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    Home » Vegan

    Vegan Burger Recipe

    Published June 14, 2019. Last modified January 18, 2020 By Gary White

    754 shares
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    Vegan Burger Recipe image for Pinterest

    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. 

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

    More Vegan Recipes

    • Vegan Cream of Mushroom Soup
    • Chickpea Curry
    • Sautéed Collard Greens

     

    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 ½ 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

    ★ Did you make this Vegan Burger Recipe? Please give it a star rating below! ★

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

    Vegan Butterbean Burgers

    Flavorful burgers, full of protein, without the meat.
    4.56 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Prep Time: 1 hour 30 minutes
    Cook Time: 10 minutes
    Total Time: 1 hour 40 minutes
    Servings: 12
    Calories: 139kcal
    Author: Gary White

    Ingredients

    • 4 cups frozen butterbeans (aka baby lima beans)
    • 1 bay leaf
    • ½ tsp. black pepper
    • 4 tsp. sea 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
    • ¼ cup grape seed oil for cooking

    Instructions

    • 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.
    • 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.
    • Using a potato masher – Mash until mixture is about ½ 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.)
    • 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.
    • Serve with your condiments of choice. Enjoy!

    Notes

    Adapted from Vivian Howard.

    Nutrition

    Calories: 139kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 855IU | Vitamin C: 1.7mg | Calcium: 24mg | Iron: 1.5mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

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

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

     

    More Vegan Recipes

    • Instant Pot Lentil Soup with Curry and Potatoes
    • Easy Vegan Instant Pot White Bean Soup
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    • Moroccan-Style Instant Pot Chickpea Stew

    Reader Interactions

    Comments

    1. Katie

      January 27, 2018 at 5:51 pm

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

      Reply
    2. Becky

      January 30, 2018 at 9:34 pm

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

      Reply
    3. Nicole

      February 19, 2018 at 9:28 pm

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

      Reply
      • Chef Gary

        February 23, 2018 at 9:19 am

        I did a twist on this recipe: https://www.rachaelrayshow.com/recipes/23534_vivian_howard_s_okra_oven_fries/

        Reply
    4. Rita

      June 05, 2018 at 3:17 am

      Why do much salt?

      Reply
      • Chef Gary

        June 05, 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.

        Reply
    5. Mike

      June 23, 2022 at 6:54 pm

      1 star
      Way too much salt. It was inedible. Salt has to be cut drastically.

      Reply

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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