The Only Vegan Burger Recipe You Need This Summer

The Only Vegan Burger Recipe You Need This Summer

You can’t have a 4th of July celebration without an epic veggie burger. While there are plenty of mouthwatering options you can buy in stores, it’s hard to beat something you make yourself — and lucky for you, we have a recipe that will put all other bean burgers to shame.

Andrea Nordby, head chef at Purple Carrot — the plant-based meal kit company you probably already order from — created a burger for us that’s 100% plant-based. (And, 100% delicious.) With kidney beans as the base and some walnuts and rolled oats to hold everything together, you’ll be left with a patty that won’t fall apart on you when you take a big bite. And because it’s a holiday, we also have a must-try burger sauce and some potato salad to complete the meal.

The recipe below serves two, but make it in bulk for a big group of people. We promise you’ll leave your friends wondering why they ever ate meat in the first place. Ready to celebrate?

Better Bean Burger With Special Sauce and Classic Potato Salad
A delicious vegan bean burger perfect for summer BBQs.
Serves: 2
Burger Patties
  • 1 can kidney beans
  • ¼ cup walnuts
  • ½ cup rolled oats
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt and pepper
Burger Toppings
  • 2 vegan American cheese slices
  • dill pickle chips
  • 2 wheat burger buns
  • 3 oz iceberg lettuce
Special Sauce
  • 1 tbsp minced shallot
  • 1 tbsp chopped dill pickle chips
  • 1 tbsp Vegenaise
  • 1 tbsp ketchup
  • pinch of salt
Potato Salad
  • 8 oz red bliss potatoes
  • 3 oz celery
  • 1 tbsp minced shallot
  • 1 tbsp chopped dill pickle chips
  • 4 tbsp Vegenaise
  • 1 tsp mustard powder
  • pinch of salt and pepper
Cook the Potatoes
  1. Chop the red bliss potatoes into small cubes and add to a medium pot.
  2. Cover the potatoes with 1 inch water, bring to a boil, and cook until just tender, about 10 to 12 minutes.
  3. Drain potatoes and transfer to a large bowl.
Make the Patties
  1. Drain and rinse the kidney beans.
  2. Add the beans, walnuts, oats, garlic powder, cumin, and a pinch of salt and pepper to a food processor.
  3. Pulse until the ingredients are well mixed. If you don’t have a food processor, grind the oats and spices in a blender, finely chop the kidney beans and walnuts, then mix it all together.
  4. Divide the bean mixture into 2 patties and place in the refrigerator. (Tip: Use a spatula to scrape down the sides of the food processor as you mix.)
Make the Special Sauce
  1. Peel and mince the shallot.
  2. Finely chop half the pickles.
  3. In a small bowl, add just 1 tbsp minced shallot, 1 tbsp chopped pickles, and 1 tbsp Vegenaise.
  4. Add the ketchup, a pinch of salt, and mix well. (Tip: Leave half of the pickle chips to enjoy as burger toppings.)
Make the Potato Salad
  1. Finely chop the celery.
  2. Add the celery and the remaining shallot and chopped pickles to the large bowl with the potatoes.
  3. Using a fork, mix in remaining Vegenaise, mustard powder, and a pinch of salt and pepper.
  4. Mash the potatoes slightly as you mix.
Cook the Burgers
  1. Place a medium nonstick skillet over medium heat and add 2 tbsp vegetable oil.
  2. Once hot, add the burger patties and cook, undisturbed, until browned and crispy on the bottom, about 5 minutes.
  3. Flip and cook another 5 minutes.
  4. Top each burger with a slice of vegan cheese and add 2 tbsp water to the skillet. Cover immediately to melt the cheese.
  5. Pop the burger buns in the toaster to warm.
Build the Burgers
  1. Thinly slice the iceberg lettuce so it looks shredded.
  2. Divide the burger patties between the buns and top with shredded lettuce and special sauce.
  3. Serve with potato salad and pickle chips.


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