Vegan Bacon Burger
- Prime Recipes
- Apr 16
- 3 min read
Updated: 4 hours ago
The vegan bacon burger is an excellent alternative for anyone who wants or needs to avoid meat, but still doesn't want to miss out on the taste of a classic bacon burger.
The base of the burger usually consists of a mix of vegetables, hummus, legumes, or tofu. The bacon is often made from seitan, a type of wheat protein, or coconut flakes marinated in soy sauce, maple syrup, and smoke flavoring, then baked until crispy.
This burger is not only suitable for vegans, but also for anyone who wants to eat healthily. It's rich in fiber and protein and contains fewer saturated fats than a traditional bacon burger. It also helps reduce meat consumption and thus protects the environment.
This burger is a delicious alternative and still offers a pleasant bacon taste – Prime Recipes
Ingredients
For 2 servings
Nutritional values per serving
approx. 609 kcal | 72.0 g carbohydrates | 26.7 g fat | 20.1 g protein
For the burger
2 vegan burger buns
1/2 eggplant
1/2 zucchini
1 red bell pepper
2 servings hummus
50 g lamb's lettuce
1 red onion
1/2 bunch cilantro
Salt, pepper
Oil for frying
For the vegan bacon
4 sheets of rice paper (rectangular)
3 tbsp soy sauce
1 tsp liquid smoke
1 tsp mustard
1 tbsp maple syrup
2 tbsp peanut oil
1 tsp dark miso paste
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
For the vegan bacon sauce
300 g vegan yogurt (soy or lupin yogurt)
1/2 bunch cilantro
1/2 lime
Salt, pepper
Preparation in 9 steps
1. Mix the vegan bacon marinade
Place all bacon ingredients (except the rice paper) in a bowl and whisk until smooth and combined.
2. Prepare the rice paper
Cut the rice paper into five equal-width strips. Place two strips on top of each other and hold them under cold, running water for about 10 seconds until they stick together.
3. Grill or fry the bacon
Preheat a pan or grill (e.g., a reversible grill) to direct, high heat. Dip the moistened rice paper strips completely into the marinade and then place them on the hot grill. Grill with the lid closed for about 10 minutes until crispy. Then set aside.
4. Prepare the Bacon Dip
Wash, dry, and finely chop the cilantro. Wash the lime, zest, and squeeze the juice. Mix the yogurt with the lime juice, zest, and chopped cilantro in a bowl. Season with salt and pepper and refrigerate.
5. Prepare the Vegetables
Wash the zucchini and eggplant and cut into approximately 0.5 cm thick slices. Deseed the bell pepper and slice into strips. Peel the onion and slice into rings (also approximately 0.5 cm thick). Wash the lamb's lettuce and shake dry. Wash the remaining cilantro, dry it, and pick off the leaves.
6. Sauté the vegetables
Add a little oil to the hot griddle or pan. Fry the onion rings for 2-3 minutes until evenly browned, then set aside. Turn the griddle over (ridged side up) and add a little more oil. Grill the zucchini, eggplant, and peppers for about 4-5 minutes, until the vegetables are soft and lightly browned.
7. Toast the burger buns
Cut open the burger buns, lightly brush the insides with margarine, and toast them cut-side down on the griddle for about 30 seconds.
8. Assemble the burger
Spread hummus on the bottom half of the bun
Layer with lamb's lettuce, grilled vegetables (eggplant, zucchini, peppers), the fried onion rings, vegan bacon, and a few cilantro leaves on top
Spread the bacon dipping sauce on the top half of the bun and finish the burger with it
9. Serve
Serve the burger immediately – enjoy with vegan fries or baked vegetables as a side dish.
💡 Save calories –
Total savings potential: 👉 Up to 150–250 kcal per serving if you:
Reduce the vegan yogurt for the sauce to 200g
Use only 1 tbsp of peanut oil for the rice paper bacon instead of 2 tbsp
Replace the maple syrup in the bacon with 1 tsp or omit it
Use only 1 tsp of oil per serving when roasting vegetables
Use hummus sparingly (e.g., 1 tbsp each instead of 2 servings)
👉 The flavor is preserved – and you reduce fat and calories without sacrificing flavor or texture!
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