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Plant-Based Burger Patty Recipes

Who doesn’t love a good burger? The possibilities are endless as everyone has their own preference and variations for the perfect burger. Admittedly, frequent consumption of beef burgers may not be the best path to maintaining your good health.

Here, we take a culinary dip into the different variations of plant-based burger patties for a filling, hearty and protein-packed patty with the added fiber and anti-oxidant rich goodness that come from plant-based ingredients.

If you want to keep the recipes vegan, opt for vegan binders such as gelatinized chia seeds and vegan cheese alternatives over eggs and dairy cheese.

Quinoa and Black Bean Burgers:

These burger patties are a very approachable recipe for anybody getting acquainted to plant-based burgers. The smoky spiciness from chipotle powder and paprika gives that indulgent ‘grilled’ taste, while black beans and quinoa make this burger patty packed with protein and fiber.

Leaving the patty mixture in the fridge can feel tedious, but made in large batches, this mix freezes wonderfully and can easily be stored for quick and easy future burgers.


  • ½ onion, minced
  • 4 roasted garlic cloves
  • ½ teaspoon chipotle powder
  • ½ teaspoon smoked paprika
  • 100 grams chestnut mushrooms
  • ½ cup quinoa, cooked
  • 1 cup black beans, cooked. If from the can, drained and rinsed
  • 1 teaspoon white flour
  • Salt and pepper to taste


  1. Pre-heat your oven to 200C.
  2. Place your mushrooms on a baking tray and drizzle with olive oil, salt and pepper. Bake for 15-20 minutes or until golden.
  3. Sautee onion and garlic in a pan on low heat, until the onions begin to caramelize.
  4. Add the chipotle power and smoked paprika and cook until fully incorporated.
  5. Once all the ingredients are cooked and cooled, place everything into a blender or food processor, and blitz till well incorporated.
    *Tip: if the mushrooms are watery, drain out any liquid before blitzing.
  6. Place the mixture in the fridge to cool and firm up.
  7. Once firm, get a handful of the mixture and form into patties.
  8. Fry and flip on a pan as you would a beef burger for approximately 5 minutes on each side.
  9. Serve with your choice of bun, vegetables, sides and condiments.

Cauliflower and Pea Burger

This plant-based burger recipe is on the lighter side, but still carries itself well for a satisfying and savory patty. Bringing peas and cauliflower together, these patties are quick to make and don’t skimp on flavor.


  • 1 cup cauliflower florets
  • ½ cup peas, steamed
  • ½ onion, minced
  • 4 cloves roasted garlic
  • 1 egg
    *If you want to keep the patties vegan, swap 1 egg for 1 tablespoon of chia seed gel. Simply mix chia seeds in water until gelatinized.
  • 3 tablespoons breadcrumbs
  • 1 heaped tablespoon tahini
  • Olive oil
  • Salt and Pepper to taste


  1. Pre-heat your oven to 180C.
  2. Place your cauliflower florets in a baking tray and drizzle with olive oil, salt and pepper. Bake for 20 minutes or until golden.
  3. Sautee your onions, garlic, and then peas in olive oil until softened.
  4. Once your cauliflower and sautéed veggies have cooled, place all the ingredients into a food processor or blender and pulse until you reach your desired consistency.
  5. Form the mixture into patties and fry and flip on a pan for approximately 5 minutes on each side.

Portobello Mushroom Burger

This recipe lets the earthy heartiness of Portobello mushrooms take front and center in this vegan burgers flavor profile. Here, we use Asian inspired flavors such as soy sauce (tamari if you’re gluten-free) and sesame oil for a hearty mushroom burger patty that would go just as well with rice or a burger bun.


  • 2 large Portobello mushrooms, diced
  • ¼ cup toasted walnuts
  • 2 tablespoons tamari
  • 4 cloves of roasted garlic
  • ½ onion, minced
  • 1 teaspoon smoked paprika powder
  • ½ cup breadcrumbs


  1. Sautee your garlic and onions in sesame oil until soft.
  2. Add the walnuts and mushrooms and sauté until cooked.
  3. Add the smoked paprika and soy sauce and stir until well incorporated.
  4. Once cooled, add the sautéed ingredients into a food processor and add the breadcrumbs.
  5. Pulse until you reach the desired consistency.
  6. Form into patties and pan fry quickly to warm all the ingredients through.

Did you know that a fiber-rich diet, very much like these vegan burger recipes, feeds good gut bacteria, promoting a healthy gut microbiome? Whether you’re vegan, plant-based or an omnivore, incorporating Nature’s Health Digestive Enzymes Makezyme-Pro Blend before a fiber rich meal sets up the perfect stage for good digestion. Enhance the benefits of a plant-based meal with these enzyme capsules.

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