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The Most Filling Vegan Burger

45 minutes

2 Servings

So far this is one of the most challenging recipes on my website because I am making everything from scratch (except the buns).

Summertime means BBQ time and what is better than making the vegan hamburgers? Once I made these, I was generally surprised how filling they were and you for sure not going to feel hungry eating a couple of them. Give it a try and let me know what you think?!

The Most Filling Vegan Burger
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  • 200g chickpeas

  • 100g walnuts

  • 1 Tbsp soya sauce

  • 1 Tbsp tomato sauce

  • 1 Tbsp flaxseed oil

  • 1 tsp agave syrup

  • 1 tsp paprika powder

  • 1/2 tsp chilli powder

  • 1 tsp apple cider vinegar

  • 1 clove garlic (minced)

  • 1 Tbsp vegan mayonnaise

  • 1 tsp mustard

  • 1/2 garlic powder

  • 1/2 tsp onion powder

  • 1 tsp salt

  • 1/2 tsp white pepper

  • 1 tsp vegan barbecue sauce

  • 70g gluten-free dried couscous

  • 1/2 cup water

  • 60g gluten-free all-purpose flour

  • 2 Tbsp coconut oil


  • 4 Tbsp vegan barbecue sauce


  • 1 Tbsp vegan mayonnaise

  • 1 tsp mustard

  • 1 tsp tomato sauce

  • 1 tsp soya sauce

Serving Burgers:

  • 4 hamburger buns

  • Iceberg lettuces

  • 1 tomato

  • Sliced pickles

  • Red onion rings


  • Add walnuts into a food processor. Process them until crumbles on high for around 30-40 seconds. Transfer them into a mixing bowl.

  • Add chickpeas into a food processor together with soya sauce and tomato sauce. Process all until it is well mixed. You might need to stop a couple of times and scrape the sides. Transfer it to a mixing bowl with the walnuts.

  • In the mixing bowl add flaxseed oil, paprika powder, agave syrup, apple cider vinegar, minced garlic, vegan mayo, mustard, garlic powder, onion powder, salt, chilli peppers, white pepper and barbecue sauce. Mix everything until it is well combined.

​Add couscous into a bowl and add the boiling water. Let the water to be absorbed for 10 minutes. Add the cooked couscous into a mixing bowl. Eventually, add the flour. Mix it all together until all is well combined.

  • Use your hand to form the mix into a ball. Leave it to sit in the fridge for around 20 minutes.

  • While the ball is resting in the fridge, prepare the hamburger buns by cutting them into halves. Place them on the baking sheet put them aside.

  • Baked everything in the over for 25-30 minutes with 200 °C.

  • Cut iceberg lettuce into quarters, slice the tomato, pickles and red onion. Put them aside for now.

  • Making a dressing: In a small bowl, add vegan mayo, mustard, tomato sauce and soya sauce. Mix it all until well combined.

  • After 20 minutes take out the burger mass from the fridge and divide with the knife into four pieces. Take one piece at the time and with your hands form a nice patty shape. Repeat the same with other pieces as well.

  • Preheat the pan on medium heat, add coconut oil. Add the patties and cook one side for around 5 minutes. You only need to flip once!

  • Glaze one side of the patties with the barbecue sauce after 5 minutes flip them and do the same with the other side.

  • Preheat the oven to 200 °C and bake the buns for around 5 min, just slightly to warm them up and get crispy.

  • Once all the ingredients are ready, just serve everything between the buns. Check the video on how I layer them.

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!



Add herbs and spices according to your wishes;

Check my video above to see how I have done it

Below is the equipment I used

For this recipe the food processor would be your best friend but if you don't have one a hand blender is also fine.

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