The Last Vegan Burger Recipe You Will Ever Need

Vegan Burger Recipe, all assembled!

Mains, Recipes | November 1, 2015 | By

Is it me, or is the term “Veggie-Vegan Burger Recipe ingredientsBurger” hugely off-putting? The last thing I want to imagine is a burger made of veggies.. I don’t need a constant reminder that I’m imitating beef! And I definitely don’t want a soggy mess trying to mimic it! All I need is exceptional flavor in a powerhouse patty that just so happens to be healthy!

A vegan burger recipe so perfect, you’ll never think twice!

Spicy Jalapeños, red pepper, and loads of cilantro give this traditionally bland recipe a Mexican-style facelift. Although, the real secret is the sweet potato! This creamy, beta-carotine rich addition helps to hold together a food notorious for falling apart.  Even better, we were able to bake the patties (rather than deep-frying!) without sacrificing flavor or texture!

Serves 1-2 Patties

The Only Vegan Burger Recipe You Will Ever Need

Eat the rainbow!

45 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

  • 1/2 large carrot
  • 3 jalapenos
  • 1 zucchini
  • 1/3 cup white onion
  • 1 red pepper
  • 1/4 bunch of cilantro
  • 1 Tbsp apple cider vinegar
  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp liquid aminos
  • 1/2 Tbsp vegan worcestershire sauce
  • 3/4 large sweet potato
  • 1 1/2 cup cooked black beans
  • 1 cup bread crumbs
  • 1 cup ground flax
  • pinch of salt
  • clove of chopped garlic
  • pinch of chili powder

Instructions

    Prep Those Veggies
  1. Wash and dice carrot, jalapenos, zucchini, white onion, red pepper, and cilantro
  2. Put veggie mix in a medium sized bowl and add ACV, lemon juice, Liquid Aminos, and vegan Worcestershire sauce
  3. Marinate in fridge for at least 30 minutes, but you don't want to wait more than 2 hours
  4. For the Sweet Potato
  5. Fill a medium saucepan with water and bring to a boil
  6. Meanwhile, peel and chop the potato into bite-sized pieces (to ensure even cooking)
  7. Slowly add sweet potato and boil for approximately 15-20 minutes
  8. When fork-tender, drain, promptly mash, and set aside
  9. Finalizing the Patty!
  10. Add veggies, black beans, and seasonings to high-speed food processor
  11. Combine until uniform, but be careful of over-processing! You want it to have some texture
  12. Hand mix the mashed sweet potato, bread crumbs, and flax in
  13. Form into hockey-puck sized patties
  14. Bake at 375° for 30 minutes, flipping halfway
  15. Let cool for 10 minutes, place on a delicious homemade bun and enjoy

Notes

Be sure to refrigerate afterwards!

7.6.5
19

This vegan burger recipe was absolutely perfect with these Easy Hamburger Buns! I would also like to thank my amazing partner-in-crime, Cameron, for all of his help with this recipe. Let us know what you think in the comments below!

Easiest Hamburger Buns Ever

Mains, Recipes, The Basics | October 28, 2015 | By

The real key to delicious homemade meals is the presentation of the food in its entirety. You could make the most delicious burger patty, put it on store-bought bread and ruin half of the impressiveness right off the bat. Fortunately for you these hamburger buns are crazy easy to make! (Even easier with a Kitchenaid!)

Easy hamburger buns for the
whole family!

Whether it’s a veggie-burger, beef patty, or even a mushroom-beet-kale-creation, this bun will be sure to please! Soft, buttery, and crispy in all the right places, the bread was almost as popular as the patty we paired it with!


Easiest Hamburger Buns Ever!

Delivering baked, buttery deliciousness and being adapted from traditional hamburger bun recipes, you’d never believe these are milk and egg free!

  • 1 Tbsp dry yeast
  • 1/2 cup warm water (not hot!)
  • 1 flax egg
  • 1/2 cup soy milk
  • 2 Tbsp oil
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 Tbsp butter
  1. Mix the yeast with the warm water until dissolved
  2. Make the flax egg and let stand for a couple of minutes to set. (Some recommend setting in fridge for 15 minutes, but I skipped this step without any noticeable difference)
  3. Whisk together milk, flax egg, oil, sugar, and salt.
  4. Incorporate egg mixture with yeast water until well combined
  5. Add all of the flour, one cup at a time, until a forms a shaggy dough
  6. Knead with dough hook on low speed for 10 minutes (or by hand against lightly floured counter)
  7. Finished dough should look smooth, be slightly tacky, and bounce back when poked
  8. Cover dough and let it rise in a warm spot until it has doubled in size, about an hour
  9. Dust your counter space with flour (if not done already) and split into 8 chunks of dough, shaping each into a tight ball
  10. Transfer dough to a baking sheet and let rise again until they look nice and puffy, roughly 30-40 minutes
  11. Preheat oven to 375°
  12. Melt butter and brush tops of dough balls, this will help with browning (keeping the insides soft)
  13. Bake until golden-brown, about 15-18 minutes
  14. Let them cool before slicing
They are best eaten within a day or two, but will keep well in an airtight container on the counter for up to a week

 

Let me know what you guys think in the comments below!

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