Vegan Cheeseburgers

 

   


We’ve tried and tested so many vegan burgers and are thrilled to let you know that we’ve found your new staple plant-based cheeseburger recipe. Don’t waste your time with any more flavourless, artificial vegan burger patties. The Cheeseburger sauce recipe will likely leave you with some leftovers, which is actually awesome because the mayo is so damn good you can serve it on just about anything, so it won’t go to waste!

For a quick and easy dinner option, make and freeze some extra patties to just grab out of the freezer and throw in a frying pan on a Friday night. Oh, and FYI, this is a great meal to serve to your omnivore friends and prove to them that you don’t need meat to make an awesome burger.

For the Cheeseburger Sauce:

• 2 tbsp tomato ketchup
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp apple cider vinegar
• 1/2 tsp mustard powder
• 1 cup vegan mayo
• 2 tbsp finely chopped gherkin
• 1/2 tsp salt
• Black pepper to taste

For the Cheeseburger Patties:

• 2 cups walnut halves
• 2 1/2 cups button mushrooms
• 2 cups cooked rice can be white or brown
• 1/2 cups rolled oats
• 1 tbsp soy sauce
• 2 tbsp tomato paste
• 1/2 tsp dried rosemary
• 1 tsp dried oregano
• 4 garlic cloves minced
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp fennel seeds
• 2 tbsp vegan mayo
• 85 g vegan butter or coconut oil

For the Burgers:

• 4 Burger Buns
• 1/2 brown onion diced
• 1 tomato sliced
• 1/2 baby gem lettuce washed and leaves separated
• 4 slices vegan cheese
• Pickles sliced
• Fries to serve

  Instructions

  For the Sauce:

  • Add all ingredients to a high-speed blender and blend until smooth, about 2 minutes. Chill until serving. Will store in an airtight container in the fridge for 1 week and is delicious on just about anything!

  For the Patties:

  • Add walnuts to the food processor and grind until nuts resemble a fine crumb.
  • Add mushrooms and continue to pulse until finely chopped.
  • Add remaining ingredients, except butter, and blend until well combined.
  • Add butter and blend until mixture is completely smooth.
  • Shape mix into 8 burger shaped round patties using clean hands and place on a lined baking tray.
  • Place the tray in the fridge for 1 hour, or in the freezer for 25 minutes. These patties can be made ahead of time up until this point and kept covered in the fridge until ready to cook. You can also freeze any extra uncooked burger patties to use next time.
  • Heat 1 tablespoon of olive or coconut oil in a frying pan. Carefully place the patties on the pan, cooking in batches so as to avoid overcrowding the pan.
  • Fry the patties for 2-3 minutes on each side, until brown and crispy.
  • Once both sides of the patties have been cooked, place one slice of vegan cheese on top of each pattie, while they are still in the pan. Cover the pan with a lid or baking tray and transfer the entire covered pan into a preheated oven for 5 minutes, or until the cheese has melted.
  • Cut the burger buns in half. Spread each half with 1 tsp cheeseburger sauce.
  • Top with diced onions, burger patties, tomato, pickles and lettuce. Serve immediately with fries.