Homemade Easy Vegan Burger
Ingredients
For the patties
- oil for frying
- 1/2 onion
- 2 garlic cloves
- 250g / 8.8oz mushrooms
- 2 tsp soy sauce
- 2 tsp cajun seasoning
- 2 tbsp bbq sauce, plus extra for glazing
- 1/2 tbsp maple syrup
- 50g / 1.7oz walnuts
- 2 tbsp ground flax seeds
- 1/2 cup brown rice
- 40g / 1.4oz panko breadcrumbs
- handful of fresh parsley
- salt and pepper
To serve
- 4 vegan burger buns
- 4 vegan cheese slices
- vegan mayonnaise
- ketchup
- 2 handfuls lettuce leaves
- gherkin slices
- 50g / 1.7oz red cabbage
- 1/4 carrot
- 1 tbsp apple cider vinegar
- olive oil
Preparation
Cook the brown rice according to package instructions.
Chop the onion, garlic, and mushrooms.
Heat oil in a frying pan over medium heat.
Add chopped onion and garlic, and sauté until softened.
Add mushrooms and cook until they release their moisture and brown.
Stir in soy sauce, cajun seasoning, BBQ sauce, and maple syrup. Cook for 2-3 minutes.
In a food processor, pulse walnuts until finely chopped.
Transfer the mushroom mixture to a bowl, add ground flax seeds, cooked brown rice, panko breadcrumbs, chopped parsley, salt, and pepper. Mix well to form a cohesive mixture.
Form the mixture into 4 patties and let them rest for a few minutes to firm up.
Heat more oil in a pan over medium heat, fry the patties for 3-4 minutes per side until golden brown, brushing with extra BBQ sauce halfway through for glazing.
For the slaw: Shred the red cabbage and carrot, then mix with apple cider vinegar and olive oil in a small bowl.
Toast the burger buns if desired.
Assemble the burgers: Spread vegan mayonnaise on the bottom bun, add lettuce leaves, gherkin slices, the fried patty, vegan cheese slice, slaw, and top with the other bun half, adding ketchup as desired.
