How to Make Meat-Free Burgers In 4 Minutes—or 4 Hours!
Wondering how to make *the* best meat-free burgers? Well, you’ve come to the right place.
On this episode of EATKINDLY With Me, Nicole Vranjican—known as Nikki Vegan on YouTube and Instagram—makes a 4-minute, 40-minute, and 4-hour vegan burger. Serve these meat-free burgers with a side of French fries for a meal to remember.
4-Minute Vegan Burger
Vranjican whips up a juicy, meatless burger using a store bought patty in less than four minutes. “If you have a good hamburger bun, the whole experience is going to be so much better,” she says. To spice things up, she takes a regular hamburger bun and turns it into an “everything but the bagel” bun. For this recipe, you’ll need a pastry brush. She also whips up a black pepper garlic mayo for the savory burger using vegan mayonnaise.
1/4 – 1/2 of a large garlic clove, grated or minced
3 grinds black pepper
pinch of salt to taste
Combine all of the ingredients in a small bowl.
Mix well and add more salt and pepper to taste as desired.
Tip: This is a great recipe to meal prep at the start of the week because the flavors develop even more as it hangs out in the fridge!
40-Minute Vegan Burger
“For the 40-minute burger, I’m going to be showing you one of my favorite meal prep-friendly, plant-based, vegan burgers,” Vranjican says. She makes the jalapeno and sweet corn veggie burgers with black beans, mushrooms, and pecans. She recommends using a veggie chopper to cut up the mushrooms. “I love that this is all made from plants,” she adds. “But it really doesn’t taste like a bunch of vegetables. It really has a lot of flavor.”
20 medium to large cremini or white button mushrooms
4 large cloves of garlic
1 cup pecans halves, raw
1/2 cup bell pepper, diced
1 tablespoon tomato paste
2 teaspoons chickpea miso or light miso
2 teaspoons vegan Worcestershire sauce
1.5 teaspoons kosher salt
2 teaspoons smoked paprika
1 cup corn
3 tablespoons olive oil, divided
2 tablespoons water
2/3 cup chickpea flour
1 tablespoon cornstarch
2 tablespoons pickled jalapeño, chopped
2 tablespoons cilantro, chopped
Preheat the oven to 375 degrees Fahrenheit.
Place the black beans on a lined baking tray and bake for 10 minutes.
Tear the mushrooms (caps and stems) into a food processor along with the peeled garlic cloves. Pulse until very finely chopped and then set aside. Don’t bother rinsing out the food processor yet because we’re going to use it several more times! Repeat this process with the pecans, and set that aside.
Finely dice the bell peppers, chop up pickled jalapeños and cilantro and all of that set aside too.
Sauté the onions in 1 tbsp olive oil for 3 minutes. Add the mushroom and garlic mixture and cook for 2 more minutes. Add in the pecans, diced bell peppers, and spices and cook for 2-3 more minutes. If the pan gets too dry, add 1 tbsp of water at a time as needed.
Turn off the heat and the miso paste, Worcestershire sauce, and tomato paste. Mix well and then add the baked black beans and corn.
Transfer 1/3 of the mixture to the food processor along with the 2 tbsp of water and the remaining 2 tbsp of olive oil. Pulse until it looks like chunky hummus but you don’t want it to be completely smooth or the burgers will be soft. Add the pureed mixture back into the pan. Mix and then add the cornstarch, chickpea flour, chopped jalapeños, and cilantro. Mix just until combined and form into 8 burger patties.
Bake on a lined cookie sheet for 15-16 minutes and enjoy!
4-Hour Vegan Burger
For the 4-hour recipe, Vranjican makes a gourmet vegan burger. “This is not a veggie burger, this is vegan meat. We’re going to be making vegan meat from scratch, at home, from plants,” she explains. Vranjican says she got some expert tips from Mark of Sauce Stache. For this recipe, the blogger uses TVP—aka textured vegetable protein—to make the meat-free burger.
Prep: Crumble the feta if not already crumbed and place in the freezer to chill. You can do this the night before to save some time!
If you don’t have cooked rice, you’ll want to do that now so it has time to cool. While the rice cooks, chop the onion and garlic and sauté with olive oil for 5 minutes on medium heat until softened. Set aside to cool.
Then rinse and drain a can of kidney beans and use a fork to mash into a thick, smooth paste. Measure out 1/2 cup and set aside. Careful not to pack too densely. It’s better to spoon the beans into the measuring cup and level it off than to firmly press them down into the measuring cup.
Next wash and dry the beet, use a vegetable peeler to remove the skin, and grate on the medium sized holes of a box grater until you have 2 tbsp worth. Set aside.
Tip: It’s a good idea to grate over a bowl so you can catch the colorful juices too!
Marinate: Next, combine the water, gravy mix, tomato paste, olive oil, and vegan Worcestershire sauce in a bowl. Whisk to dissolve the gravy mix and then add in the TVP. Mix well and set aside to marinate for 20 minutes.
Mix: In a large food processor, add the brown rice, soaked TVP, mashed kidney beans, nutritional yeast, vital wheat gluten, spices, and the cooled onion and garlic mixture. Add the beets and pulse several times to combine. Pause to scrape down the sides and blend again until the mixture resembles ground hamburger meat.
Transfer to a mixing bowl and add the chickpea flour and cornstarch. With clean hands, gently knead the mixture to combine just until the dry ingredients are no longer visible. Be careful not to over mix. Add the frozen and mix again to distribute.
Shape: Chill for 20 minutes to allow the dough to firm up and then divide into 6 even balls. Shape each ball into a burger patty, rounding the sides as you go.
In the meantime, make the Sriracha Ketchup by combining the ingredients in a small bowl and mixing well. Add more Sriracha to taste. Next make the glaze for the burgers by mixing ketchup and Worceshire in a bowl. Set aside until ready to use.
Cook: Preheat the oven to 400 degrees Fahrenheit.
Cooking option 1 * RECOMMENDED METHOD* Cover the bowl and chill the “meat” for 45 minutes to an hour, then form into patties then bake for 13 minutes. Brush with a thin layer of glaze and return to the oven as soon as possible for 2 minutes.
Cooking option 2: Steam and then bake. For a firmer “well done burger” texture,sSteam then bake these burgers. Start by wrapping each patty in parchment paper and steam for 20-25 minutes to set. Then bake for 8 minutes. Brush with a thin layer of glaze and return to the oven for 2 minutes.
Prep the toppings: While the burgers are in the oven, warm a large skillet to medium high heat with 1 tbsp olive oil. Add the mushrooms and cook undisturbed for 3 minutes. Add the tamari and maple syrup then mix well to coat. Turn off the heat cover to keep warm.
Assemble: On a warm hamburger bun, layer lettuce, tomatoes, red onion, and avocado slices on top of the vegan burger. Add the Tamari Mushrooms and Sriracha Ketchup and enjoy!
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This post was last modified on June 10, 2021 9:56 pm
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