Loaded Vegan Burger Recipe

Vegan Burger
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This vegan burger is packed with 18g of protein. Perfect to eat solo or stacked to the heavens with all your favourite things.


1.) Blend lentils with all wet ingredients and flaxegg in a high speed blender, and pour mixture into a bowl.

2.) Fold in the remaining ingredients until you get a moldable consistency. If too wet, add further dry ingredients, or if too dry, do the opposite.

3.) Mold into 6 chunky burger patties or 8-10 smaller patties.

4.) You can store these away in the fridge, or to keep them for longer, you can pop them in the freezer.

5.) To cook them, heat 1 tsp of coconut oil on a non-stick pan on medium heat. Wait until the oil is hot before putting them on.

6.) Sizzle for several minutes on each side and stack it up as you please.

We had ours with some gluten free burger buns, vegan cheese slices, lettuce, tomato and of course… fried onions.

How will you have yours?

Vegan Burger

Vegan Burger


Try the recipe yourself! Post a picture of your creation to FacebookTwitter or Instagram @bulkpowders #bulkbakes

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Calories: 240

Protein: 18g

Carbs: 36.8g

Fat: 4.4g

Author: The Muscle Bakery


1 can/400g Lentils (cooked)

1 tsp Lemon Juice

2 tbsp BBQ Sauce

0.5 tbsp Olive Oil

1 tbsp Smoked Paprika

1 tbsp BBQ Seasoning

0.5 tbsp Garlic Granules

1/2 cup Nutritional Yeast

1 Flaxegg (1 tbsp Flaxseed + 3 tbsp Water)

Pinch of Salt

20g Gram Flour (Chickpea Flour)

150g Gluten Free Ground Oats

1 scoop (25g) Pea Protein