Best Plant Based Veggie Burgers
This may just be the best veggie burger you will ever have. It's so meaty, cheesy and delicious. I can't even begin to describe how amazing these vegan burger patties are. They have quickly become a mush-have at all my BBQ's. The only downside to this recipe is, that because of the mushrooms that contain so much water, they don't work as a meal prep. If you want to make them in advance, the best thing to do would be to make them, cook them a few minutes on each side and then freeze them. This way all you have to do is take them out of the freezer and throw them straight on the grill. You will be amazed at how much of a serious crowd pleaser these veggie burger are.
Ingredients
- 2 cups Portabella Mushrooms Chopped
- 2 cups Black Beans Cooked
- 1 cup Fresh Cauliflower Minced
- 4 Spring Onions Chopped
- 2 tbsp Nutritional Yeast
- 1 tbsp Vegan Worchestershire Sauce
- 2 tsp Garlic Minced
- 2 tbsp Smoked Paprika
- Pinch of Salt
- Pinch of Pepper
- 3 tbsp Flax meal
- 9 tbsp Water
- 5/8 cup Bread Crumbs or Almond Flour
Instructions
Portobello mushroom burger Instructions:
- Prepare the Mushrooms: Begin by removing the gills from the Portobello mushrooms and discarding them. Cut the mushrooms into smaller chunks. In a frying pan, sauté the mushrooms for a few minutes until the liquid they release is almost reduced.
- Blend the Ingredients: In a large food processor, combine the cooked black beans and blend until they are mostly mashed. Add the sautéed mushrooms, minced cauliflower, chopped spring onions, minced garlic, vegan Worcestershire sauce, smoked paprika, salt, pepper, and nutritional yeast. Blend until you achieve a well-combined mixture.
- Prepare the Mixture: Mix the flax meal with water and let it soak for 1-2 minutes until it forms a gel-like consistency. Add this flax mixture to the mushroom mixture. Also, mix in the bread crumbs or almond flour to help bind everything together. Blend until all the ingredients are fully incorporated.
- Check the Texture: Test the texture by scooping up approximately ½ cup of the mushroom mixture and shaping it into a burger patty. If the mixture feels crumbly or like it might not hold together, add a bit more breadcrumbs or almond flour and mix again.
- Shape and cook: Form the mushroom mixture into 6 burger patties. Preheat your air fryer according to its instructions.
Cooking plant based burgers in air fryer:
- Place the patties in the air fryer basket, ensuring they have some space between them. Cook the patties in the air fryer at 375°F (190°C) for about 10-12 minutes, flipping them halfway through the cooking time, until they’re crispy and golden on the outside.
- Serve and Enjoy: Once the mushroom burgers are cooked to your desired level of crispiness, remove them from the air fryer. Serve the burgers with your favorite toppings and sides. You can enjoy them with guacamole and a side of coleslaw for a satisfying and flavorful meal.
Making plant based burgers in the oven:
- Preheat your oven to 375°F (190°C).
- Place the burger patties on a baking sheet lined with parchment paper.
- Bake for approximately 20-25 minutes, flipping them halfway through, until they’re crispy and cooked through.
How to grill plant based burgers:
- Preheat your grill to medium-high heat.
- Brush the burger patties with a little oil to prevent sticking.
- Grill the patties for about 5-7 minutes per side, or until they have grill marks and are heated through.
How to fry plant based burgers:
- Heat a skillet or frying pan over medium-high heat with a small amount of oil.
- Cook the burger patties for about 4-5 minutes per side, or until they’re golden brown and heated through.