The best vegan burger

The best vegan burger

Based on 5 ratings

"What is the perfect patty? For me a vegan patty should not fall apart and be too soft that it spills out of the burger at the first bite. So, a few tips in advance: Fry thin patties, two per burger, and fry them in a little more oil than usual, so that they have a nice bite. The rice can be slightly undercooked, as it will still soak up the remaining liquid in the mixture later on, holding it together. Use other mushrooms if shiitake are not on hand. The capers and sun-dried tomatoes can be substituted for each other, or olives can be used in their place. Use other nuts and also basil instead of parsley if you like."

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

1 min

Ingredients

2Servings
133⅓ g
short grain brown rice
246⅔ ml
water
166⅔ g
shiitake mushrooms
onion
20 g
parsley
26⅔ g
capers
16⅔ g
sun-dried tomatoes
26⅔ g
almonds
tbsp
vegetable oil
1 tsp
smoked paprika powder
2⅔ tbsp
starch
2⅔ tbsp
vegan mayonnaise
1⅓ tbsp
ketchup
1⅓ tbsp
mustard
pickles
2⅔ slices
vegan cheese in slices
2⅔
burger buns
iceberg lettuce (for serving)
tomato (for serving)
onion (for serving)
salt
pepper
MetricImperial

Utensils

pot (with lid), cooking spoon, cutting board, knife, 2 bowls (small), frying pan (large), bowl (large), food processor, spatula, toaster

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Nutrition per serving

Cal808
Fat30 g
Protein20 g
Carb117 g
  • Step 1/7

    Wash the rice, then put it in a pot. Add the water, and a pinch of salt, and stir once. Put the lid on and bring to a boil. Reduce the heat, keep the lid on, and simmer for about 15 minutes. Stir once and check the rice consistency: if it is still slightly undercooked and grainy, then it is done.
    • 133⅓ g short grain brown rice
    • 246⅔ ml water
    • salt
    • pot (with lid)
    • cooking spoon

    Wash the rice, then put it in a pot. Add the water, and a pinch of salt, and stir once. Put the lid on and bring to a boil. Reduce the heat, keep the lid on, and simmer for about 15 minutes. Stir once and check the rice consistency: if it is still slightly undercooked and grainy, then it is done.

  • Step 2/7

    In the meantime, slice the mushrooms, halve and finely chop the onion, and the parsley including the stems, and roughly chop the sun-dried tomatoes, capers, and almonds. Finely dice the pickle and place it in a small bowl. Set aside.
    • 166⅔ g shiitake mushrooms
    • onion
    • 20 g parsley
    • 26⅔ g capers
    • 16⅔ g sun-dried tomatoes
    • 26⅔ g almonds
    • pickles
    • cutting board
    • knife
    • bowl (small)

    In the meantime, slice the mushrooms, halve and finely chop the onion, and the parsley including the stems, and roughly chop the sun-dried tomatoes, capers, and almonds. Finely dice the pickle and place it in a small bowl. Set aside.

  • Step 3/7

    Heat the vegetable oil in a large frying pan over medium heat. Sauté mushrooms and onions until browned. Add salt and pepper. Stir every now and then and scrape the brown (and tasty) bits from the bottom of the pan. Continue sautéing until the mixture looks relatively dry, then transfer to a large bowl.
    • tbsp vegetable oil
    • pepper
    • frying pan (large)
    • bowl (large)

    Heat the vegetable oil in a large frying pan over medium heat. Sauté mushrooms and onions until browned. Add salt and pepper. Stir every now and then and scrape the brown (and tasty) bits from the bottom of the pan. Continue sautéing until the mixture looks relatively dry, then transfer to a large bowl.

  • Step 4/7

    Add the rice to the mushrooms and onions and add the rest of the ingredients: chopped parsley, dried tomatoes, capers, almonds, and smoked paprika. Mix well and season to taste. Blend in a food processor to a homogeneous mass. If the mixture is very dry and difficult to mix, add cold water by the tablespoon. The right texture is reached when it resembles the consistency of raw meatball mass and you can still see the rice grains, but they are no longer whole. Blend it up a second time if necessary. Add the cornstarch with a spoon and mix well.
    • 1 tsp smoked paprika powder
    • 2⅔ tbsp starch
    • food processor

    Add the rice to the mushrooms and onions and add the rest of the ingredients: chopped parsley, dried tomatoes, capers, almonds, and smoked paprika. Mix well and season to taste. Blend in a food processor to a homogeneous mass. If the mixture is very dry and difficult to mix, add cold water by the tablespoon. The right texture is reached when it resembles the consistency of raw meatball mass and you can still see the rice grains, but they are no longer whole. Blend it up a second time if necessary. Add the cornstarch with a spoon and mix well.

  • Step 5/7

    In the meantime, prepare the burger sauce. Add the mayonnaise, ketchup, and mustard to the diced pickles in the small bowl and stir well. Keep ready for later.
    • 2⅔ tbsp vegan mayonnaise
    • 1⅓ tbsp ketchup
    • 1⅓ tbsp mustard
    • bowl (small)

    In the meantime, prepare the burger sauce. Add the mayonnaise, ketchup, and mustard to the diced pickles in the small bowl and stir well. Keep ready for later.

  • Step 6/7

    Roll the cooled mixture into 6 equal-sized balls and flatten between your hands. Heat 3-4 tablespoons of vegetable oil in a pan over medium-high heat. Place the balls into the pan and flatten with a spatula until they are about 2 cm / 0.8 inch thick. Fry until dark brown on each side so that the patties get nice and crispy. Place a slice of vegan cheese on half of the patties after flipping the first time.
    • 2⅔ slices vegan cheese in slices
    • spatula

    Roll the cooled mixture into 6 equal-sized balls and flatten between your hands. Heat 3-4 tablespoons of vegetable oil in a pan over medium-high heat. Place the balls into the pan and flatten with a spatula until they are about 2 cm / 0.8 inch thick. Fry until dark brown on each side so that the patties get nice and crispy. Place a slice of vegan cheese on half of the patties after flipping the first time.

  • Step 7/7

    To serve: Slice the burger buns in half and toast each side until golden brown, either in a skillet or over a toaster oven. Spread each half of the bun with a dollop of burger sauce. Then place a patty with the cheese on the bottom half, the second patty and iceberg lettuce, tomato slices and onion slices. Place the top half of the bun on top and serve immediately. Enjoy!
    • 2⅔ burger buns
    • iceberg lettuce (for serving)
    • tomato (for serving)
    • onion (for serving)
    • toaster

    To serve: Slice the burger buns in half and toast each side until golden brown, either in a skillet or over a toaster oven. Spread each half of the bun with a dollop of burger sauce. Then place a patty with the cheese on the bottom half, the second patty and iceberg lettuce, tomato slices and onion slices. Place the top half of the bun on top and serve immediately. Enjoy!

  • Enjoy your meal!

    The best vegan burger

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