My loaded vegan cheeseburger
Whoever said vegan food isn’t good hasn’t had my Loaded vegan cheeseburger! I enjoyed preparing this as a nice Father’s day lunch with a side of Dragon Stout. It was so flavorful and very filling. He went back for seconds! So lets talk about this recipe…
Back in 2017 I decided to experiment with going vegan. There were a lot of factors to consider but I was consuming too much dairy and it was affecting my body in many ways.
Now there are burger recipes everywhere on the internet and there’s no wrong way to create one but if you want the right flavor you will need to do some research and dedicate some time. I wanted to experiment with ingredients that were healthy and full of flavor. So after a good bit of trial and error I found the perfect combination.
There are levels to this burger situation:
Ok, It’s going to sound like A LOT of work. It kind of is. But I promise you will not regret this.
My key factors to a great vegan burger:
Bean base – This creates a meaty flavor and the body of your burger
Moisture – Because who wants a dry patty
Seasonings – C’mon now! Flavor is necessary
Flour or grain – It adds texture and acts as a binder and leavening agent
Here’s what I suggest for creating my loaded vegan Cheeseburger:
- I cook my lentils and quinoa early in the day because these take a little longer to cook. You also want them room temperature when your ready to mix.
- I prefer fresh bread crumbs over dry because the gluten acts as a binder for the rest of the ingredients. I also like how they “puff” up in the oven. If you decide to use dry breadcrumbs I would double up on the measurements and add a little water or vegetable stock to help the crumbs swell.
- I make 1.5 inch patties. The bigger the patty the better they hold shape and of course the more flavor your gonna get!
- I prefer to start the patties in a pan on the stove before baking to seal the patty. This creates a nice crust and helps to hold the burger together.
- For the “cheese” I use a magic bullet but a blender works just fine. you want to make sure all the ingredients are blended as smooth as you can get it. Also keep tasting the mix until you get the flavor you want.
Here’s the recipe below:
If you make this dish please let me know by commenting below! or Take a pic and tag me on Instagram! @myeagereats
AuthorsefordCategoryBurgers, dinner ideas, Lunch ideas, summer recipesDifficultyIntermediateWhoever said vegan food isn't good hasn't had my Fully Loaded Vegan Cheeseburger is a burst of flavor in your mouth and a perfect recipe to add to your summer menu!
First you want to cook your quinoa and lentils. This will be done separately. When they are done rest them aside to cool.
Now, saute your onion and mushrooms together. As soon as they are soft, remove from the heat and let them cool.
Drain the canned chickpeas and chop your beats. Put them both aside.
Next, Place your bread in a food processor and blend until you achieve a medium fine crumb (you can do this by hand but I'm lazy).
Once everything is room temperature, it's time to mix.
In your food processor, blend the chickpeas, quinoa, lentils and beets. When it has formed and deep red in color, you are ready for the final step.
Finally, transfer the mix to a large bowl. Add your seasonings, thyme, soy sauce, onion, mushrooms breadcrumbs. Make sure you mix the bread crumbs in well, cover and place in the fridge for 30min to set.
Now its time to make your cheese sauce.
Place the sweet potato and carrots, skin on, into a pot and bring to a boil. When they are tender, remove from the pot and let cool.
Peel off the skin and add the veggies to your blender. Incorporate the vegetable broth, melted butter, lemon juice and seasonings. Here, You can adjust your flavors to your liking.
After it is mixed well rest to the side until your burgers are ready.
First, pre heat your oven on 350F/150C.
Next, create 1.5 inch (or nice and thick) patties and lightly coat with flour.
Heat a pan to medium high (electric hub 4) and add a splash of oil to coat. Sear your burgers for 3-4 minutes on each side. Transfer them to a lined baking tray and finish in the oven for 15 - 20 minutes.
You see the burgers "rise" as the insides finish cooking. Remove from the oven and serve when ready.
Remove from oven and serve.
Ingredients
Directions
First you want to cook your quinoa and lentils. This will be done separately. When they are done rest them aside to cool.
Now, saute your onion and mushrooms together. As soon as they are soft, remove from the heat and let them cool.
Drain the canned chickpeas and chop your beats. Put them both aside.
Next, Place your bread in a food processor and blend until you achieve a medium fine crumb (you can do this by hand but I'm lazy).
Once everything is room temperature, it's time to mix.
In your food processor, blend the chickpeas, quinoa, lentils and beets. When it has formed and deep red in color, you are ready for the final step.
Finally, transfer the mix to a large bowl. Add your seasonings, thyme, soy sauce, onion, mushrooms breadcrumbs. Make sure you mix the bread crumbs in well, cover and place in the fridge for 30min to set.
Now its time to make your cheese sauce.
Place the sweet potato and carrots, skin on, into a pot and bring to a boil. When they are tender, remove from the pot and let cool.
Peel off the skin and add the veggies to your blender. Incorporate the vegetable broth, melted butter, lemon juice and seasonings. Here, You can adjust your flavors to your liking.
After it is mixed well rest to the side until your burgers are ready.
First, pre heat your oven on 350F/150C.
Next, create 1.5 inch (or nice and thick) patties and lightly coat with flour.
Heat a pan to medium high (electric hub 4) and add a splash of oil to coat. Sear your burgers for 3-4 minutes on each side. Transfer them to a lined baking tray and finish in the oven for 15 - 20 minutes.
You see the burgers "rise" as the insides finish cooking. Remove from the oven and serve when ready.
Remove from oven and serve.
