The Ultimate Vegan Cheese Burger
Your non-vegan friends will be fooled by this incredible vegan version of your classic cheeseburger.
A good burger doesn’t need meat—and this one proves it. Built around a flavourful, protein-rich base of black beans, soy mince, and brown rice, these vegan patties are seasoned with paprika, garlic, tamari, and just a hint of maple syrup for balance.
They hold together well, crisp up nicely in the pan, and deliver on both texture and taste.
Layered with fresh toppings, melty vegan cheese, and a quick homemade burger sauce with a kick, this burger is everything you want from a classic—just plant-based.
Serve it in a soft bun with a side of crispy homemade chips, and you’ve got a satisfying meal that’s just as good for casual dinners as it is for sharing with friends.
What you need
What you need- flax egg
- red onion
- garlic clove
- black beans
- soy mince
- paprika
- onion powder
- tamari/soy sauce
- maple syrup
- cooked brown rice
- cornflour
To make the burger sauce
- vegan mayo
- tomato sauce
- sriracha
- Dijon mustard
Serve your burger with
- Burger bun
- Vegan cheese
- Lettuce
- Tomato
- Gherkins
- My Homemade Chips
How to make the ultimate vegan cheese burger
Firstly, make the flax egg by mixing the flaxmeal and water, and leave to set in the fridge.
Roughly chop the onion and garlic and add into a food processor.
Drain and rinse the black beans, and add into the processor with the remaining ingredients and the flax egg. Blend.
Now it’s time to shape your burger ‘meat’ into 6 patties.
Pop into the fridge to refrigerate until set. If you’re in a rush you can fry them straight away they just don’t hold their shape as well, so do so at your own risk!
Meanwhile, make the burger sauce by mixing the ingredients together in a bowl.
Heat olive oil in a frying pan over a high heat. Cook the patties for 5 minutes on each side, or until golden.
When the burgers are cooked, add a slice of vegan cheese on top and put a lid over the pan until the cheese has melted.
Serve with my Homemade Chips and lettuce, tomato, gherkins and burger sauce inside a burger bun.
You can alternatively bake these burgers in the oven for around 20 minutes at 180C or 350F, turning once in between.
Double the recipe and freeze half of the batch to cook at a later date.
More burger recipes
More burger recipes
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The Ultimate Vegan Cheeseburger
Ingredients
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- ½ red onion (roughly chopped )
- 1 garlic clove (chopped or grated )
- 400 g black beans (drained and rinsed )
- 150 g soy mince
- 1 tsp paprika
- 1 tsp onion powder
- 1 tbsp soy sauce (or tamari)
- 1 tbsp maple syrup
- 100 g cooked brown rice
- 3 tbsp corn flour (You may need to add up to 6 to get the right firm consistency)
- 1 tbsp olive oil
Burger Sauce
- 1 tbsp vegan mayo
- 1 tbsp tomato sauce
- ½ tbsp sriracha
- ½ tsp dijon mustard
Serve with
- burger buns
- vegan cheese
- lettuce
- tomatoes
- gherkins
- My Homemade Chips
Instructions
- Firstly, make the flax egg by mixing the flax meal and water, and leave to set in the fridge.
- Add the onion and garlic to a food processor.
- Also add the black beans to the processor with the remaining ingredients and the flax egg. Blend.
- Shape into 6 patties.Place onto a lightly floured plate and refrigerate until set (or fry now if in a rush).
- Meanwhile, make the burger sauce by mixing the ingredients together in a bowl.
- Heat olive oil in a frying pan over a high heat. Remove the patties from the fridge and cook for around 5/7 minutes on each side, or until golden.
- When the burgers are cooked, add a slice of vegan cheese on top and put a lid over the pan until the cheese has melted.
- Serve with my Homemade Chips and lettuce, tomato, gherkins and burger sauce inside a burger bun.
Notes
- You can , alternatively, bake these burgers in the oven for around 20 minutes at 180C or 350F, turning once in between.
- Double the recipe and freeze half of the batch to cook at a later date.
- You can always choose the burger buns once cut on the inside, before using if you fancy.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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8 comments
Jenny cox
My family loves this burger so much, I had to make a big batch of them today. I had a bag of chestnuts to use up so they got added to mixture this time. Thank you Madeleine your recipe book is brillant and has given me the confidence to make up my own new recipes my self as well.
Madeleine Olivia
This is amazing news! So happy your family are enjoying the burgers! Chestnuts sound like a delicious addition 🙂 And thank you so much!
Gemma Masey
I wish to try this recipe next week but the only soya mince I can think of that’s vegan is rather horrible; may I ask which you use?
Sandra
I’d love to use this one, but I’m afraid that I won’t find the soya mince in Poland. how can I exchange that?
Ruth
Can you get dried soya mince? I would rehydrate some of that to the amount Madeline uses of frozen soya mince….just a thought
Madeleine Olivia
Hi Sandra,
If you can’t get hold of soy mince in Poland I’d have a look at getting some dried soy mince online. But make sure you add extra liquid to the mix to compensate for the fact that it is dried and not fresh or frozen.
Adrian
Can advise, as new to this, what the cheese is on the cheese burger as you didn’t mention that. Thanks
Madeleine Olivia
Hi Adrian, I normally use Violife Sliced.