7 Easy Plant-Based Burger Recipes (2024)

2 large portobello mushrooms

1 tsp extra-virgin olive oil

⅛ tsp freshly ground black pepper

2 whole-wheat buns

3 tbsp jarred pesto

2 cups baby spinach

2 thick slices tomato

2 ¼"-thick slices feta cheese, cut from a block

1

Remove stems from mushrooms and set aside for another use. Gently wipe caps with a damp paper towel. Drizzle caps with oil on both sides and gently brush to evenly coat. Sprinkle all over with pepper.

2

Heat a grill or grill pan over medium. Place mushrooms on grill with their gill side up and cook for 6 minutes. Flip mushrooms and cook until tender, about 5–7 minutes more.

3

Serve mushrooms on buns and top each with 1½ tbsp pesto, 1 cup spinach, and 1 slice each tomato and feta.

Nutrition Facts

Amount per serving

2 cans low-sodium black beans, rinsed and drained well

2 tbsp extra-virgin olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced

½ cup whole-wheat breadcrumbs

½ cup frozen corn, defrosted

2 tsp ground cumin

1 tsp chili powder

½ tsp paprika

1 tbsp Worcestershire sauce

½ tsp kosher salt

¼ tsp freshly ground black pepper

2 large eggs

1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil and set aside.

2

Spread black beans on the prepared baking sheet and bake for 15 minutes to dry. Reserve baking sheet.

3

Place a frying pan over medium-low heat. Add 1 tbsp of olive oil, onions, and garlic, and cook, stirring frequently, until onions are translucent and softened, about 6 to 7 minutes.

4

Place black beans, onion mixture, and remaining ingredients in a large mixing bowl and crush together with the back of a fork. Form into 6 equal patties.

5

Place patties on reserved baking sheet and drizzle with remaining oil, turning gently to make sure they are evenly coated.

6

Bake for 20 minutes, turning halfway through. Serve with a side salad for a complete meal.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil, divided

1 shallot, diced

2 cloves garlic, minced

2 medium beets, shredded or grated

¾ cup old-fashioned oats

3 tbsp ground flaxseeds

¼ cup panko breadcrumbs

1 cup cooked quinoa

2 tbsp balsamic vinegar

½ tsp kosher salt

¼ tsp freshly ground black pepper

4 vegan hamburger buns, preferably whole-grain

1 cup baby spinach

1 bell pepper, sliced

1 ripe avocado, sliced

1

Place a large nonstick skillet over medium heat. Add 1 tbsp olive oil, shallot, garlic, and beets. Cook, stirring occasionally, until vegetables are softened, about 8 to 10 minutes. Reserve the skillet after cooking.

2

Place oats, flaxseeds, and breadcrumbs in a food processor and process until a smooth flour is formed.

3

Place oat mixture, vegetable mixture, quinoa, vinegar, salt, and pepper in a mixing bowl and mix until well combined. Form into 4 equal patties.

4

Place the reserved skillet over medium heat and add remaining 1 tbsp oil. Gently place patties in the skillet and cook until golden brown, about 5 to 7 minutes per side.

5

Serve on buns with spinach, bell pepper, and avocado.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil, divided

1 medium yellow onion, diced

3 cloves garlic, minced

1 can chickpeas, rinsed and drained

2 tbsp cornstarch or potato starch

½ tsp kosher salt

¼ tsp freshly ground black pepper

1 tsp ground turmeric

¼ tsp cayenne pepper

½ tsp paprika

4 whole-wheat hamburger buns

½ cup hummus

¼ cup pesto (optional)

1 cup lettuce

1 tomato, sliced

1

Place a nonstick skillet over medium-low heat and add 1 tbsp of olive oil. Add onion and garlic and cook, stirring frequently, until onions are translucent and soft, about 10 minutes. Remove from heat and allow to cool slightly. Reserve nonstick skillet.

2

In a mixing bowl, combine chickpeas, cornstarch, salt, pepper, turmeric, cayenne, and paprika. Add onion mixture and mash all ingredients together with a potato masher or the back of a fork. Once mixture is evenly combined, form it into 4 equal patties.

3

Place reserved skillet over medium heat and add remaining tbsp of oil. Gently place patties in skillet and cook until golden brown, about 4–5 minutes. Flip patties and cook until golden on the other side, about 4–5 minutes more.

4

Serve each burger on a bun with hummus, pesto (if using), lettuce, and tomato.

Nutrition Facts

¾ cup red lentils

1 cup low-sodium vegetable broth

3 tbsp extra-virgin olive oil, divided

1 medium yellow onion, finely diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

½ tsp onion powder

½ tsp kosher salt

1 pinch ground pepper

Crushed red pepper flakes, to taste (optional)

1 tbsp tomato paste

¼ cup chickpea flour or potato starch

1

Thoroughly rinse lentils in a fine-mesh sieve. Place broth and lentils in a medium saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until all the liquid has been absorbed and lentils are soft, about 15 minutes.

2

Place a skillet over medium-low heat and add 1 tbsp of oil, onion, and garlic. Cook, stirring frequently, until onions are translucent and soft, about 10 minutes. Reserve skillet after cooking.

3

In a mixing bowl, combine cooked lentils, onion mixture, and remaining ingredients. Stir gently to combine and then form into 4 equal patties.

4

Place reserved skillet over medium heat and add remaining 2 tbsp of olive oil. Gently add lentil patties to skillet and cook until browned, about 4–5 minutes. Flip patties and cook until browned on the other side, about 4–5 minutes more. Serve with a side salad for a complete meal.

Nutrition Facts

Amount per serving

2 tbsp extra-virgin olive oil, divided

1 small onion, diced

2 cloves garlic, minced

1 cup cooked brown rice

1 can no-salt-added cannellini beans, drained and rinsed

½ cup fine cornmeal

2 tbsp chia seeds (optional)

1 tsp ground cumin

1 tsp curry powder

½ tsp chili powder

2 tbsp fresh parsley

½ tsp kosher salt

1 pinch ground black pepper

2 cups frozen carrot and pea mixture, defrosted

1

Place a large nonstick skillet over medium heat. Add 1 tbsp of olive oil and onion and garlic. Cook, stirring frequently, until onion is translucent and soft, about 5–7 minutes. Reserve skillet after cooking.

2

Place rice, beans, cornmeal, chia seeds (if using), cumin, curry powder, chili powder, parsley, salt, and pepper in a food processor and process until mixture is smooth, being careful not to overmix. Stir in peas and carrots by hand and then form into 4 equal patties.

3

Place the reserved skillet over medium heat and add remaining 1 tbsp of oil. Gently add patties to the skillet and cook until golden brown, about 4–5 minutes per side.

Nutrition Facts

1 14-oz package extra-firm tofu

1 medium shallot, finely diced

2 cloves garlic, minced

2 tbsp tomato paste

1 tbsp Sriracha (optional, but highly recommended)

¼ cup crumbled feta cheese (optional)

2 tbsp fresh basil leaves, finely chopped

¼ cup fresh cilantro, finely chopped

¼ cup potato starch or all-purpose flour

½ tsp kosher salt

2 tbsp extra-virgin olive oil

4 sandwich buns, preferably whole wheat

1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2

Wrap tofu in a clean towel or paper towels and place it in a tofu press or under a weighted pan to press out excess moisture. Press for 20 minutes.

3

Place remaining ingredients (except for oil and buns) in a mixing bowl. When tofu is done, add it to the bowl and use your hands to break up the tofu and thoroughly mix all the ingredients together. Form into 4 equal patties.

4

Place an oven-safe skillet over medium heat and add oil. Add tofu patties and cook until golden brown on both sides, about 4–5 minutes per side. Transfer skillet to oven and bake for 20 minutes. Serve patties on buns and top with your choice of vegetables.

Nutrition Facts

Amount per serving