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Parve
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
Burgers are at the heart of every summer barbecue, and eating plant-based doesn’t mean you have to miss out. The vegan market is saturated with processed artificial meats, so finding a solid veggie burger made from real, whole ingredients can be a true challenge. I’m going to speak on behalf of vegans far and wide and say that what we want in our burger is great texture, lots of veggies, natural plant protein and a killer sauce that brings it all together. Am I right? Well, after years of perfecting this recipe, I couldn’t be more excited to tell you: This veggie burger is bun in a million. Its texture is firm enough to stand up to the grill, and it can absolutely hold its own on a bun. Trust me when I say that this veggie burger is the only burger recipe you need. Happy grilling!
Yields: 8 burgers
1 large red onion, sliced into rings 1/8-inch (3 millimeter) thick
2 tablespoons (30 milliliters) fresh or refrigerated orange juice
juice of 1 large lemon
juice of 1 large lime
2 tablespoons (30 milliliters) Tuscanini Apple Cider Vinegar
1/4 teaspoon salt
water, vegetable broth or avocado oil, as needed
1/2 small red onion, coarsely chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
3/4 cup (53 grams) cremini mushrooms, coarsely chopped
1 small carrot, grated
1 cup (164 grams) Tuscanini Chickpeas, drained
1/2 cup (45 grams) gluten-free rolled oats
2 tablespoons (12 grams) gluten-free oat flour, plus more as needed
2 tablespoons (14 grams) ground flaxseed
1 and 1/2 tablespoons (24 grams) Tuscanini Tomato Paste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons (30 milliliters) coconut aminos, Bragg Liquid Aminos, soy sauce or tamari
1/2 cup (120 milliliters) plain unsweetened vegan Greek yogurt
4 teaspoons (20 milliliters) Sriracha or chili-garlic sauce, or to taste
1 tablespoon (15 milliliters) Haddar Dijon Mustard, or to taste
8 gluten-free burger buns
8 leaves butter lettuce
2–3 large Roma tomatoes, thinly sliced
1 large avocado, mashed
1/4 cup (29 grams) Quick Pickled Onions
1/4 cup (6 grams) microgreens
Cornichons or spicy pickles, for serving
Begin by making the quick pickled onions ahead of time. In a large jar, combine the onion slices, orange juice, lemon juice, lime juice, vinegar and salt. Securely tighten the lid of the jar and shake it vigorously. Chill the onions in the fridge for at least two hours, or preferably overnight. Store the pickled onions in an airtight container in the fridge for up to four weeks.
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a large baking sheet with Gefen Parchment Paper.
While the oven is preheating, heat a large cast-iron skillet over medium heat and add about one tablespoon (15 milliliters) of water. Add the onion and garlic and sauté them for two to three minutes, until the onion is slightly tender and fragrant. Add the mushrooms and carrot and sauté the mixture for three to four minutes, until the veggies are crisp-tender. You may need to add a little more water to deglaze the skillet as the veggies are cooking. Remove the skillet from the heat and let the veggies cool for about five minutes.
Transfer the veggie mixture to a food processor. Add the chickpeas, oats, oat flour, flaxseed, tomato paste, cumin, coriander, paprika, chili powder, salt, black pepper and coconut aminos. Pulse the ingredients eight to ten times, until they are well combined but not pureed. Scrape down the sides of the food processor between pulses if needed. The mixture should be a doughy texture with some chunkiness retained from the vegetables and chickpeas. If the mixture is a little too wet to the touch, add additional oat flour one tablespoon (six grams) at a time.
Divide the mixture into eight even portions. Create the patties by rolling each section into a ball and flattening it between your palms. Place each patty on the prepared baking sheet, spaced one and a half inches (four centimeters) apart.
Bake the burgers for 30 minutes, flipping them halfway through the baking time.
While the burgers are baking, prepare the classic burger sauce. In a medium jar, combine the yogurt, Sriracha and mustard. Use a fork to whisk the ingredients together. Taste the sauce and adjust the spiciness with extra Sriracha or the tang with extra mustard.
To prepare the must-have burger toppings, place the burger buns on a large baking sheet and warm them in the oven for the final two minutes of the burgers’ baking time. Alternatively, you may place the buns directly on the oven rack to warm them. Assemble your burgers by layering the buns with the lettuce, tomatoes, avocado, quick pickled onions, a burger patty, the classic burger sauce and microgreens. Serve the burgers with the cornichons on the side.
Any leftover burgers can be frozen, stored in a reusable bag or container, for up to six months. To reheat the burgers, thaw them and reheat them in a skillet over low heat for two to three minutes per side. Alternatively, you can grill the leftover burgers over low heat on lightly oiled grates or a lightly oiled piece of aluminum foil for two to three minutes per side.
Reprinted with permission from The Clean Vegan Cookbook by Jackie Akerberg. Page Street Publishing Co. 2023. Photo credit: Jackie Akerberg. Purchase on Amazon.
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