MY TOP THREE VEGAN SLIDERS

 

There is a perception that going vegan or plant-based will take your favourite foods out of reach. For me, a definite favourite has always been burgers. I remember my mom always coming up with exciting combinations for us when we were kids and as we started becoming more health conscious we mixed it up with portobello mushroom ‘buns’ which we absolutely loved. Although, now I know better – the buns were never the enemy. The inspiration for this post was definitely to make it known that a vegan burger will never leave you feeling like you’re missing out, and they truly can be delicious.

I’ve been experimenting with a few burger ideas and the three I fell in love with were these babies! The first is a Portobello, Caramelised Onion and Sweet Potato Burger, the second is a Mexican Nacho Burger, and finishing off with a Chickpea and Zucchini Burger. I mean, YUM! There really is one for everybody!

Portobello, Caramelised Onion & Sweet Potato Burger

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Let’s get started on the simplest burger of the three, and that definitely does not mean a compromise on flavour.

Overview

Serves: 5 burgers

Prep time: 10 minutes

Total time: 30 minutes

Ingredients
  • 5 portobello mushrooms/big brown mushrooms
  • 4 red onions
  • 2 medium sweet potatoes
  • 5 whole-wheat vegan burger buns (gluten-free if needed)
  • 5 cos lettuce leaves
  • 2 Tbsp dried rosemary
  • Pink Himalayan salt & pepper
  • 2 Tbsp coconut oil
Method

Slice the red onions into long slices and add to a hot pan for 10 minutes, with 1 Tbsp of coconut oil. After 10 minutes turn the heat down and add a crack of salt, allow to simmer for a further 10 minutes. *If the onions start to stick to the bottom of the pan, deglaze with a dash of water.

While the onions are in the pan, preheat the oven the 180°c and slice your sweet potatoes into long fries. Coat the sweet potatoes with 1 Tbsp of coconut oil, 2 Tbsp of dried rosemary and a crack of salt and pepper.

Place the sweet potato fries onto a baking tray along with the portobello mushrooms (which only need a small sprinkle of salt). Let these bake for 20 minutes.

If you time it all well, both your caramelised onions, fries and mushrooms should be ready at the same time!

To serve

Toast up your vegan burger buns and build your burger! If you want to ‘butter’ your buns, coconut oil works perfectly.

Spicy Mexican Nacho Burger 

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Now, this guy is pretty darn exciting… definitely a favourite!

Overview

Serves: 5 burgers

Prep time: 10 minutes

Total time: 30 minutes

Ingredients

For the patty:

  • ½ red onion
  • 2 garlic cloves
  • ½-1 jalapeno
  • handful of coriander
  • 1 cup oats/ gluten-free oats
  • 1 tin black beans
  • 1 tin corn kernels
  • 1 tsp cumin
  • 1 tsp chilli
  • 1 tsp dried coriander
  • Pink Himalayan salt & pepper

* Feel free to play around with your favourite spices, no need to stick to mine!

Toppings:

  • 2 avocados
  • Handful of coriander
  • Salsa of choice (or diced tomatoes, jalapeño, red onion and coriander mixed together)
  • 10 large nacho chips (2 per burger)
  • 1 jalapeno
  • 5 whole-wheat vegan burger buns (gluten-free if needed)
Method

Throw the ingredients for the patties into a food processor/blender or mix together by hand well. Be sure to mash up the beans and corn kernels. If using a food processor/blender, keep aside 1/3 of both the black beans and corn kernels to add later for added texture.

Form into patty shapes and fry in a pan over a medium heat with 1 Tbsp of coconut oil. Flip the patty once charred on the bottom. A little crisp is delicious. These patties can also be baked in the oven for a few minutes at 180°c.

While the patty cooks, start on slicing up your toppings. I like to add a Tbsp of Sriracha sauce to the mashed up avocados to make a guacamole (optional of course).

Toast the burger bun (optional).

To serve

Once the patties are ready, place them on your burger bun, followed by a Tbsp of the salsa, a dollop of guac, sliced up jalapeños, 2 nacho chips and coriander.

Chickpea & Zucchini Burger

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Moving onto my boyfriend’s personal favourite (he’s only with me for the food).

Overview

Serves: 5 burgers

Prep time: 10 minutes

Total time: 30 minutes

Ingredients

For the patties:

  • 1 red onion
  • 2 cloves of garlic
  • 1 tin chickpeas (drained & rinsed)
  • ½ cup chickpea flour/ flour of choice
  • 1 large zucchini (grated)
  • 1 Tbsp coconut oil
  • 1 tsp Oregano/ Italian seasoning
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp chilli flakes/ paprika

Toppings:

  • 5 cos lettuce leaves
  • 2 large tomatoes/ 10 rosa tomatoes
  • ½ red onion
  • 2 avocados
Method

Fry the diced red onion, minced garlic, cumin and oregano in 1 Tbsp of coconut oil over a medium heat.

While these are frying, mash up the chickpeas and add these to the pan along with 1 tsp of turmeric and a crack of salt & pepper.

Grate the zucchini and squeeze the mixture dry, getting rid of excess liquid.

Combine the grated zucchini and the chickpea onion mixture into a bowl. Add ½ cup of chickpea flour, chilli flakes/paprika and mix together well.

Form the mixture into 5 patties and refrigerate for 20-30 minutes.

Fry the patties in a pan on a medium heat with 1 Tbsp of coconut oil. Allow each side to brown and crisp before removing from the pan. These patties can also be oven baked for a few minutes on each side at 180°c.

Slice up your toppings while you wait!

Toast the burger bun (optional).

To serve

Start with 1 cos lettuce leaf, topped with the chickpea patty, sliced tomatoes, red onion and avocado. Finish with a crack of black pepper and you are ready to go!

So there you have it, three of my absolute favourite vegan burgers which can easily be a once a week staple in any home, vegan or not! If you try out any of these recipes, be sure to tag me on my Instagram: @amber_gisele ! Also, feel free to reach out, I love answering all of your questions!

All my love,

Amber Gisele X

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