Vegan Burger Recipe

Prepare patty mixture

In a large bowl combine the plant-based ground (400 g) with finely chopped onion, minced garlic, tomato paste, soy sauce, smoked paprika, cumin, black pepper and 0.75 tsp salt. Stir to combine, then add the rolled oats. Mix until the mixture holds together when pressed; rest 10 minutes so oats absorb moisture.

Form patties

Divide mixture into 4 equal portions (about 100 g each). Shape each portion into a 2 cm thick patty, compacting so there are no cracks. If the mixture is too wet, add 1-2 tbs extra oats; if too dry, wet hands lightly and press again.

Cook patties

Heat a large nonstick skillet over medium-high heat and add 2 tbs neutral oil. When hot, add patties (do not overcrowd) and sear 3-4 minutes per side until a browned crust forms and internal temperature is warmed through (about 72°C if using packaged meat analog that requires heating). Reduce heat to medium and cook an additional 1-2 minutes per side if needed. Transfer to a plate and rest 3 minutes.

Make slaw

In a medium bowl combine shredded cabbage (2 cups), shredded carrot (0.5 cups) and 0.5 cup finely sliced red onion. Add 1 tbsp apple cider vinegar, 0.5 tsp maple syrup, 0.25 tsp salt and 0.25 tsp black pepper. Toss thoroughly and let sit 5-10 minutes to soften slightly and develop flavor.

Prepare lettuce and tomato

Chop iceberg lettuce into bite-sized pieces (1 cup). Slice beef tomato into 4 thick slices. Lightly season tomato slices with a pinch of salt and pepper.

Make garlic mayo

In a small bowl combine 1/2 cup vegan mayonnaise, 1 tsp grated garlic, 1/2 tbsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust salt/lemon to preference. Refrigerate until assembly.

Bake fries

Preheat oven to 220°C (425°F). Toss cut fries (600 g) with 2 tbs olive oil, 1 tsp salt and 0.5 tsp paprika until evenly coated. Spread in a single layer on a baking sheet. Bake 25-35 minutes, flipping once halfway, until golden and crisp. Keep warm in a low oven (100–120°C) while assembling burgers.

Toast buns

Spread a thin layer of vegan butter or oil on cut sides of 4 buns. Toast cut-side down in a clean skillet over medium heat 1-2 minutes until golden and slightly crisp.

Assemble burgers

On the bottom bun spread about 1 tbsp vegan garlic mayo. Add a handful of chopped iceberg lettuce, place the hot plant-based patty on top, then a slice of beef tomato, a spoonful (about 2 tbs) of crunchy slaw and some thinly sliced red onion (reserve a little raw onion to taste). Finish with another drizzle (1 tsp) of garlic mayo on the top bun and close. Repeat for remaining burgers.

Serve

Serve each burger immediately with a portion of oven fries. Offer extra vegan mayo or ketchup on the side.