Vegan burger patties - #homemade

I've bought vegan burger patties several times, but the fact that I don't know what's in them does not sit well with me. The store-bought versions are obviously much more presentable than mine 😄 - but I can assure you that these tasted much better.  I did not plan ahead to make them, but I looked around in my pantry and felt like I had everything I needed to get started. I also had some beans from my mother-in-law, so I gathered it was the time I put them to good use.

To be honest, this was all a gamble (I bet you can tell by the lack of proper shape).  I was certain that they would somehow flop or taste horribly.  I'm glad to be wrong.

I'm also minimizing wheat consumption so I did not eat these with buns but rather chose to slice an avocado to accompany them (even much better!)

Ingredients for my vegan burger patties

Like I said, this was a hit and miss - but it worked. Here are the ingredients that I used:

  1. Cooked beans (1 1/2 cups) - black beans, pinto beans or even chickpeas will work. I cooked my beans in a pressure cooker.  It is much faster. I don't see a reason why the tinned variety wouldn't work (especially chickpeas).
  2. Oats (3/4 cup)
  3. Yellow onion (1 medium - chopped)
  4. Mixed frozen vegetables (1 1/2 cups)
  5. Salt & Pepper
  6. Vegan mayonnaise (2 tablespoons)
  7. Tomato sauce (ketchup) (1 1/2 tablespoons)


Preheat oven to 180°C/356°F

1. Grease a frying pan or skillet and add onion, mixed vegetables, salt and pepper and saute until soft.
2. Meanwhile, mash your cooked beans (or chickpeas) until they form a paste.
3. Transfer the onion and veggies from the pan and add to the mashed beans (chickpeas).
4. Add raw oats, mayo, and ketchup (tomato sauce) and mix all ingredients thoroughly.
5. Mold a palm-sized dough/mix into a flat round shape for each burger (you can use cookie cutters for the perfect shape).
6. Bake in the oven for 20 minutes, then turn the patties and further bake for another 10 minutes.

These vegan burger patties do not use artificial binders, so the best way to ensure that they don't crumble is to bake them until they are hard (ish) on the outside.  They won't be rock hard, but hard enough to hold when you transfer them to the serving plate. Serve them for dinner or lunch as it suits your household.

My kids really enjoyed these, so you can bet that I will be making them again. Next time around I will serve them on a bun so that they can enjoy them during our Fasts. I still stand by my claim that they taste better than the store-bought version.

Feel free to be liberal with your condiments according to your tastes.  I used what I had, but the vegan mayo and the tomato sauce are what delivered the ultimate flavor.

I hope you'll enjoy these vegan burger patties.  Pin and share to bookmark.