Vegan Garden Burger

January 24, 2023
Stepping into the new year with my “Veganuary” inspired burgers to keep those hunger pangs away! This vegan garden burger is packed with my favorite choice of veggies, toasted seeds for extra crunch and texture. It’s hearty, filling, and simply meat-free good! I loved using borlotti beans as its tanned hazelnut color almost makes it look like meat patty—even my sisters were surprised when we were making this recipe together! But feel free to use your choice of beans—kidney beans, chickpeas, or black beans works wonders too.
A vegan garden burger with lettuce and tomato against a white background

Vegan Garden Burger

Recipe Type: Hearty Entrees Sandwiches
utensils YIELDS 6 servings
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  • 2 tbsp grounded flax seeds + 6 tbsp water (as “eggs”)
  • 1 can choice of beans (mashed) - I used borlotti beans
  • 2 pieces sun dried tomato (dehydrated then finely diced)
  • ½ onion (diced)
  • ¼ carrot (finely diced)
  • 3 pieces choice of mushrooms (diced)
  • 1 stalk celery (finely diced)
  • ¼ red bell pepper (finely diced)
  • ¼ cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • Salt & pepper (to taste)
  • Handful of choice of nuts or seeds (roughly chopped) - I used pumpkin seeds
  • 6 burger buns (toasted)
  • Choice of sauce: Dijon mustard/ ketchup/ vegan mayo
  • Lettuce leaves
  • Tomato (slices)
  • Oil (for frying)
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1. Before making your own vegan patties, start by preparing your grounded flax seeds first with the water so that it’ll take the time to combine and become your vegan “egg”. (If you don’t have prepackaged grounded flax seeds, you can simply process some whole flax seeds in a high speed blender. I also like keeping them in the freezer or fridge to keep them fresh) 

2. In a big mixing bowl, mash your beans after draining out the bean liquid until smooth (feel free to leave it chunky if you prefer) 

3. Add in your diced veggies (sun dried tomato, carrot, celery, red bell pepper, onion and mushrooms) 

4. Then combine in your dry ingredients (breadcrumbs, garlic powder, paprika powder, salt, pepper and your choice of nuts or seeds) 

5. Use ½ cup as your patty measurement. This makes 6 patties when flatten each. 

6. Set in fridge to firm while you tidy up and prepare for your fillings (lettuce, tomato, sauces) 

7. On a heated pan, drizzle some oil to pan fry your patties until charred on both sides. 

8. Toast your burger buns and assemble your very own vegan garden burger! Enjoy 🙂

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Photo: Bel Faustino

Bel Faustino
Bel’s curiosity for healthy living started at a young age of 11. From mindful eating to exercise, she always had a sweet tooth struggle and her weakness are desserts. It then took her high school and uni days to find the balance to maintain the healthy lifestyle yet enjoy desserts in a more guilt-free way and veganizing them seems the way to do it. Obsessed with always finding healthier alternatives, she hopes to recreate her favorite non vegan treats and share her recipes through her culture (Filipina born in Macau, S.A.R., China), lifestyle, childhood memories and travels (Southeast Asia, USA, Mexico, UK and more to come!). Follow her journey in Instagram @belbrosasfaustino.


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