We love burgers so much and have been working on a recipe that would impress us for quite a long time (since we went vegan in 2015!). Our Pretty Damn Good Vegan Burgers have perfect texture and flavour. You shouldn’t wait to try them.
Their main ingredient is wheat gluten, which is very high in protein while low in fats and carbohydrates. One single 75 g patty has 30 g of protein, which is 60% of what you need in a day (based on a 2,000 calorie diet)!
We eat these yummy burgers with our Creamy Vegan Potato Gratin or our Perfect Roast Potatoes. The perfect combination!
If you liked this recipe, check out our Vegan Swedish No-Meat Balls. They are exquisite!
Pretty Damn Good Vegan Burgers
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 2 cup vital wheat gluten
- 2 tbsp nutritional yeast
- 2 tbsp chickpea flour
- 4 tsp onion powder
- 3 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 360 ml water
- 4 tbsp Japanese soy sauce
- 4 tsp vegan Worcestershire sauce
- 2 tbsp extra-virgin olive oil
- 1 tsp browning liquid
- 1/2 tsp dried rosemary
- 1 medium onion, coarsely chopped
- 1 tbsp extra-virgin olive oil , to sauté the onion
- 4 tbsp textured soy
- 4 tbsp boiling water
- In a skillet, sauté the onion with the olive oil.
- In a small bowl, mix the boiling water and textured soy and let reconstitute for 10 minutes.
- In a high-speed blender, combine the 360 ml of water, soy sauce, Worcestershire sauce, olive oil, browning liquid, rosemary, and sauteed onion. Blend until smooth.
- In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder and black pepper.
- Preheat the oven to 180ºC.
- Pour the blender ingredients and the reconstituted soy into the dry ingredients.
- Using a silicone spatula, combine all the ingredients together until a soft dough begins to form. Don’t knead it!
- Now divide the dough into 5-10 roughly equal portions.
- Proceed to flatten every piece of dough and place them inside a burger patty mold to create perfect burgers. If you don’t own one burger patty mold, don’t simply press the dough into a patty because it could crack and break up around the edges. What you want to do is press down in the middle and in from the sides, turning the burger around in your hand until it is even and uniform. It should be a solid disk of wheat meat that is tightly compacted.
- Place the burgers onto a parchment paper on a baking sheet and bake on the middle rack of the oven for 45 minutes covered with aluminium foil.
- Take them out of the oven and remove the baking sheet to allow them to cool for 30 minutes. Do not remove the aluminium foil from the top.
- Remove the foil and transfer the burgers into 2 different food storage bags. Add 1/4 cup of water, 1 tsp of Worcestershire sauce and 1 tsp of liquid smoke to every bag. Refrigerate until most of the marinade has been absorbed before grilling them.
- Store the burgers inside these bags for up to 10 days and once the marinade has been absorbed, they can be frozen for up to 3 months.
- For grilling the burgers, oil a non-stick skillet and cook them over medium heat until browned on both sides. For outdoor grilling, brush the burgers with oil before cooking them. Once they look almost ready, place some slices of vegan cheese on top and cover the skillet for the cheese to perfectly melt on top. Eat them with burger bread, the sauce of your preference (like our Vegan mayo, plain & spicy), some greens and sliced tomatoes. Enjoy!
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