Monster vegan burger

Anastasia

6 years ago

I swear I don’t always eat like this. This is one of my rear munching days. Behold The Monster Vegan Burger with 37 grams of protein in each one!

Yeah this vegan burger is for big boys and girls. But don’t be scared of the amount of calories, you can easily make it smaller. Because it is really huge.

Also check the recipe of my homemade soft vegan burger buns for the most delicious and mouthwatering result!

Aren’t you drooling yet?

First of all cook the rice and let it cool down.

Boil potato and carrot until tender. If you are out of plant milk save cooking water for the sauce.

Mix all ingredients for vegan burger patties in a large mixing bowl. Then start kneading it like a dough. You will see the strings of gluten that will work as a binder and will give your patties chewy meaty texture.

Divide the mixture into two for huge monster vegan burgers or into 3-4 pieces, form the balls and flatten them.

Heat enough oil in a non-stick pan over medium heat. Fry the patties for 6 minutes on each side.

Meanwhile blitz cooked potato and carrot with the rest of the sauce ingredients in a blender until smooth.

Cut the buns in half and lightly toast them on a dry skillet.

Drizzle bottom halves with Sriracha, layer with sliced pickles, onions and pineapple rings. Place the patties and top each one with 1/4 cup of vegan cheese sauce. Cover with another halves and serve.

Monster vegan burger

★★★★

4 from 1 reviews

Really huge vegan burger with 37 grams of protein in each one!

Author: Anastasia
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 minutes
Yield: 2 huge burgers
Category: Main course
Cuisine: American, Vegan

Ingredients

For the burger patties:

1/3 C whole grain rice, raw (or 1 C cooked)
1/2 C quick rolled oats
1/2 C vital wheat gluten
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp dried marjoram
black pepper to taste
1/2 C water or vegetable stock
1 tbsp soy sauce
1 tbsp neutral oil

For vegan cheese sauce:

1/2 medium carrot, chopped
1 medium potato, chopped
1/3 C plant milk
2 tbsp neutral oil
1 tsp lemon juice
2 tsp whole grain mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tbsp nutritional yeast
1/2 tsp salt

To assemble burgers:

2 vegan burger buns
sliced pickles
2-4 grilled pineapple rings
purple onion
Sriracha to taste

Instructions

Cook the rice and let it cool down.
Boil potato and carrot until tender. If you are out of plant milk save cooking water for the sauce.
Mix all ingredients for vegan burger patties in a large mixing bowl. Then start kneading it like a dough. You will see the strings of gluten that will work as a binder and will give your patties chewy meaty texture.
Divide the mixture into two for huge monster vegan burgers or into 3-4 pieces, form the balls and flatten them.
Heat enough oil in a non-stick pan over medium heat. Fry the patties for 6 minutes on each side.
Meanwhile blitz cooked potato and carrot with the rest of the sauce ingredients in a blender until smooth.
Cut the buns in half and lightly toast them on a dry skillet.
Drizzle bottom halves with Sriracha, layer with sliced pickles, onions and pineapple rings. Place the patties and top each one with 1/4 cup of vegan cheese sauce. Cover with another halves and serve.