This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food … there’s also a healthier option without butter or oil and it’s still delicious. Both versions are simple to make using commonly available ingredients.
First, cook the rice. Short grain rice is what helps this burger stick together and stay firm in the center. Set aside 1 1/2 cups of cooked rice to use in the recipe.
After the rice, the rest of the ingredients are also super simple, staring with sauteed mushrooms. I didn’t use oil at this point because I wanted the mushrooms kind of dry for the burger mixture and this step releases and evaporates most of the moisture.
The other major ingredient is black beans. They add protein, flavor, and some texture. I use canned and drain and then rinse them and pat quite a bit of the moisture off with a paper towel.
Pulse the rice, mushrooms, and black beans together, along with oats and yummy spices in a food processor until incorporated but not overprocessed. Then form into patties and let sit for about 20 minutes.
Now …
… this brings us to the fork in the road. You can continue as we have and saute the burger without oil or even bake them in the oven. It turns out delicious and can be topped with lots of onions and vegan cheese.
Or … if you chose the other road you take the way that leads to a tasty plant-based burger that’s also a bit of a calorie bomb.
We can cook it all in a mound of vegan butter. This makes it greasy and delectable. I use Earth Balance and first sauteed about 2 cups chopped onions with 2 tablespoons Earth Balance. It will look like a lot of onions, but they sautee down to less than half that.
Saute the onions in the vegan butter for several minutes over medium heat, until they’re brown and tender. Remove from the pan. There should be quite a bit of butter left, but if not add a little more.
Saute the burgers in the butter over medium heat for about 4 minutes on each side.
Add cheese on top of the burgers and, optionally, butter your buns and steam them for a minute or two with the pan lid on while the cheese melts.
Top with the reserved buttery onions.
Yum.
It goes great with Easy Southern Potato Salad!
Here’s the Vegan Butter Burger Recipe VIDEO:
4.72 from 32 votes
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Vegan Butter Burger
This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food ... there's also a healthier option without butter or oil and it's still delicious. Both versions are simple to make using commonly available ingredients.
CourseMain Course
CuisineVegan
Keywordburger
Prep Time5minutes
Cook Time30minutes
Resting Time20minutes
Calories275kcal
Ingredients
1 1/2cupcooked short-grain white or brown ricecooked according to package
Cook the rice according to directions and set aside 1 1/2 cups to use in the recipe.
Saute the mushrooms in a dry pan to brown and remove most of the moisture. Optionally, use a bit of butter for this step, if desired.
Drain the beans well, rinse them, and pat as dry as possible with paper towels.
Add the rice, mushrooms, beans, oats, onion powder, garlic powder, salt, pepper, and red pepper flakes to a food processor. Pulse several times to mince and combine the ingredients. Don't overprocess.
Let the burger mixture rest for about 20 minutes. Meanwhile, saute the onions in a large skillet with 2 tbsp vegan butter over medium heat until brown and tender.
*(Optionally, this burger mix can easily be made a day ahead and stored in the fridge overnight which allows everything to really meld together)
Remove the onions and set aside. Fry the burgers in the remaining vegan butter, adding more if necessary. Cook about 4 minutes over medium heat on each side. Turn once.
Add a slice of your favorite vegan cheese to the tops, if you like. Steam some buttered vegan buns in the pan with the lid on for a minute or two while melting the cheese.
Serve on the buns topped with the buttery onions.
Nutrition Facts
Vegan Butter Burger
Amount Per Serving
Calories 275
* Percent Daily Values are based on a 2000 calorie diet.
XO Lisa
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Lisa Viger Gotte
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds.
Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.
If you're making your vegan burger patty from scratch some common burger mix ingredients include plant-based proteins like black beans, chickpeas, other legumes, cooked quinoa or brown rice, rolled oats, certain vegetables like bell peppers, red onions, caramelized onions, shiitake mushrooms, cashews, and coconut ...
If you're vegan, there's a great alternative: flaxseed meal. This substitution often appears in vegan baking recipes but works just as much magic here. To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.
Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.
My secret to binding burgers with no egg and no breadcrumbs is chia seeds. The chia seeds do not add crunch to the burger so do not panic. You can't tell they are there at all.
Common binders used in plant-based meat include soy protein isolate, methylcellulose, carrageenan, and modified starches. Overall, these binders improve the thickening, gelation, and textural properties of end products. Methylcellulose is an especially common binder.
No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.
Finely chopped garlic and shallots add depth of flavor. Crushed walnuts give them a meaty bite. Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON'T use long-grain brown rice here.
Researchers at Impossible Foods discovered that by adding heme to their plant-based burgers, they could capture a lot of the aromas we associate with meat. They call it their "magic ingredient," and, combined with yeast extract, it does seem to do a pretty good job.
The white specks are similar to marbling that you see on traditional beef burgers, but ours are made from coconut oil and cocoa butter. These plant-based fats provide melty, mouthwatering marbling to the Beyond Burger, creating a juicy texture similar to beef.
It features a plant-based meat alternative burger patty made from plant ingredients such as potatoes, peas and rice. Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.
McPlant® A vegan burger made with a juicy plant-based patty co-developed with Beyond Meat® featuring vegan sandwich sauce, ketchup, mustard, onion, pickles, lettuce, tomato, and a vegan alternative to cheese in a sesame seed bun. Vegan certified.
The term plant-based very literally means that it's made exclusively from plants. Vegan diets eliminate all animal products, while plant-based diets may still include some animal products.
Ground flax – for binding, like a vegan egg! Flour – also for binding, but use GF flour if you wish. Breadcrumbs – another binder! Or use oats for gluten free! Start with about 1 cups worth and add more until the mixture comes together.
In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty.
Rice. While cooked rice won't work for fried foods since it can't get crispy, both cooked and uncooked rice is great as a binding agent for things like meatloaf, meatballs, or veggie burgers.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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