Veggie Burgers

Veggie Burgers

These veggie burgers are SO filling. They are made with my Pulse ‘Meat’ recipe, so its best if you have made that before hand! I like to make it, then store it in 3 batches in the freezer. This way, when I have a craving for hearty, bold and flavorful veggie burgers, I can get them on the table in less than an hour.


You can flavor these however you want. I love using smoked paprika to give it a savory and spicy kick!


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Veggie Burgers

November 3, 2017
: 5
: 30 min
: 30 min
: Medium

These make ahead veggie burgers are full or heat from chipotle and texture from beloved guac! Not to mention they have lentils, black beans and actual veggies in them!


  • 1/3 batch 'Pulse Meat', thawed
  • seasonings, such as salt, pepper and smoked paprika
  • 3/4 cup vegan mayo
  • 2 chipotles in adobo sauce
  • 1 lime, juiced
  • hamburger buns
  • toppings, such as lettuce, tomato and guacamole
  • Step 1 1. Season the ‘meat’ from my Pulse ‘Meat’ recipe. I recommend salt, pepper and smoked paprika to taste. Don’t be afraid to go bold! Form the mixture into 5 patties.
  • Step 2 2. Combine the vegan mayo, 2 chipotle peppers and lime juice in the food processor. Set aside until you’re ready to build the burgers.
  • Step 3 3. In a skillet on high heat, pan fry the patties using enough vegetable oil to completely cover the bottom of the pan.
  • Step 4 4. Time to build! I used whole wheat buns, lettuce, tomato and guacamole to help balance some of the spiciness from the chipotles.

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