How-To - Make Vegan Burgers

┬áToday I’m Gonna Make A Vegan Black Bean Burger With Truffle Cheese Also Vegan And Chipotle Manis.

Ingredients

  • Black Beans
  • Brown Rice Beets
  • Mushrooms
  • Onions
  • GarlicPumpkin Seeds
  • Some Salt
  • Pepper
  • Truffle Cheese
  • Chipotle Mayonnaise
  • Some Pickled Vegetables
  • Saute
  • The Beets
  • Brown And Caramel
  • Some Olive Oil
  • Carrots
  • Carsnips
  • Tomatoes
  • Rice
  • Some Gristle
  • Some Stuff
  • Little Bit Of Texture
  • Little Teeny Pea Size
  • Pumpkin Seeds
  • Vegetables
  • A Little Crunchiness
  • Little Browner
  • Chili Mayonnaise
  • Some Vegan Mayonnaise
  • Chili Sauce

Directions

1

Today is black beans and brown rice beets, mushrooms, onions, garlic, pumpkin seeds and some salt and pepper and then we’re going to grill a bun and put truffle cheese in it and chipotle mayonnaise and some pickled vegetables. So the first step is we’re gonna saute, the onions, the beets, the mushrooms the garlic together really i like high heat. Cuz i like things to get brown and caramel more flavor. So we’re just gonna start with some olive oil. We’re gonna put 1/2 cup of onions in there. I’m gonna put somewhere around a cup of mushrooms. We’re gonna put somewhere around a cup of beets, a couple tablespoons of garlic and this rest of he really does have some play in it. You could just make it all up. It would work and then we’re gonna add some salt in there right into the saute and then we’re gonna get this all going for about 20 minutes, it should be like really soft it should have some brown on it. If you’re making this recipe at home and you didn’t have beets, you could use carrots, parsnips, tomatoes.

2

You could also use quinoa or polenta or oatmeal in place of the rice. You can use white beans black-eyed peas. So you can really play around with vegetables starches and beans the original intention to use the beats well as delanie give it a really earthy flavor particularly in pairing with the mushrooms. But when you ground it all up, it really looks like me, it looks like real hamburger which is fun for vegans tricks people into thinking. It’s closer to the real thing and you don’t get that if you’re using carrots or a person or something like that okay. These feel soft enough to me. So i’m gonna go ahead and add rice first good cup of that in there. Add the black beans you could also use canned beans. You can make them yourself the day before i would recommend and you know when dealing with like beans and rice and mushrooms make sure.

3

You’re adding enough salt just take a bite right out of it make sure you’re getting enough salt. So now all the vegetables, the beans, the rice everything’s cooked together, it’s looking bloody. So we’re gonna transfer it into the cuisinart and grind it up really only takes a minute. Because you don’t want to make it. So mushy and smooth that it doesn’t have any texture in it much like a hamburger. When you’re eating it there’s some gristle there’s some stuff in there that gives it a little bit of texture. So making sure that you have things broken down to maybe a little teeny pea size and then you’re done. I forgot to put the pumpkin seeds in but it doesn’t matter. We can just put them in now none of this stuff. Now let’s grind it all together, because they’re tasty you want them in there that’s it like that. So now we’re going to make our patties and there’s a couple ways you can do this. It really organically you don’t care, that they’re the same size just do it by hand that’s how i’m gonna do it.

4

Today or you can also purchase an ice cream scoop. But today we’re just gonna do it by hand. So i’m actually just gonna put some oil in my hand and rub it around just so that the burger doesn’t stick to my hand and it’s really great moisturizer too. So take some of this mixture form a bowl roll it around pat it up this was crazy. This one really looks like meat there we go you know and you can decide how thick or thin you want them. I actually don’t like mine really thick because i like it to get a little crunchiness on it and have it be a little browner. All the way around but some people like them really thick. So i recommend that you make these burgers a day in advance and the reason for that they become more manageable and they become more texturally interesting in my opinion. You could use one that you had just made. But then the difference is more wetness some people like that some people like drier

5You can decide for yourself and either make them on the same day or make them the day before which i prefer. So now we’re gonna fryeburg turn on pretty high so we’re gonna put some oil on the grill. Put the burgers down make sure you get some sizzle. It’s just a good idea to make sure you have enough oil you can do it over open fire that’d be really tasty. We got to make sure it’s oiled and i would definitely do the burgers, that you’re gonna do on an open fire at the day before because they’ll just kind of melt you fall through the grill. You don’t want that to happen and then i’m gonna do the buns as well. This is an organic we’ve done from the bakery aisle a really great bakery when i give them shouts because not only is it vegan. But it’s organic so it’s kind of rare to find this oil has garlic in it which i always think.

6It’s really important to make the bread be really tasty like you’d want to just eat the bread on its own. So i like to put garlic and oil and i also like to make sure to salt the bread goes down and then. I’m just going to even to put more oil, those oils good ok. So now we’re ready to assemble dress and consumer burgers. First thing we’re going to make is chili mayonnaise. So we’re just going to take some vegan mayonnaise a cup two cups. I think a good couple tablespoons per burger upwards to 1/4 cup per burger. I’m gonna just put two big tablespoons of chili sauce right in there i made this chili sauce homemade. It’s toasted chipotle and some brown sugar and salt but any one off the market. I’m a sriracha fan you know tabasco any kind you like can do and you’re just gonna stir it into the mayonnaise just like that so we’re gonna take the bottom of the bun can address and eat

7Now this is homemade cashew truffle cheese stayed out of cashews and beer and black truffles. So we’re gonna put that on the bottom and you can check out the recipe for this is a house-made truffle cheese. So you can make it at home it’s really easy it’s like operating a blender or you can also buy a vegan cheese or you can buy some blue cheese or goat cheese. Whatever you want to put on your burger and then we’re going to take a patty, put that down and we’re gonna get some ripe tomato and particularly when dealing with a vegan burger pick a really good tomato. It’s like 50% of the dish make sure to salt the tomato and lettuce. I’m a fan of shredded lettuce, you can use whole leaf lettuce, you can you know do a salad mix but this is just a regular romaine that on and then this is pickled vegetables this i also made homemade.

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But there’s really good jarred varieties on the market. You can go to an italian version you can use pickled jalapenos. There’s escabeche which is this is put some of that on there. I like a lot of pickles i like pickled things and on. I like to start with fat and end with that. So i’ve started with the truffle cheese and i’m going to end with the mayonnaise. Put some of that right on top and i don’t really like to spread it around because when you smash it. It’s going to spread on its own. So if you start it right in the middle gives it a little bit more containment let’s put some pepper on there okay and now and it’s done, it’s ready to eat cut through the bun really gently first. So i don’t smash all the good stuff out there it is looks like meat.

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