Easy Cheesy Vegan Burgers Recipes

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
• Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
• Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.

Steps:

• Drain and rinse beans with cold water.
• Drain again and pat dry with paper towels.
• Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
• Pulse until beans are the size of peas.
• Place pulsed mixture into a large bowl.
• Add flour and stir until evenly mixed.
• Add bread crumbs and mix well.
• Add cheese and mix with your hands (mixture is thick).
• Divide mixture into six portions.
• Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
• The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
• Oil your grill and preheat grill to medium-high.
• Place burgers on grill.
• Brush with remaining barbecue sauce.
• Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
• Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
• For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.

Steps:

• Using a food processor combine flax, Yeast and beans.
• If you like your burgers cheesier add more yeast.
• The consistency should be a thick pancake batter.
• The thicker is better as you can make it pile like an actual burger.
• I recommend using these for in the pan burger unless you use foil on the grill.
• Put your stove to med to med-low heat and cook until slightly brown.
• Flip and voila!
• These are excellent with wheat buns, Ketchup and Honey Mustard.

Steps:

• Drain and mash the cooked potato with a fork.
• In a bowl, mix together the mashed potato, rice, breadcrumbs, onion, soy sauce, corriander and red chili powder.
• Season with salt and pepper and knead well until the mixture holds together.
• If the mixture is too dry, add a little water to hold it together; usually you won't need to do this.
• Shape the mixture to form a thin patty and grill in an oven for 4 to 5 minutes on each side until lightly browned.
• While the patty is being grilled, spread 1 teaspoon each of peanut butter over the 2 bun halves.
• Cover the bottom of the lower bun half with some of the tomato slices and season with salt and pepper.
• Once the patty is done, place it over the lower bun half, top with the remaining tomato slices, and cover with the other bun half.
• Serve with ketchup, if desired.

Steps:

• Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.
• With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
• To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.