The Ultimate Vegan Burger
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml
Recipe type: Main Dish
Cuisine: Vegan
Serves: 6
  • Burger Patties:
  • 1 small sweet potato, boiled
  • 1 cup of borlotti beans
  • 1 small white onion, finely chopped
  • ½ cup mushrooms, chopped
  • ½ cup zucchini, grated
  • ⅓ cup walnuts, chopped
  • ½ cup buckwheat flour
  • 2 Tbsp low-sodium soy sauce
  • spice mix:
  • ½ tsp garlic powder
  • 1 tsp smoked paprika powder
  • ⅛ tsp black pepper
  • ½ tsp turmeric powder
  • Tahini-Mustard-Beet Sauce:
  • 4 Tbsp tahini
  • 1 tsp wholegrain mustard
  • 1 Tbsp maple syrup
  • 1 Tbsp lime juice
  • 1 tsp beetroot powder
  • dash of water
  • Caramelised Onions
  • 1 large red onion, sliced
  • 2 Tbsp maple syrup
  • Additional:
  • Burger buns
  • Cashew cheese (I halved the recipe + added 1 tsp turmeric powder)
  • Rucola leaves
  • Tomato, sliced
  • Avocado, sliced
  • Sprouts
  1. Boil the sweet potatoes until soft and prepare the veggies as instructed.
  2. Place the sweet potatoes and beans in a bowl and mash them up (if you don't want whole pieces you can also use a food processor).
  3. Add the remaining ingredients, including the spice mix, and whisk together.
  4. Line a baking tray with parchment paper and pre heat the oven to 200°C/ 390°F.
  5. Form small burger patties with your hands and place them on the baking tray, until all the dough is gone.
  6. Place the tray in the oven and bake for 20-25 minutes until crispy.
  7. In the meantime, caramelise your onions, heat your burger buns and prepare the other toppings for the burger.
  8. For the sauce simply whisk together all ingredients in a bowl and add water as desired.
  9. When your patties are ready, assemble the burger and enjoy!
  10. Store for 4 days in the fridge or 3 weeks in the freezer.
Recipe by The Tasty K at