Easy Plant Based Burger | High Protein & Whole Food Vegan
Recipe Overview
Overview
This Easy Plant Based Burger recipe is a fantastic option for anyone looking to enjoy a hearty meal without the meat. The combination of mushrooms, kidney beans, and quinoa creates a satisfying texture and flavor that rivals traditional burgers. The mushrooms are sautéed to release their moisture, which not only enhances their flavor but also helps bind the burger together.
Using quinoa adds a nutritious punch, as it’s packed with protein and fiber. The addition of gram flour, a gluten-free chickpea flour, ensures that the burger holds its shape while cooking. Seasoned with tamari, chili powder, and smoked paprika, these burgers are bursting with flavor.
The cooking process is straightforward and quick, making this recipe perfect for busy weeknights. You can serve these burgers with your favorite toppings, like vegan mayo, kale, and spicy pesto, for a delicious and healthy meal. This recipe is not just about making a burger; it’s about creating a wholesome dish that everyone can enjoy, whether you’re plant-based or not.
Recipe Details
Steps & Tips
Heat a wide bottom pan on high heat and spray with a little oil.
Add a handful of chestnut mushrooms to the pan and tear them up.
Compress the mushrooms using a pan to evaporate moisture quickly.
Tip: Add salt to mushrooms to help evaporate moisture.
Add two tablespoons of tamari to the mushrooms and heat until absorbed.
In a bowl, combine one tin of kidney beans, 150 grams of pre-cooked quinoa, chili powder, smoked paprika, nutritional yeast, and the cooked mushrooms.
Add one tablespoon of gram flour to the mixture.
Tip: Use gram flour or protein powder to help bind the burger.
Mash the mixture together, adding moisture if needed.
Tip: If the mixture is too moist, add more gram flour or protein powder.
Add another two tablespoons of gram flour if the mixture is too moist.
Form the mixture into three 200-gram patties.
Spray the same pan with oil again for frying the patties.
Fry the patties until cooked through.
Tip: Make a practice patty to check if it holds together.
Start plating the burger with vegan mayo at the bottom.
Tip: Use vegan mayo for added flavor at the bottom of the burger.
Add a layer of kale underneath the burger.
Spread a little bit of spicy red pepper pesto on the burger.
Tip: Kale can be used as a substitute for lettuce.
Top the burger with a slice of tomato and a gherkin.
Place the top bun on the burger to complete it.
Ingredients
Ingredient: Gluten
→ Substitution: Use gluten-free flour instead of gram flour.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Mushrooms release moisture when cooked, which helps bind the burger.
- •Quinoa is a complete protein, making it an excellent choice for plant-based diets.
- •Gram flour is made from chickpeas and is naturally gluten-free.
- •Tamari is a gluten-free soy sauce alternative that adds depth of flavor.
