Vegan Burgers
“Vegan burgers are often too soft for the BBQ but these aren’t. They hold together really well and have a firm texture with a savoury taste. Even mushrooms haters like them.”
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 20 minutes
Difficulty - Medium
Serves / makes - 4 large burgers
Ingredients
1T oil, such as sunflower oil
200g onions, roughly chopped
20g garlic, roughly chopped
160g mushrooms, roughly chopped
1-2t yeast spread*
4t stock powder
Salt (optional)
70g porridge oats
70g gram flour (or plain flour)
A little oil
Equipment
Frying pan
Mixing bowl
Mixing spoon
Hand blender
Baking tray
Method
Heat your oven to 180c/360f/GM4.
Heat a large frying pan on a medium heat. Add the oil. Once the oil is hot, add the onions. Allow them to cook for 5-10 minutes until they are translucent.
Add the garlic and mushrooms to the pan, continue to cook the vegetables for another 5-10 minutes until the mushrooms are browned.
Put the contents of the pan into a bowl and blend it with a hand blender until it is smooth.
Add the yeast spread and stock powder to the bowl. Mix it well, add the oats and flour and mix again.
Allow this mixture to cool then make it into patties. You can do this with your hands. Alternatively, for very neat burgers, allow the mixture to cool more as that will help it to thicken. Put the mixture between two sheets of baking paper. Use a rolling pin to flatten the mixture to 1.5cm thick. Cut rounds using a cookie cutter.
Heat your pan on a medium heat. Fry the burgers on both sides to brown them, this should take just a few minutes.
Put the burgers onto a baking tray. Bake for around 15 minutes until they are firm.
Notes
*The yeast spread, also known as yeast extract, should not be confused with nutritional yeast. The yeast spread is a thick brown condiment that I use in a lot of meaty recipes for an intense umami flavour.
These burgers freeze well so they’re perfect for batch cooking.
You can put the burgers on the barbecue or on a griddle pan after they have firmed up in the oven.
Vegan Burgers
Ingredients
- 1T oil
- 200g onions, roughly chopped
- 20g garlic, roughly chopped
- 160g mushrooms, roughly chopped
- 2t yeast extract
- 4t stock powder
- Salt (optional)
- 70g porridge oats
- 70g gram flour (or plain flour)
Method
- Set your oven to 180c/360f/gas mark 4.
- Fry the onions, garlic and mushrooms on a medium to high heat until the onions are translucent.
- Put this into a bowl and blend until smooth.
- Add the yeast extract and stock powder. Mix well.
- Add the oats and flour. Mix well.
- Allow this to cool then make into patties.
- Fry on both sides then bake for around 15 minutes until they are firm.
Notes:
Equipment
Frying pan
Mixing bowl
Mixing spoon
Notes
- These burgers freeze well so they’re perfect for batch cooking. You can put them on the BBQ or on a griddle pan after they have formed up in the oven.