Bloody Mary Vegetable Burgers


Bloody Mary Vegetable Burgers

Bloody mary vegetable hamburgers are vegan, gluten-free, nut-free, and filled with flavour. Served with a horseradish celery slaw and an unique sauce.

A head on shot of 2 bloody mary veggie burgers being assembled on a wooden cutting board.

An overhead shot of some ingredients against a beige linen background: sun dried tomatoes, sunflower seeds, shallots, quinoa, and chickpeas.

An up close, 3/4 angle image of the ingredients for veggie burgers in a mixing bowl, pre-mixing.

These hamburgers were my very first impressive barbecuing effort of the season, and I’m so delighted with how they ended up! I understand there are perfectionists who choose to call them “patties” however we’re sticking with hamburgers since who yearns for patties?!

These are so mouth-watering and hearty. The veggie hamburger is the initial plant-based choice (for much better or for even worse), and while they are common, I still crave them all the time. They’re my go-to “so hangry, can’t even talk” food. I have actually never ever been content to depend on simply one dish for them, and constantly attempt to experiment with various grains, proteins, flavours and so on (Evidence here + here!)

So this one has some bloody mary vibes. Great deals of spicy elements, horseradish, an unique sauce, a little lemon freshness, celery slaw for crunch, tomatoes by method of paste AND sliced up sun dried ones. This hamburger has some extreme flavour that stands alone. Aside from set-up time, these took about 25 minutes for me to throw up, which is great with those packed summer season days turning up.

We delighted in these on some cozy ciabatta buns on our brand-new little outdoor patio (yay!), attempting to avoid our look from the huge stack of dirt in our yard (that’s left over from stated outdoor patio). It’s all sitting on top of my veggie garden location, so I require to find out a technique for eliminating this things prior to that window closes. I planted method a lot of Fall crops in 2015, so I’m concentrating on greens, lettuces, tomatoes, summer season squash, eggplant, hot peppers and simply a bit of celery root and winter season squash in the mix.

I hope everybody is having a warm and terrific week up until now! And if you’re not, perhaps a hamburger will make it much better? And if a veggie hamburger does not work, my recommendations is to simply state Screw it to anything that does’ t make you delighted. Huge hug.

An up close shot of very thinly sliced celery against a white background.

A head-on image of ciabatta buns being toasted on an outdoor grill.

A head-on shot of a bloody mary veggie burger in a ciabatta bun with creamy sauce and shredded kale on top. Burger is on a white plate with a dark blue napkin nearby.

Image shows a hand holding a veggie burger encased in a ciabatta bun with creamy sauce on top.

Bloody Mary Vegetable Burgers

Bloody mary vegetable hamburgers are vegan, gluten-free, nut-free, and filled with flavour. Served with a horseradish celery slaw and an unique sauce.

PREPARATION TIME 30 minutes COOK TIME 30 minutes Resting Time 30 minutes OVERALL TIME 1 hr 30 minutes

Course Main Dish Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4 big hamburgers

Author: Laura Wright

Active Ingredients

Bloody Mary Vegetable Burgers

  • 1/3 cup raw quinoa, rinsed
  • 1 1/2 cups prepared chickpeas, drained pipes
  • 3/4 cup raw sunflower seeds
  • 1 1/2 teaspoons olive oil
  • 1 big shallot, great dice (roughly 1/2 cup diced shallot)
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1/4 cup sun dried tomatoes (NOT the ones treated in oil) sliced fine
  • 1 tablespoon tomato paste
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon carefully grated red beetroot ( optional for colour!)
  • 1/2 teaspoon lemon enthusiasm
  • hot sauce, to taste
  • sea salt and ground black pepper, to taste
  • 2 tablespoons oat flour ( accredited GF if required)


  • 1 rib celery, carefully sliced
  • 4 kale leaves, hard stems eliminated & carefully sliced
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon ready horseradish

Hamburger Sauce

  • 1 part catsup
  • 1 part vegan mayo
  • ready horseradish to taste
  • capture of fresh lemon juice


  • Location the quinoa in a little pan. Cover the quinoa with 2/3 cup filtered water. Turn the heat onto medium high and bring quinoa to a boil. Simmer till all water has actually been taken in, about 15 minutes. Reserve.
  • While quinoa is cooking, in a big bowl, mash the chickpeas with a potato masher or fork. There ought to still be some a little bigger pieces of chickpea. Reserve.
  • Grind the sunflower seeds in a food mill or the dry container of a Vitamix (or comparable). It ought to appear like almond meal with a couple of entire seeds staying. Transfer ground sunflower seeds to the bowl with the chickpeas. Include the prepared quinoa to the bowl too.
  • Rinse out the pan, and return it to the heat. Include the olive oil to the pan and let it warm up. Include the shallots to the pan and saute till a little soft, about 3 minutes. Include the garlic and chili powder to the pan. Stir and prepare till garlic is aromatic, about 30 seconds. Eliminate the shallot mix from the heat and include it to the bowl with the chickpeas and quinoa.
  • To the chickpea mix, include the sun dried tomatoes, tomato paste, Worcestershire sauce, grated beetroot, lemon enthusiasm, hot sauce, salt, and pepper. Stir mix with a spatula completely to integrate, or utilize the back of the branches of a fork to “rake” the mix together. Spray the oat flour over to of the mix. With your hands, bring the hamburger mix together one more time.
  • Divide the hamburger mix into either 4 or 6 patties, thoroughly however strongly patting them together with your hands. Set a piece of parchment paper on a flat pan. Lat the formed hamburgers on the lined baking sheet as you complete them. Cover the hamburgers with cling wrap and let them establish in the fridge for a minimum of thirty minutes.
  • Make the slaw: In a medium bowl, integrate the celery, kale, lemon juice, olive oil, horseradish, salt, and pepper. Cover and location in the fridge till prepared to serve.
  • Make the hamburger sauce: In a little bowl, blend together the catsup, mayo, horseradish, and lemon juice. Cover and location in the fridge till prepared to serve.
  • Preheat your grill to medium high. Lay a sheet of foil over the grates and grease the foil with either a spray oil or brushed-on olive oil. Location the hamburgers straight onto the foil and bring the cover down. Prepare the hamburgers on one side for 8-10 minutes. Open the grill back up, really thoroughly turn the hamburgers over, and after that close the cover once again. Prepare the hamburgers for another 8-10 minutes, or till you see some light charring.
  • Serve the bloody mary vegetable hamburgers hot on toasted buns or in crisp butter lettuce entrusts to the slaw and hamburger sauce. Take pleasure in!


  • Once I have the mix all set in my bowl, I like to actually rake over it with the behind of some fork branches to get whatever “cut” together in such a way. Utilizing a food mill would accelerate this procedure substantially.
  • I did a grill set-up to prepare mine, however you might definitely pan-fry them too. I attempted baking them and the outcomes were not terrific. Much better to pan fry in oil or “scorch” on oiled foil on the grill to keep it together.
  • Likewise, the grated beet actually is simply for colour. You might completely avoid it if beets aren’t your thing.

Program Conceal 38 remarks

  • Gabriella

    The name of this hamburger captured my eye instantly, and I’m so delighted it did. It sounds/looks great! Bookmarking it to attempt this summer season:-RRB- Reply

    • Laura

      Thanks a lot, Gabriella!
      L Reply

  • Sarah|Well and Complete

    These appear like the best summer season hamburgers! I like the method you took a timeless beverage and changed it into a grillable hamburger. Simply genius, lady;-RRB-

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