Bacon Cheese Burger (vegan) Recipe

Make flax egg

Whisk ground flaxseed and hot water in a small bowl and set aside for 5 minutes to thicken.

Sauté vegetables

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic, grated carrot and chopped mushrooms; cook 4–5 minutes until moisture releases and mixture is softened. Remove from heat and let cool 5 minutes.

Combine burger mixture

In a bowl, mash the cooked black beans leaving some texture. Stir in ground oat flour, vital wheat gluten, cooled vegetable mix, soy sauce, tomato paste, smoked paprika, black pepper and salt. Add flax egg and mix until a cohesive, slightly sticky dough forms. If too wet, add up to 1 tablespoon additional ground oats; if too dry, add 1–2 teaspoons water or a splash of plant milk.

Form patties

Divide mixture into 4 equal portions and shape into 3/4-inch thick patties, pressing edges to seal. Let rest 10 minutes so gluten hydrates and patties firm up.

Cook patties

Heat remaining 1 tablespoon oil in a heavy skillet over medium-high. Add patties and cook 4–5 minutes per side until a dark crust forms and internal temperature reaches about 165°F (if using a thermometer). Alternatively, grill over medium heat for the same time, turning once. Transfer to a plate and tent lightly to keep warm.

Whisk together maple syrup, soy sauce, liquid smoke, smoked paprika, black pepper and 1 teaspoon oil in a shallow dish.

Slice tempeh thinly (about 1/8-inch) if not pre-sliced. Place slices in the marinade and let sit 10–15 minutes, turning once to coat both sides.

Heat a nonstick skillet over medium and add the marinated tempeh slices (reserve marinade). Cook 2–3 minutes per side until caramelized and slightly crisp. Brush with reserved marinade as they cook for extra glaze. Remove and keep warm.

Place soaked and drained cashews, plant milk, nutritional yeast, lemon juice, apple cider vinegar, turmeric, onion powder, garlic powder, salt and 2 tablespoons water in a blender. Blend on high 1–2 minutes until very smooth and creamy, adding additional water, 1 teaspoon at a time, to reach a pourable cheese-sauce consistency.

Taste and adjust seasoning (more nutritional yeast for cheesiness, more lemon or vinegar for tang, salt to taste). Warm gently in a small saucepan over low heat if desired before serving; do not boil.

Lightly toast buns: brush cut sides of buns with vegan spread or oil and toast in a hot pan or under a broiler until golden.

Spread about 1 tablespoon vegan mayo on each bottom bun. Place a lettuce leaf, then a burger patty.

Spoon or drizzle 1–2 tablespoons vegan cheese sauce over each patty, then top with 2–3 slices of vegan tempeh bacon, tomato slice, red onion and pickles if using.

Finish with the top bun and serve immediately. Leftover patties keep refrigerated up to 4 days and reheat in a skillet or oven for best texture.