My Loaded Vegan Cheeseburger
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.
