Nothing says Summer better than a tasty cheeseburger dripping in special sauce. And with the weather warming up, I made you guys the PERFECT plant-based burger recipe.
On the outside, it looks just like a traditional beef burger. It even has the red hue! And the texture is amazing. It gets slightly crispy on the outside when it cooks, and packs tons of flavor.
I’ve found that keeping these burgers on the thin slide is the way to go! If you make them too thick, they will be softer in the center. (which isn’t necessarily a bad thing). I guess it depends on your preference. But keeping them small, like a slider is how I would recommend preparing and cooking them!
What makes them Healthyish?
For starters, these burgers are packed with tasty veggies. Below outlines some of the amazing health benefits you’ll receive when enjoying some of the main ingredients in this plant-based burger. And secondly, I skipped the bun, keeping these burgers lower in the carb department too.
- Beets: Are known for their abundant source of fiber, iron and vitamin C. Studies suggest beets can even help with blood flow, and athletic performance.
- Mushrooms: Are loaded with selenium which supports the immune system and can even prevent cell damage.
- White cannellini beans: These beans are fat free and packed with fiber and iron. In fact, they are even considered a super food! Plus, they are a great substitute for potatoes in a recipe. Click here for more info on white beans.
So, let’s get this plant-based cheeseburger started!
Vegan Cheeseburger with Special Sauce
- mixing bowl
- food processor
Plant Based Burger
- 4-5 small beets cooked and peeled
- 1 can cannelloni beans – rinsed drained
- 1 cup mushrooms chopped small
- 1/4 cup chopped onion
- 2 tablespoon gluten free AP flour
- 2 tablespoons ground flax seeds
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoon nutritional yeast
- 1 tablespoon onion powder
- 2 tablespoons ketchup
- 1.5 tablespoons dairy free mayo vegenaise
- 1 teaspoon Worcestershire sauce annie's brand is vegan
- dairy free cheese daiya slices
- Grab a large mixing bowl and add the rinsed and drained cannellini beans. Smash them using the back of a spoon or spatula.
- In a food processor blend the mushrooms and onion into small pieces. Combine with the smashed beans. Blend well.
- Next, you’ll toss 4-5 cooked and peeled beets into the food processor, chop into small pieces. **The beets I used were each about the size of a golf ball. ** Blend well.
- Add the chopped beets into the mushroom, bean and onion mixture, blend well.
- Next, you’ll add the breadcrumbs, flour, nutritional yeast, onion powder, ground flax seeds, salt and pepper. Mix well using a spoon or spatula.
- Form the mixture into burger patties. You will get between 6-9 burgers depending on size. (I recommend smaller, thinner patties)
- Next, you’ll gently spray a skillet with non-stick cooking spray. Cook the burgers for 3ish minutes on each side. Set aside once they are all cooked.
Make the Special Sauce:
- In a small bowl combine the Annie’s Worcestershire sauce, ketchup and dairy-free vegenaise mayo. Blend well.
Assemble the Burgers:
- Use a butter lettuce cup as the base.
- Next, you’ll add your burger and top it with cheese, tomato, onion, avocado or any toppings you desire! Top with another butter lettuce cup and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer, fitness junkie and owner of the Healthyish brand. She loves taking everyday eats and making them Healthyish. Sarah defines being Healthyish as a lifestyle centered around living light, fit and fun with a healthy dose of “ISH” from time to time. Sarah’s work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital). Sarah lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!