Crave-worthy Vegan Burger Recipe

Crave-worthy Vegan Burger

Who said vegan burgers had to be boring? Try using Vitalite™ Plant-Based Cheddar Style Shred on your next vegan burger to up your grilling game.

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Ingredients

  • 1⁄4 cup cooked brown rice
  • 1 cup black beans
  • 1⁄2 green bell pepper
  • 1 onion, sliced
  • 1 mushroom
  • 3 garlic cloves
  • 1⁄3 cup Vitalite™ Plant-Based Cheddar Style Shred
  • 1 tbsp. tahini
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. salt
  • 1 tsp. hot sauce
  • 1⁄2 cup breadcrumbs
  • 4 kaiser buns
  • 1 can sliced pickled beets
  • 1 tbsp. pico de gallo
  • 2 avocados, sliced
  • 4 leaves of iceberg lettuce
  • 1⁄2 tomato, sliced
  • 2 tbsp. vegan mayo

Directions

  • To make the patty, start by mashing black beans in a large bowl with a fork until thick and pasty. Set aside.
  • Place the bell pepper, onion, mushroom and garlic in a food processor, and process until fine. Add mixture to mashed black beans. Place the brown rice and Plant-Based Cheddar Style Shred in the food processor, and process until well combined. Stir this mixture into the black bean mixture and combine.
  • Whisk together the tahini, chili powder, cumin, salt and hot sauce and add to patty mixture. Stir in the breadcrumbs as needed until the mixture is sticky and holds together. Divide into 4 patties.
  • Brown patties in a skillet or on an outdoor grill until completely heated through, about 8 minutes per side. At the same time, grill the sweet onion until soft grill lines appear.
  • Toast kaiser buns, then spread vegan mayo on both sides of the bun and set lettuce and tomatoes on the bottom bun.
  • Add the patty, then top it with pickled beets, grilled onion, pico de gallo and sliced avocado.
  • Finish with top bun and serve. Refrigerate leftovers.

Ingredients

  • 1⁄4 cup cooked brown rice
  • 1 cup black beans
  • 1⁄2 green bell pepper
  • 1 onion, sliced
  • 1 mushroom
  • 3 garlic cloves
  • 1⁄3 cup Vitalite™ Plant-Based Cheddar Style Shred
  • 1 tbsp. tahini
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. salt
  • 1 tsp. hot sauce
  • 1⁄2 cup breadcrumbs
  • 4 kaiser buns
  • 1 can sliced pickled beets
  • 1 tbsp. pico de gallo
  • 2 avocados, sliced
  • 4 leaves of iceberg lettuce
  • 1⁄2 tomato, sliced
  • 2 tbsp. vegan mayo

Directions

  • To make the patty, start by mashing black beans in a large bowl with a fork until thick and pasty. Set aside.
  • Place the bell pepper, onion, mushroom and garlic in a food processor, and process until fine. Add mixture to mashed black beans. Place the brown rice and Plant-Based Cheddar Style Shred in the food processor, and process until well combined. Stir this mixture into the black bean mixture and combine.
  • Whisk together the tahini, chili powder, cumin, salt and hot sauce and add to patty mixture. Stir in the breadcrumbs as needed until the mixture is sticky and holds together. Divide into 4 patties.
  • Brown patties in a skillet or on an outdoor grill until completely heated through, about 8 minutes per side. At the same time, grill the sweet onion until soft grill lines appear.
  • Toast kaiser buns, then spread vegan mayo on both sides of the bun and set lettuce and tomatoes on the bottom bun.
  • Add the patty, then top it with pickled beets, grilled onion, pico de gallo and sliced avocado.
  • Finish with top bun and serve. Refrigerate leftovers.