Gordon Ramsay's Modern Burger: Meatless and 100% Vegan. The Chef's Recipe

Gordon Ramsay is known around the world for his signature dishes featuring beef, chicken, and lamb: the great chef’s most famous dishes are true meat-lovers’ classics, such as Beef Wellington, Easter roast, and roast duck. But today he shows how even a hamburger can become a vegan and inclusive dish.

For years, the chef has been a staunch advocate of traditional cuisine, often openly criticizing vegetarian alternatives. For this very reason, seeing him propose plant-based recipes came as a surprise to many. Ramsay has been able to adapt to the times, proving that it’s possible to create modern, flavorful dishes even without animal-based ingredients. What makes this Quinoa and Falafel Burger special is that it doesn’t use industrial “meat substitutes.” The chef prefers to highlight natural, simple ingredients, combining the texture of quinoa with the aromatic spices of falafel to create a “flavorful patty” that makes you forget all about the original version.

Vegan Quinoa and Falafel Burgers

• Servings: 6 burgers
• Note: The burgers must be prepared 24 hours in advance.

Ingredients

For the quinoa and falafel burgers

• 120 g white quinoa
• 240 ml vegetable broth
• 200 g canned chickpeas (drained)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 pinch of chili powder (2 if you prefer it spicy)
• 2 cloves of garlic (peeled)
• 250 g red onion (peeled and coarsely chopped)
• 1 lemon (grated zest and juice)
• 1 nice bunch of fresh cilantro (including stems)

For the harissa yogurt

• 200 g vegan yogurt (plain)
• 50 g harissa paste
• ½ lime (juice only)

For the sweet-and-sour red onions

(This makes a generous amount, but they’re great to keep in the fridge for salads or sandwiches)

• 3 red onions
• 300 ml apple cider vinegar
• ½ teaspoon black peppercorns
• ½ teaspoon coriander seeds
• 50 g granulated sugar

For serving (garnish)

• 1 bunch watercress
• 2 copper-colored tomatoes (sliced)
• 6 vegan burger buns

Preparation Instructions

1. The Quinoa and Falafel Burger

1. Toast the quinoa: In a dry saucepan, toast the quinoa for a few minutes until it’s lightly golden. Pour in the vegetable broth, bring to a boil, and cook until the liquid has completely evaporated. Remove from heat, cover with a lid, and let it steam for 5 minutes.
2. Dry in the oven: Spread the quinoa on a baking sheet and bake it at a low temperature (100°C) to dry it out a bit. This will take about 10 minutes, but keep an eye on the oven and remove it as soon as it feels dry.
3. Blend: Transfer the dried quinoa and all the other burger ingredients to a food processor. Blend until the mixture begins to come together. It shouldn’t become a smooth paste—it’s best to keep some texture.
4. Resting: Take the mixture, shape it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator overnight.
5. Shaping and cooking: The next day, divide the mixture into six equal portions and shape them into burgers. Place them on a baking sheet lined with parchment paper and bake at 180°C for 10 minutes per side. They should be golden brown (if necessary, flip them and bake for another couple of minutes per side until they reach the desired color). Remove from the oven and set aside: you’ll reheat them when assembling the sandwich.

2. Harissa Yogurt

1. Place all the ingredients in a bowl and whisk vigorously.
2. Store in the refrigerator until ready to use.

3. Sweet-and-sour red onions

1. Gently toast the black peppercorns and coriander seeds in a dry saucepan for a couple of minutes.
2. Add the apple cider vinegar and sugar and bring to a boil. As soon as it boils, remove from the heat immediately.
3. Let cool to room temperature so the liquid infuses with the spices’ aromas. Once cool, strain the liquid through a sieve to remove the spices.
4. Thinly slice the red onions (using a mandoline or a sharp chef’s knife) and submerge them in the liquid.
5. It’s best to let them sit overnight to allow the flavors to develop fully, but they can also be eaten right away.

Assembling the Dish

1. Cut the burger buns in half and toast them on a griddle or in a skillet until lightly golden.
2. Spread a thin layer of harissa yogurt on the bottom half of the bun, then arrange a bed of watercress and the tomato slices.
3. Heat the burger in the oven at 180°C for a few minutes, until it’s hot and crispy again.
4. Place the burger on top of the tomatoes, add another spoonful of harissa yogurt, and top with the well-drained sweet-and-sour red onions.
5. Close with the top half of the bun and serve immediately!