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Best High Protein Vegan Burgers

Vegan Burgers

These Vegan Burgers are super light and easy to make. You can cook these Vegan Burgers on the barbecue or with a pan or oven on rainy days. Making 10 burgers is perfect for your next party or storing a batch in your freezer. These plant-based burgers are suited towards all people who like to try something non-traditional yet delicious.


  • 6 large sweet potatoes (about 1 1/2 kg)

  • 2 tsp oil, plus extra for the trays

  • 2 red onions, finely chopped

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 340g can sweetcorn, drained

  • small bunch coriander, chopped

  • 200g polenta

  • buns, salsa, onion and salad leaves, to serve

Vegan Burgers Recipe Steps:

  1. Heat oven to 200C/180C fan/gas 6. Pierce the potato skins and place them on a baking tray. Bake for 45 mins until really soft. Remove from the oven and leave to cool.
  2. Meanwhile, heat the oil in a small pan, add the onions and chillies, and cook for 8-10 mins until soft. Leave to cool
  3. Peel the potatoes and add the flesh to a bowl with the chilli onions. Mash together with the spices until smooth. Mix in the sweetcorn, coriander, half the polenta, and some seasoning using your hands.
  4. Shape the mixture into 10 burgers. Carefully dip each one into the remaining polenta and dust off any excess.
  5. Place burgers on oiled baking trays and chill for at least 30 mins. You can wrap and freeze the burgers at this stage if you wish
  6. Cook the burgers on a large, well-oiled non-stick frying pan or hot barbecue for 10 mins each side until nicely browned
  7. Alternatively, heat the oven to 220C/200C fan/gas 7 and cook on oiled baking trays for 15 minutes.
  8. Serve in buns with a dollop of salsa, some onion and salad leaves.
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