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Best vegetarian burgers

Find the best veggie burger recipes for your next summer barbecue or family dinner. From falafel burgers to halloumi and mushroom options, our best veggie burgers are all stacked high with meat-free patties, salads, pickles and sauces, making colourful veg the star of the show.

Sticky chipotle shredded shroom burger
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Sticky chipotle shredded shroom burger

Whether you’re a lifelong vegan or just looking for inspo, this EPIC burger from vegan burger development chef, Elly Smart, is bound to make your mouth water. With sticky shredded oyster mushrooms, smoky cheese-alternative and a crunchy coriander and lime slaw, this dish is hard to beat.

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Pull the oyster mushrooms apart into fine strips and add to a baking tray with the smoked paprika, garam masala and oil. Season with a little salt and pepper. Mix together with your hands and bake for 15 mins.
  3. Meanwhile, mix all the slaw ingredients in a large bowl with a pinch of salt. In separate bowls, mix the chimichurri sauce ingredients together and the chipotle mayo ingredients together. Set all three bowls aside until ready to serve.
  4. Mix the chipotle paste, soy sauce and agave together in a small bowl. Remove the mushrooms from the oven, pour over the spicy sauce, mix well, then return to the oven for another 8 mins.
  5. When the mushrooms are cooked, split into four mounds on the baking tray and add a sprinkle of vegan cheese on top of each. Return to the oven for 2 mins to melt the cheese.
  6. Assemble the burgers by toasting the buns, adding some chipotle mayo to the bottom, a handful of slaw and the chipotle mushrooms. Finish with the chimichurri sauce and gherkins on top, add a little more chipotle mayo to the top bun and serve immediately.

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View full recipe details
  • Ingredients
  • 4 x 150g packs Tesco Finest oyster mushrooms
  • 2 tbsp smoked paprika
  • 2 tsp garam masala
  • 4 tbsp vegetable oil
  • 4 tsp chipotle paste
  • 2 tsp soy sauce
  • 2 tsp agave
  • For the coriander and lime slaw
  • ¼ white cabbage, finely sliced
  • ½ red onion, finely sliced
  • 2 small rainbow carrots, julienned
  • juice of 1 lime
  • 2 tbsp vegan mayo
  • 15g fresh coriander, leaves picked, stalks and leaves chopped
  • For the chimichurri sauce
  • small handful fresh oregano, leaves picked and finely chopped
  • small handful fresh parsley, leaves picked and finely chopped
  • small handful fresh coriander, leaves picked and finely chopped
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ red chilli, deseeded and chopped
  • 2 garlic cloves, minced
  • For the chipotle mayo
  • 6 tbsp vegan mayo
  • 2 tsp chipotle paste
  • To serve
  • handful grated vegan cheese
  • 4 vegan brioche buns
  • handful sliced gherkins

More recipe inspiration

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Falafel burger
Halloumi burgers with red pepper houmous and sweet potato chips