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Vegan Burger Recipe

Vegan burger on cutting board with red onions, tomato, and special sauce.

Vegan Burger Recipe

Butterbean Burgers: When Vegans Go Southern

If there’s anything that we miss while eating a plant-based diet, burgers are near the top of that list. And let’s be honest, there are a lot of bad veggie burgers out there. But this vegan burger recipe is so delicious that even your carnivore friends with tear this up without hesitation! This is not your typical veggie burger recipe. The flavors are bold and multi-layered with smokiness and a little spice. 

 

More Vegan Recipes

 

Vegan burger on cutting board with red onions, tomato, and special sauce.

 

The Process

Sliced onions in nonstick pan.

In a sauté pan, cook the onions in 2 tablespoons of vegan butter, 2 tsp. salt, and 2 tablespoons of water over medium heat for about 30 minutes…

 

Caramelized onions in nonstick pan.

…(until caramelized with a honey-like color), stirring frequently. Then roughly chop into medium dice-size pieces and add to large mixing bowl.

 

Frozen baby lima beans in water with bay leaves and butter.

Meanwhile, in medium-sized pot – cover frozen butterbeans with water, add bay leaf, black pepper, and 2 tablespoons of vegan butter. Bring to boil and cook until completely tender (about 30 minutes).

 

Cooked baby lima beans in pot.

Once done cooking, turn off heat and add 2 tsp. salt and let sit for at least 10 minutes.

 

Baby lima beans in large mixing bowl.

Then drain beans and add to large mixing bowl.

 

Mashing baby lima beans with potato masher.

Using a potato masher – Mash until mixture is about 1/2 whole beans and half mashed beans.

 

Mashed baby lima beans topped with spices and Worcestershire sauce.

Add chopped onions, spices, and Worcestershire sauce to beans…

 

Mashed baby lima beans combined with spices in large bowl.

…and give a good mix.

 

Baby lima bean mixture topped with brown rice and oats.

Then add rice and oats to bean mixture…

 

Mashed baby lima beans combined with rice and oats.

…and mix until fully combined.

 

Bean burger patties on baking sheet lined with parchment paper.

Then, using an ice cream scoop – make patties and place them on a tray lined with parchment paper. Move the tray to the refrigerator and let rest for about 20 minutes. (These can also be frozen and saved for a later date.)

 

Four frozen bean burger patties frying in nonstick pan.

In a nonstick pan – heat grape seed oil over medium-high heat until smoking, then add as many patties as the pan can hold without being crowded.

 

Four frozen bean burger patties frying in nonstick pan.

Let burger cook until caramelized and crispy…

 

Four crispy bean patties frying in nonstick pan.

…then carefully flip and repeat on other side. You really only want to flip them once because they may fall apart if you flip too many times.

 

And this is the AMAZING result…

Vegan ButterBean Burgers with Oven-Fried Okra Fries | The Foodie Eats

 

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Vegan burger on cutting board with red onions, tomato, and special sauce.
5 from 3 votes
Print

Vegan Butterbean Burgers

Flavorful burgers, full of protein, without the meat.

Course Main Course
Cuisine Vegan
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 139 kcal
Author Gary White

Ingredients

  • 4 cups frozen butterbeans (aka baby lima beans)
  • 1 bay leaf
  • 1/2 tsp. black pepper
  • 4 tsp. salt divided
  • 4 Tbsp. vegan butter divided
  • 2 large yellow onions thinly sliced
  • 1 tsp. garlic powder
  • 2 tsp. ground cumin
  • 1 Tbsp. smoked paprika
  • 1 teaspoon chipotle powder
  • 2 Tbsp. anchovy-free Worcestershire sauce
  • 1.5 cups cooked brown rice
  • 1 cup quick-cooking oats finely ground
  • 1/4 cup grape seed oil for cooking

Instructions

  1. In a sauté pan, cook the onions in 2 Tbsp. vegan butter, 2 tsp. salt, and 2 tablespoons of water over medium heat for about 30 minutes (until caramelized with a honey-like color), stirring frequently. Then roughly chop into medium dice-size pieces and add to large mixing bowl.

  2. Meanwhile, in medium-sized pot – cover frozen butterbeans with water, add bay leaf, black pepper, and 2 tablespoons of vegan butter. Bring to boil and cook until completely tender (about 30 minutes). Once done cooking, turn off heat and add 2 tsp. salt and let sit for at least 10 minutes. Then drain beans and add to large mixing bowl.

  3. Using a potato masher – Mash until mixture is about 1/2 whole beans and half mashed beans. Add chopped onions, spices, and Worcestershire sauce to beans and give a good mix. Then add rice and oats to bean mixture and mix until fully combined. Then, using an ice cream scoop – make patties and place them on a tray lined with parchment paper. Move the tray to the refrigerator and let rest for about 20 minutes. (These can also be frozen and saved for a later date.)

  4. In a nonstick pan – heat grape seed oil over medium-high heat until smoking, then add as many patties as the pan can hold without being crowded. Let burger cook until caramelized and crispy, then carefully flip and repeat on other side. You really only want to flip them once because they may fall apart if you flip too many times.

  5. Serve with your condiments of choice. Enjoy!
Nutrition Facts
Vegan Butterbean Burgers
Amount Per Serving
Calories 139 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 699mg 29%
Potassium 141mg 4%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 2g 4%
Vitamin A 17.1%
Vitamin C 2%
Calcium 2.4%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was inspired by Vivian Howard’s recipe. She is amazing and one of our favorite chefs.

 

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6 Comments

  • Reply
    Katie
    January 27, 2018 at 5:51 pm


    Great recipe! Even my non-vegan husband loved these!

  • Reply
    Becky
    January 30, 2018 at 9:34 pm


    Great taste and a wonderful option to make when craving a burger!

  • Reply
    Nicole
    February 19, 2018 at 9:28 pm


    What is the okra recipe with it please???!

  • Reply
    Rita
    June 5, 2018 at 3:17 am

    Why do much salt?

    • Reply
      Chef Gary
      June 5, 2018 at 8:54 am

      It’s not quite as much salt as it seems. 2 tsp of salt is added to water that is later drained. The remaining 2 tsp salt is divided between 12 burgers, which is 1/6 tsp of salt per burger.

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