6 Best Vegan Burger Recipes For Your Kids

6 Best Vegan Burger Recipes For Your Kids

6 Best Vegan Burger Recipes For Your Kids

Making vegan burgers at home can be challenging if you don't have the right vegan recipe. The following delectable vegan burger recipes will help you make your vegan burgers without running the risk of a crumbly, mushy, plant-based patty.

There are plenty of meat-free patties on supermarket shelves that you can use to make delicious plant-based burgers at home, but nothing beats making your own, especially if you don't like mock meats or can't consume soy.

You can use various ingredients to make vegan burger patties, including tofu, seitan, beans, legumes, and mushrooms.

They are more flavourful and healthier than meat because they are made from plant-based ingredients and delectable spices. Try them out with these 6 incredible vegan burger recipes.

Vegan Sweet Potato Burgers

1. Vegan Sweet Potato Burgers

This quick 30-minute recipe for flavourful vegan sweet potato burgers is filled with delectable spices.

They are the ideal balance of savoury and spicy when topped with vegan mayo, red onion, and spicy Kimchi.

Prep time: 30 minutes | Cook time: 5 minutes | Total time: 35 minutes | Servings: 4


  • Mashed, cooked sweet potato: 175 g
  • White beans, rinsed and drained: 1 can
  • Panko bread crumbs: 90 g
  • Freshly grated ginger: 1 teaspoon
  • Garlic powder: ½ teaspoon
  • Diced cilantro: 15 g
  • Diced green onion: 25 g
  • Turmeric: ½ teaspoon
  • Cayenne pepper: ¼ teaspoon
  • Salt: ½ teaspoon
  • Freshly ground black pepper
  • Toasted sesame oil for cooking

For serving:

  • Vegan mayo
  • Nasoya Spicy Kimchi
  • Sliced red onion
  • 4 whole grain or gluten-free hamburger buns


  1. Put white beans and mashed sweet potatoes in the bowl of a food processor while the blade is still attached. Blend thoroughly, then transfer the mixture to a big bowl.
  2. Panko bread crumbs, cayenne, cilantro, green onion, turmeric, and ginger are the next ingredients to be added. Sprinkle generously with salt and pepper, then combine with a spatula until all ingredients are combined. If necessary, taste, adjust the seasonings, and add more salt and pepper.
  3. Form four uniform patties with your hands, each about a half-inch thick. You'll need to compact them with your hands to adhere well to one another. Place on a plate, wrap in plastic wrap and chill for ten to fifteen minutes. While the hamburgers are waiting, you can do some cleaning.
  4. Over medium heat, add sesame oil to a nonstick skillet or griddle. Then, carefully flip each burger and cook for 2-4 minutes. Add each burger to the skillet and cook for 2-4 minutes, until golden brown.
  5. Serve as is, or remove from heat and place on buns or lettuce leaves. Add slices of red onion and Nasoya Spicy Kimchi to the top of each burger.

Mexican Chilli Veggie Burgers

2. Mexican Chilli Veggie Burgers

These vegetarian burgers are made from chickpeas, green chillies, and crumbled tortilla chips in 30 minutes! Quick, tasty, and incredibly satisfying!

Prep time: 30 minutes | Cook time: 5 minutes | Total time: 35 minutes | Servings: 4

Ingredients For The Burgers

  • Shallots: 2 medium, minced
  • Garlic: 3 cloves, minced
  • Chickpeas: 1 15-oz can, rinsed and thoroughly drained
  • Mild green chilis: 1 4-oz can
  • Cumin: 1 teaspoon
  • Chilli powder: 1 teaspoon
  • Lime juice: 1 medium
  • Fresh cilantro: 1 handful
  • Finely crushed yellow tortilla chips: ½ cup
  • Sea salt and pepper (to taste): ¼ teaspoon
  • Coconut or cane sugar: 2 teaspoons

Ingredients For Serving / Topping (Optional)

  • Salsa or green chilli
  • Red onion
  • Cilantro
  • Buns toasted


  1. Preheat the oven to 375°F for a firmer burger, and heat a large skillet over medium heat. Parchment paper can line a baking sheet or leave it bare.
  2. Add 1 tablespoon oil, the shallot, and the garlic to the hot skillet. About 1-2 minutes of frequent stirring will make the vegetables soft and translucent.
  3. Directly combine shallot and garlic in a mixing bowl. After that, add the drained chickpeas and combine them with a fork or pastry cutter. There should only be a few whole chickpeas left; a little texture is acceptable.
  4. Stir or mash the remaining ingredients, including the oil, to combine. You need it to take the shape of a moldable “dough.” Add more oil, lime juice, or crushed chips if the mixture is too dry or too wet. If necessary, taste and adjust the seasonings.
  5. Divide into 4 equal patties (see photo; amount as written in the original recipe; adjust if the batch size is changed). Use a ½ cup measuring cup lined with plastic wrap and scoop out ½ cup portions to help form the burgers (use a ¼ cup measuring cup for 8 smaller burgers; use the amount specified in the original recipe; adjust if batch size is changing). Then, lift out and flatten with your hands after pressing to pack.
  6. The skillet you used earlier should be heated to medium. Once your skillet is hot, add enough oil to cover the bottom in a thin layer. Then, add only as many burgers as will fit comfortably. Cook for three to four minutes on each side, gently flipping and lowering the heat if browning happens too quickly.
  7. Burgers can be served as is or put on a baking sheet and baked for 15-20 minutes or longer at 375°F to dry and crisp them up. But even as is, they're fantastic! They will become drier and firmer the longer you bake them.
  8. Cool for two to three minutes before serving; they will firm up. To serve, spread cilantro over the toasted bun's bottom half. Then add your choice of toppings, such as burger, onion, salsa, green chillies, etc.
  9. Burgers are best when fresh, but they will be kept in the refrigerator for up to a few days. Refer to the notes on freezing.

Vegan Spicy Chickpea Burgers

3. Vegan Spicy Chickpea Burgers

These Spicy Chickpea Burgers are loaded with roasted red peppers and a homemade taco spice blend to give it that spicy kick.

Mung dal, also known as tiny yellow lentils or split and dehulled green mung beans, is used in this chickpea burger recipe.

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 6


  • Petite yellow lentils mung dal, or use red/pink lentils: ½ cup
  • Water: 1 cup
  • Chickpeas: 1 15-oz can
  • Fresh red bell pepper: ¼ cup, chopped
  • The Taco spice blend recipe follows: 1 tablespoon
  • Cumin seeds: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Nutritional yeast optional: 2 teaspoons
  • Oil, plus more for brushing or the pan optional: 1 teaspoon
  • Lemon juice: 1 teaspoon
  • Garlic: 2 cloves minced
  • Cilantro: ¼ cup packed, chopped
  • Red onion: ¼ cup, finely chopped
  • Oat, chickpea, or wheat flour, plus more for a crispier crust: 2 tablespoons
  • Breadcrumbs optional: ¼ cup

Ingredients For The Toppings

Sliced Guacamole, Vegan Sour Cream, Vegan Ranch, Adobo Sauce, Chipotle Aioli (Chipotle Sauce mixed with Veganaise), Sliced Jalapeños, Chimichurri, Lettuce, Tomato, Cilantro, Parsley


  1. Preheat the oven to 400°F if chickpea burgers are baked.
  2. Lentil cleaning. Cook in a pot over medium heat after adding a cup of water. Bring to a boil, reduce the heat to low, cover, and cook for 8–12 minutes or until almost tender. Allow cooling for a while. Red lentils should be cooked for 3 minutes or until al dente (bring to a boil).
  3. The yellow lentils should be drained of extra water before being added to a food processor.
  4. Chickpeas should be rinsed and drained before adding them to a food processor, roasted red peppers, taco seasoning, cumin seeds, salt, nutritional yeast, oil, and lemon juice. Pulse ingredients until a coarse, pasty mixture is formed.
  5. Place the mixture in a bowl. Combine with the onion, cilantro, and garlic. Taste and adjust the spice and salt. Allow the mixture to chill for 10 minutes if it is too wet. Add the 2 tablespoons of flour and gently stir to combine if the mixture is still too wet.
  6. By pressing into a 3-inch cookie cutter, form into patties. For a crispier crust, coat the patty in flour or bread crumbs.
  7. Cook for 20 minutes in the oven after applying oil to the top. Alternatively, you can pan-fry the patties on each side for 3 to 4 minutes in a greased pan at medium-high heat. These pan-fried patties are good.
  8. To balance the spice, add vegan ranch, vegan sour cream, or guacamole on top. For added heat, drizzle adobo sauce, chipotle aioli, or jalapenos on top. Add lettuce, tomato, cilantro, and parsley to the chimichurri. Serve gluten-free options on a bed of lettuce without the buns and with additional sauce.

Method For The Taco Spice Blend

  1. Mix Cayenne pepper (1 tablespoon), garlic (1 teaspoon), onion (½ teaspoon), cumin (2 teaspoons), smoked paprika (1 teaspoon), oregano (½ teaspoon), coriander (1 teaspoon), and black pepper (¼ teaspoon) are the other ingredients.
  2. Use an airtight container for storage.

Vegan Mushroom Bean Burger

4. Vegan Mushroom Bean Burger

The plant-based food movement has produced countless mouthwatering, wholesome burger recipes rich in flavour and nutrition.

One of the countless vegan cooking options is our vegan, gluten-free mushroom burger. However, it is among the most delectable and straightforward to prepare.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4


  • Avocado oil: 3 tablespoons, divided
  • White or yellow onion: 1 small, diced
  • Garlic: 1 clove, minced
  • Green onions: 3, diced
  • Cumin: ½ teaspoon
  • Diced mushrooms: ¾cup
  • Warm water: 2 tablespoons
  • Egg replace1 ½ teaspoons
  • Pinto beans: 1 15-oz can, drained
  • Fresh parsley: 1 teaspoon chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Hamburger buns: 4
  • Baby spinach, sliced tomatoes, and sliced cucumbers for serving


  1. Assemble the ingredients. Over medium heat, add 1 tablespoon of oil to the skillet. For 3 to 5 minutes, or until the onion is soft, sauté the diced onions and garlic.
  2. Mix the egg substitute with the warm water, then set it aside. Beans should be thoroughly softened by forking them in a different bowl. If you prefer, you can coarsely process the beans in a food processor rather than pureeing them. Stir the egg substitute mixture before adding it.
  3. Add the parsley, salt, and pepper to the mashed beans, onion, and mushrooms. Mix thoroughly until the mixture is homogeneous.
  4. Create patties about an inch thick of the mixture, allowing the burgers to cook entirely and form a crusty exterior.
  5. Over medium heat, warm the final 2 tablespoons of oil in a skillet. Three minutes should be spent cooking each side. To cook these patties, a grill pan indoors is a fantastic alternative. Put on burger buns, top with fresh vegetables, and eat.

Vegan Black Bean Burgers

5. Vegan Black Bean Burgers

Vegan black bean burgers are simple, flavourful, and not mushy. They are filling, delectable, and perennially popular with readers!

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 4


  • Canned black beans: 2 cups, drained and rinsed
  • Green onions, chopped finely: 4
  • Lime zest and juice: 1
  • Ground cumin: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Ground flax seed or dried breadcrumbs / Panko: ¼ cup / 4 tablespoons
  • Cilantro: 1 cup, chopped
  • Salt: ½ teaspoon or to taste
  • Pepper: ¼ teaspoon or to taste
  • Chilli flakes: ¼ teaspoon
  • Oil: 2 tablespoons
  • Vegan BBQ sauce: 4 tablespoons


  1. A potato masher roughly mashes the beans after adding them to a big bowl. We want some chunks in the mixture for texture, but not too many.
  2. Add the minced green onions, lime zest, juice, cumin, ground flaxseed, cilantro, salt, pepper, and any additional chilli flakes you want. Mix thoroughly, making sure to incorporate everything. I've found that the best tool for this is clean hands.
  3. Taste the mixture to determine the seasoning and, if necessary, add more salt and pepper.
  4. Place the mixture in the refrigerator for about 15 minutes to start the flaxseed work. This facilitates a slight firming up and makes it simpler to form the burgers.
  5. Form into four separate balls, then firmly press down on each one with the palm of your hand or the bottom of a mug to form burger patties. Don't make them too thin, in my opinion. A thickness of between 3/4 and 1 inch is ideal. If they start to crack, gently press them back together.

Method To Pan Fry

  1. Oil is heated in a pan at a medium-low temperature. Use a non-stick pan if you're not using the oil.
  2. When the pan is hot, add the burgers, leaving plenty of space between each one to make it simple to flip them later. If you cannot fit them all in, set your oven to low (300 °F/148 °C) and keep the first batch warm until the rest are finished.
  3. About 7 minutes should be spent cooking each side until a nice golden crust forms.
  4. Brush generously with the extra BBQ sauce before serving. They taste even better and look even better, thanks to it!

Method To Oven Bake

  1. The burgers should be heated through and slightly crusty on the outside after 25 minutes of baking at 375°F. Place the burgers on a lined baking sheet. About halfway through the cooking process, turn them over.
  2. Brush generously with the extra BBQ sauce before serving. They taste even better and look even better, thanks to it!

Method To Grill

  1. The patties must be handled very gently and must be tightly squeezed together. I frequently cook mine on a grill pan to prevent pieces from breaking off when I turn it.
  2. They should be cooked for roughly 7 minutes on each side over medium-low heat. Brush generously with the extra BBQ sauce before serving. They taste even better and look even better, thanks to it!

Vegan Tofu Burger

6. Vegan Tofu Burger

This delicious vegan tofu burger is nutritious. It's a fantastic substitute for black bean burgers because they are crispy and juicy on the inside. The patty can be grilled on the BBQ or pan-fried using the easy, no-fail recipe.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 3

Ingredients For The Tofu Burgers

  • Firm tofu: 400 g
  • Bread crumbs: 100 g
  • Salt + pepper to taste
  • Oil (vegetable, rapeseed or olive): 2 tablespoons

Ingredients For The Sauce

  • Oil (vegetable, rapeseed or olive)
  • Onion, sliced: 1
  • Splash vegan red wine (optional)
  • Canned tomatoes: 230 ml
  • Date syrup: 3 tablespoons
  • Tamari: 2 tablespoons
  • Apple cider vinegar: 1 teaspoon
  • Salt + pepper to taste

Ingredients To Serve

  • Salad lettuce, tomatoes, yellow peppers, etc.
  • Burger buns (gluten-free if necessary)

Method For The Tofu

  1. Put the tofu in a food processor after breaking it up with your hands (or cutting it into smaller pieces).
  2. Blend until smooth.
  3. Put the tofu, breadcrumbs, salt, and pepper in a bowl.
  4. With your hands, shape the mixture into six small, flat patties that you can then arrange on a plate.
  5. Once the oil in a frying pan is hot, add the tofu patties to the pan.
  6. Be careful not to overcook; cook on medium heat for 10-15 minutes, flipping halfway through, until golden brown and crispy on both sides.

Method For The Sauce

  1. Making this sauce while the burgers are cooking is the simplest option.
  2. Oil is heated in a pan.
  3. After adding it, cook the onion for about 5 minutes or until soft.
  4. Red wine should be added and cooked for a minute to evaporate the liquid completely.
  5. Tomatoes, date syrup, tamari, vinegar, salt, and pepper should all be added.
  6. Bring to a boil and let simmer for 10 to 15 minutes over low heat.
  7. Taste the dish and make any necessary seasoning adjustments (such as adding more salt and pepper, date syrup for sweetness, or vinegar for sourness). Put the hamburgers in the buns. Include a lot of sauce and salad.


Our most flavourful vegan burger recipes are ideal for a summer feast and are bursting with flavour. Pick from spiced sweet potato, smoky tofu, or herb-infused falafel.

I trust you enjoyed this article about the 6 Best Vegan Burger Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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