“Impossibly” Tasty Vegan Burger Recipe (better than Beyond)
By now I think we’ve all heard of the Beyond Burger™ and the Impossible™ Burger, and if you haven’t, I implore you to check out my recent article Is The Impossible Burger Healthy?
But what is it that makes vegans and vegetarians want a vegan burger…or more importantly one that tastes like meat?
I suppose that would depend on the reasons behind why folks who have adopted a diet that doesn’t include meat made this decision. Was it because of the ethical treatment of animals? Was it to reduce their carbon footprint? Was it based on taste?
Regardless of the reason, there are plenty of alternatives for getting your burger fix, without actually consuming animals.
A portabella mushroom makes a terrific and hearty alternative to a burger. Tofu, if marinated and spiced appropriately, is also a great substitution. There are many varieties of bean burgers that provide a similar texture and flavor profile as a burger made from animals. What about cauliflower? Seems these days folks can make anything out of this versatile veggie.
But what do you do if you want to replicate a “burger” but don’t want it to be soy based or use any impossible-to-pronounce ingredients?
That’s where I come in. The following vegan burger recipe is one I created that I guarantee will satisfy vegans, vegetarians, carnivores, and everything in between. I like to call it the “Possible Burger.” 😉
Possible Vegan Burger Recipe
- 1 Tbsp ground flaxseed
- 1 Tbsp Worcestershire sauce
- 1/2 tsp ground cumin
- 2 oz cremini mushrooms
- 1 (15-oz) can black beans
- 1 large egg, lightly beaten (or egg substitute of your choice if you’re vegan)
- 1 garlic clove, minced
- 1/3 cup panko
- Salt and pepper, to taste
- Preheat a skillet over medium heat.
- Mix all ingredients, excluding ½ of the can of beans and breadcrumbs, in a blender (such as a Vitamix® or NutriBullet®).
- Gently fold in the remaining beans and panko breadcrumbs.
- Form four patties with mixture.
- Cook each patty on the skillet for roughly three to four minutes on each side.
- Add to a bun and garnish, or just leave sans bun.
Chef Suggestions: To really kick this vegan burger recipe up a notch and give them the real, true, authentic burger taste, you can add lettuce, onion, and a tomato. Heck, you could even toss a pickle on for good measure.
I am not a huge fan of raw onions, but I do love a good caramelized or pickled onion. I am also a fan of pickled cabbage, which would really add a nice flavor explosion to these burgers.
You could also add your favorite cheese or some prepared avocado/guacamole mix.
If you wanted to make this vegan burger recipe gluten-free, you could omit the panko breadcrumbs and use crushed almonds or almond flour. And of course, omit the bun.
As a bonus, I made an appetizer with some of the Possible Burger mixture. Simply add a heaping spoonful to a portobella mushroom cap and sprinkle with your favorite cheese. I served this atop turmeric couscous, and it is a real crowd pleaser!
Better Than Beyond Burger Nutrition Facts:
- Calories: 170
- Total Fat: 2.8 g
- Total Carbohydrate: 27.6 g
- Fiber: 5.9 g
- Protein: 9.3 g