Yum! Very Delicious Vegan Burgers


Flipping hamburgers and hot dogs on the grill in July and August is a tried-and-true American tradition. We do love our burgers! If you don’t eat meat, you’ll want to try these three delicious meatless alternatives. And if you are a meat-eater, who knows, you may find that you will enjoy—maybe even prefer!—these vegan burgers from v-lish.com. (Remember, everything tastes better with organic ingredients!)


1½ cups lightly packed, fresh, soft whole-grain bread crumbs (from about three to four large slices) (see notes)
1 teaspoon Italian seasoning or all-purpose seasoning
½ teaspoon chili powder
½ teaspoon garlic powder
⅛ teaspoon sea salt
½ cup chopped walnuts
2 cups chopped mushrooms
⅓ cup diced onion
1 teaspoon reduced-sodium tamari or ¼ teaspoon sea salt


Preheat the oven to 375 degrees F. Line a medium baking pan with unbleached parchment paper.

Put the bread crumbs, Italian or all-purpose seasoning, chili powder, garlic powder, and salt in a large bowl. Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour. Add the walnuts to the bread crumbs and stir gently to incorporate. Put the mushrooms, onion, and tamari in a blender and process to a chunky purée. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate.

Place a three-inch cookie cutter ring on the parchment. Pack one-quarter of the mushroom– bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.” Gently remove the ring. (See note.) Repeat with the remaining mushroom-bread crumb mixture.

Flatten each burger slightly with the back of a flat spatula. Bake for 18 minutes. Flip each burger and bake for an additional 15 to 25 minutes, or until the burgers are slightly crisp and golden.

Serve on toasted whole-grain buns, topped with lettuce, tomato, sweet onion, mustard, and catsup.

Chef’s Notes

Gluten-free option: To make gluten-free bread crumbs, use your favorite gluten-free bread in place of the whole-grain bread.

Freshly made bread crumbs must be used in this recipe, as dry bread crumbs will not hold the burgers together. To make fresh bread crumbs, tear three to four slices of fresh, soft whole-grain bread into chunks. Put the bread chunks in a blender and process into coarse crumbs.

Alternately form the burgers into four patties, with your hands. Bonus: These freeze well too, so make a double batch! Yield: Four servings

Recipe provided by Laura Theodore, the Jazzy Vegetarian, and host of the PBS television series of the same name, as well as the podcast. Her most recent book is Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites (BenBella Books). lauratheodore.com


*with a Smoky Paprika Cashew Cheese (Optional)

1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons
1⁄2 large onion, finely diced
2 cloves garlic, finely diced
1⁄2 cup corn, fresh or frozen
1⁄2 large red or orange bell pepper, finely chopped
Dash sea salt, plus 1⁄2 teaspoon
1⁄4 teaspoon finely ground black pepper
1 (15-ounce) can black beans, rinsed
1⁄4 teaspoon chipotle powder
1 tablespoon vegan Worcestershire sauce
1 tablespoon fresh lemon juice
2 teaspoons agave nectar
3⁄4 cup rolled oats
1 cup bread crumbs or 2 slices spelt bread
Whole grain mini burger buns
Ketchup, mustard, pickle relish, tomato and lettuce (optional)

*Cashew Cheese Ingredients  (gluten-free)

3⁄4 cup cashews
1⁄2 teaspoon garlic powder
1⁄2 teaspoon sea salt
2 teaspoons agave nectar
1⁄2 teaspoon smoked paprika
2 tablespoons neutral tasting oil
1⁄4 cup unsweetened almond or soy milk
1-2 tablespoons fresh lemon juice
3 sprigs fresh thyme, stemmed and finely chopped

For the cashew cheese: In a large food processor or high-powered blender, pulse cashews, garlic powder, sea salt, agave, paprika, oil, almond or soymilk and lemon juice. Blend until smooth and uniform, scraping down sides of machine as needed. Fold in thyme once mixture is creamy.


Preheat large (6-quart) pot over medium heat and add one tablespoon oil. Add onion and garlic and cook for about two minutes. Add corn, bell pepper, dash of sea salt and black pepper. Cook until mixture is slightly browned, about three to four minutes, and set aside.

In a food processor, combine black beans, chipotle powder, 1⁄2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave. Pulse together five to eight times. Add oats and bread crumbs or spelt bread. Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl.

Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture.

Heat a large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan. Cook for about five minutes on each side or until browned. Serve on a toasted mini bun with cashew cheese, if using and desired toppings!

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles and online vegan cooking classes at Spork Foods (sporkfoods.com). Their cookbook, Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods (St. Lynn’s Press), is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.


3⁄4 cup (95g) wheat germ
2 cups (400g) cooked or canned lentils
1 cup (120g) bread crumbs
1⁄4 cup (40g) onions, chopped
3 tablespoon olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper


On a small plate, set aside two tablespoons of wheat germ for coating.

In a medium bowl mix together the wheat germ, lentils, bread crumbs, onions, oil, salt and pepper and mash together ingredients with a potato masher or your hands.

Divide and shape into four patties like you’re making a snowball. Really pack the patties tightly together. Lay down each patty in reserved wheat germ, coating each side.

Cook in a lightly oiled frying pan on medium-high heat for 5-10 minutes, flipping occasionally.

Serve an all-vegan patty with special sauce, lettuce, vegan-cheese, pickles, onions on a sesame bun! YUM!

Recipe from Go Vegan! with Sarah Kramer App available at goveganapp.com.

Watch how to make these burgers here.

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Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg

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