Yes, a delicious burger and without meat, it exists!
The proof:these 8 healthy and flavorful alternatives will make your mouth water. It's guaranteed!
Vegetarian friends, slimming friends, foodie friends (like me), I can assure you that you will love these recipes.
Discover the 8 delicious recipes for homemade vegetarian burgers. Watch:
Topped off with your favorite condiments, this protein-packed veggie steak is sure to make your mouth water!
- 85g quinoa
- 1 large can (540 g) of cooked lentils, rinsed with clear water
- 50 g of breadcrumbs
- 1 egg, lightly beaten
- 2 cloves of garlic, minced
- 2 teaspoons ground cumin
- 6 g of fresh coriander
- the juice of half a squeezed lemon
- 60 g crushed walnuts
- 1 tablespoon of butter
- 225 g button mushrooms, sliced
- 6 cl of dry white wine
- 2 teaspoons of vegetable oil
- 6 whole grain hamburger buns
1. Pour the quinoa into a saucepan and add 25 cl of water. Bring the water to a boil and simmer for about 10 minutes. Then let the quinoa cool.
2. In a large bowl, combine half the lentils, breadcrumbs, egg, garlic, cumin, coriander, lemon juice and cooked quinoa. Salt and pepper to taste.
3. Pour everything into your food processor or blender. Add the rest of the lentils, the crushed walnuts and mix by pulsing to incorporate all the ingredients. Shape the mixture into 6 beautiful patties.
4. Preheat your oven to 180°C. Meanwhile, melt the butter in a large skillet. Add the mushrooms and sauté over medium heat for 5 minutes, stirring regularly. Add the wine and cook for another 5 min.
5. Brush the patties with a little oil and grill them in the oven, 4 min on each side. Serve the burgers on whole-grain buns, topped with sautéed mushrooms.
Per serving:436 calories, 14.6 g fat (including 2.9 g saturated fatty acids), 59.6 g carbohydrates, 204 mg sodium, 12.9 g fiber, 18, 8g protein.
We're willing to bet you already have rolled oats in your kitchen. Use them to add the perfect texture to the classic black bean burger recipe.
- 1 large can (540 g) of black beans, rinsed with clear water
- 100g chopped mushrooms
- 20g rolled oats
- 2 minced garlic cloves
- 1 egg lightly beaten
- 1 tablespoon ground cumin
- 1 pinch of ground black pepper
- 2 teaspoons of vegetable oil
- 6 whole grain hamburger buns
- 6 tablespoons strong mustard
- 1 tomato, sliced
- 60 g baby spinach
1. Preheat your oven to 180°C. Put half of the black beans in your food processor or blender. Add mushrooms, oats, garlic, egg, cumin and pepper. Then, mix everything well.
2. Add the remaining black beans and pulse until well incorporated. Shape 6 beautiful patties, which you will brush with vegetable oil.
3. Grill the patties in the oven for 3-4 minutes on each side, or until golden brown. Serve the veggie burgers on grilled hamburger buns, topped with mustard, tomatoes and baby spinach. A real treat!
Per serving:283 calories, 6g fat (of which 1g saturated fatty acids), 45g carbohydrates, 300mg sodium, 10g fibre, 13g protein
With the ingredients of good focaccia bread, delicious mozzarella, and a brown sugar and balsamic glaze, I defy anyone not to love this vegetarian recipe!
- 1 tablespoon of butter
- 2 chopped yellow onions
- 1 tablespoon brown sugar
- 1 teaspoon of balsamic vinegar
- 8 large Portobello mushrooms
- 1 tablespoon vegetable oil
- 1 half eggplant, cut into thin slices
- 85g roasted red peppers
- 115 g light mozzarella, cut into slices
- 1 large focaccia bread
1. Melt the butter in a large saucepan over medium heat. Add the onions and sauté for 4-5 minutes, until they become transparent.
2. Add brown sugar, balsamic vinegar and reduce heat to low. Cover the pan with a lid and sauté for 30 minutes, stirring occasionally.
3. In the meantime, preheat your oven to 180°C. Remove the stems from the Portobello mushrooms then brush with vegetable oil. Salt and pepper the mushrooms to taste.
4. Grill the eggplant slices in the oven, 2 min on each side, then set aside. Grill the mushrooms in the oven, stem side down, for 6-7 min. Then turn them over and cook for another 4 minutes.
5. Stuff 4 mushrooms with red peppers and mozzarella. Then top each stuffed mushroom with one of the remaining mushrooms, stem side down (i.e. the stems of each mushroom are facing each other). Broil for 2 minutes, or until the cheese has melted. Book.
6. In the meantime, cut the focaccia bread in half, lengthwise. Then cut each half into 4 squares. Grill each square in the oven, 2 min on each side.
7. Serve each stuffed mushroom on a square of focaccia, garnished with caramelized onions, eggplant slices and topped with a square of focaccia.
Per serving:536 calories, 14g fat (of which 5g saturated fat), 81g carbs, 909mg sodium, 7g fiber, 26g protein
These burgers are literally packed with unsaturated fatty acids, the good fat that helps your body shed those extra pounds. For even faster prepping, you can freeze Walnut Burgers for up to 3 months. All that remains is to reheat them in the microwave and… bon appetit!
- 375 g instant brown rice
- 40 cl of vegetable broth (without added salt)
- 1 half onion, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic
- 150 g crushed walnuts
- 1 egg white
- 1 tablespoon of your favorite spice blend (no salt added)
- 75g sesame seeds
- 1 to 2 tablespoons of paprika
- 10 low-fat hamburger buns
- 10 slices of tomatoes
- 10 salad leaves of your choice
1. Combine the rice, broth, onion, carrot and garlic in a large saucepan. Cover and bring to a boil over high heat.
Reduce the heat and simmer for 5 mins. Then, remove the pan from the heat and let stand for 5 minutes, with a lid. Spread everything on baking paper and leave to cool.
2. Use the knife blades of your food processor (or blender) to grind the nuts into a fine powder. Add the rice, egg white and your spice mix. Pulse to combine well, until the mixture takes on the texture of a paste.
Wet your hands and form 10 balls from the mixture. Flatten the balls to make patties. Put the sesame seeds on a flat plate, then press each side of the patties on the sesame seeds. Finally, sprinkle with paprika.
3. Pour a little oil into a large non-stick skillet and heat over medium heat. Cook the patties for 3 minutes, until golden brown. Flip them over and cook the other side for about 4 minutes, or until the patties are cooked through in the middle.
Serve the patties on a hamburger bun with a slice of tomato and a nice lettuce leaf.
Per serving:301.5 calories, 14.7 g fat (including 1.6 g saturated fatty acids), 38.2 g carbohydrates, 217.7 mg sodium, 6 g fiber, 10.4g protein
You're in a rush ? So serve this delicious Tex-Mex-style burger with a simple salsa instead of the lime cream.
- 2 dry Chipotle peppers (wear plastic gloves when handling them)
- 150g chopped onions
- 75g chopped carrots
- 100g chopped mushrooms
- 150 g defrosted frozen corn kernels
- 5g finely chopped fresh parsley
- 1 teaspoon ground cumin
- 1 dash of apple vinegar
- 1 can (540 g) of black beans, rinsed with clear water
- 40 g cornmeal
- 30 g breadcrumbs, unsalted and unseasoned
- 75 g light cream
- 1 tablespoon squeezed lime juice
- 1 good pinch of chilli powder
- a few drops of chilli sauce
1. For the patties: Put the chipotle peppers in a small bowl and cover with boiling water. Leave to soak for 10 minutes, until tender. Drain, pat dry and remove stem and seeds. Finely chop the flesh of the peppers.
2. Pour a little oil into a large non-stick skillet. Add onions and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables are tender.
3. Add the peppers, mushrooms, corn, parsley, cumin and cider vinegar. Let everything brown for 5 minutes, or until the mixture is very tender. Remove from heat and set aside.
4. Put the black beans in a large container. Use the back of a large wooden spoon to mash about half of the beans. Add cornmeal and vegetable mixture. Mix to incorporate well. Shape the mixture into 4 very thick patties (about 2.5 cm thick). Coat the patties with the breadcrumbs.
5. Clean the non-stick pan and pour some oil again. Preheat over medium heat and grill the patties for 5 min on each side, or until golden brown and cooked through.
6. For the lime cream: in a bowl, mix the fresh cream, the squeezed lime juice, the chilli powder and the chilli sauce. Serve as a sauce with burgers.
Per serving:260 calories, 2.2 g fat (of which 0.4 g saturated fatty acids), 53.2 g carbohydrates, 586.8 mg sodium, 11.1 g fiber, 12.8g of protein.
With just one spice, this simple recipe is transformed into one of our favorite vegetarian dishes. Preparing these veggie burgers only takes a few minutes. With the curry, they become a meatless meal that everyone will remember. Serve on whole wheat hamburger buns with a green salad or coleslaw.
- 2 tablespoons of olive oil or rapeseed oil
- 1 medium-sized onion, chopped (about 150 g)
- 1 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel seeds
- 150 g button mushrooms, chopped
- 250 g of chickpeas, rinsed with clear water
- 1 medium-sized carrot, grated (about 50 g)
- 30 g crushed walnuts
- 3 tablespoons fresh cilantro, chopped
- 1/2 teaspoon of salt
- 1 pinch of ground black pepper
- a little flour
1. Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the onion, curry powder, ground coriander and fennel seeds. Sauté, stirring often, for about 2 minutes or until the onions are tender.
2. Add the mushrooms and mix well to incorporate. Cover the pan and cook for about 4 min, or until the liquid begins to reduce. Remove the lid and let everything boil until the liquid has completely evaporated.
3. Transfer the mixture to the bowl of your food processor, fitted with its knife blades. Add the chickpeas and pulse to combine, until all the chickpeas are well incorporated. Transfer the mixture to a large container. Add the carrot, crushed walnuts, fresh coriander, salt, pepper. Mix well.
4. Lightly dust your hands with flour. Shape the mixture into 6 beautiful patties 10 cm wide.
5. In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Put the patties in the pan and fry them for about 4 minutes, or until they are golden brown. Flip the patties and cook for another 4 minutes, or until cooked through.
Per serving:169 calories, 6g fat (of which 1g saturated fatty acids), 45g carbohydrates, 300mg sodium, 10g fibre, 13g protein.
It is a vegetarian ultra-distance runner, Scott Jurek, who created this recipe. So you know this burger is packed with the protein you need for weekend workouts. Try making patties ahead of time and storing them in the freezer (individually wrapped, in aluminum foil or in freezer bags). It's a great idea for a quick meal or a healthy barbecue burger.
- 200 g of green lentils (i.e. 170 g of cooked green lentils)
- 55 cl of water
- 1 teaspoon of dehydrated parsley
- 1/4 teaspoon ground black pepper
- 3 minced garlic cloves
- 190 g finely chopped onion
- 95g finely chopped walnuts
- 180 g homemade breadcrumbs
- 75g ground flax seeds
- 300g mushrooms, finely chopped
- 300 g green leafy vegetables of your choice (kale, spinach, etc.), finely chopped
- 2 tablespoons of coconut oil or olive oil
- 3 tablespoons of balsamic vinegar
- 2 tablespoons strong mustard
- 2 tablespoons nutritional yeast
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
1. In a small saucepan, pour the lentils, water, parsley, 1 clove of garlic and 40 g of onion. Bring everything to a boil. Then reduce the heat and partially cover with a lid. Let simmer for 35-40 minutes, or until all the water has been absorbed and the lentils are tender.
2. While waiting for the lentils to cook, mix the walnuts, breadcrumbs, and ground flax seeds in a container. Add nutritional yeast, salt, pepper, paprika and mix well.
3. In a skillet, heat the oil over low heat. Then, sauté the remaining onion, mushrooms and green leafy vegetables for 8-10 min, then set aside.
4. Remove the lentils from the heat and add the vinegar and mustard. Use a potato masher or the back of a wooden spoon until nicely mashed.
5. In a large container, pour the lentils, sautéed vegetables and breadcrumb mixture. Mix well then keep everything in the fridge for 15-30 min (or longer if you prepare your meal in advance).
6. Shape your patties to the size of your choice and place them on baking paper. In a large non-stick skillet (and even in the oven or on the barbecue), cook the patties 3-5 min on each side, until golden brown to perfection.
To learn more about Scott Jurek's incredible journey, we recommend his best-selling book:Eat &Run:My unlikely rise to the top of the ultramarathon.
Don't be put off by the fancy name, this recipe is really super simple to prepare:you just have to know how to put 7 ingredients in your food processor and press the "pulse" button!
- 90 g of black beans without added salt, rinsed with clear water
- half a yellow pepper, finely chopped
- 50g red onion, coarsely chopped
- 40 g grated carrot
- 25g quick cooking rolled oats
- 2 1/2 tablespoons of rapeseed oil
- 1/2 teaspoon ground cumin
1. Pour all the ingredients into your food processor. Pulse for 2-3 mins. Shape the mixture into 4 beautiful patties.
2. Lightly brush a sheet of aluminum foil with a little oil. Place the paper on the rack of your oven or barbecue. Cook the patties for 5 minutes on each side.
3. Serve your burgers with 3 tablespoons of a good caramelized onion and balsamic jam.
Per serving:170 calories, 5.5g fat (of which 0g saturated fat), 25g carbs, 70mg sodium, 6g fiber, 7g protein
