Are you frustrated with meatless burgers that are squishy and fall apart on the bun? This vegan-friendly burger holds its shape with a mixture of rice, mushrooms, veggies, and plenty of flavorful spices. Serve it on a bun with your favorite melted vegan cheese and condiments. Smart Recipes, American,Vegan Recipes, Vegetables Recipes, Recipes Vegetables American,Vegan Best Vegan Burger Best Vegan Burger Recipe | CHEFBear.net PT1H Serves 6 2/3 Cup Brown Rice 4 Ounces Button Mushrooms 1 Large Onion 1 Medium Beet 1/2 Pound Textured Vegetable Protein 2 Tablespoons Soy Sauce 1 Tablespoon Sherry Vinegar 1 Tablespoon Brown Rice Miso 1 Teaspoon Liquid Smoke 1 Teaspoon Smoked Paprika 1 Teaspoon Dried Oregano 1/2 Teaspoon Dried Thyme 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder 1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Cumin 1 Teaspoon Tomato Paste 1 Teaspoon Sea Salt 2 Tablespoons Extra-Virgin Olive Oil 1/4 Teaspoon Freshly Ground Black Pepper 6 N/A Buns Cook rice according to package’s instructions. Remove from heat and set aside In a large bowl, add all ingredients except half of TVP and oil and with a hand mixer, blend until well combined. Add remaining TVP and stir to combine well. Refrigerate, covered for about 30 minutes. Remove from the refrigerator and make 6 equal sized patties. Preheat oven to 400 degrees. In a large frying pan, heat oil over medium heat and cook patties for about two to three minutes per side. Remove from heat and transfer the patties to a baking sheet. Bake for about 15 minutes. Remove from the oven and place 1 burger onto each bun followed by your favorite condiments, lettuce, mayo, tomato and gherkins.

Best Vegan Burger

Best Vegan Burger Recipe


Are you frustrated with meatless burgers that are squishy and fall apart on the bun? This vegan-friendly burger holds its shape with a mixture of rice, mushrooms, veggies, and plenty of flavorful spices. Serve it on a bun with your favorite melted vegan cheese and condiments.

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Recipe Information

Flavor Profile

American,Vegan

Protein

Vegetables

Category

Main Dishes

Serves

6

Total Time

60 Minutes

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Ingredients

      • 2/3 Cup Brown Rice
      • 4 Ounces Button Mushrooms (Chopped Roughly)
      • 1 Large Onion (Diced)
      • 1 Medium Beet (Roasted & Chopped Roughly)
      • 1/2 Pound Textured Vegetable Protein (Rehydrated & Squezzed Dry According Package Instructions)
      • 2 Tablespoons Soy Sauce
      • 1 Tablespoon Sherry Vinegar
      • 1 Tablespoon Brown Rice Miso
      • 1 Teaspoon Liquid Smoke
      • 1 Teaspoon Smoked Paprika
      • 1 Teaspoon Dried Oregano
      • 1/2 Teaspoon Dried Thyme
      • 1 Teaspoon Garlic Powder
      • 1 Teaspoon Onion Powder
      • 1/4 Teaspoon Ground Cinnamon
      • 1/4 Teaspoon Ground Cumin
      • 1 Teaspoon Tomato Paste
      • 1 Teaspoon Sea Salt
      • 2 Tablespoons Extra-Virgin Olive Oil
      • 1/4 Teaspoon Freshly Ground Black Pepper (Or More, To Taste)
      • 6 Buns (Toasted)

Directions

  1. Cook rice according to package’s instructions. Remove from heat and set aside
  2. In a large bowl, add all ingredients except half of TVP and oil and with a hand mixer, blend until well combined. Add remaining TVP and stir to combine well. Refrigerate, covered for about 30 minutes.
  3. Remove from the refrigerator and make 6 equal sized patties.
  4. Preheat oven to 400 degrees.
  5. In a large frying pan, heat oil over medium heat and cook patties for about two to three minutes per side. Remove from heat and transfer the patties to a baking sheet. Bake for about 15 minutes.
  6. Remove from the oven and place 1 burger onto each bun followed by your favorite condiments, lettuce, mayo, tomato and gherkins.



Nutrition & Cost Facts

Calories

444 kcal

Carbs

66 g

Fat

7 g

Protein

26 g

Cost Per Serving

$1.46

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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