Vegan Burger Recipe Winner Food

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

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!

VEGAN BURGER RECIPE

Steps:

• Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!

SWEET POTATO-BLACK BEAN BURGERS

Steps:

• Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
• Stir yogurt, dill and lemon juice together in a small bowl; set aside.
• Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
• Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.

SOUTHERN-STYLE VEGGIE BURGERS

Steps:

• In large bowl mash black-eyed peas with a potato masher. Add egg, sweet pepper, bread crumbs, celery, green onions, and garlic salt; mix well. Shape bean mixture into twelve 1/2"-inch thick patties about 3"-inches in diameter.
• In large skillet heat 1 tablespoons of the oil over medium heat. Add half of the patties to the hot oil. Cook 8 minutes or until lightly browned and heated through, turning once. Remove and keep warm. Repeat with remaining oil and patties.
• In small bowl stir together mayonnaise and Cajun seasoning. Spread cut side of each roll with the mayonnaise mixture. Place a burger on bottom half of each roll; top with lettuce and add roll top.