Juicy, flavorful, delicious
Vegan burgers in 30 minutes: How to make meatless burger patties yourself
Vegan and so delicious. The meatless burger patties are aromatic and super juicy
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Burger without meat – should that taste good? Definitive. These vegan burger patties based on kidney beans are guaranteed to be a hit and impress vegans and non-vegans alike. The recipe including vegan burger sauce.
The burger has long been the epitome of fast food, but is now much more than just a piece of meat in a bun. The popular dish is artfully piled up as a noble burger variant on the plates of renowned star restaurants, layer by layer topped with truffle sauce, glazed onions or garlic puree. Variants with lamb shoulder and walnut pesto or salmon and wasabi mayonnaise can be found in trendy food spots – the creative limits are almost endless.
So juicy: the fast food favorite without any meat
So it’s high time to increase the vegan repertoire of burger variants. In addition to ready-made soy patties from the supermarket refrigerated section, homemade patties made from kidney beans can be processed into a vegan burger. They look confusingly similar to the meat variant, are wonderfully juicy and score with a meaty texture. So even the most committed meat lover won’t miss his usual beef patty.
The vegan alternative consists of a few simple basic ingredients, is easy to make and is guaranteed to succeed. The patties are based on kidney beans, oatmeal and some flour. Fried onions and garlic combine with soy sauce, mustard and an array of spices for some serious flavor.
Of course, you can adjust the seasoning of the patty mass according to your personal taste and thus create different nuances. Due to their soft, floury consistency and subtle taste, kidney beans are ideal for being mashed and processed as an alternative to conventional minced meat. They also give the patty its characteristic meaty color. It is important to leave the mass in the fridge after preparation – this way it will get its full aroma and can be easily shaped later. By the way: You can also prepare the patties in advance. Well chilled, they keep in the fridge for up to two days and can be used as needed.
The sauce: vegan mayo – without any eggs
The importance of the sauce should not be underestimated for either meat-based or meatless burgers, after all it gives the finished dish a real kick. In terms of taste, the spirits are divided here – while some are served with ketchup, mayo and mustard, others bring up an assortment that ranges from barbecue sauce and exotic creations with pineapple to tsatsiki.
The classic American burger sauce in particular is very popular, but it is based on mayonnaise, which means it contains eggs and is not vegan. Even without an egg, you can make a creamy, full-bodied mayonnaise from oil, lemon juice, mustard and plant-based milk. Gherkins, white wine vinegar and a wide range of spices give the sauce a good aroma and make it the ideal burger topping.
Once the sauce is ready and the patties are fried, the burger fun can begin. Top your burgers with the ingredients of your choice. In addition to onions, tomatoes and lettuce, stewed mushrooms, avocado cream and fried onions provide a variety of tastes. A vegan cheese alternative is also suitable as a tasty burger topping – you can find out here how you can make vegan mozzarella yourself, for example. Good Appetite.
Recipe for four vegan burgers with homemade vegan burger sauce
ingredients
- 2 to 3 tablespoons canola oil
- a red onion
- 1 can of kidney beans (drained weight: 240 grams)
- 60 grams of tender rolled oats/melted flakes
- 2 to 3 tablespoons wheat flour, type 405
- 1 tablespoon soy sauce
- 1 tablespoon mustard
- 1 teaspoon chili powder
- 1 teaspoon of paprika powder, hot as a rose
- 2 teaspoons ground cumin
- 1 tablespoon parsley, dried
- 1 pinch of salt
- pepper
For the sauce
- ½ lemon
- 50 milliliters soy drink
- ½ teaspoon mustard
- 100 milliliters of sunflower oil
- Salt pepper
- 2 teaspoons mustard
- 1 pickle
- 2 teaspoons white wine vinegar
- 2 teaspoons paprika powder, sweet
- 1 to 2 teaspoons of sugar
- 2 teaspoons garlic powder
For the burgers
- 4 burger buns
- 1 red onion
- 1 large tomato
- 4 to 5 pickles
- iceberg lettuce leaves
preparation
- First prepare the patties: Pour the kidney beans into a colander and drain well. Place in a bowl and mash with a potato masher.
- Peel and finely dice the onion, peel and press the garlic clove.
- Heat some rapeseed oil in a pan and sauté the diced onions in the hot oil until golden brown. Add the garlic and sauté briefly. Add everything to the mashed kidney beans.
- Add the rolled oats and flour, as well as the soy sauce, mustard and the spices mentioned. Knead everything with your hands into a homogeneous mass. Season with salt and pepper.
- Wrap the mixture in cling film and leave to stand for at least two hours.
- For the sauce: cut the lemon in half and squeeze the juice from one half. In a tall container, puree the soy drink, lemon juice and ½ teaspoon of mustard. Pour in the oil in a very thin stream, whisking constantly until creamy. Season everything with salt and pepper. Finely chop the gherkin and add to the mayonnaise. Mix in the white wine vinegar and the remaining spices.
- Place the mayonnaise in the fridge to steep.
- Prepare the toppings: peel an onion and cut into fine rings, wash and slice a tomato, slice gherkins. Wash the iceberg lettuce and set the leaves aside.
- Form four to five patties from the burger mixture. Heat the rapeseed oil in a pan and fry the patties over a low heat for ten minutes on each side.
- Cut open the burger buns, spread with the sauce and top with the prepared toppings and patties.
- Serve immediately.