Craving a juicy burger that hits all the right notes without meat or dairy? A vegan cheeseburger can be rich, smoky, and satisfying, with that moreish bite you expect from a good burger.
This guide shows you how to make a full-stack plant-based burger at home. You will learn how to build a hearty patty, blend a silky cheese sauce, and stack it all with crisp toppings. The method is simple, the ingredients are easy to find, and the result is pure comfort food.
Before cooking, read up on food safety for people & pets. Just bin onion and garlic scraps, as acids could harm compost creatures.
Did you know that despite the marketing, McDonald’s is losing huge profits, as many people now focus on creating homemade plant-based foods instead. And many councils are now refusing planning permission to new sites, concerned over litter and sites near schools.
Ingredients for Tasty Vegan Cheeseburgers
Quantities below make 4 burgers.
Patty base
- 2 tins black beans, drained and rinsed well
- 1 small red onion, very finely diced
- 2 garlic cloves, minced
- 80 g fine breadcrumbs, or oat flour for gluten free
- 2 tbsp tomato purée
- 1 tbsp soy sauce, or tamari for gluten free
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 0.5 tsp salt, plus more to taste
- 0.25 tsp black pepper
- 1 tbsp olive oil, plus extra for cooking
Cheese sauce (or buy ready-made!)
Or to really cheat, just melt vegan cheddar
- 120 g cashews, soaked in hot water for 20 minutes
- 180 ml unsweetened plant milk, such as oat or almond
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- 0.25 tsp turmeric, for colour
- 0.5 tsp salt
- Optional: 0.5 tsp mustard, for tang
- Optional: 1 tsp agar agar powder, for a firmer set
Buns and toppings
- 4 soft vegan burger buns, lightly toasted
- 1 large tomato, sliced
- 1 small red onion, thinly sliced
- Lettuce leaves, washed and dried
- Gherkins, sliced
- 4 tbsp vegan mayo
- 2 tbsp ketchup or BBQ sauce
Why these work:
- Black beans give protein and a meaty bite. Lentils also work well if you prefer.
- Breadcrumbs bind the mix and keep it tender. Oat flour helps if you are avoiding gluten.
- Smoked paprika and cumin add that classic burger depth.
- Cashews blend into a creamy sauce that melts over hot patties.
- Nutritional yeast brings a cheesy, savoury note.
Substitutions:
- Nut free: swap cashews for sunflower seeds or silken tofu.
- Gluten free: use gluten-free breadcrumbs and tamari.
- Soy free: use coconut aminos in place of soy sauce.
Building the Perfect Vegan Patty Base
Use black beans or cooked green lentils as the main base. Pat the beans dry with kitchen paper. This reduces moisture and helps the patties hold together.
Mash the beans in a large bowl until about 70 percent broken. Leave some chunks for texture. Add onion, garlic, breadcrumbs, tomato purée, soy sauce, spices, salt and pepper. Mix until it forms a thick, slightly tacky dough. If it feels wet, add 1 to 2 tablespoons more breadcrumbs.
Shape the mix, then chill it. Cold patties hold together better in the pan and cook more evenly. Aim for 30 minutes in the fridge.
Creating a Creamy Vegan Cheese Sauce
Drain soaked cashews. Blend with plant milk, nutritional yeast, lemon juice, turmeric, salt, and mustard if using. Blend until silky smooth, about 1 minute in a high-speed blender.
Warm the sauce in a small pan over low heat for 2 to 3 minutes. It should thicken slightly and coat the spoon. For a firmer slice-style finish, whisk in agar agar and simmer for 2 minutes, then pour into a shallow dish to set. Cut into squares and place on hot patties to soften.
Fresh Toppings and Buns
Pick soft vegan burger buns that toast well without becoming dry. Seeded brioche-style vegan buns add a light sweetness that pairs with smoky patties.
For crunch and juice, use crisp lettuce, ripe tomato, tangy gherkins, and a little red onion. A simple sauce made from vegan mayo and ketchup balances the spice.
Assembly order for best texture:
- Bottom bun with a thin layer of sauce
- Lettuce to protect the bun from juices
- Hot patty
- Cheese sauce or slice
- Tomato, onion, and gherkins
- A touch more sauce
- Top bun, lightly pressed
Cook Your Vegan Cheeseburgers
Total time: 45 minutes
Active time: 15 minutes
Chill time: 30 minutes
- Mix the patty base, 10 minutes
- Chill the patties, 30 minutes
- Cook the patties, 8 to 12 minutes
- Assemble and serve, 3 minutes
Safety tips:
- Lightly oil the pan to prevent sticking.
- Heat the pan before adding patties.
- Do not overcrowd the pan, give space for a clean flip.
Prepare and Shape the Patties
- Add all patty ingredients to a large bowl. Mix by hand until combined. Do not overmix, keep some bean texture.
- Divide into 4 equal balls. Press into patties about 1.5 cm thick.
- Place on a lined tray and refrigerate for 30 minutes. This helps them stay firm during cooking.
Cook the Patties to Golden Perfection
Pan-fry method:
- Heat 1 tablespoon oil in a non-stick frying pan on medium heat.
- Add patties and cook for 4 to 5 minutes per side. Flip carefully with a firm spatula.
- You want a crisp crust and a soft centre. Reduce heat if they brown too fast.
Baking method:
- Preheat oven to 200°C fan, 220°C conventional.
- Place patties on a lined tray, brush with a little oil.
- Bake for 18 to 20 minutes, turning at the 10-minute mark.
Assemble and Melt the Cheese
- Toast buns until lightly golden.
- Warm the cheese sauce in a small pan. It should be pourable, not runny.
- Spread mayo on the bottom bun, add lettuce. Place the hot patty on top.
- Spoon over cheese sauce, then add tomato, onion, and gherkins.
- Finish with ketchup or BBQ sauce, then the top bun. Let the burger sit for 1 minute so the juices settle.
Tips for Better Vegan Cheeseburgers
- BBQ twist: Brush patties with BBQ sauce in the last minute of cooking.
- Gluten free: Use gluten-free buns and breadcrumbs, and tamari instead of soy.
- Extra juicy: Add 1 tablespoon olive oil to the mix, or a teaspoon of miso for umami.
- Spice control: Add chilli flakes for heat, or keep it mild for kids.
Storage and reheating:
- Store cooked patties in an airtight container in the fridge for up to 3 days.
- Reheat in a pan for 2 to 3 minutes per side, or bake at 180°C for 8 minutes.
- Warm the cheese sauce gently, and whisk in a splash of plant milk if it thickens.
Fixing common issues:
- Dry patties: Add 1 tablespoon plant milk or tomato purée, and mix again.
- Too soft: Add more breadcrumbs, one tablespoon at a time, or cook a little longer.
- Crumbly edges: Press edges firmly when shaping and do not skip the chill.
Pairing ideas:
- Serve with oven chips, sweet potato wedges, or a crisp green salad.
- Add corn on the cob or grilled mushrooms for a pub-style plate.
Avoid Common Mistakes in Vegan Burger Making
- Do not overmix the dough. It can turn gummy and dense.
- Do not skip the chill. It helps patties keep their shape.
- Taste the mix before shaping. Adjust salt, spice, and acidity early.
- Keep the pan at medium heat. High heat can burn the crust and leave a cold centre.
Fun Variations to Try at Home
- Smoky BBQ: Add liquid smoke or extra smoked paprika, top with BBQ sauce and pickles.
- Mexican-style: Stir in chopped jalapeños and a pinch of chilli powder. Serve with salsa and avocado.
- Classic American: Keep it simple with ketchup, mustard, pickles, and onion.
- Mushroom boost: Finely chop and sauté 150 g mushrooms, then mix in for deep flavour.
