The Best Veggie Burger (Burgerlords Copycat Recipe)

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The Best Veggie Burger (Burgerlords Copycat Recipe)

Servings: 15 servings
Prep: 30 minutes
Cook: 45 minutes
Chilling TIme: 3 hours

Equipment

Ingredients 

  • neutral oil
  • salt kosher
  • 1 eggplant large
  • 3/4 cup cooked chickpeas drained
  • 1/2 cup roasted cashews roughly chopped
  • 1/4 cup cooked buckwheat groats can use rice instead
  • 1 yellow onion roughly chopped
  • 1 leek halved, thinly sliced
  • 1 stalk celery toughly chopped
  • 1 carrot peeled and chopped
  • 2 tbsp double concentrated tomato paste
  • 1/2 lb shiitake mushrooms sliced
  • 1/2 lb cremini mushrooms sliced
  • 1/3 cup potato starch or cornstarch
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso paste
  • 1 tbsp tamari
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/8 tsp liquid smoke
  • black pepper to taste
  • 4 cups cornflake cereal or gluten free breadcrumbs finely ground/crushed

Instructions 

  • Preheat your oven to 350F and line a small baking sheet with parchment paper or a nonstick baking mat.
  • Halve your eggplant lengthwise and coat lightly with netural oil. Season with 1/2 tsp salt and place cut side down on a sheet pan. Roast for 25-30 minutes, until flesh is tender and soft. Scoop out the flesh and discard the skin. Add the flesh to a food processor and process until smooth. Set aside in a large mixing bowl.
  • Pulse chickpeas in a food processor until roughly chopped, then add to the same mixing bowl. Add the cashews and the cooked buckwheat.
  • In a skillet or heavy bottomed pot or pan over medium high heat, add a generous amount of oil to cover the bottom. Once sizzling, add leeks, celery and carrot and sauté until soft (roughly 5-8 mintutes) then add onion and cook for an additional 1-2 minutes. Add tomato paste and cook down, stirring often, until the tomato paste turns a deeper red colour. Remove the veggies and set aside in another bowl.
  • In the same pan, add enough oil to cover the bottom and over medium high heat, cook the mushrooms. Let sit without stirring for about 5 minutes, until edges are golden brown. Stir to cook and transfer the mushrooms to the food processor. Add the cooked vegetable mixture and food process until broken down but not entirely smooth.
  • Transfer the vegetable mushroom mixture to the large mixing bowl and add potato starch, nutritional yeast, miso paste, tamari, cumin, garlic powder, paprika, liquid smoke, 2 tsp salt and pepper. Use a spatula to mix well and let the mixture chill in the fridge for at least 30 minutes or until chilled and slightly more firm.
  • To form the veggie patties, scoop about 1/2 cup of the mixture and roll it into a ball. Coat the ball with the breadcrumb mixture and press into a patty shape. Gently lay onto a lined baking sheet and repeat to form the remaining patties. If the mixture feels wet, feel free to add additional potato starch or breadcrumb mixture and stir it in. I like to store prepared patties in the freezer.
  • To cook a patty, heat 2-3 tbsp neutral oil in a large skillet over medium heat. Add the patty and cook for 3-4 minutes on each side, turning gently with a spatula, until golden brown.

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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