Vegan Burger Recipe
Vegan patty, cheese and mayo in a toasted brioche bun with chips.
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Ingredients
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Buns & Assembly
Patties
Chips (Fries)
Method
Patties
- 1
Prepare bean mixture
Place the drained black beans in a large bowl. Using a potato masher or fork, mash the beans leaving some whole for texture (about 60–70% mashed).
- 2
Pulse dry ingredients
Put the rolled oats in a blender or food processor and pulse 5–8 times until coarsely ground (not powdered). Add the oats to the mashed beans.
- 3
Cook veggies
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add chopped carrot and mushroom and sauté 4–5 minutes until softened and most moisture has evaporated. Let cool slightly then add to the bean-oat mixture.
- 4
Season and bind
To the bowl add chopped herbs, soy sauce, cumin, smoked paprika, garlic powder, onion powder, salt and pepper. Mix thoroughly. If the mixture seems very wet, add up to 1–2 tbs additional oats; if too dry, add 1 tbs water. The mixture should hold together when pressed.
- 5
Form patties
Divide the mixture into 4 even portions and form into patties about 3/4 inch thick and slightly wider than the buns. Place on a tray and refrigerate 15 minutes to firm (optional but recommended).
- 6
Cook patties
Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Fry patties 3–4 minutes per side until a deep golden crust forms. If using vegan cheese, place a slice on each patty in the last minute of cooking and cover pan briefly to melt the cheese.
Chips (Fries)
- 7
Prepare potatoes
Preheat oven to 220°C (430°F) for oven method, or heat oil for deep-frying. Wash and peel potatoes if desired. Cut into chips/fries of even thickness (about 1/2 inch). Place cut potatoes in a bowl of cold water and soak 15 minutes to remove excess starch. Drain and pat completely dry with a towel.
- 8
Season and cook (oven)
Toss dried fries with 3 tbs neutral oil, sea salt, black pepper and optional smoked paprika. Spread in a single layer on a baking sheet lined with parchment. Roast 25–30 minutes, turning once halfway, until golden and crisp.
- 9
Alternatively fry
For frying: heat 1–2 inches of oil to 175°C (350°F). Fry chips in batches 4–6 minutes until golden and crisp. Drain on paper towel and season immediately with salt and pepper.
Buns & Assembly
- 10
Prepare vegetables
Slice the tomato into 4 thick slices and thinly slice the red onion into rings. Wash and dry the lettuce leaves.
- 11
- 12
Assemble burgers
Spread about 1 tbs vegan mayo on each cut side of the buns (2 tbs per sandwich total). On the bottom bun layer: lettuce leaf, tomato slice, red onion rings, place the hot patty with melted vegan cheese, then top bun. Press gently to secure.
- 13
Serve
Serve each burger immediately with a portion of chips on the side and remaining mayo for dipping. Estimated serving: 1 burger + chips per person.