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best vegan burger recipe on wooden cutting board

Vegan Burger (Best Grillable Vegan Burger Ever!)


  • Author: Verna
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 to 10 burger patties 1x

Description

The Best Vegan Burger Recipe you say!? OH Yah it's a winner. These Ultimate Beefy Vegan Burgers are the best ever and made with a lot of love, Yup- definitely a labour of love. I have been trying to make a juicy, won't fall apart, grillable delicious veggie burger recipe for ages now. I think I nailed it!


Ingredients

Scale

VEGAN HAMBURGER INGREDIENTS:

  • 1 and 1/2 lbs white or brown mushrooms ( approx 700 grams)
  • medium onion ( diced small)
  • 1 tbsp oil ( for onions)
  • 1/2 cup Bulgar Wheat
  • 1 cup water ( for bulgur wheat)
  • 1 and 1/2 cups Vital Wheat Gluten
  • 2 tbsp tamari
  • 1 tbsp Bbq sauce ( I like Bulls Eye Bold Original)
  • 2 tsp boullion paste ( I like "Better than Bouillon Vegetarian No Beef Soup Base")
  • 1 tbsp refined coconut oil ( for burger mix)
  • 2 tsp Vegan Worcestershire sauce ( I like 'Annies' or "The Wizards")
  • 1/2 tsp liquid smoke
  • 1 tsp salt
  • 1/2 Tbsp Chili powder
  • 1/2 tsp cumin
  • 1/2 tsp granulated garlic

BURGER TOPPINGS  ?

  • 8 - 10 Burger buns
  • Vegan Burger Sauce Recipe
  • Ketchup
  • Mustard
  • Tomatoes
  • Red onions
  • Pickles
  • Hot banana peppers ( I love them ?)
  • Vegan cheese ( opt) ( see notes*)
  • Lettuce
  • And whatever else floats your boat?

Instructions

  1. Heat up a small skillet, on med heat and add little oil, S&P and saute your onions for 5 minutes or so then set aside.
  2. Add the bulgar to a soup bowl and add 1 cup boiling water, cover,  and set aside for 30 minutes
  3. Pre heat oven 350°
  4. In your Food Processor, process your mushrooms. (You might have to process your mushrooms in two or three batches depending on the size of your food processor) , making them quite small, but not mushy ( see video),and add to a large mixing bowl. Then add the sautéed onions, seasonings and liquids.
  5. Drain the bulgar well and add when ready( don't worry it will be very chewy, thats good) Mix it all together.
  6. Lastly add in the Vital Wheat Gluten, and stir until combined and then mix by hand for 2 - 4 min ( 2 is probably good?) It is ready when you see strands forming in the burger mix.
  7. Form 1/2 cup patties on a lightly oiled large (or parchment lined) non stick sheet tray. Spray tops of patties lightly with cooking spray, (optional).
  8. Bake the patties for 25 min, flipping them halfway through, at this point they are done, can be cooled, refrigerated (or frozen) then grilled, fried with onions, etc...
  9. Remove the patties from the oven add cheese and broil couple of minutes, ( cheese is optional)
  10.  Grab a Burger, and a bun and build your Burgers.
  11. Enjoy !!

REHEAT FROM FROZEN:

OVEN: preheat 350° cook burgers 5-7 minutes on each side.

STOVE TOP: heat a cast iron or non stick skillet on med heat, add a tbsp or so of oil, cook 3-5 minutes on  each side.

GRILL: heat the grill to med/high heat, and lightly oil (pre cooked) burgers, grill 3-5 minutes  each side.

Notes

  • To store and freeze the vegan hamburger patties: first cook and cool (no cheese) on counter then in fridge, then wrap individually in plastic wrap and freeze
  • I like Follow Your Heart vegan cheeses, the Jalapeño Havarti is really good, cheddar is too, and I like the Daiya Jalapeño Havarti as well, and its cheaper.
  • Nutritional Chart below is calculated without the Vital wheat Gluten
  • If you love this seitan burger recipe check out my Vegan Salsbury Steak & Mushroom Gravy
  • Category: Mains
  • Method: Bake
  • Cuisine: American

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