Vegan burgers are a great way to incorporate more vegetables into our diet, especially for children or people who don’t like them very much.
In addition, homemade vegan burgers are much healthier and, above all, cheaper than those that are sold already packaged, making them the ideal option for day-to-day use.
- 1 taza de nueces (100 g)
- 2 tazas de alubias pintas cocinadas o de bote (340 g)
- 2 cucharadas de salsa de soja o tamari
- 2 cucharadas de concentrado de tomate
- 1 taza de pan rallado (110 g), ver notas para una opción sin gluten
- 1/2 taza de levadura nutricional o de cerveza
- 2 cucharaditas de humo líquido (opcional)
- 1 cucharadita de ajo en polvo
- 1 cucharadita de cebolla en polvo
- 1 cucharadita de sal
- 1/2 cucharadita de comino molido
- 1/2 cucharadita de pimentón
- 1/4 cucharadita de pimienta negra molida
- 1/4 taza ó 4 cucharadas de salsa barbacoa (opcional), ver notas
- Place the walnuts in a food processor or a powerful mixer and beat until they have a consistency similar to flour. You can have small pieces, it is not necessary to beat them perfectly. Set aside.
- Add the beans, soy sauce or tamari, and tomato paste to the food processor and blend until smooth.
- Put the pasta in a large bowl along with the nuts.
- Add the rest of the ingredients except the barbecue sauce ( breadcrumbs, nutritional or brewer’s yeast, liquid smoke, garlic powder, onion powder, salt, cumin, paprika, and pepper).
- Stir with help of a spatula or a spoon and then use your hands until you get a homogeneous mass. If your dough is too soft, add more breadcrumbs and if it is too hard you can add a little water.
- Divide the dough into 4-6 patties depending on the size you’re looking for (I made 4), roll into balls with your hands, then flatten into burger shapes.
- Heat some oil in a pan and add the hamburgers. If you’re using a grill or grill you can omit the oil.
- Once you’ve added the burgers to the pan or grill and brush the top side with a bit of barbecue sauce (optional) Cook them over medium heat for about 3-5 minutes or until they are donated. Flip them over and brush them again with more barbecue sauce. Then cook for another 3-5 minutes or until golden on the other side. If you’re going to add sliced vegan cheese, this is the time to add it so it will melt while you cook the burger.
- Serve your burgers as is or with bun . I put hamburger bun, lettuce, sliced cheese, tomato slices and red onion. You can also accompany your hamburger with fries or add some sauce as more barbecue sauce, ketchup or vegan mayonnaise.
- You can store the burgers in an airtight container on the fridge for a week or in the freezer for 3 months.
- If you can’t eat gluten, you can use gluten-free breadcrumbs, gluten-free oatmeal, or almond flour.
- The amount of barbecue sauce it can vary depending on the number of burgers you make.
- Instead of nuts you can use almond flour or any other dried fruit. If you can’t eat nuts, seeds are a good option, I really like flax seeds.
- You can use other types of beans or even legumes.
- The soy sauce or tamari can be substituted for more salt, although in that case you should add 2 tablespoons of water.
- The concentrated tomato could be substituted with tomato sauce, although the concentrated is better.
- Nutritional or brewer’s yeast could be substituted for more breadcrumbs (or for the alternatives I’ve given you above), although they are tastier with yeast.
- Liquid smoke is optional, but it gives it a very rich flavor.
- Add any spices or herbs you have on hand.
- Omit the salt if you want to reduce the amount of sodium in the recipe.