Name: Gordon Ramsay Veggie Burger Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 400g tinned chickpeas for patties; 200g tinned chickpeas for hummus; 2 medium sweet potatoes; 100g cooked beetroot, pureed; 1 tbsp tahini; 1.5 tsp cumin; 1 tsp paprika; 1 clove garlic; Juice of 1 lemon; Small bunch fresh coriander; 250g plain flour; Salt, pepper, olive oil; 4 burger buns, avocado, lettuce, tomato

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I always assumed veggie burgers were a sad substitute until I made this version. The beetroot hummus gives the patty a natural sweetness and deep colour that makes you stop comparing it to beef entirely.

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What Binds A Veggie Burger Together

Ramsay’s recipe uses plain flour mixed into the chickpea and sweet potato base to bind the patty. The starch from the flour and the natural stickiness of the mashed sweet potato hold everything together without needing an egg, which keeps this recipe fully vegan.

I tried making it without the flour once and the patties fell apart the moment I flipped them. The flour is not optional, and chilling the patties for at least 30 minutes before cooking makes an enormous difference.

Veggie Burger Ingredients

For the beetroot hummus:

200g (7 oz) tinned chickpeas, drained
1 tsp cumin powder
1 clove garlic, crushed
½ tsp paprika
1 tbsp tahini
Juice of 1 lemon
100g (3½ oz) cooked beetroot, puréed
Pinch of salt

For the patties:

400g (14 oz) tinned chickpeas, drained
2 medium sweet potatoes, roasted and scooped out
Half the beetroot hummus (from above)
Small bunch fresh coriander, chopped
1 tsp whole cumin seeds
½ tsp paprika
250g (9 oz) plain flour
Salt and pepper
Olive oil for frying

For serving:

4 burger buns (use vegan buns if needed)
Remaining beetroot hummus
Avocado, lettuce, tomato

How To Make Gordon Ramsay Veggie Burgers

Make the hummus: Blitz the first batch of chickpeas with cumin, garlic, paprika, tahini, lemon juice, and salt until smooth, then stir in the beetroot purée.
Roast the sweet potatoes: Bake at 200°C (400°F) for 20 minutes until soft, then scoop out the flesh.
Build the patty mix: Blitz the second batch of chickpeas, add sweet potato, half the beetroot hummus, coriander, cumin seeds, and paprika, then pulse until combined but still chunky.
Add flour: Transfer to a bowl, add the flour, season, and mix until it holds together.
Shape and chill: Form into 4 patties and refrigerate for at least 30 minutes.
Cook: Pan-fry in olive oil over medium heat for 4 to 5 minutes per side until golden and crisp.
Build: Toast the buns, spread the remaining beetroot hummus on the base, add the patty, avocado, lettuce, and tomato.

Black Bean Or Lentil Alternatives

If you prefer black beans over chickpeas, you can swap them directly into the recipe and the result is slightly earthier and darker in colour. Lentils work too, especially green or Puy lentils, but you need to cook them until just tender so they do not turn to mush in the food processor.

I have made all three versions and chickpea is still my favourite because it has the firmest texture when fried. Black bean is a close second, especially with a pinch of smoked paprika instead of regular.

Boosting The Protein

The base recipe has about 16g of protein per burger from the chickpeas and flour. To push it higher, add 2 tablespoons of hemp seeds or ground flaxseed to the mix before shaping, or swap the plain flour for chickpea flour which has nearly double the protein content.

I add hemp seeds every time now because they disappear into the mixture and do not change the texture. The patty goes from a decent vegetarian option to a genuinely high-protein meal without any supplements.

Halloumi As A Topping

A thick slice of grilled halloumi on top of the veggie patty adds salt, fat, and a squeaky texture that gives the burger more substance. Halloumi holds its shape on a hot pan and goes golden brown in about 2 minutes per side.

I discovered this combination after seeing it at a burger van and now I cannot make a veggie burger without it. The salty halloumi against the sweet beetroot hummus is a perfect contrast.

Making A Batch And Freezing

Shape the patties, lay them on a baking tray lined with baking paper, and freeze until solid. Then transfer to a freezer bag with paper between each patty. They keep for up to 3 months and cook from frozen in about 6 to 7 minutes per side over medium heat.

I always make a double batch because the prep is the longest part. Once they are shaped and frozen, a weeknight veggie burger dinner takes less time than ordering a takeaway.

FAQs

Does Gordon Ramsay’s restaurant have a veggie burger? Yes. His Street Burger restaurants serve a Viva Vegan burger with a plant-based patty made from mushrooms and quinoa, served with avocado, lettuce, tomato, and eggless garlic mayo on a vegan bun.
Is this recipe vegan? Yes. There is no egg, dairy, or animal product in it. The flour and chickpeas act as the binder instead of egg, and the beetroot hummus replaces any cheese or dairy sauce.
Can I cook veggie burgers on the grill? They are fragile, so I would not recommend it directly on the grates. Use a cast iron griddle plate on the barbecue instead, or stick to a pan.
How do I make them high protein? Add 2 tablespoons of hemp seeds or ground flaxseed to the patty mix before shaping. You can also use chickpea flour instead of plain flour for extra protein.

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Nutrition Facts

Per serving (1 veggie burger with bun):

Calories: 420 kcal
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 580mg
Carbohydrates: 62g
Fibre: 9g
Sugars: 8g
Protein: 16g