Ingredients
for 4 servings
- 1 cup walnut
- 8 oz cremini mushroom
- 2 tablespoons olive oil, divided
- 2 tablespoons low sodium soy sauce
- ½ teaspoon cumin
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon red bell pepper
- 1 tablespoon tomato paste
- 1 cup black bean, cooked
- 3 tablespoons beet, grated
- 1 cup brown rice, cooked
- 1 tablespoon vegan mayonnaise
- 1 teaspoon vegan worcestershire
- 1 teaspoon liquid smoke
- ½ cup vital wheat gluten
- vegan barbecue sauce, for basting
- 4 slices vegan cheese
- 4 burger buns
- 1 vegan mayonnaise, to sere
- 1 lettuce, to serve
- 1 sliced tomato, to serve
- 1 red onion, sliced, to serve
Preparation
- 1 Add walnuts to the bowl of a food processor and pulse until crumbly.
- 2 Add mushrooms and blend until finely chopped.
- 3 In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
- 4 Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
- 5 Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
- 6 Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
- 7 Add black beans and onion mixture to food processor, and blend until mostly smooth.
- 8 Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
- 9 Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
- 10 Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
- 11 In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
- 12 Add on vegan cheese slices and melt.
- 13 Assemble burger with vegan mayo, lettuce, tomato, and red onion.
- 14 Enjoy!
The Best Ever Vegan Burger
Reviewed by NEW4TOPICS
on
10:02 AM
Rating: