I know it might sound hard to make vegan burgers from scratch at home, but trust me it isn't that hard at all. Plus you could turn it into a family activity, which can be really fun. This recipe is a little bit time consuming, but it is worth the effort, because you'll have a comforting, filling and delicious meal. If you are someone who is just starting their vegan journey this recipe is perfect for you, since it is a comfort food that we all grew up eating, we are just leaving the animals out.
For the burger buns:
1 1/2 cup flour
pinch of salt
7 g quick action dry yeast
3 tbsp neutral oil
100 ml lukewarm water
For the potato wedges:
10 potatoes
1 tbsp neutral oil
3 tbsp cornstarch or flour
2 tsp each: garlic powder, smoked paprika, salt & pepper
1 tbsp nutritional yeast
For the burger patties:
1 yellow onion, minced
100g vegan minced meat
1/2 tbsp each: garlic powder, oregano, smoked paprika, cumin
salt & pepper to taste
5 tbsp bread crumbs
2 slices of vegan cheese
Instructions:
Starting with the burger buns, in a mixing bowl mix together the dry ingredients (flour, pinch of salt and dry yeast). Then add the oil and lukewarm water. Mix until a rough dough forms.
Sprinkle some flour on your work surface and knead the dough for 5-10 minutes. The dough should be soft and not sticky.
Lightly oil the mixing bowl you are using and place the dough in it. Cover with a clean kitchen towel and let it rise at a warm place for an hour or until doubled in size.
Once your dough has risen, form 2 bigger or 3 smaller buns. Make sure that the top is nice and smooth, this will ensure that your burger buns won't crack while baking.
Place onto a lined baking sheet, cover with a clean kitchen towel and let them rise again for 15-30.
Brush the top of the buns with plant based milk and sprinkle some sesame seeds. Bake for 30-35 mins, until the top is nice and golden brown.
Moving on to the potato wedges. Peel your potatoes and cut them into even sized wedges.
Drizzle the potatoes with the oil and coat them in the cornstarch (or flour) and seasoning mixture. Transfer onto a lined baking sheet, making sure that they are in an even layer.
Bake for 30 minutes, flipping halfway through.
To make the burger patties mix together the minced onion, ground vegan meat, spices and breadcrumbs in a bowl.
Form 4 even patties and place 1 slice of vegan cheese onto 2 patties, then put the remaining 2 burger patties on top to wrap the cheese inside.
Bake them with the potatoes (see notes) or fry for 5 minutes on each side.
When you are ready to enjoy the burgers cut a burger bun in half, toast them and assemble by spreading some vegan mayonnaise or ketchup on both halves, next add a layer of greens (like spinach or salad leaves), then a burger pattie and the top half of the burger bun. Serve warm with the baked potato wedges.
Notes:
If you find that the mixture isn't sticking together when you try to form the patties, add a splash of water or more breadcrumbs.
If you choose to bake them I recommend putting them in the oven while the potato wedges bake, during the last 15 minutes and flipping halfway through.
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