Vegan Burger Recipe
Signature vegan patty blended with portobello, shiitake, and white mushroom and sweet corn. Topped with vegan cheddar, vegan basecamp sauce, horseradish pickles, arugula, and tomato on a pretzel bun. Served with tots.
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Ingredients
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Vegan Burger Ingredients
Method
Burger Directions
- 1
Prepare the Mushroom Patty
In a food processor, combine portobello, shiitake, and white mushrooms. Pulse until finely chopped but not pureed.
- 2
Mix the Ingredients
In a large bowl, combine the chopped mushrooms, sweet corn, cooked quinoa, flaxseed meal, olive oil, garlic powder, onion powder, salt, and black pepper. Mix well until combined.
- 3
Form Patties
Divide the mixture into 4 equal portions and form into patties.
- 4
Cook the Patties
Heat a non-stick skillet over medium heat. Cook each patty for about 4-5 minutes on each side or until golden brown.
- 5
Melt the Cheese
In the last minute of cooking, place a slice of vegan cheddar cheese on each patty and cover the skillet to melt the cheese.
- 6
Prepare Tater Tots
While the patties are cooking, prepare the frozen tater tots according to package instructions.
- 7
Assemble the Burger
On each pretzel bun, spread vegan basecamp sauce, add the patty with melted cheese, top with horseradish pickles, arugula, and tomato slices.
- 8
Serve
Serve the vegan burgers immediately with a side of tater tots.
