Vegan ‘Beef’ Burger

Another bomb recipe from my ULTIMATE Hall of Fame vegan ground meat recipe. From my meatloaf, to my meatballs and recently my Wellington, this vegan ground beef has been nothing short of amazing. I brought this burger to a family gathering and didn’t tell anyone the burger was vegan and I was able to fool EVERYONE. They were all amazed when I told them it wasn’t ground beef patties. If you want to know my secret to create the best vegan beef burger in the universe, keep reading 🙂

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The Ground ‘Beef’

To begin, Preheat your oven at 350F. Then heat a skillet on medium heat. Once hot, add coconut oil (or water of trying to avoid oil) and chopped onions, garlic, bell peppers and sauté for 3 minutes, stirring occasionally.

Then add the mushrooms medley, basil, rosemary and sage. Sauté for 5 minutes, stirring frequently. Then set it aside.

Add your chickpeas and black beans in a food processor and give a couple of pulses until the beans are crushed and only slightly pureed. Place the ground beans in a mixing bowl. Then using the same food processor, crush the nuts (I used walnuts and cashews but any mild nuts will do) or if you have a nut allergy, skip this step and replace them with some bread crumbs.

Prepare a flax egg by mixing your ground flax with water. Let it sit in the fridge for about 5 minutes until thickened.

Add your crushed beans and chickpeas to a large mixing bowl, along with the bread crumbs, crushed nuts, the flax egg, coconut milk, tomato paste, vegan worcestershire sauce, liquid smoke, nutritional yeast, cooked quinoa (I used red quinoa to stay consistent with the color scheme), garlic powder, smoked paprika, cayenne pepper, salt and pepper. Mix well to incorporate.

Then Add the sautéed mushrooms to the beans base and mix well to incorporate. Our ground beef is ready.

What makes this burger not fall apart?

So, what makes this burger hold together so perfectly? Rice paper. Rice paper is the perfect wrap for the patties for multiple reasons. One, it has no flavor or its own, so it’s the perfect canvas for flavor. Two, it’s thin enough to not make the burger bulky, but not so thin that it’ll break. So rice paper is our hero here. I prefer using the squared ones as they are easier to work with.

Soak in the rice paper sheet in warm water for a couple of minutes until it becomes soft. Then spread it on your working surface. Divide the rice paper in half, and add your meat base on each side of the sheet so as to have 2 patties. Wrap the ‘meat’ in the rice paper, making sure to full close it. The rice paper is a little sticky when soft, so it’ll close easily.

Line a baking sheet with some parchment paper. Place your burger patties on the baking sheet and coat it with some barbecue sauce. Place the patties in the oven and bake for an hour.

Grilling the patties

Once they are out of the oven, place your burger patties on a grill to give it some barbecue burger stripes ( I used the George Foreman Grill). This is really just to make your patties look fancy in case you have a built-your-own-burger table set in a barbecue gathering 😉

Make the Burger

For the dressing, mix together the Just Mayo, sriracha sauce and barbecue sauce (love this low sugar sweet and spicy barbecue sauce here).

Using your buns and these delicious patties, make your burger with the ingredients you like most (e.g. lettuce, tomato, onion, pickles, caramelized onions and mushrooms, vegan cheese etc…). Enjoy and stay blessed!

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