These are hands down the best vegan burgers ever! I made them up randomly one night trying to use up ingredients in my fridge before they went bad and they turned out so so good! These burgers are completely vegan. I used bio cheese, V2 mince (you can find these at Coles or Woolworths in Australia) and minimalist bakers Vegan Tzatziki.
Even though everything I have made these burgers with is completely vegan, you can substitute out the vegan ingredients to make it suit you – flax egg to regular egg, vegan cheese to regular cheese (you get it).
The Best Vegan Mediterranean Burgers
- Cling Wrap
- Large cooking Bowl
- Chopping Board
- Chopping Knife
- Measuring Utensils: 1/4 cup, tbsp and a tsp
- 250 grams vegan mince
- 60 grams vegan feta
- 1 red onion (diced finely)
- 1/2 lemon, juice of
- 1 handful fresh coriander (finely chopped)
- 1 tbsp Italian seasoning
- 1 pinch salt
- 1 tsp black pepper
- 1/4 cup gluten free breadcrumbs
- 1 flax egg
- 1 red capsicum
- red onion slices
- slices of vegan cheese
- tomato slices
- Mix all the patty ingredients in a bowl, take small handfuls and form them into patty's using your hands. Sit them in the fridge for 30 minutes.
- Take a whole capsicum and place over an open flame and turn using tongs until the outside has been completely charred. Wrap up straight away in cling wrap and let it sit for 5 minutes.
- Unwrap your capsicum and peel off the skin (don't wash under tap). Cut lengthways and remove the seeds and core. Set aside.
- Place your patties into a slightly oiled frypan over medium-high heat, squishing them down a little using a spatula. Flip once they have gone a deep brown colour (about 2-4 minutes). Once you have flipped your patty, place a slice of vegan cheese on the cooked side to let it melt.
- Cut your roll in half and place under the grill until golden brown.
- Spread pesto over the bottom side of the burger bun top with burger and cheese, tzatziki, tomato slices, red onion slices, charred capsicum and lettuce followed by the other burger bun.