Being vegan doesn’t have to mean you can no longer enjoy burgers! That time has long passed, and nowadays, the best plant-based burgers taste even better than the real thing.
You don’t have to suffer because of your diet anymore, but first, you’ll have to learn how to prepare our organic vegan burger.
Don’t worry if you’re a beginner in the kitchen, either.
In this article, we’ve included the full vegan burger recipe, with instructions separated into simple steps. Follow the text, and you’ll have no issues with the process.
Or, find your way to our place and check out the Burgermeister menu. We serve the best burgers in Miami, regardless of your diet.
Vegan Burger Recipe
Without much delay, let’s get into the basics. You’ll need everything on this list to make the best plant-based burger. Make sure you have it before beginning the process.
- 5 cups of shiitake mushrooms (sliced)
- 1 cup of brown rice (cooked)
- 1 1/2 cups of yellow onion (thinly sliced)
- 4 tbsp of avocado oil (separated)
- 1/2 – 1 cup of oat flour
- 3/4 cup of raw cashews
- 2 tsp of miso paste
- 1 tsp of coconut aminos
- 1/2 tsp of sea salt
- 1/2 tsp of pepper
- 1/4 tsp of smoked paprika
To fully prepare this dish, you’ll need a few more items, like buns and toppings for veggie burgers. Below, you’ll find the complete list.
- Caramelized onions
- Vegan mayo
To start preparing this organic vegan burger, you’ll need to cook the rice. Check the box for the instructions and follow them for the best results, then proceed to the next steps in this recipe.
If you prefer caramelized over raw onions, this recipe is for you. We’ll start the preparation process by pouring 15 ml of avocado oil into a large skillet. Place the sliced yellow onions in the same skillet and let them sauté for a while. Your job is to stir constantly and wait for the onions to become translucent.
When that happens, turn the heat down and add two tablespoons of water.
Cover the skillet with a lid, only removing it when you need to stir. Do that occasionally to make sure your onions don’t burn.
It takes about 25 minutes to complete the sautéing. Then, you’ll be able to proceed to step 3 of this vegan burger recipe.
Start step 3 by adding the same amount of avocado oil (15 ml) to the skillet. Follow it up with the shiitake mushrooms.
Reduce the heat and spread out the mushrooms so they sauté evenly. Stir regularly for the next 5 minutes or until the shrooms become soft. You’ll feel their fragrance once they are cooked. Then, turn off the heat and remove the skillet from the stove.
Bring out the food processor because you’ll need it for the cashews!
Pulse the cashews until you get small crumb-sized pieces. After about ten pulses, put the cashews on the side.
Bring back the rice, and put it into the (empty) food processor. It will need about five pulses to crumble as we want it to.
Then, add the mushrooms and onions to the mix and give the machine another five pulses. Once everything combines, you can proceed to the rest of our organic vegan burger recipe.
It’s time to add some more ingredients. Start with some oat flour (but leave some for later), then bring in the salt and pepper, smoked paprika, and coconut aminos.
Puls everything a couple of times to make sure it combines well. Then, add the crumbled cashews, and give them two quick spins. That way, they won’t overmix but spread out evenly in the mixture.
Now, you’ll get a thick, sticky base that’s perfect for making patties.
If it turns out too wet, add some more oat flour to the mix, and use your hands to stir it in. Then, add more salt and pepper, so you don’t lose any flavor.
You’ll need a 1/2 cup measuring tool to make even patties like we did when preparing the best plant-based burger. Scoop the mixture with this tool and form four patties of the same size.
It’s cooking time. So, heat the remaining avocado oil and place the patties in the skillet. It will take about 3 minutes a side to cook this burger.
After the time has passed, flip the patties and cook the other side for the same 3 minutes. If you prefer the burgers to be extra crispy, give the patties a few extra moments in the heat.
The only thing left to do is assemble the final composition. To do that, you’ll need to prepare the buns and toppings for veggie burgers.
First, slice the buns and put them in the heated heavy skillet. They won’t need much time in the heat to become crispy on the outside. This quick detail can make the entire experience a whole lot different.
Then, start with the addition of toppings.
Put ketchup, vegan mayo, or both on the sides of the buns before adding the veggies.
We advise placing a slice of lettuce on top of the sauce, then placing the patty, and following it up with the tomatoes and a pickle.
But toppings for veggie burgers are a complicated subject since everyone has their preferences. Find your favorite combination, and enjoy your creation.
Hopefully, our recipe allowed you to make the best one yet.
What to Serve With Vegan Burgers
What better way to complete a vegan burger menu than with some fries that fit the diet? Check out these vegan french fries and learn how to make the recipe if you wish to have the full vegan burger experience.
- 2 lbs of potatoes
- 2 tbsp of olive oil
- 1 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of paprika
- 1/2 tsp of salt
- 1/2 tsp of pepper
Wash and dry the potatoes, and cut them into pieces that resemble store-bought french fries.
Add the potatoes to warm water and let them soak for the next 20 minutes.
Remove the potato slices from the water and ensure they are completely dry. Preheat the oven to 425 degrees F. In the meantime, line a rimmed pan with parchment paper.
Toss the potatoes in some olive oil and the prepared seasonings.
Add the fries to the pan and bake for the next 40 minutes. Flip them after 20 to make sure they cook evenly.
If you’d like to try the most popular veggie burger in Florida, contact Burgermeister in Miami. Our place is home to the best burgers you’ll have in your life, and there’s no better way to test that than with a visit.
Give our burgers a shot, and you’ll see why we’re the locals’ favorite.