Healthier Vegan Cheeseburgers

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Note: It will be even more awesome if you have these with thin and crispy oven baked french fries.

I have been obsessing with the idea of making a vegan cheeseburger ever since I mastered making vegan meatballs that taste the closest to real ones without it tasting like vegetables. Though there is a big difference to the real thing, it’s good enough!

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I know this isn’t like a real cheeseburger, but it’s so fun to make and the patties are really awesome! Don’t eat them expecting them to taste like the cheeseburgers you’re used to, just expect it to be a fun replacement!

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Anyway, when I look at this recipe and my previous french fries recipe, I think: Why doesn’t the world just make food healthier? Why have all these fast food places just to sell things that make people so unhealthy?

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I bet if I put this with my own french fries, nobody would believe they’re not unhealthy, so I think that’s something you can do to convince people that eating healthIER isn’t as impossible as it seems! Good luck with the cheeseburgers!

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Healthier Vegan Cheeseburgers

Burgers
6 whole wheat hamburger buns (I used Trader Joe’s)
6 slices vegan cheddar cheese (eg Violife, Daiya, Rice Vegan, Tofutti, Earth Island or Follow your Heart)
Ketchup

Patties
3 1/2 cups cremini/baby bella mushrooms
3 cups fresh shiitake mushrooms
1/2 medium yellow onion
2 cloves garlic
1/4 cup extra virgin olive oil
1 tablespoon low sodium soy sauce
1 teaspoon fennel seeds, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon pure maple syrup
1/4 teaspoon allspice
1/8 teaspoon ground cloves
A few sprinkles ground pepper
1 cup tvp-textured vegetable protein (mixed with 1/2 cup mushroom juice from baking)
1/3 cup vital wheat gluten
2 tablespoons corn/tapioca starch
1 tablespoon extra virgin oil
1 tablespoon low sodium soy sauce
1/4 teaspoon chipotle pepper
1/4 teaspoon cayenne pepper
A few generous sprinkles ground pepper

Preheat oven to 275°F (135°C).

Wash the cremini and shiitake mushrooms, then use a mushroom slicer (if possible, or use knife) to slice the cremini mushrooms in thin pieces, then remove the bottom of the shiitake mushroom stems, and slice into small pieces.

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Combine the mushrooms together in a large bowl, then dice the onion into small cubes and add it in. Peel the garlic and chop it into small pieces and add that as well. Next, drizzle the 1/4 cup olive oil, 1 tablespoon soy sauce, fennel seeds, garlic powder, onion powder, chili powder, maple syrup, allspice, cloves and ground pepper.

Stir until everything is mixed evenly, then spread it on a 9×13 inch oven tray sprayed with non-stick cooking oil. Spread the mixture evenly across the tray.

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Bake in the oven for about 20 minutes, then take it out.

Turn the oven to 300°F (148°C).

Spoon the mushroom mixture into a food processor, while keeping the mushroom juice/broth for later. Process until it becomes a fine mince. I used Ninja blender for this, I don’t recommend high powered blenders like Vitamix unless you pulse very small amounts at a time.

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Spoon the minced mushrooms out onto the large bowl.

In a separate bowl, combine the tvp and mushroom leftover juice from baking the mushrooms (if it doesn’t equal to 1/2 cup, fill the remainder with water) together and stir until the tvp is hydrated. Add it to the mushrooms, then add the vital wheat gluten, corn/tapioca starch, olive oil, soy sauce, chipotle pepper, cayenne pepper and ground pepper.

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Stir until everything is even, then use your hands to shape the mixture into round, thin patties. You will need 2 oven trays as one probably won’t be enough.

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Bake the patties in the oven for a total of 45-50 minutes, taking the tray out after about 25 minutes to flip them over. Do realise that all ovens are different so check often!

Assemble: To make the burger, add one pattie on the bottom of the bun, then add a slice of vegan cheddar cheese.

If desired, add ketchup and close the bun.

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Note: There will be plenty more patties left over if you’re using 6 hamburger buns, so feel free to use them for next time or prepare more buns. You may also want to roll the mixture into a ball to make vegan meat balls if you have enough patties.

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Healthier Vegan Cheeseburgers
Serves: 6
 

Ingredients
Burgers
  • 6 whole wheat hamburger buns (I used Trader Joe’s)
  • 6 slices vegan cheddar cheese (eg Violife, Daiya, Rice Vegan, Tofutti, Earth Island or Follow your Heart)
  • Ketchup
Patties
  • 3½ cups cremini/baby bella mushrooms
  • 3 cups fresh shiitake mushrooms
  • ½ medium yellow onion
  • 2 cloves garlic
  • ¼ cup extra virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • A few sprinkles ground pepper
  • 1 cup tvp-textured vegetable protein (mixed with ½ cup mushroom juice from baking)
  • ⅓ cup vital wheat gluten
  • 2 tablespoons corn/tapioca starch
  • 1 tablespoon extra virgin oil
  • 1 tablespoon low sodium soy sauce
  • ¼ teaspoon chipotle pepper
  • ¼ teaspoon cayenne pepper
  • A few generous sprinkles ground pepper

Instructions
  1. Preheat oven to 275°F (135°C).
  2. Wash the cremini and shiitake mushrooms, then use a mushroom slicer (if possible, or use knife) to slice the cremini mushrooms in thin pieces, then remove the bottom of the shiitake mushroom stems, and slice into small pieces.
  3. Combine the mushrooms together in a large bowl, then dice the onion into small cubes and add it in. Peel the garlic and chop it into small pieces and add that as well. Next, drizzle the ¼ cup olive oil, 1 tablespoon soy sauce, fennel seeds, garlic powder, onion powder, chili powder, maple syrup, allspice, cloves and ground pepper.
  4. Stir until everything is mixed evenly, then spread it on a 9×13 inch oven tray sprayed with non-stick cooking oil. Spread the mixture evenly across the tray.
  5. Bake in the oven for about 20 minutes, then take it out.
  6. Turn the oven to 300°F (148°C).
  7. Spoon the mushroom mixture into a food processor, while keeping the mushroom juice/broth for later. Process until it becomes a fine mince. I used Ninja blender for this, I don’t recommend high powered blenders like Vitamix unless you pulse very small amounts at a time.
  8. Spoon the minced mushrooms out onto the large bowl.
  9. In a separate bowl, combine the tvp and mushroom leftover juice from baking the mushrooms (if it doesn’t equal to ½ cup, fill the remainder with water) together and stir until the tvp is hydrated. Add it to the mushrooms, then add the vital wheat gluten, corn/tapioca starch, olive oil, soy sauce, chipotle pepper, cayenne pepper and ground pepper.
  10. Stir until everything is even, then use your hands to shape the mixture into round, thin patties. You will need 2 oven trays as one probably won’t be enough.
  11. Bake the patties in the oven for a total of 45-50 minutes, taking the tray out after about 25 minutes to flip them over. Do realise that all ovens are different so check often!
  12. Assemble: To make the burger, add one pattie on the bottom of the bun, then add a slice of vegan cheddar cheese.
  13. If desired, add ketchup and close the bun.
  14. Note: There will be plenty more patties left over if you’re using 6 hamburger buns, so feel free to use them for next time or prepare more buns. You may also want to roll the mixture into a ball to make vegan meat balls if you have enough patties.


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