Our Vegan Burger Recipe

This is our main burger recipe and if you tried our burgers at an event in the last year, this is the recipe we used.

vegan veggie burger

3 oz (85g) rice, white basmati works best but any will do
1 round teaspoon yeast extract (20g)
5 oz (140g) sunflower seeds, toasted
1 tablespoon vegetable oil
5 oz (140g) onion, finely chopped
5 oz (140g) carrots, grated – see notes
3.5 oz (100g) oats, processed into coarse flour
3.5 oz (100g) breadcrumbs
2 tbsp soya sauce – see notes
1 flat teaspoon salt
Good grind black pepper

1. Boil rice until it is cooked. You want it slightly over-cooked, especially if you’re using brown rice. Cool by running under cold water in a sieve. Mix in yeast extract and store covered in the fridge until ready to use.
2. Toast seeds in a dry frying pan over a medium heat until nicely toasted, you want to catch them when they are med-dark brown but just before they start burning. Keep an eye on them as they can quickly turn to burnt! Cool a little then grind coarsely in a food processor and place in a large bowl. You can reuse the pan, heat the oil in it and stir and fry onions for 5 minutes or until they are starting to soften. Stir in the carrots and turn off the heat. Leave to stand for a couple of minutes.
3. To the ground seeds add the rice, onion, carrots, oats, breadcrumbs, soya sauce and salt. Mix well to combine to a stiff mixture. Taste and if necessary add more salt.
4. Using slightly wet hands, shape into burgers. Cover and leave to stand in the fridge for at least half an hour if possible. This gives the mixture chance to bind together.
5. Add 3 teaspoons vegetable oil to a frying pan, get the oil hot, then add four of the burgers. Cook for 5 minutes on each side or until burgers are browned. Add another 2 teaspoons oil and cook the remaining burgers.
Makes 8 burgers. They freeze well and can be cooked from frozen – make sure they are piping hot all the way through.

NOTES on ingredients

  • Replace sunflower seeds with toasted peanuts for a peanut burger. Salted peanuts are fine, just reduce the salt added later on.
  • I grate the carrots as stated above and then pulse them in the food processor so there aren’t any long bits of carrot.
  • We use tamari soya sauce, always. It is really tasty to the point where regular soya sauce in the shops tastes pretty rubbish in comparison. You’ll find tamari in health food shops and possibly east-Asian shops such as Chinese. And sometimes it’s in the Free from section of the supermarket.
  • Any bread will work, wholemeal, white, rye, sourdough etc.
  • It is easier to cook the rice, drain it and then mix the yeast extract into the hot rice, that way it melts in. But this method is not so good from a food hygiene point of view as you want the rice to cool quickly. If you want to do it like this, mix in the yeast extract then spread the rice out on a tray so it cools quickly – then get it straight in the fridge until you need to use it. Put a note on your worktop saying ” Don’t forget rice!”


We’ve always made the burgers using a food processor, unfortunately I think you’d struggle to make them without one.

vegan veggie burgers

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2 Responses to Our Vegan Burger Recipe

  1. Lisa says:

    I made these and loved them, so very, very tasty and a fab texture too. One question, I really hate frying food, would it be possible to fry quickly and then bake in the oven? Just wondering! Thanks for your ‘secret’ recipe 🙂

    • Fairfoods says:

      Great to hear you enjoyed them, thank you for your feedback. I think they benefit from being cooked in a couple of teaspoons of oil because there isn’t much oil in them. Instead of frying, you could try brushing the burgers in oil and then bake them in the oven? Let me know how you get on, Clare

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