ramyaramesh3007This classic vegan cheeseburger is made with a homemade, high protein & healthy beef patty with burger buns, vegan cheese, pickles, ketchup and mustard.
The vegan cheeseburger is a copycat recipe of Burger King’s “Impossible Whooper” except this is much more delicious and is made with a healthy, high protein homemade vegan beef patty.
If you’re on this page, this is also your sign to not buy from Burger King or Mcdonald’s as we can easily make this vegan classic cheeseburger that tastes like the actual thing, at home! No one is harmed in the process.
This is a easy weeknight recipe if you’re craving fast food or a takeout, because it’s freezer friendly and comes together in less than 20 minutes once the patties are prepared!
Ingredients You Need
- vegan beef substitute – I used a homemade beef patty using textured vegetable protein, oat flour, flax meal, nutritional yeast and seasonings. A ready made plant-based substitute would be Beyond Meat or Impossible
- vegan cheese
- veggies – pickles
- sauce – ketchup and mustard
Gluten free substitutions: Make sure to use gluten free oat flour and substitute soy sauce and worchestershire sauce for gluten free versions.
Vegan Double Cheeseburger
Ingredients
Vegan Beef Patty
- 2 cups textured vegetable protein (TVP)
- 1 cup vegetable broth or 1 veg stock cube + 1 cup water
- 1/2 cup oat flour gluten free
- 2 tbsp flax meal
- 2 tbsp nutritional yeast
- 1 white onion or pink onion
- 3 cloves garlic
- 1 tbsp worchestershire sauce
- 1 tbsp dark soy sauce
- 2 tbsp ketchup or 1 tbsp tomato paste
- 1 tsp ground cumin
- 2 tsp smoked paprika or chili flakes
- 3 tsp dried mixed herbs
- 1.5 tbsp corn starch
- 1/2 tsp liquid smoke
- 1 tsp salt if needed
- olive oil for frying
Burgers
- 3 burger buns with sesame seeds
- 3 slices vegan cheese
- 2 dill pickles
- ketchup
- mustard
- vegan butter (optional)
Instructions
- Soak TVP in vegetable broth for 10 minutes until water is fully absorbed.
- Add dry ingredients – oat flour, flax meal, nutritional yeast, corn starch.
- Dice onions and saute them until translucent. Add minced garlic cloves and saute for a few minutes.
- Then add sauces, liquid smoke, ketchup, cumin, chili flakes and saute for 2 minutes. Add dried herbs and mix.
- Add this mixture to the TVP mixture and give it a good mix. Add salt to the mixture if necessary.
- Shape them into balls and press them down to form a patty. Place them on a grease paper.
- You can pan fry them right away or freeze them overnight – up to a week.
- Add a dash of olive oil to a pan and let it heat up. Place the patties and pan fry them for about 3-4 minutes on both sides until brown and slightly charred.
- Add a slice of cheese on the patties, sprinkle some water and close the lid to melt the cheese.
- Assemble the burger: slice burger buns into half, place 2 patties with vegan cheese, sliced pickles and a drizzle of ketchup and mustard.