Plant-based Double Cheeseburger Recipe
Recipe information
Make Plant-based Double Cheeseburger in just 45m. house-made portobello, beet and walnut vegan burger, served with lettuce, pickled onions, organic tomatoes, vegan cheese, jalapeño remoulade
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Ingredients
Burger Patty
Toppings
Burger Assembly
Prepare Burger Patties
1. Make the Flax Egg
In a small bowl, mix ground flax seeds with water and let it sit for 10 minutes to thicken.
2. Sauté Vegetables
In a skillet, sauté chopped onion and minced garlic until translucent. Add chopped Portobello mushrooms and cook until they soften.
3. Combine Ingredients
In a large bowl, combine the sautéed veggies, cooked grated beets, chopped walnuts, rolled oats, soy sauce, salt, pepper, and the flax egg. Mix well to form a thick batter.
4. Shape Patties
Divide the mixture into 4 equal portions and shape them into patties.
5. Cook Patties
Heat a non-stick skillet over medium heat and cook the patties for about 5-7 minutes on each side, until golden brown.
Assemble the Burgers
6. Prepare Buns
Toast the burger buns lightly if desired.
7. Layer Ingredients
On the bottom half of each bun, place a lettuce leaf, a cooked patty, a slice of vegan cheese, some pickled onions, and a slice of tomato. Drizzle with jalapeño remoulade, then top with the other half of the bun.
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