Hearty seasoned vegan burger with extra protein from soy shreds. Black beans and beet round out the flavor along with tasty spices. The perfect burger with an extra serving of plant-based protein.
Place soy cutlets in a heatproof bowl and pour hot vegetable broth over them. Strain, use remaining vegetable broth for another dish, and set aside softened soy cutlets.
130 g Soy cutlets, 1 Liter Vegetable broth
NOTE: Preparation of shreds may vary from manufacturer to manufacturer, please prepare according to package instructions.
Place beet and black beans in a food processor (e.g. MagiMix) and blend until a homogeneous mass is formed.
220 g beet, 240 g black beans
Next, place in a large bowl, add in flax meal, soy shreds, rolled oats, coconut blossom sugar, parsley, garlic granules, cumin, cardamom (optional), black pepper and salt and knead with your hands to form a uniform dough. Note: Beetroot can discolor hands and clothing, optionally use gloves and protect clothing.
130 g Soy cutlets, 50 g Linseed meal, 90 g gluten free oat flour, 15 g Coconut blossom sugar, 2 tbspn parsley, 2 tbspn Garlic granules, 1 tbspn Cumin, ½ tbspn Cardamom, ½ tbspn black pepper, 1-2 tbspn Sea salt
Season to taste and add sea salt and pepper to taste. The consistency should be firm but malleable, neither too dry nor too mushy. If too dry, sip some vegetable milk, if too wet, add more oatmeal.
Form into a ball, place in a bowl and cover and refrigerate for at least 30 minutes, preferably overnight. The patty mixture should be really nice and firm now.
Heat medium frying pan and add frying oil. Separate dough into 6 equal portions (mine were about 170g) and shape into burger patties. Ideally, use a burger press to help.
High heat oil for baking out
Preheat oven to 175 degrees and line a baking sheet with parchment paper or a reusable baking mat.
Sear patties first in skillet for about 3-5 minutes on each side until lightly browned on the outside.
Then place patties in oven and bake for 15 minutes. If using vegan cheese, after 10 minutes of baking, place cheese slices on top of patties and allow to melt.
Slice open vegan burger buns, spread with sauce, place patty on top, decorate with tomatoes, onion, pickles, vegan cheese and other toppings as desired, place bun lid on top and enjoy!
Patties last 2-3 days covered in the refrigerator, preferably fresh. Frozen up to 1 month.