November 17, 2021
From Live Kindly

This vegan burger brings the heat and flavor, from green chilis to harissa paste.

Some days, it can feel hard to get excited about a veggie burger. We have them in our freezers, and plop them on the grill when we can’t be bothered to do more than flip a patty. But it’s worth making your own burger at home, because you can up the umami by adding the right ingredients.

Our best vegan burger recipe employs several genius hacks, including a flax egg to bind the patty and just a dash of cayenne to spice it up. Black beans and green lentils boost the protein quotient, while flavor multiplies exponentially when you add mushrooms, red onion, green chilis, tomato puree, and soy sauce.

Before you dive in, banish boring burgers forever by mixing up a standard sauce with a less typical topper. Harissa paste and mayonnaise are a match made in burger heaven.

The Ultimate Vegan Burger

The Ultimate Vegan Burger



  • 1 teaspoon extra virgin olive oil
  • 3/4 cup mushrooms, diced
  • 1 red onion, finely diced
  • 1 flax egg (1 tablespoon of ground flaxseed and 2 tablespoons of water combined and left to sit for 5 minutes)
  • 1 can black beans, drained and rinsed
  • 1 can green lentils, drained and rinsed
  • 2 garlic cloves, crushed
  • 1 teaspoon tomato puree
  • 1 tablespoon soy sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon  dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons gram flour (or flour of choice)
  • 1 green chili, diced
  • 3 tablespoons vegetable oil
  • 4 vegan burger buns
  • 2 large tomatoes, thinly sliced
  • lettuce
  • gherkins
  • 4 tablespoons vegan mayonnaise
  • 1 teaspoon harissa paste (optional)


  1. 1

    Begin by heating a pan on a medium heat and adding the oil and diced mushrooms. Cook for 5 minutes stirring frequently, then put to one side to cool.

  2. 2

    Next, mash the black beans in a large bowl and add the diced red onion, flax egg, green lentils, crushed garlic, tomato puree, soy sauce, paprika, dried oregano, cayenne pepper, gram flour and diced green chilli. Add the cooled mushrooms and combine.

  3. 3

    Form into 4 large patties and place onto a lined baking tray. Cover them and place in the fridge for a minimum of 2 hours or ideally overnight.

  4. 4

    When ready to cook heat a large pan on a medium heat and add the vegetable oil.

  5. 5

    Once the oil is hot add the burgers to the pan and cook for 4 to 5 minutes on each side. Carefully flip them over ensuring they don’t split. Once cooked place on some kitchen towel to absorb any excess oil.

  6. 6

    Combine 2 tablespoons of mayonnaise with the harissa paste and spread it on each burger bun half.

  7. 7

    Spread the rest of the mayonnaise on the other halves. Stack the burgers with lettuce, sliced tomatoes, burger and gherkins. Enjoy with fries or chips.

Need more burgers?

If you can’t get enough melty cheese-smothered patties between two buns, try these 7 Vegan Cheeseburger Recipes. If you’re more of a hot dog fan, get your ketchup and mustard on with the very best vegan hot dogs.