If you, like me, are constantly on a quest to find the ultimate ‘meaty’ Vegan Burger, then look no further, as this is the best vegan burger you will ever come across (yes, I know that’s quite a big statement to make).
One of my biggest issues with homemade veggie burgers is that they so often just crumble or squash apart. There’s nothing more annoying than frying up a veggie burger that just falls apart in the pan, or biting into your burger and the patty just squishing out the side of your bun.
But this recipe solves all of those problems. This vegan burger is a hearty, meaty burger than perfectly holds its shape, so there’s none of that annoying squish. The beetroot helps to give it that pinky meat colour and the mix of spices makes this whole thing incredibly delicious. It might seem like a big list of ingredients, but it’s well worth getting hold of them all in order to make these burgers.
You can make these in the morning of the day before, keep refrigerated and then fry up when needed. Serve it however you like, although we like to have it with lettuce, mayo, tomato and pickles.
The Ultimate Vegan Burger
With tonnes of flavour, this Ultimate Vegan Burger is the perfect 'meaty' burger for a weekend treat
Ingredients
- 160g uncooked rice
- 140g chestnut mushrooms, roughly chopped
- 1 large onion, diced
- 1 medium beetroot, roasted and roughly chopped
- 200g uncooked TVP
- 2 tbsp soy sauce
- 1 tbsp sherry vinegar
- 1 tbsp brown rice miso
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1 tsp tomato paste
- 1 tsp sea salt
- 3 bay leaves, fresh
- Pepper to season
- 2 tbsp extra virgin olive oil
Directions
- Step 1 Begin by cooking your rice according to package instructions, set aside
- Step 2 Next in a large bowl place all ingredients apart from the olive oil and only 100g of TVP (set aside the other 100g) and mix well
- Step 3 With a hand mixer or food processor, blitz everything together
- Step 4 Add in the remaining 100g of TVP and mix well
- Step 5 Cover and place in the fridge for 30 minutes
- Step 6 Remove from the fridge and begin to shape into patties. Depending on how large you make them you should end up with about 6
- Step 7 Pre-heat you oven to 180 degrees fan, and also in a large frying pan, heat your olive oil on a medium heat
- Step 8 Begin by frying your patties in the saucepan. They need about 2-3 minutes on one side, then flip and fry for 2-3 minutes on the other side. You want them to crisp up nicely.
- Step 9 Once fried, put on a baking tray and place in the oven for about 15 minutes to ensure completely cooked through
- Step 10 Remove from the oven and build your burger. We added in lettuce, mayo, tomato and gherkins
- Step 11 Serve!
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