Vegan Hamburgers (Beyond Meat copycat)
Satisfy Your Burger Cravings with Homemade Vegan Goodness
Ever bitten into a juicy burger that makes you do a happy dance? If not, get ready to delight your taste buds with these Vegan Hamburgers that taste just like the ones you crave! Think flavor-packed patties that are super easy to make and won’t make you miss meat at all. Perfect for a quick dinner or a weekend barbecue with friends, they’re the ultimate feel-good food that’ll have everyone asking for seconds!
Why Make This Recipe
- Easy Peasy Cleanup: One pan, minimal mess—it’s like the universe is doing you a solid!
- Budget-Friendly: You can whip up a batch without emptying your wallet. Who knew eating deliciously could be so affordable?
- Family Approved: Kids and non-vegans alike will devour these tasty burgers. It’s the perfect way to sneak veggies into dinner without any complaints. 🍔
Ingredients
You don’t need fancy stuff—just these basics!
- 1 15.5-oz can sliced beets
- 2 Tbsp olive oil
- 1 small onion (minced)
- 2 large cloves garlic (minced)
- 2 Tbsp burger seasoning
- 1 Tbsp dried parsley
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 1/4 cup dry TVP crumbles
- 1 1/2 cups beet puree
- 2 Tbsp soy sauce
- 1/2 cup vital wheat gluten
Directions
- Make the Beet Puree: Dump the whole can of beets (juice & all) into a blender. Fill the can with water and pour it in too. Blend until smooth. Measure out 1 1/2 cups and set aside.
- Start the Burgers: Heat the olive oil in a wok or large pan over medium heat. Add minced onions, garlic, and all your seasonings. Cook for 3–5 minutes until fragrant.
- Rehydrate the TVP: Add the TVP, beet puree, and soy sauce. Stir, cover, and let it cook for 10 minutes, stirring halfway to avoid burning.
- Finish the Burger Mix: Remove from heat, add vital wheat gluten, and let it cool for about 5–7 minutes. Preheat oven to 350°F and grease a large baking sheet. Knead the mixture for 2–3 minutes to activate the gluten.
- Form the Burgers: Shape mixture into 1/2 cup patties with clean hands. Pack them tightly and place on the baking sheet. Bake for 20 minutes, flip, and bake another 20.
- Serve/Store: Time to load up on toppings! Vegan cheese, mayo, and your favorite veggies make excellent companions. Store leftovers in the fridge for up to a week or freeze for 8 weeks.
How to Make Vegan Hamburgers (Beyond Meat Copycat) Overview
Let’s break it down! First, you blend your beets until they’re smoother than your best friend’s pick-up lines. Then, you sauté your aromatic garlic and onions because who doesn’t love a kitchen filled with yummy smells? While that’s cooking, you hydrate your TVP (yes, I said hydrate!), then combine everything, knead it for some serious workout action, and form those glorious patties. Pro tip: The more you knead, the meatier they get! 😉
How to Serve Vegan Hamburgers (Beyond Meat Copycat)
Get creative with your toppings! Picture vibrant lettuce, creamy vegan mayo, and a drizzle of tangy BBQ sauce adding color and zest to each bite. You could even toss on some crispy rice paper bacon for a crunch that kicks up the flavor. The aroma will practically pull you in, making it hard to resist devouring one (or two!).
How to Store Vegan Hamburgers (Beyond Meat Copycat)
These goodies stay fresh in your fridge for about a week, making meal prep a breeze. For those busy nights, freeze them, and they’ll keep for up to eight weeks. To reheat, just pop them in the oven or a skillet until warmed through. Easy peasy!
Tips to Make Vegan Hamburgers (Beyond Meat Copycat)
- Knead Like You Mean It: Seriously, give those patties a good knead; it’s the secret to their chewy, meaty texture.
- Vegan Cheese, Please: Opt for smoky or spicy cheese for a flavor explosion.
- Extra Flavor: Add a dash of liquid smoke to the mix for that smoky, grill’d flavor.
Variation
Make it your own! Swap in other seasonings, or throw in chopped herbs like cilantro or dill. You could even mix in grated veggies like zucchini or carrots for extra nutrition and fun textures!
FAQs
1. Can I use fresh beets instead of canned?
Absolutely! Just roast or steam them and blend until smooth before adding to the burger mixture. Just ensure they’re well-cooked.
2. What if I don’t have vital wheat gluten?
You can try using mashed beans or lentils as a binder, but the texture won’t be the same.
3. Can I make these in advance?
Yes! Make the mixture and shape the patties ahead of time; just store them in the fridge for up to 3 days or freeze them for future meals.
📌 Pin this recipe for your next cozy dinner night!
Vegan Hamburgers
Ingredients
Method
- Make the Beet Puree: Dump the whole can of beets (juice & all) into a blender. Fill the can with water and pour it in too. Blend until smooth. Measure out 1 1/2 cups and set aside.
- Start the Burgers: Heat the olive oil in a wok or large pan over medium heat. Add minced onions, garlic, and all your seasonings. Cook for 3–5 minutes until fragrant.
- Rehydrate the TVP: Add the TVP, beet puree, and soy sauce. Stir, cover, and let it cook for 10 minutes, stirring halfway to avoid burning.
- Finish the Burger Mix: Remove from heat, add vital wheat gluten, and let it cool for about 5–7 minutes. Preheat oven to 350°F and grease a large baking sheet. Knead the mixture for 2–3 minutes to activate the gluten.
- Form the Burgers: Shape the mixture into 1/2 cup patties with clean hands. Pack them tightly and place on the baking sheet. Bake for 20 minutes, flip, and bake another 20.
- Time to load up on toppings! Vegan cheese, mayo, and your favorite veggies make excellent companions. Store leftovers in the fridge for up to a week or freeze for 8 weeks.
