How To Make An Epic Vegan Burger

Hey beautiful! Do you love burgers? But want to eat more plants? Me too! People always ask me how I can make burger and chips healthier, so I’ve created us the perfect recipe!!!

My epic vegan burger is full of flavour – though it’s 100% plant-based it’s still got that delicious smokey meatiness thanks to the mushroom, caramelised onion and spices. Adding tahini, sriracha and hummus also gives a delicious Middle Eastern flavour.

This recipe is a brilliant way to use up leftover rice, and you can make the burger mix in a day or two advance and leave it in the fridge until you need it. Enjoy!


Serves 4

Cook time: 50 mins




2 sweet potatoes

1 tbsp olive oil

1 red onion

150g mushrooms

1 tsp garlic, crushed

1 tsp smoked paprika

1 tsp thyme

100g cooked brown rice

6 tbsp porridge oats

4 tbsp tahini sea salt and pepper

1 avocado, sliced

4 cooked beetroots, sliced

3 tbsp hummus

1 tbsp sriracha

4 burger buns



Step 1: Preheat the oven to 200º C.

Step 2: If you haven’t got any leftover cooked brown rice, pop that on the hob now and cook according to pack instructions – it’ll take about 20 minutes to get nice and plump and sticky.

Step 3: Chop the sweet potato into wedges, cover in a tbsp of olive oil, give it a nice shake then season with salt and pepper and roast for 45 minutes in the oven until cooked through and golden.

Step 4: Meanwhile, let’s make the burgers! Heat your olive oil in a pan, chop up half the red onion finely, and sautée for 5 minutes. Save the other half of your onion, as it’ll go on top of your finished burger.

Step 5: Right, now chop up the mushrooms into little chunks then add in with the onions. Add in the garlic and spices stir well and cook for another 10 minutes. As that cooks down, mix your cooked brown rice, oats in a big bowl tahini, then tip your pan of mushrooms and onions on top. Season and stir well.

Step 6: Grab a baking tray and wipe it with little olive oil so your burgers don’t stick to the bottom. Roll your burger mix into 4 patties, bake in the oven with the sweet potatoes for 20 minutes.

Step 7: While your burgers are cooking, slice the rest of the onion into rings, frying them in a pan with a little olive oil so they’re crispy and golden – 10 minutes will do nicely.

Step 8: Time to build your burger! I love slivers of avocado, layers of sliced beetroot, sriracha and hummus. Serve with your sweet potato wedges on the side, then devour!


Share all your recreations by tagging me on Instagram @madeleine_shaw_ ! I love seeing them 🙂

xx Madeleine

A Year of Beautiful Eating –

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