “pre-gan” days.
Begin by sautéing the onions, garlic, mushrooms, and tofu in the pan. This brings out all the rich flavours that makes these Homemade Vegan Burgers so special. Add the sautéed mixture to the food processor and process until you get a thick paste – a few chunks of mushrooms are okay and add some great texture to these Vegan Burgers.
Add the lentils and spices. I like to mix everything together with my hands. Shape into burger patties.
Don’t the Vegan Burgers look so pretty on the baking sheet getting ready to be baked up? Bake your Homemade Vegan Burgers until they are crispy on the outside and warm and cooked on the inside.
Serve on a fresh bun or on lettuce. I got my fresh buns at a local bakery and they were so fluffy and good. Top off with vegan cheese (YAS), caramelized onions, lettuce, tomatoes, and whatever you please. Enjoy!
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a medium size pan, sauté the onion and garlic with a splash of water until softened. Add cremini mushrooms and sauté for a couple of minutes until the mushrooms reduce in size. Add the tofu and sauté for an additional 3 minutes.
- Transfer the onion-mushroom-tofu mixture to a food processor. Process until the mixture turns into a thick paste (some chunks of mushroom are fine).
- Transfer the mixture to a large bowl. Add the brown lentils, soya sauce, ketchup, spices (cumin, cilantro/parsley, cayenne, and salt and pepper). Mix together until combined. Add the panko and mix everything together (I like to do this part with my hands). The panko acts as a binder in this recipe. See photo for texture.
- Shape the burgers into patties. Place on the baking sheet and bake for 15 minutes on each side (30 minutes total). Serve on a bun or lettuce with tomatoes, ketchup, mustard, and vegan cheese! Enjoy!
2) Make sure to use gluten-free panko for this recipe to be gluten-free.