Vegan Double Cheeseburger
This classic vegan cheeseburger is made with a homemade, high protein & healthy beef patty with burger buns, vegan cheese, pickles, ketchup and mustard.
Servings: 3
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.