It’s summer, which means it’s burgers for breakfast, lunch, and dinner. Okay not actually, but burgers are typically a big part of our summers. However as vegans it can be difficult to find a good vegan burger. A burger that satisfies all your cravings, is juicy, and will fool all your meat-loving friends. This can be even more difficult if you live somewhere where there aren’t a lot of vegan options.
Store bought vegan patties can sometimes be dry, thin, and taste like vegetables. Not that there is anything wrong with that, but most of the time it’s not what we are looking for. Plus not all store bought patties are like that! Check out our vegan burger taste test to see what our favourite vegan patty is (including the Beyond Meat patty!). While there is some decent options out there, sometimes you want a good homemade patty, that doesn’t taste like vegetables, and will impress your guests.
We sought out to make the most meaty burger we could, without the use of any meat (of course). Enter mushrooms. If you have watched any of our videos, you know we love mushrooms especially dehydrated mushrooms. They have this perfectly meaty texture that allows a vegan burger to take on this meat-like texture. Plus with the added spices and ground-round, it would be hard to believe that there isn’t some meat in this burger. Don’t fret, sweet cows, you and your relatives are safe.
Top with all your favourite burger fix-ins and you have yourself one delicious backyard BBQ. Plus no one will be mad with the addition of a Big Mac Potato Salad.
Classic Vegan Burger
- 1 cup cooked brown rice
- 1/4 cup vegan butter
- 1 tbsp vegan mayo
- pinch salt & pepper
- 2 cloves garlic
- 1 tbsp onion powder
- 1 pinch brown sugar
- 1 tbsp grainy mustard
- 1 tbsp smoked paprika
- 1 tsp hot chili powder
- 1 cup vital wheat gluten
- 1 pkg Yves Veggie Ground Round
- Add all your ingredients, except the veggie ground round, to a food processor and blend until you get a paste like texture. It should stick together but still be kind of chunky.
- Add your ground round to the food processor and pulse a few times until just incorporated.
- Form your mixture into 6 balls and flatten into discs. The amount you make will depend on the size you want to make the patties. This makes 6 fairly large patties.
- Set patties on a lined plate and set in fridge for 30 minutes to firm up.
- Pan fry the patties until golden brown and top with your favourite burger toppings.