Homemade Vegan Burgers That Don't Suck

Name: Homemade Vegan Burgers That Don't Suck
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 2 teaspoons baking powder; 118 milliliters panko-style bread crumbs (see note above); 680 grams button mushrooms, trimmed; 118 milliliters large celery rib, chopped fine (about; 227 grams whole small eggplant (about; 59 milliliters all-purpose flour; 397 grams garbanzo beans, drained and patted dry on paper towels; 1 teaspoon medium clove garlic, grated on a microplane grater (about; 6 servings Kosher salt and freshly ground black pepper; 355 milliliters large leeks, chopped fine (about; 177 milliliters dry pearl barley; 1 teaspoon marmite, vegemite, or Maggi seasoning; 1 teaspoon soy sauce; 6 thyme sprigs; 59 milliliters canola or vegetable oil; 237 milliliters toasted cashews, pinenuts, or a mix

Homemade Vegan Burgers That Don't Suck might be just the main course you are searching for. One portion of this dish contains around 15g of protein, 12g of fat, and a total of 384 calories. This recipe serves 6. From preparation to the plate, this recipe takes approximately 2 hours. This recipe is typical of American cuisine. It is a good option if you're following a dairy free diet. A mixture of button mushrooms, flour, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert.

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. In a large bowl, toss mushrooms with 1 tablespoon oil and season to taste with salt and pepper. Coat eggplant with another tablespoon olive oil and season to taste with salt and pepper. Wrap eggplant with heavy duty aluminum foil.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Eggplant

Wrap

Cooking Oil

Equipment you will use

Aluminum Foil

Bowl

Oven

Transfer mushrooms and eggplant to a foil-lined rimmed baking sheet. Scatter thyme over mushrooms.

Ingredients you will need

Mushrooms

Eggplant

Thyme

Equipment you will use

Baking Sheet

Aluminum Foil

Bake, turning mushrooms and wrapped eggplant occasionally until mushrooms are dark brown and eggplant is completely tender (test with a cake tester or thin skewer), about 45 minutes.

Ingredients you will need

Mushrooms

Eggplant

Equipment you will use

Oven

Skewers

Remove from oven, unwrap eggplant, and set aside to cool.

Ingredients you will need

Eggplant

Equipment you will use

Oven

While mushrooms and eggplant roast, heat remaining two tablespoons oil in a large skillet over medium-high heat until shimmering.

Ingredients you will need

Mushrooms

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Add leeks and celery and cook, stirring and tossing occasionally, until completely softened but not browned, about 4 minutes.

Ingredients you will need

Celery

Leek

Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Transfer mixture to a medium bowl and set aside to cool.

Equipment you will use

Bowl

Place barley in a pot and cover with water by 2 inches. Stir once then place over high heat. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until barley is completely tender, about 20 minutes.

Ingredients you will need

Barley

Water

Equipment you will use

Pot

Drain and transfer cooked barley to a clean kitchen towel or a triple layer of heavy-duty paper towels.

Ingredients you will need

Barley

Equipment you will use

Kitchen Towels

Paper Towels

Roll towels tightly and press to remove excess moisture.

Ingredients you will need

Roll

Transfer barley to a large bowl.

Ingredients you will need

Barley

Equipment you will use

Bowl

Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant (reserve remaining eggplant for another use). Process until a smooth paste forms, scraping down sides as necessary.

Ingredients you will need

Chickpeas

Baking Powder

Soy Sauce

Eggplant

Marmite

All Purpose Flour

Equipment you will use

Food Processor

Bowl

Transfer mixture to bowl with barley. Pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary.

Ingredients you will need

Chickpeas

Barley

Lentils

Beans

Equipment you will use

Food Processor

Bowl

Transfer to bowl with barley mixture. Chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix.

Ingredients you will need

Pine Nuts

Cashews

Barley

Equipment you will use

Food Processor

Bowl

When mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses.

Ingredients you will need

Mushrooms

Equipment you will use

Food Processor

Bowl

Add to barley mix. When leeks and celery are cool, transfer to food processor. Chop with 8 to 10 short pulses and add to barley mix.

Ingredients you will need

Barley

Celery

Leek

Equipment you will use

Food Processor

Using bare hands or a spatula, stir together mixture until completely homogenous. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Spatula

Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months.

When Ready To

Add breadcrumbs to mixture and work them in with your hands. Make a sample patty. It should have the texture of ground beef and hold together easily. If not, add water a tablespoon at a time until it comes together. Divide mixture into eight patties about 4-inches across and 1/2 an inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs (see note above).

Ingredients you will need

Breadcrumbs

Ground Beef

Water

Heat three tablespoons of vegetable oil in a large skillet over medium heat until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add four patties and cook without moving until first side is well-browned, about 3 minutes. I like to press a disk of sliced onion into the top side while it cooks. Flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer.

Ingredients you will need

Cheese

Onion

Transfer to a toasted bun and serve with condiments as desired.

Ingredients you will need

Roll

To Finish on the Grill: Preheat a gas or charcoal grill with a medium-high fire. Rub the grill grates with an oil-soaked paper towel and add the burgers. Cook without moving until well-browned, about four minutes. Flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer.

Ingredients you will need

Cheese

Cooking Oil

Dry Seasoning Rub