Vegan Burger Recipe

In a small bowl, combine vegan mayonnaise, minced chipotle peppers, lime juice, maple syrup, smoked paprika, garlic powder, and salt. Whisk until smooth. Taste and adjust heat or acidity by adding more chipotle or lime. Refrigerate while you prepare the rest (30+ minutes best for flavors to meld).

Prepare a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons warm water; let sit 5–10 minutes until gelled.

Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add finely chopped mushrooms and a pinch of salt. Sauté, stirring occasionally, until mushrooms release their liquid and it evaporates, about 8–10 minutes. You want concentrated, browned mushrooms.

In the same pan, add the remaining 1 tablespoon olive oil. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds more.

Transfer the cooked mushrooms, onion and garlic to a food processor. Add cooked brown rice (or quinoa), pulsed oats, chopped walnuts (or seeds), tamari, ground cumin, smoked paprika, black pepper, and 1/2 teaspoon salt. Pulse 6–8 times until mixture holds together but still has texture. Stir in the prepared flax egg to bind. If mixture is too wet, add up to 2 tbs extra oats; if too dry, add 1–2 tbs water or vegetable stock.

Form the mixture into four even patties (about 100–120 g each). Press firmly so they hold together.

Heat a nonstick skillet over medium heat with a little oil. Cook patties 4–5 minutes per side until nicely browned and heated through. If using vegan cheese slices, place a slice on each patty during the last minute of cooking and cover briefly to melt.

While patties cook, in a small skillet heat 1 tablespoon olive oil over medium. Add sliced red onion, 1/4 tsp salt and 1/4 tsp black pepper. Sauté until softened and lightly caramelized, about 6–8 minutes. Add 1 teaspoon balsamic vinegar in the last minute, stir and remove from heat.

Slice brioche buns in half. Spread a little vegan butter or oil on cut sides. In a clean skillet over medium heat or on a griddle, toast buns cut-side down until golden, about 1–2 minutes. Remove and set aside.

Preheat oven to 220°C (430°F) if roasting. Toss cut potatoes in a bowl with cornstarch (if using), vegetable oil, sea salt, black pepper and smoked paprika until evenly coated.

Spread fries in a single layer on a baking sheet lined with parchment. Roast for 25–30 minutes, flipping once halfway, until crisp and golden. For frying, heat oil to 175°C (350°F) and fry in batches 3–4 minutes until golden; drain on paper towel and season immediately.

Place bottom bun on plate. Spread 1–2 tablespoons chipotle sauce on the bun. Add 2 butter lettuce leaves, then the mushroom patty with melted vegan cheese. Top patty with sautéed onions, a few additional dots of chipotle sauce if desired, and the top bun.

Serve immediately with a side of fries and remaining chipotle sauce for dipping.