I’m gearing up for the July 4th weekend. Yesterday I made my Homemade Smoked Ketchup which I used today on my vegan “cheese” burgers. I tried these out on my husband and our friend, who’s been staying with us for a couple of weeks. As they are both carnivores, I have to admit I was a bit sheepish about having them taste test my creation. But they both gave it a big thumbs up!
In fact, they couldn’t tell the difference between dairy cheddar cheese and my vegan substitute, which tastes, melts and stretches like the regular stuff. I used the Daiya brand cheddar shreds, which I absolutely love (no, this is not a paid endorsement!). And it is a truly vegan cheese substitute, unlike many other brands which actually contain casein (a dairy milk protein).
I upped the flavor of these burgers by throwing in some harissa paste, which adds a bit of heat and smokiness – which went very well with my Homemade Smoked Ketchup. So if you’re looking to try something different than the standard beef burger this holiday weekend, I hope you’ll give these a try! Happy 4th everyone!
Ingredients (makes 8 burgers)
8 gluten free buns (or bread of choice)
1 14-ounce can lentils (rinsed and drained)1 cup cooked wheatberries (or barley) (see instructions below)
1 pound cremini mushrooms (cut into 1/4 inch slices)
2 large onions (thinly sliced into half moons)
1/2 cup rolled oats
1/4 cup almond or garbanzo bean flour
1 – 2 tablespoons harissa paste (depending on how much heat you like)
1/4 cup vegan cheese (or cheese of choice, plus additional for topping each burger)
1/4 cup extra virgin olive oil (divided)
1 teaspoon sea salt (or to taste)
freshly ground black pepper
2 teaspoons garlic powder (divided)
1 teaspoon soy sauce or liquid amino acids
1 recipe Homemade Smoked Ketchup (or condiment of choice)
Directions
- Cook 1/2 cup wheatberries per package instructions (1 part wheatberries to 2 parts water, bring to boil, reduce to simmer and cook for 25 – 30 minutes until water is absorbed). I usually make a large batch of wheatberries and store in the fridge to use throughout the week.
- Place the onions in a large non-stick skillet over medium heat with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, freshly ground black pepper and 2 tablespoons water. Stir well so all onions are evenly coated. Cover with a tight-fitting lid and let cook for 7 – 10 minutes until onions soften and become translucent, stirring occasionally to prevent burning. Remove the lid, reduce the heat to medium-low. Add soy sauce or liquid aminos and continue to cook, stirring occasionally, until liquid evaporates and onions begin to gently stick to the bottom of the pan. Set aside in a warming drawer while preparing remaining ingredients.
- Place 1/4 of the cooked onions in a food processor with the harissa paste, 1 teaspoon garlic powder, 1 teaspoon salt and 1 teaspoon olive oil. Blend until pureed.
- Add the pureed onion into a mixing bowl with the cooked wheatberries, lentils, 1/4 cup vegan (or regular) cheese, rolled oats and flour. Mix until well blended. Mixture should be moist but firm enough so burgers hold their shape. Add more flour if necessary to achieve desired consistency. Adjust salt if necessary. Cover the mixture with plastic wrap and set aside to allow oats to absorb moisture.
- Place the sliced mushrooms in a large, non-stick skillet over medium heat with 1 tablespoon olive oil, 1/2 teaspoon garlic powder and 1/4 cup water. Stir so mushrooms are evenly coated. Cover with a tight fitting lid and let cook for 5 – 7 minutes. Then remove lid, reduce heat to low and let cook another 5 – 7 minutes until liquid evaporates. Set aside in a warming drawer.
- Place 1 teaspoon of olive oil in a large, non-stick skillet over medium heat and let pan heat up.
- Place a 1/4 cup of burger mixture in the palm of your hand and press down slightly so burger is about 3/4 inch thick.
- Carefully place it in the frying pan (careful not to splatter yourself with hot oil!) and let the burger cook for 2 – 3 minutes (consider using a splatter guard to avoid a messy stove top). Then carefully flip the burger, place vegan cheese on top of burger, cover the skillet with a tight fitting lid and reduce the heat to medium-low. Let cook 2 – 3 minutes until cheese melts. I find it easiest to only cook 2 burgers at a time – makes them easier to flip. (Hint: if you like your buns toasted, consider giving them a light brush of olive oil and place them in the skillet with the burger for a quick toast!)
- Spread both sides of bun with Homemade Smoked Ketchup and place a layer of mushrooms on the bottom bun.
- Place the cheese burger on top of the mushrooms.
- Top with caramelized onions and serve hot immediately.
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