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‘Packed with Plants’ Vegan Burgers

If you check the Recipe Index for this site, you’ll see that I have several vegan burger recipes. This ‘Packed with Plants’ Vegan Burger is a little different, due to the addition of mushrooms, cooked quinoa, and garbanzo bean flour. It’s literally packed with plants, and so flavorful! (Hint: get started now by cooking your quinoa!)

This recipe is great because it makes 10 good-sized patties that will be ‘ready and waiting’ in the fridge (or the freezer). You don’t cook them until you’re ready to eat. It takes no time at all to fry one (or more) of them up at the end of a busy day.

The recipe is also quite forgiving, so feel free to make substitutions depending on your food preferences and/or what you have in your house. Just make sure the quantities are the same (i.e., celery instead of carrot; pumpkin seeds instead of sunflower seeds). Experimenting is part of the fun!

1/2 C cooked quinoa or Herbed Quinoa
2 T dehydrated onion + 2 T water (or 1/2 C chopped onion)
1.5 C chopped mushrooms
1 T Earth Balance or vegan butter
1/2 t liquid smoke
1 ‘huge’ clove garlic, minced (~1/2 T)
1/2 C ground oats or oat flour
1/2 C garbanzo bean flour
1/2 C sunflower seeds, ground (measure before grinding into powder)
1/2 t Mansmith’s Original Grilling Spice (or dashes of each of its component spices noted below)
1 T dried parsley
2 T nutritional yeast
1/3 C corn (= 1/2 cob if freshly cooked)
1/2 C chopped carrot
1/2 C chopped yellow pepper
1 can (15 oz) light red kidney beans, drained & rinsed
2 T tamari
2 T ketchup
1 T tahini
1-2 T oil for coating your hands while forming patties (olive oil, avocado oil, etc.)
Oil for cooking the burgers (vegan butter/Earth Balance, coconut oil, etc.)

**Mansmith’s Grilling Spice contains: Kosher Salt, Pepper, Granulated Garlic, Granulated Onion, Marjoram, Thyme, Rosemary, Savory, Sage, Oregano And Basil.

I’ll break it down into steps…

STEP 1: Cook up the quinoa ahead of time. [I make batches of Herbed Quinoa and freeze the 1/2 C portions in canning jars.]

STEP 2: Soak the dehydrated onions in the water. I used dehydrated onion in this recipe because I ran out of onion. If you prefer, you can skip this step and add 1/2 C chopped onion to the mixture in step 4.

STEP 2: Saute the chopped mushrooms in the vegan butter/Earth Balance. Toward the end of cooking, add 1/2 teaspoon liquid smoke, the dehydrated onion, and the minced garlic. Set aside.

Mushroom, onion & garlic blend on the stove

STEP 3: If you need to grind your oats or sunflower seeds, do it now in the food processor that you’ll be using in step 4. In a large bowl, combine the ground oats/oat flour, garbanzo bean flour, ground sunflower seeds, Mansmith’s Original Grilling Spice (or other spices), parsley and nutritional yeast.

STEP 4: In a food processor, pulse the cooked quinoa, corn, carrot, and yellow pepper. Add it to the bowl.

Herbed Quinoa

STEP 5: In the food processor, puree the kidney beans with the tamari, ketchup, and tahini. Add the puree to the bowl.

Pureed kidney beans, ketchup, tamari, and tahini

STEP 6: Add the mushroom/onion/garlic to the bowl. Now stir everything together. Spread the mix evenly in the bowl and refrigerate for 30-60 minutes. This will allow the dry ingredients to soak up the moisture, which helps to bind the burgers.

STEP 7: When ready to form patties, divide the burger “dough” into 10 balls. I pour about a tablespoon of avocado oil on my hands to keep the dough from sticking to my hands while I form the patties. The burger dough will be sticky! Set the patties on parchment paper until you’re ready to cook them. At this point you can put them in the fridge or the freezer (keep them on the parchment either way).

Raw burger patties on parchment paper

STEP 8: Heat a coating of vegan butter (or other oil of your choosing) in a saute pan on medium heat. Cook the patties until each side is lightly browned. Serve on a bun or in a wrap with all the fixings. Enjoy!

Vegan burger on a pretzel bun, with ketchup, lettuce, tomato, and Chao cheese

Go!  Get yourself a copy of Dreena Burton’s latest cookbook, “Let Them Eat Vegan.”  You won’t be disappointed.  I love the way Dreena cooks and bakes.  Her creations have the perfect balance of healthy and delicious.  She uses primarily whole plant ingredients, plenty of beans/legumes, minimal added fats and “just enough” sweetener.  Eat all you want because there’s zero guilt!

The first recipe I tried was the Chickpea Pumpkin Seed Burgers on page 136.  At first I wasn’t sure that the burgers would hold together, but after I let the patties sit for about an hour they held up just fine in the pan.  I cooked 2 and refrigerated the other 4 patties (between layers of parchment paper in a storage container.)  Now I know that oats are a secret ingredient for vegan burger success!  I’ve used gluten flour before, but I’ve never used oats.  Oats work great– I think they’re my new favorite cooking ingredient!  The “resting” time must allow the oats to soak up moisture and this helps bind the burger.

For Burger Night #1 we had a side salad with a creamy horseradish dressing and some roasted Yukon Gold potatoes, carrots, celery and onion.

For Burger Night #2 I made the Raw-nch Dressing on page 47.  I didn’t have fresh parsley so I used kale instead.  It worked.  The dressing made for a great romaine lettuce dip and burger sauce.  We made some homemade potato chips!

For Burger Night #3 we had steamed broccoli.  Raw-nch Dressing also makes a great veggie dip.

I’m looking forward to making more out of Let Them Eat Vegan!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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