Vegan Summer Burger
Everyone loves a good summer burger filled with all kinds of delicious toppings. Ive made an easy hearty burger meat patty that gives you the same bite we all know and love. Easy to customize and takes about 15 min to prep and can even be pre made for lunches and dinner throughout the week. Enjoy.
Servings
6-8 patties
Cooking Time
30 min
Summer Burger
By: Naysha Rivera
Everyone loves a good summer burger filled with all kinds of delicious toppings. Ive made an easy hearty burger meat patty that gives you the same bite we all know and love. Easy to customize and takes about 15 min to prep and can even be pre made for lunches and dinner throughout the week. Enjoy.
Ingredients
“Honey”
- 1 cup of cooked farro (can be subbed for rice)
- 1 1/2 cups of hydrated pea protein
- 2 cups of vegan beef stock (to hydrate pea protein)
- 1/4 cup of wheat flour
- 2 cups of mushrooms
- 1/4 cup of green onion chopped
- 1/4 cup green peppers
- 4 cloves of garlic minces
- 1 bunch of parsley minces
- 1/4 cup of fresh sofrito paste
- 1 big beet boiled and diced (or 2 small depending on size) should be about 1 cup of beets minced
- 1 flax egg
- 1/4 cup of breadcrumbs
- Seasonings of choice: I used onion powder, garlic powder, smoked paprika, black pepper, salt, Italian seasoning, cumin and vegan beef flavoring
Big Mac Sauce Dupe:
- 1/2 cup vegan mayo
- 3 TBSP spicy brown mustard
- 3 TBSP ketchup
- 1/4 cup pickles diced + 2 TBSP pickle juice
- 1 tsp agave
- Season to taste: onion powder, garlic powder, smoked paprika, black pepper (about 1/4 tsp each)
Notes:
Vegan grounds: This recipe involves vegan ground beef made from pea protein so I followed the instructions on package to hydrate them as follows
This can easily be swapped out for something like tofu or more whole food based like soaked walnuts
Mushrooms:For mushrooms you can use baby Bella, portobello, or even oyster mushrooms (see instructions for how to cook them)
Step by Step Instructions
Soak pea protein:
Add your dehydrated pea protein into a bowl and pour your 2 cups of vegan beef stock on top to soak (follow package directions) usually for about 10 min or until fully soak (this adds texture to patty) If replacing this with tofu skip step and just crumble tofu into a bowl
Cooking aromatics:
Chop your fresh ingredients such as green onion, leek, garlic, green onion and put aside. Chop your mushrooms (can use food processor) and add into a pan on medium heat. Cook the water out of them for about 10 min or so before adding your fresh aromatics, sofrito and seasonings. This should take about 15 min or until the green onions, garlic and peppers are pretty soft.
Mixing:
Take your rehydrated pea protein and throw into a bowl with other dry ingredients (rice, flours and breadcrumbs) add in fresh parsley and flax egg – season to taste if needed. Batter should come together enough for you to form into patties. (if to dry add another flax seed and or beef stock to loosen) (if to moist add more wheat flour 1 TBSP at a time)
Form Patties:
using your hands form into medium sized balls and press lightly to form burger patties. (Make them as thick or thin you like) (The thinner they are the faster they will cook)
Cook Patties:
Throw onto grill and cook until browned and charred as you like. Cooking time is between 5 min or so – add vegan cheese if desired
Big Mac Sauce dupe:
Mix all ingredients together and season to taste, add on burger buns with desired toppings and enjoy
