I’d been thinking about making a Vegan Christmas Burger for ages, so I’m glad to be finally posting this! It tastes rich and “meaty” thanks to the mushrooms and chestnuts, and using white beans gives it a colour reminiscent of turkey!
Where can you buy chestnuts?
This recipe uses chestnuts, which you can buy peeled and ready-cooked in packets in most supermarkets – you’ll find them in the dry foods section.
You can also buy peeled frozen chestnuts in most supermarkets – you’ll find them with the frozen vegetables. These frozen ones are usually uncooked so you’ll have to boil them first (usually takes around 15 minutes) before using them in this recipe.
Why you’ll love this Vegan Christmas Burger:
- it’s full of flavour
- it’s rich and “meaty”
- it’s fragrant
- it’s hearty and satisfying
- it’s healthy and nutritious
- it’s a good source of protein and fibre
- it’s easy to make
- it’s perfect for Christmas!
How to make this Vegan Christmas Burger
Scroll down to the bottom of the post for the full recipe.
- Fry the onion, garlic, mushrooms, apple and sage.
- Fry for around 15 minutes until everything is softened.
Tip: Make sure to get rid of any excess water otherwise the burger patties will be hard to form.
- Place all the ingredients in a food processor.
- Blend until combined but still retaining some texture.
Tip: Mixing it around a few times will help it blend evenly.
- Taste and adjust seasonings if necessary.
- Divide the burger mixture into two and use your hands to shape into two patties.
- Heat up the oil in a frying pan and place the patties in the pan once hot.
- Cook on a medium heat for around 15 minutes, flipping over halfway through, until golden brown and crispy on both sides.
Tip: Use a spatula to turn them over.
How to serve this Vegan Christmas Burger
More vegan burger recipes:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Christmas Burger (Gluten-Free)
- 2 tablespoons coconut oil (or sub olive, vegetable or rapeseed oil)
- 1 onion , diced
- 2 garlic cloves , minced
- 70 g (2.5 oz) mushrooms , sliced (I used chestnut/button mushrooms)
- 1 apple , peeled, cored and diced
- 1 teaspoon dried sage
- 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
- 50 g (⅓ cup) cooked peeled chestnuts *
- Salt + pepper to taste
- Heat up 1 tablespoon of the oil and add the onion, garlic, mushrooms, apple and sage once hot
- Fry for around 15 minutes until everything is softened – make sure to get rid of any excess water otherwise the burger patties will be hard to form
- Once cooked, place in a food processor with all the other ingredients
- Blend until combined but still retaining some texture – mixing it around a few times will help it blend evenly
- Taste and adjust seasonings if necessary
- Divide the burger mixture into two and use your hands to shape into two patties
- Heat the remaining tablespoon of oil in a frying pan and place the burgers in the pan once hot
- Cook on a medium heat for around 7 minutes, then use a spatula to carefully turn them over
- Cook for a further 7 minutes on the other side, until slightly browned on both sides
- Serve in burger buns with desired sauces and salad ingredients
- Best enjoyed immediately!
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