This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food … there’s also a healthier option without butter or oil and it’s still delicious. Both versions are simple to make using commonly available ingredients.
First, cook the rice. Short grain rice is what helps this burger stick together and stay firm in the center. Set aside 1 1/2 cups of cooked rice to use in the recipe.
After the rice, the rest of the ingredients are also super simple, staring with sauteed mushrooms. I didn’t use oil at this point because I wanted the mushrooms kind of dry for the burger mixture and this step releases and evaporates most of the moisture.
The other major ingredient is black beans. They add protein, flavor, and some texture. I use canned and drain and then rinse them and pat quite a bit of the moisture off with a paper towel.
Pulse the rice, mushrooms, and black beans together, along with oats and yummy spices in a food processor until incorporated but not overprocessed. Then form into patties and let sit for about 20 minutes.
Now …
… this brings us to the fork in the road. You can continue as we have and saute the burger without oil or even bake them in the oven. It turns out delicious and can be topped with lots of onions and vegan cheese.
Or … if you chose the other road you take the way that leads to a tasty plant-based burger that’s also a bit of a calorie bomb.
We can cook it all in a mound of vegan butter. This makes it greasy and delectable. I use Earth Balance and first sauteed about 2 cups chopped onions with 2 tablespoons Earth Balance. It will look like a lot of onions, but they sautee down to less than half that.
Saute the onions in the vegan butter for several minutes over medium heat, until they’re brown and tender. Remove from the pan. There should be quite a bit of butter left, but if not add a little more.
Saute the burgers in the butter over medium heat for about 4 minutes on each side.
Add cheese on top of the burgers and, optionally, butter your buns and steam them for a minute or two with the pan lid on while the cheese melts.
This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food ... there's also a healthier option without butter or oil and it's still delicious. Both versions are simple to make using commonly available ingredients.
CourseMain Course
CuisineVegan
Keywordburger
Prep Time5minutes
Cook Time30minutes
Resting Time20minutes
Calories275kcal
Ingredients
1 1/2cupcooked short-grain white or brown ricecooked according to package
Cook the rice according to directions and set aside 1 1/2 cups to use in the recipe.
Saute the mushrooms in a dry pan to brown and remove most of the moisture. Optionally, use a bit of butter for this step, if desired.
Drain the beans well, rinse them, and pat as dry as possible with paper towels.
Add the rice, mushrooms, beans, oats, onion powder, garlic powder, salt, pepper, and red pepper flakes to a food processor. Pulse several times to mince and combine the ingredients. Don't overprocess.
Let the burger mixture rest for about 20 minutes. Meanwhile, saute the onions in a large skillet with 2 tbsp vegan butter over medium heat until brown and tender.
*(Optionally, this burger mix can easily be made a day ahead and stored in the fridge overnight which allows everything to really meld together)
Remove the onions and set aside. Fry the burgers in the remaining vegan butter, adding more if necessary. Cook about 4 minutes over medium heat on each side. Turn once.
Add a slice of your favorite vegan cheese to the tops, if you like. Steam some buttered vegan buns in the pan with the lid on for a minute or two while melting the cheese.
Serve on the buns topped with the buttery onions.
Nutrition Facts
Vegan Butter Burger
Amount Per Serving
Calories 275
* Percent Daily Values are based on a 2000 calorie diet.
XO Lisa
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Lisa Viger Gotte
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Vegan burgers are made of a delicious mix of vegetables, grains, peas, legumes and healthy fats! These burgers are a great way to get your daily dose of plant-based nutrition and protein without sacrificing flavor. They are packed with vitamins, minerals, and fiber, and are a great source of protein.
The term plant-based very literally means that it's made exclusively from plants. Vegan diets eliminate all animal products, while plant-based diets may still include some animal products.
Heat a cast-iron skillet over medium heat.Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through. Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.
Some plants also have heme; and in plants it is carried by the protein leghemoglobin, which is closely related to myoglobin (Impossible Foods, 2018). Using this heme protein in the burger patty, allows it to better mimic the taste of an animal meat burger.
Heme is found in a protein called hemoglobin that is found in every living plant and animal, and is something we've been eating since the dawn of humanity. This ingredient not only makes Impossible Burgers taste like meat, but helps them stay juicy, moist, and slightly red at the center.
Interestingly, the plant based burgers may not be the best choice for people following a heart-healthy diet, as they are higher in saturated fat than turkey burgers and contain substantially more sodium than lean beef burgers.
The Vegan Burger ranks marginally lower for calories, at 405.For fat it's virtually the same, at 17.7g with 1.5g of saturated fat. It has more carbs (43.4g), more sugar (7.2g), less protein (16.4g) and more salt (2.67g).
A vegan burger made with a juicy plant-based patty co-developed with Beyond Meat® featuring vegan sandwich sauce, ketchup, mustard, onion, pickles, lettuce, tomato, and a vegan alternative to cheese in a sesame seed bun. Vegan certified.
The binding agents are essential for ensuring your veggie burger stays intact during cooking. Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter.
If you're vegan, there's a great alternative: flaxseed meal. This substitution often appears in vegan baking recipes but works just as much magic here. To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.
You could use a cooking thermometer to check that the middle of that patty is 160F or so. Should be at least that temperature for five minutes. A veggie burger is fully cooked when the outside has been golden/a bit crisp or has grill marks, and the inside is no longer cold and has less give.
Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.
Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds.
The McPlant burger uses a patty made from peas, rice and potatoes that mimics the taste and texture of beef. Toppings include mayonnaise and American cheese. Customers in the two test markets will be able to buy the burger for a limited time, while supplies last.
What is your burger patty made from? Our burger patty is made from a proprietary blend of yellow pea protein. It is seasoned with a blend of spices to give it a delicious, savory flavor that rivals traditional beef burgers.
The Impossible Burger is made from soy protein concentrate, coconut oil, sunflower oil, potato protein, methylcellulose, yeast extract, salt, gums, and water and additives, including vitamin B12, zinc, vitamin B6, thiamin (B1) and niacin.
The Rebel Whopper patty itself is vegan, with its main ingredients being soy, wheat, vegetable oil, herbs and onion, according to a Burger King spokesperson, and it will be served in a bun with mayonnaise.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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