This veggie burger is the best we’ve ever had! Noted: Burger cake recipe.
We studied all our previous recipes and tried to analyze the beef flavor. This burger was a very scientific endeavor. Every ingredient was evaluated for its texture, taste, aroma, and complexity. We threw out anything that didn’t add something amazing or special. We think that this combination is a mockery of the real flavors in a burger.
The burger is also gluten-free and beans-free. It only takes ten healthy ingredients and simple methods to make the ultimate plant-based patties.
How to make a vegan burger patty
We wanted to make something different. Something better for you, with wholesome and recognizable ingredients.
Start by caramelizing the onions to create a sweet and savory flavor. Add shiitake mushrooms for their meaty texture, as well as the natural vitamins B2, B3, B5, B6, zinc, selenium, and more.
Then, in a processor, combine the cooked brown Rice with the sauteed vegetables to get the perfect texture. This whole grain is neutral in flavor and provides extra B vitamins and minerals.
Cashews add richness, while oats help to bind the dough. Salt and pepper are added for flavor. Miso paste, coconut aminos, and smoked paprika are all that is left.
The burgers can be cooked until they are golden brown once the dough for the burger patties is formed. You can store them in the freezer or fridge for easy preparation when a burger craving hits!
- Brown Rice, cooked and cooled (measured immediately after cooking).
- 4 Tbsp avocado oil, divided
- The recipe calls for 1 1/2 cups of thinly sliced yellow onions (1 small onion).
- You can also use cremini mushrooms, but the oat flour will be more.
- 3/4 cup raw cashews
- Half to one cup of oats (ground rolled oats – certified gluten-free as required)
- Half a teaspoon of each black pepper and sea salt
- Use chickpea or yellow miso (we prefer Miso Master’s chickpea or white miso).
- 1 Tbsp coconut aminos (or sub tamari)
- 1/4 tsp smoked paprika
FOR SERVING optional
- Hamburger buns
- Vegan Mayo
- Caramelized Onions
- For the best results, if your brown Rice hasn’t been cooked yet, you can start by cooking it using This Method. If not, continue to the next step.
- Caramelize the onions first. In a heavy-bottomed, large skillet (such as a cast iron pan), place one tablespoon (15ml) of avocado oil with the yellow onion slices. Please turn it on to medium-low heat. Continue to stir and cook until the onions become translucent. Then, turn down the heat. Cover with two tablespoons water, going every feof w minutes to avoid burning. The onions should be cooked for 25 minutes or until they have a color and are reduced to about half.
- Add one tablespoon (15ml) more avocado oil along with the mushrooms. Spread out the mushrooms as thinly as possible, and increase the heat to medium-low. Stirring regularly, sauté the mushrooms for 5 minutes until they are soft and fragrant. Turn off the heat and set aside.
- Put the cashews into a Food Processor. Pulse until they are small and uniform crumbs — approximately ten pulses. Set aside the cashew crumbs.
- Add the cooled Rice to the empty food processor. Pulse until it is slightly crumbled. About five pulses. Add the onions and mushrooms to the food processor and pulse until they are well combined. There should be no large or obvious pieces of mushroom left. About another five pulses.
- Add the oats flour (starting with a smaller amount), the miso paste, the coconut aminos, and the smoked paprika. Pulse a few more times to combine. Add the crumbled cashews and pulse once or two times to evenly distribute them without overmixing. The mixture should be sticky and thick but still easy to shape into patties. Add more oats flour and mix by hand if the mixture is too wet. As needed, taste and adjust. Add more salt according to your personal preference.
- Use a 1/2 cup measuring cup to scoop the burger mixture. Form it into four equal patties. Place the patties into the avocado oil and heat it over medium-high heat. Cover the pan and let it cook for 3 minutes. Uncover and flip. Then cover again and continue to cook for three more minutes. If the patties don’t look as crispy as you would like, continue cooking.
- Enjoy! Serve your burgers on buns with homemade ketchup and vegan Mayo. Add tomatoes, lettuce, or any other toppings you like! The patties are good to go before or after they’ve been cooked. They can be stored in the fridge for up to 5 days or frozen for up to 1 month. Reheat cooked hamburgers over medium heat on the stovetop until they are fragrant and warmed.