PLANT-BASED DBL CHEESEBURGERS
Cool time: 45 minutes
Serving: 8-10 burgers
INGREDIENTS
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2 C walnuts
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2 C cooked brown rice
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1/2 C rolled oats
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8 oz mushrooms
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2 ounces vegan butter
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2 TBSP Vegan mayo
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1 TBSP amino acids
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1 TBSP Smoked Salt (Optional) replace with kosher
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4 garlic cloves finely grated
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1/4 Of a beet finely grated
INSTRUCTIONS
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Preheat oven on 400F/205C
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Crush the walnuts to a fine texture using a single serving mixer or small food processor. Place aside for later.
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In a separate mixer or food processor mix the mushrooms and the butter together until completely combined.
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Add walnuts, mushrooms, and all other ingredients together and mix thoroughly for into a ball and place in the freezer for 30 minutes to allow for easy shaping.
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Grate in the garlic and beets and give one final mix.
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Remove and using your hands assemble 10 medium size patties or 20 mini sliders. For perfect shaped patties use a burger press.
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Cook on foil paper for 20 minutes at 400 degrees. Even when fully cooked, the burgers will be red/pink inside this is normal.
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Finally, add cheese right before removing from oven
Storage: Place in freezer separated by parchment paper to prevent sticking. Use within 7-10 Days.
Chefs Note
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The more you compress the patties during assembly the firmer and more solidified they’ll remain during the cooking process. Use a round cookie cutter or biscuit cutter to assist in shaping.
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To change the flavor for personal preference Add flavor like Chipotle or jalapenos spice to the mix to before cooking.
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The Beets will give it that traditional beef look and could be left out if you do not desire it.
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Toast bun on the grill for added flavor.