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Easy Vegan Burger

by Roxy, So Vegan July 17, 2019July 30, 2019
July 17, 2019July 30, 2019
Easy Vegan Burger

Burger recipes are soooo fun to develop.

We’re not sure why that is.

Maybe it’s the prospect of getting our hands messy and shaping the patties into perfect circles.

This time we wanted to create something really, really simple, using everyday ingredients you’ll find in your local supermarket.

For this easy vegan burger recipe we use cooked brown rice and mushrooms to create the bulk of the patty.

Easy Vegan Burger

Throw in breadcrumbs, walnuts and flaxseeds, and you’re almost there.

This helps to create a lovely soft texture, but something firm enough so it doesn’t fall apart when you fry.

If you prefer a firmer texture, you can try adding chickpeas and reducing the amount of rice and mushrooms.

We also recommend cook them in advance and heating on the BBQ if you want to enjoy these as part of a BBQ spread.

And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.

Enjoy!

Roxy & Ben

Easy Vegan Burger

Easy Vegan Burger 🍔

Looking for tasty vegan recipes? Check out our cookbook So Vegan In 5: sovegan.co/cookbook

Posted by So Vegan on Wednesday, 17 July 2019

Easy Vegan Burger

Easy Vegan Burger

Roxy, So Vegan Burger recipes are soooo fun to develop. We’re not sure why that is. Maybe it’s the prospect of getting our hands messy… Print This
Serves: 4 burgers Prep Time: 30 minutes, plus extra time for refrigerating Cooking Time: 20 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

For the patties:

  • oil for frying
  • 1/2 onion
  • 2 garlic cloves
  • 250g / 8.8oz mushrooms
  • 2 tsp soy sauce
  • 2 tsp cajun seasoning
  • 2 tbsp bbq sauce, plus extra for glazing
  • 1/2 tbsp maple syrup
  • 50g / 1.7oz walnuts
  • 2 tbsp ground flax seeds
  • 1/2 cup brown rice
  • 40g / 1.4oz panko breadcrumbs
  • handful of fresh parsley
  • salt and pepper

To serve:

  • 4 vegan burger buns
  • 4 vegan cheese slices
  • vegan mayonnaise
  • ketchup
  • 2 handfuls lettuce leaves
  • gherkin slices
  • 50g / 1.7oz red cabbage
  • 1/4 carrot
  • 1 tbsp apple cider vinegar
  • olive oil
So Vegan In 5

Instructions

  1. Cook the brown rice in just over 1 cup of water.
  2. Heat a little oil in a frying pan on a medium – high heat. Peel and dice the onion, then add to the frying pan and fry for 5 minutes, stirring occasionally.
  3. Meanwhile dice the mushrooms into small pieces, and peel and dice the garlic. Add both to the frying pan and season with a generous pinch of salt and pepper. Sauté for 10 minutes or until all the water has evaporated and the mushrooms have started to brown.
  4. Add the fried mushroom mixture to a food processor along with the soy sauce, cajun seasoning, BBQ sauce, maple syrup, walnuts, flax seeds, panko breadcrumbs, parsley and generous pinches of salt and pepper. Measure 1 cup of cooked brown rice and add it to the mixture. Pulse the mixture a dozen or so times until the mixture has mostly broken down but has not turned into a puree! Note: to check if the texture is correct, try shaping the mixture into a patty. If there are a few cracks, pulse the mixture a little more to break it down, but be careful not to over process it into a mush.
  5. Line a plate or baking tray with baking paper. Then shape the burger mixture into 4 evenly-sized patties and place on the prepared dish. If you have time to leave the burgers to sit, pop them in the refrigerator until you need to cook them (ideally for a minimum of 2 hours or overnight). This will help the patties hold together and also improve the flavour.
  6. Before cooking the patties, slice the gherkins. Then finely slice the red cabbage and carrot, and add both to a mixing bowl along with the apple cider vinegar and a light drizzle of olive oil. Stir and leave to one side while you fry the burger.
  7. Add a little oil to a frying pan on a low – medium heat. Once hot, add the patties and fry for 5 minutes on each side or until crispy. Brush each side with a little more bbq sauce as you go and add a slice of cheese to the top of the patties.
  8. To build the burger, cut the burger buns in half and spread a generous spoonful of mayo to the bottom half. Add a few lettuce leaves on top, followed by a patty, slices of tomato and gherkin, and finally the coleslaw. 
  9. To make the burger sauce combine a few spoonfuls of ketchup with the same amount of vegan mayonnaise in a small bowl until smooth. Spread the burger sauce over the inside of the top half of the burger bun and place the burger bun on top of the burger. Now tuck in!
So Vegan In 5
So Vegan In 5
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So Vegan in 5

So Vegan in 5

Our debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.

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Hello! We're Roxy & Ben aka So Vegan. We created So Vegan in 2016 to help bring vegan food to the masses and since then our recipes have been viewed by tens of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

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