The best Messy Burger Recipe
You can use this burger recipe for any type of burger you want. This recipe is for a unique, messy and awesome burger you will simply love!
Ingredients
THE BURGER
- 1.5 Cups TVP - Textured Vegetable Protein I use Bob's Red Mill
- 4 Cups Flavored Stock - Veg, No Chicken, No Beef I use No Beef by Better Than Bouillon
- 1 Can Black Beans Drained
- 1 Medium Onion Chopped
- 6 Cloves Garlic Diced
- 1 T Vegan Worcestershire Sauce Amy's is best
- 1 T Balsamic Vinegar
- 2 T Tomato Paste
- 2 t Smoked Paprika
- 2 t Cumin
- 2 t Dried Oregano
- 2 t Salt
- 1 t Black Pepper
- 1/2 Cup Oats (Instant or Regular will work)
- 1/2 Cup Chix Pea Flour ( or white rice flour)
- 1/4 Cup Tapioca Starch
THE SAUCE
- 1 Cup Vegan Mayo
- 2 T Diced Sweet Pickles
- 3 T Tomato Ketchup
- 1 T Ground Mustard
- 1 T Hot Sauce
- 2 Cloves Garlic Diced
- 2 t Maple Syrup
- Salt and Pepper to taste
BBQ MUSHROOM
- 8 oz Mushrooms (any type will work) Sliced
- 1/4 Cup Vegan BBQ Sauce
- Avocado Oil or Olive Oil
- Salt and Pepper to taste
SAUTEED ONIONS
- 1 Small Onion Sliced
- 2 T Balsamic Vinegar
- Avocado Oil or Olive Oil
- Garlic salt and Pepper to taste
Instructions
THE BURGER
- In a medium pot, place the No Beef stock (or veg or No Chicken) and bring to a boil. Place the TVP in a large bowl and pour the stock over it once it comes to a boil. Stir and let sit for at least 10 minutes.
- In a fry pan, add the onion and garlic and sauté until nice and soft. Just before they are done, I like to add the tomato paste and cook for 2 more minutes. Remove from heat.
- In a food processor add the onions and garlic, the black beans, all the spices, liquids. Pulse a few times to lightly blend - the mixture should still be a bit chunky. This will provide texture to the burgers.
- Drain and save the liquid from the soaking TVP. For the best results, you need to squeeze out as much liquid as you can from the TVP. Save some of the broth.
- Now add the TVP to the food processor with the onion and garlic mixture. I like to stir to mix a little bit in the food processor bowl before I pulse. Pulse the mixture until it is well blended, but again, you can chunky pieces of onion, garlic, beans and TVP. You don't want the mixture to be over blended and smooth.
- Remove the mixture and place it back in the large bowl.
- For me, this where a little "art" comes into play. You want the add the oats, flour and tapioca starch with the goal being a nice and firm mixture that holds together well, but is not too dry. I never add all of this at once. I add, mix and see where we're at. If you mixture looks too dry, use some of the save stock to a some moisture. Sometimes I even add some of the stock just for additional flavor and balance that with some additional flour and starch. Once the mixture will form a nice ball and patty you are done!
- Form the mixture into patties. You can fry, grill or bake these. I like to pan fry them in light oil. Use medium/high heat at first to get a nice firm char on each side. Reduce the heat and cook for about 10 minutes total - flipping a couple times to cook evenly. You can add a slice of vegan cheese at the end if you like - We Like!
THE SAUCE
- Mix all the ingredients together and set aside.
BBQ MUSHROOMS
- Sliced the mushrooms and place them in an oiled fry pan.
- Cook until the mushrooms start to reduce in size and brown.
- Season with salt and pepper and then add the BBQ Sauce. Cook on medium for about 5 minutes - stir regularly. Remove from heat and set aside.
SAUTEED ONION
- Slice the onions and place them in a oiled fry pan. Fry over medium heat for 3 to 4 minutes.
- Season with garlic salt and pepper. Pour the balsamic vinegar over the onions and cook for another 2 to 3 minutes. Remove from heat and set aside.
THE ASSEMBLY
- Place the burger on a nice, fresh sesame seed bun. Add the mushrooms, onions and we add fresh tomato's and lettuce. Pour the sauce over the top and grab a lot of napkins.ENJOY - This burger is freaking great!