If you’re after a satisfying, “meaty” but meat-free burger that performs well on the barbecue, these vegan patties are for you. Made from accessible whole-food ingredients, they hold together and grill, pan-fry or bake beautifully.
Note: I created this recipe for OXO.
I developed these vegan burgers back in April when the sun started to peek out, but paused publishing until the warmer weather arrived in the UK. Now that it finally feels like summer, it’s officially BBQ season — and these are, hands down, the best veggie burgers I’ve found.
They stay intact on the grill, have great texture and a rich, savoury flavour. They’re slightly adapted from the recipe in my cookbook for an extra BBQ twist and to demonstrate how well they hold up when cooked directly over heat.
The base of this recipe is inspired by the burgers in my cookbook because I was really pleased with how they turned out. A few tweaks add a smoky BBQ note while keeping the patties sturdy enough for the grill.
Ingredients
- Onion
- Marmite – Adds a savoury, meaty depth and helps bind the mix. Substitute with another yeast extract or miso if needed.
- BBQ sauce – For smoky richness; ketchup works as a milder alternative.
- Shiitake mushrooms – Recommended for their firm texture, but Portobello, Oyster or Chestnut mushrooms can be used instead.
- Kidney beans – Other beans will work, but kidney beans give a pleasing red tone that looks great in burgers.
- Cooked rice
- Porridge oats
- Flour, for dusting
Instructions
Fry the onion and mushrooms
Heat a little oil in a frying pan and cook the diced onion until soft. Add the finely diced mushrooms, BBQ sauce and marmite, then cook until the mixture becomes soft and sticky — about 8–10 minutes. This creates the savoury base that gives the patties a “meaty” flavour and good binding.
Mash everything together
Combine the cooked onion and mushrooms with the drained kidney beans, cooked rice, porridge oats, salt and pepper. Use a good potato masher or a food processor to mash until the mixture is chunky and mouldable. Avoid processing to a paste — you want texture so the patties hold up and still have bite.
Shape into patties
Divide the mixture into four and shape into patties. If the mix feels too wet, add a little flour or extra oats to firm it up. Dust each patty lightly with flour if needed to help them keep their shape.
Cook
- For the BBQ – Brush each side of the patties with oil to prevent drying. Grill on medium-high heat for 3–4 minutes per side, flipping once. Add vegan cheese during the last minute if desired.
- For the pan – Heat a little oil over medium-high and fry each side for 4–5 minutes, watching closely to prevent burning.
- For the oven – Preheat to 200°C, brush patties with oil and bake for 10 minutes, flip, then bake another 10 minutes.
How to serve
To melt vegan cheese, place a slice on each patty during the final minute of cooking. Assemble burgers on toasted buns with vegan mayo on one side, then add the patty, ketchup, sliced red onion, tomato, torn little gem lettuce and any other condiments you prefer.
No special equipment is required, though a sturdy masher makes forming the patties easier. A food processor speeds things up if you prefer. The method is straightforward: cook the onions and mushrooms, combine and mash with the remaining ingredients until you have a thick, textured mix, shape into patties and cook.
If the mixture is too wet while shaping, fold in a little more flour or oats until it holds together comfortably.
More BBQ Recipes
Golden Garlic Couscous with Roast Veg & Chickpeas
Crispy Baby Potatoes
📖 Recipe
The Best Vegan Burgers
4
25 minutes
15 minutes
40 minutes
Delicious, savoury, plant-based burgers that hold together on the BBQ and can be grilled, fried or baked.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 tsp marmite
- 2 tbsp BBQ sauce
- 120 g shiitake mushrooms, finely diced
- 1 x 400 g / 14 oz tin kidney beans, drained and rinsed
- 120 g cooked rice
- 25 g porridge oats
- Salt and pepper, to taste
- Flour for dusting
To serve
- (optional) vegan cheese slices
- Vegan avocado-brioche or regular bun
- Red onion slices
- 1 beef tomato, sliced
- Little gem lettuce, torn
- Onion chutney, ketchup, mayo etc.
Instructions
- Heat the oil in a frying pan and cook the onion until soft. Add the mushrooms, BBQ sauce and marmite and cook for about 10 minutes until soft and sticky.
- Mix with the drained beans, cooked rice, oats, salt and pepper. Mash with a sturdy masher or pulse briefly in a food processor until chunky and mouldable. Shape into 4 patties, adding a little flour or extra oats if the mix is too wet.
- Heat your grill or preheat the oven if baking. Brush both sides of the patties with oil to prevent drying.
- For the BBQ or pan: cook 3–5 minutes per side until browned and heated through. For the oven: bake at 200°C for 10 minutes, flip, then bake another 10 minutes. Add vegan cheese in the last minute if using.
- Serve on toasted buns with vegan mayo, ketchup, sliced onion, tomato, lettuce and any other toppings you like. Enjoy!