best vegan burger

The BEST Vegan Burger! High protein vegan burger patty made with black beans, red peppers, spices, and more. Perfect texture and DELICIOUS!

Vegan Burger

red pepper

red onion (roughly chopped)

almonds

pepitas (pumpkin seeds)

hemp seed hearts

ground flaxseed meal (chia seeds,

garlic

salt

cumin

chili powder

smoked paprika

black beans, ((15 ounces) rinsed and drained)

rolled oats (gluten free if needed)

Whole grain buns (for serving)

Sliced tomatoes, (avocado, arugula, sliced red onions, avocado, plain yogurt (dairy-free if needed), mustard)

Preheat

Place a rack in the center of your oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.

Pulse

Place the red pepper and onion in the bowl of a food processor fitted with a steel blade. Pulse until minced. Transfer the mixture to a large mixing bowl.

Blend

To the food processor, add the almonds, pumpkin seeds, hemp seeds, flaxseed meal, garlic, salt, cumin, chili powder, and smoked paprika. Blend until it has combined into a coarse grainy mixture. Scrape into the mixing bowl with the onion and red pepper.

Puree

Place the black beans, oats, and 2 tablespoons water in the food processor and puree until the beans are mostly smooth with a few small pieces remaining. Transfer to the mixing bowl and stir to combine.

Bake

Scoop the burger mixture in 1/3 cup portions into your hands. Shape into palm-sized patties that are about 1 inch thick. Arrange on the baking sheet and bake for 20 minutes, then flip and bake 5-10 additional minutes, until heated through and the outsides are lightly crisp. Serve on buns with any desired toppings.

https://content.jwplatform.com/videos/nVCKNPS2.mp4

The ultimate vegan burger that’s gluten-free, soy-free, and magically bean-free! Just 10 ingredients required for this umami-packed, MEGA satisfying burger!

The BEST Vegan Burger (GF, Soy-Free)

brown rice ((measured after cooking))

Tbsp avocado oil, divided

yellow onion ((~1 small onion

mushrooms

raw cashews

oat flour ((ground from rolled oats — certified GF

sea salt and black pepper

tsp miso paste ((we

Tbsp coconut aminos ((or sub tamari))

tsp smoked paprika

Hamburger buns

Ketchup

Vegan mayo

Tomato

Lettuce

Pickles

Mustard

Caramelized Onions

If your brown rice isn’t cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.

Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they’ve taken on some color and have reduced by about half (see photo).

Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.

Place the cashews in a food processor and pulse until cashews are a small, even crumb texture — about 10 pulses. Place the cashew crumbs in a bowl and set aside.

Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining — about another 5 pulses.

Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.

Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren’t as crispy as you’d like.

Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.

https://www.youtube.com/watch?v=h9aSqWMqF04

The ultimate vegan burger that’s gluten-free, soy-free, and magically bean-free! Just 10 ingredients required for this umami-packed, MEGA satisfying burger!

Full Recipe: https://minimalistbaker.com/the-best-vegan-burger-gf-soy-free/
 
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The BEST Vegan Burger (GF, Soy-Free) | Minimalist Baker Recipes

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The BEST Vegan Burger (GF, Soy-Free...

Top 2 best vegan burger recipes from across the web

The most viewed best vegan burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Burger

The BEST Vegan Burger (GF, Soy-Free...

The most viewed best vegan burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine