A hearty vegan burger that satisfies well enough to become the go-to house burger! The sixth of six recipes that create one epic seventh recipe, from Dustin Harder’s cookbook, Epic Vegan: Wild and Over-the-Top Plant-based Recipes. This recipe is meatless, dairy-free, vegan, has a gluten-free option, and is easy to make. Yield: 4 burgers (or 16 sliders)
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: American
Keyword: burger, vegan
Servings: 4
Calories: 382.7kcal
Equipment
skillet
food processor
grill or oven
Ingredients
2tablespoonsolive oil30 ml
1cuponion160 g (roughly chopped)
1cupbaby bella mushrooms70 g (stemmed and chopped)
1cuptempeh125 g (crumbled)
2clovesgarlicminced
1teaspoonallspice
1teaspoondried thyme
¾cupbrown rice140 g (cooked)
½cupvital wheat gluten50 g (see Tip below for gluten-free option)
¼cupbread crumbs30 g (dried; gluten-free if desired)
2tablespoonssoy sauce28 ml
1teaspoonsea salt
¼teaspooncrushed red pepper flakes
canola oil or cooking spray
Instructions
To make the burgers: Heat the olive oil in a large skillet over medium-high heat. Add the onion, mushrooms, and tempeh; sauté for 5 minutes, until soft. Add the garlic, allspice, and thyme, and cook 1 additional minute, until fragrant.
Add the brown rice, vital wheat gluten if using, bread crumbs, soy sauce, salt, and crushed red pepper to a food processor. Add the onion-and-tempeh mixture, and process on low speed until a ball of dough is just starting to form; do not over-process; there should still be some texture to the mixture.
Let the mixture cool slightly, then form the mixture into a 4-inch-long (10-cm) log (see Tip). Cut the log crosswise into 4 patties (1 inch [2.5 cm] thick) and form to desired shape.
Slider Option
If you wish to make sliders, cut each patty into 4 sections and re-form into 16 slider patties. Cook following the directions for the burgers. Heat ¼ inch (6 mm) of canola oil in a large skillet over medium-high heat. Add 2 patties and fry 2 to 4 minutes on each side, or until browned and crispy. Repeat with the 2 remaining patties. Serve burgers topped as desired.
Baking Option
Preheat the oven to 350°F (175°C, or gas mark 4). Line a baking sheet with parchment paper. Place the prepared burgers, patties, or meatballs on the baking sheet and coat lightly with cooking spray. Bake for 15 minutes, and remove from the oven. Flip, spray again lightly with cooking spray, and bake an additional 15 to 20 minutes, or until browned and firm.
Notes
Author’s Note: It’s important for me to offer a multipurpose recipe for vegetable-grain meat in this book so you can make delicious burgers, sausage patties, and meatballs to have on hand, even if your local grocery store sells the latest in plant-based meats. This recipe is so versatile with just the switch of some spices. Also, if frying isn’t your thing, I’ve included a general baking option.Tip: If you don’t have vital wheat gluten, don’t stress; you can still make these meats delicious, though they won’t be as firm or have the same chew. Just add ¼ to ½ cup (30 to 60 g) extra bread crumbs until you get a dough-like texture. To create the “log” for the burgers and sausage, transfer the mixture onto a surface and form it into a ball. Push it down on the surface and roll it back and forth with your palms flat, forming it into a log shape with smooth sides, until you reach the desired length.Kari's note: For an oil-free option, pre-heat the skillet well and dry sauté the veggies. Add a touch of water if sticking.