Your non-vegan friends will be fooled by this incredible vegan version of your classic cheeseburger.

prep time 5 mins     total time 20-40 mins     serves 6


  • 1 flax egg (1 tbsp flaxmeal + 3 tbsp water)
  • 1/2 red onion
  • 1 garlic clove
  • 400g tin black beans
  • 150g soy mince
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tbsp tamari/soy sauce
  • 1 tbsp maple syrup
  • Salt and pepper
  • 1/2 cup (100g) cooked brown rice
  • 3-6 tbsp cornstarch
  • 1 tbsp olive oil

Burger sauce

  • 1 tbsp vegan mayo
  • 1 tbsp tomato sauce
  • 1/2 tbsp sriracha
  • 1/2 tsp dijon mustard

serve with

  • Burger bun
  • Vegan cheese
  • Lettuce
  • Tomato
  • Gherkins


  1. Firstly, make the flax egg by mixing the flaxmeal and water, and leave to set in the fridge. 
  2. Roughly chop the onion and garlic and add into a food processor. 
  3. Drain and rinse the black beans, and add into the processor with the remaining ingredients and the flax egg. Blend. 
  4. Shape into 6 patties. 
  5. Refrigerate until set (or fry now if in a rush). 
  6. Meanwhile, make the burger sauce by mixing the ingredients together in a bowl. 
  7. Heat olive oil in a frying pan over a high heat. Cook the patties for 5 minutes on each side, or until golden. 
  8. When the burgers are cooked, add a slice of vegan cheese on top and put a lid over the pan until the cheese has melted. 
  9. Serve with lettuce, tomato, gherkins and burger sauce inside a burger bun.  


  • You can alternatively bake these burgers in the oven for around 20 minutes at 180C or 350F, turning once in between.
  • Double the recipe and freeze half of the batch to cook at a later date.