Tag:

Burger

My Best Vegan Burger with Crunch and Lots of Flavor!

by Tage 27. February 2026

written by Tage

I love a good burger, and as we’ve been eating less meat at home, I started experimenting with meat-free burgers. Getting the right texture and flavor took the longest time to perfect – and this burger has serious crunch and tons of flavor! A prerequisite for achieving the right texture is to soak dried chickpeas the day before (store-bought canned chickpeas absolutely won’t work). And don’t cook the chickpeas! An immersion blender is also essential, and the burger turns out nicer if you use a round mold to shape the patties.

Jump to recipe

My Best Vegan Burger with Crunch and Lots of Flavor!

Rating: 5.0/5

( 1 votes )

Servings: 2 Prep Time: 1 Cook Time: 8M 8M Nutrition: 200 calories 20 grams fat

Ingredients

2 burgers
80 g dried chickpeas, soaked overnight
1/2 onion, finely chopped
2 garlic cloves
1 finely chopped chili
2 tsp dried thyme
Salt and pepper
2 tbsp chickpea flour
1-2 dl frying oil
Semolina flour
For serving
Burger buns
Lettuce
Raw onion slices
Tomato
Mustard
Aioli
Ketchup
Sriracha
Pickles
Potato wedges

Instructions

This vegan burger is easy to make and consists of 100% homemade ingredients.

Start the day before by soaking the chickpeas. When you're ready to make the burgers, start by chopping the ingredients. Blend chickpeas, garlic, chili, thyme, salt and pepper with an immersion blender until you have a smooth mixture. Mix in the finely chopped onion and chickpea flour until the mixture feels like it holds together. Sprinkle a thin layer of semolina flour on parchment paper.

Use a ring mold and a spoon to press the mixture together in the mold until you have a burger patty. Sprinkle a little semolina on top. When it's time to cook the burgers, heat a pan with frying oil to about 180°C. Fry the burgers for about 4 minutes on each side. When the burgers are done, place them on paper towels to absorb some of the oil. Spread a thin layer of Dijon mustard, aioli and ketchup on the bottom bun, add onion rings, thinly sliced tomato, lettuce and the burger patty. Finish with pickles. Top with the burger bun with sriracha sauce. Serve with potato wedges that you dip in more aioli. Open wide and chew!

Thanks for choosing to make this amazing burger recipe! I hope it tasted great.

If you have any questions or feedback about the recipe, leave a comment.

Some variation options:

If you want a slightly healthier version, you can replace the frying oil with an air fryer or bake the burgers in the oven at 200°C for about 20 minutes.
If you want a stronger flavor, you can use more chili or sriracha in the burger mixture.
If you want a juicier burger, you can add more onion to the patty.
For a complete, homemade burger experience, check out My Delicious Homemade Burger Buns

Happy cooking!

27. February 2026 0 comment

Deserts Recipes

Delicious Homemade Burger Buns

by Tage 27. February 2026

written by Tage

You may have wondered whether it’s worth making burger buns yourself. Once you’ve tasted this recipe, there’s not much left to wonder about. I think these are far better than any store-bought options. They’re also quite a bit more filling! If you have a stand mixer, the dough comes together in no time. Just plan for some extra time to let the dough rise. There’s been endless debate about both burgers and burger buns. I think of these as similar to a slightly sweet bun dough, and if you follow this recipe, the result is pretty close to that.

Jump to recipe

Delicious Homemade Burger Buns

Rating: 5.0/5

( 1 votes )

Servings: 6 Prep Time: 30 Cook Time: 20 20 Nutrition: 200 calories 20 grams fat

Ingredients

420 g all-purpose flour
10 g dry yeast
40 g sugar
5 g salt
170 ml buttermilk
1 egg
1 egg yolk
25 g unsalted butter, room temperature
1 egg for brushing

Instructions

Mix flour, yeast, sugar, and salt in a bowl and run a few rounds to combine. Add buttermilk, egg yolk, and egg, and knead the dough in a stand mixer until you have a smooth and firm dough, about 5 minutes. Add the butter and knead the dough for an additional 10-15 minutes until the dough is smooth and supple.

Place the dough in an oiled mixing bowl and let it rise until doubled in size, about 1 1/2 to 2 hours.

Divide the dough into 6 equal pieces and let rise for an additional 2 hours covered with plastic. Alternatively, skip the second rise, but the buns will be slightly more compact.

Preheat the oven to 180 degrees Celsius.

Brush the burger buns with beaten egg, sprinkle with sesame seeds, and bake in the middle of the oven without convection until golden brown, about 20 minutes.

Cool on a wire rack.

Notes

Use a stand mixer to save time on kneading. The dough can skip the final rise, but the buns will be more compact.

27. February 2026 0 comment

30 min

Rodbetburger med cashewpaste og friske gronnsaker

Main dishes Recipes Vegetarian

Beetroot burger

by Tage 9. November 2023

written by Tage

You can definitely treat yourself to this burger in the middle of the week, but then I might skip french fries and aioli. The rest of this burger is well within what I would call very good and healthy food. Even though one burger per person may sound like a little, it becomes a good amount of food if you add the cashew paste and avocado.

Beetroot burger

Rating: 5.0/5

( 1 votes )

Servings: 2 Prep Time: 30 min Cook Time: 30 min 30 min Nutrition: 200 calories 20 grams fat

Ingredients

2 large whole-grain bread rolls
2 grated beetroots, medium size (to compare the size with something, in between a golf ball and a tangerine).
1 finely chopped onion
2 cloves of garlic
2 dl (deciliters) of oats
1 dl of wheat flour
1/2 grated carrot
1/2 teaspoon of cumin
1/2 teaspoon of chili powder
A bit of salt and pepper
Garnish
Lettuce leaf
Sliced tomato
1/2 onion, sliced
1 avocado
Ingredients for cashew paste
1 handful of cashew nuts
1 wedge of lemon

Instructions

Begin by peeling and coarsely grating the beetroots. Take 1/3 of the grated beetroots along with the chopped onion and garlic, and blend with a blender or an immersion blender until smooth. Mix the rest of the ingredients with the blended mixture in a bowl and let it rest in the refrigerator for about 30 minutes to 1 hour. Then shape the burgers by hand and fry them in oil on both sides until they are slightly browned on both sides.

To make the cashew paste, you can use raw, unsalted cashews and soak them for a couple of hours before blending. If you don't have time for that, they don't need to be soaked. Blend with a little water, add a splash of lemon and a bit of salt before serving. I think it tastes good with a layer of cashew paste on the bread roll, tomato, onion, lettuce, then the beetroot burger and a slice of avocado. Finish with the top of the bread roll. Enjoy your meal!

9. November 2023 0 comment

Main dishes Recipes Sauces Vegetarian

Easy supercrunchy vegan burger

by Tage 7. July 2023

written by Tage

I love a good burger and as less meat has been eaten in our house, the experimentation with meat-free burgers began. Consistency and taste took the longest to get in place – and this burger has a real crunch and lots of flavour! A prerequisite for achieving the right consistency is to add soaked, dried chickpeas the day before (ready-to-buy chickpeas from a box absolutely do not work). And don’t cook the chickpeas! A blender or kitchen machine with knives to cut the mixture is also essential. To shape the burger I recommend using a ring mold (the ones that often is used for baking).

Easy supercrunchy vegan burger

Rating: 5.0/5

( 1 votes )

Servings: 2 Prep Time: 1 Cook Time: 8M 8M Nutrition: 200 calories 20 grams fat

Ingredients

80 grams of dried chickpeas, soaked overnight.
1/2 onion, finely chopped
2 cloves of garlic
1 finely chopped chili
2 teaspoons dried thyme
Salt and pepper
2 tablespoons of chickpea flour
1-2 dl frying oil
Semolina flour
For serving
Burger bread
Salad
Onion slices
Tomato
Mustard
Aioli
Ketchup
Sriracha
Pickled cucumber
Potato wedges

Instructions

This vegan burger is easy to make and consists of 100% homemade ingredients.

Start the day before by soaking the chickpeas.
When you are ready to make the burgers, start by chopping the ingredients.
Mix the chickpeas, garlic, chilli, thyme, salt and pepper with a blender until you have a smooth mixture.
Mix in finely chopped onion and chickpea flour until it feels like the mixture is holding together.
Sprinkle a thin layer of semolina flour on baking paper.
Use a ring mold and a spoon to press the mixture together until its shaped like a burger.
Sprinkle some semolina on top.
When the burger is ready, heat a pan with frying oil to about 180 degrees.
Fry the burgers for around 4 minutes on each side.
When the burgers are done, place them on kitchen paper to soak up some of the oil.
Spread a thin layer of dijon mustard, aioli and ketchup on the bottom burger bun, add onion rings, finely sliced tomato, salad and burger. Finish with pickles.
Top the burger bun with sriracha sauce.
Serve with potato wedges and aioli.

Thank you for choosing to make this amazing burger recipe! Hope it tasted good. If you have any questions or feedback about the recipe, please leave a comment. Some variations:

If you want a slightly healthier version, you can replace the frying oil with an air fryer or fry the burgers in the oven at 200 degrees for approx. 20 minutes.
If you want a stronger taste, you can use more chili or sriracha in the burger mixture.
If you want a juicier burger, you can add more onions to the burger.
For a complete, homemade burger experience, check out My delicious homemade burger buns

Happy cooking!

7. July 2023 0 comment