These Vegan Burger Salad Bowls take everything you love about a classic burger and turn it into a fresh, satisfying salad! It’s fun, flavorful, and perfect for an easy weeknight dinner or meal prep lunch that doesn’t feel like a salad at all.

Now that summer is in full swing, I’ve been craving lighter meals and I’ll take any excuse to pile my plate high with something crisp, colorful, and cooling. That’s how these vegan burger salad bowls came to life. I wanted all the classic burger vibes, but served over a big, crunchy bed of romaine instead of a bun.

This vegan recipe gives you the best of both worlds: you get to enjoy a burger and a salad at the same time without feeling weighed down afterward. These bowls hit that sweet spot between comforting and refreshing, and they’ve quickly become a summer staple in my kitchen.

My favorite part has to be the burger bun croutons, which get all golden and crispy and add the perfect crunch. Then I layer in all the classic fixings: a light sprinkle of vegan cheese, chopped pickles, juicy tomatoes, creamy avocado, and a little red onion for bite. Finally, I add a generous drizzle of burger sauce on top, which really ties everything together.

If you’re craving something that hits all those burger notes but still feels fresh and summery, you have to try these vegan burger salad bowls. Once you get that first bite, you’ll see exactly why I’ve been making them on repeat. Give them a try and let me know how you customize yours!

Why you’ll love this recipe

Tastes like a burger, but feels lighter and healthier
Completely vegan and plant-based
Combines fresh veggies, protein, and healthy fats
Easy to customize with your favorite burger toppings and add-ins
Works as a weeknight dinner, lunch prep, or quick crowd-pleaser

What you’ll need

Vegan ground beef – Provides a hearty, savory burger-inspired protein base; I like Gardein, but any brand will work
Romaine lettuce – Forms the crisp, refreshing base of the salad bowls
Grape tomatoes – Add juicy sweetness and freshness
Avocados – Squeeze in some extra healthy fats
Vegan cheddar cheese – Totally optional, but great for adding a cheesy flavor and richness
Red onion – Brings a bit of crunch for a classic burger topping
Sesame seeds – Help recreate the taste and feel of a classic sesame seed burger bun
Pickles – Provide a crunchy texture and bright, tangy flavor; make sure you set aside a bit of the pickle juice for the sauce as well
Olive oil – Helps brown the vegan ground beef and crisp up the croutons
Burger buns – Baked into crunchy croutons for a burger-like vibe
Mayonnaise – Creates a rich, creamy base for the dressing
Ketchup – Adds sweetness and tangy burger sauce flavor
Dijon mustard – Provides a zesty, slightly sharp flavor to the sauce
Spices – Deliver that classic burger-inspired taste

Serving suggestions

Enjoy with a side of baked fries for a classic burger-joint-inspired meal.
Pair with a cup of tomato soup for a cozy and satisfying dinner.
Serve as part of a cookout spread alongside grilled veggies and pasta salad.
Add a side of mac and cheese (vegan, if desired) for a more indulgent meal.

Ingredient substitutions

Vegan ground beef – For a quick, no-cook option, toss in some crumbled veggie burgers. Cooked lentils, black beans, or even chickpeas would also work for a less processed (and less burger-like) option.
Burger buns – You can easily substitute sourdough, whole-wheat bread, pita, or gluten-free bread to make the croutons.
Ketchup – Swap in a little tomato paste with a touch of maple syrup for a less processed option.
Dijon mustard – In a pinch, you can substitute either yellow mustard or spicy brown mustard.
Romaine lettuce – Feel free to replace with iceberg, mixed greens, spinach, or kale (make sure to give it a quick massage first if using kale!).
Grape tomatoes – Cherry tomatoes or diced regular tomatoes also work great for this recipe.
Vegan cheddar cheese – You can use any vegan cheese, swap for regular cheese for a non-vegan version, or skip the cheese entirely.

Recipe tips

Toss the croutons halfway through baking to ensure they crisp up evenly on all sides.

For meal prep, store the dressing, croutons, and salad components separately until ready to serve.

Add the dressing just before serving to keep the lettuce and croutons from getting soggy.

How to make this recipe

Cook the vegan ground beef: Heat olive oil in a skillet over medium heat. Add vegan ground beef and cook until heated through, breaking it apart with a spatula. Stir in the garlic powder, paprika, onion powder, and salt and cook until lightly browned.
Bake the croutons: Preheat the oven to 425° F. Toss the burger bun cubes with olive oil, garlic powder, onion powder, and salt. Bake for 10-15 minutes, tossing halfway, until golden and crisp.
Prepare the dressing: Whisk together the mayo, ketchup, Dijon, pickle juice, garlic powder, paprika, salt, pepper, and water, adding more water as needed to reach your desired consistency.
Assemble the bowls: Divide the romaine among 4 bowls and top with the vegan ground beef, tomatoes, avocado, red onion, vegan cheddar (if using), chopped pickles, sesame seeds, and croutons. Drizzle with the dressing and serve.

FAQ

Yes! Just swap the burger buns for gluten-free bread or gluten-free buns when making the croutons.

Sure! You can store it in the fridge for up to 4-5 days. Give it a stir and thin with a little water if it thickens.

Yes, as long as you use vegan mayo and vegan cheese (or skip the cheese entirely).

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