Easy mind blowing vegan burger made from scratch, with a soft brioche bun and the best grillable, gluten free and soy free veggie patty. It’s flavorful, smoky, rich in protein and with an impressive hearty texture to please meat-eaters and vegans alike! So good that you will never come back to an other recipe.
- 1/2 cup almond milk
- 2 tbsp boiling water
- 12 g fresh yeast
- 2 1/3 cups all-purpose flour (270g)
- 1 tbsp coconut sugar (or cane sugar)
- 1/4 tsp salt
- 3 tbsp margarine (vegan butter)
- 2 tbsp almond milk
- 1 tsp neutral oil
- 1/2 tsp maple syrup
- 1 1/2 cup cooked brown rice
- 1 1/4 cup cooked green lentils
- 1/2 yellow onion
- 3 cups diced mushrooms
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp dry thyme
- Salt, pepper
- 4 tsp all purpose flour (gluten free if necessary)
Express ketchup sauce
- 4 tbsp tomato paste
- 2 tsp balsamic vinegar
- 2 tsp maple syrup
- 2 tsp soy sauce
- 4 drops of liquid smoke (optional)
- 1/2 tsp smoked paprika powder
- 1/2 tsp garlic powder
- 2 tbsp of water
- In a small bowl, mix together the almond milk and the hot water. Check the temperature: the mixture should be warm but not too hot, slightly under 100 degrees F (37°C). If it’s too hot, allow to cool.
- Sprinkle the fresh yeast evenly on the warm liquid and stir until it is completely dissolved in the liquid.
- In the bowl of a stand mixer or a large mixing bowl, add the flour, sugar and salt. Mix to combine.
- Pour in the milk and yeast mixture, together with the melted margarine. If using a stand mixer, mix with the hook accessory until the dough is very smooth and elastic, not sticky. This can take up to 5-8 minutes to get the right consistency. If you don’t have a stand mixer, start mixing the dough with a spatula until combined. Then transfer the dough to a lightly floured surface and kneed for about 10 minutes until smooth.
- Form a loose ball with the dough, place it into a greased mixing bowl and cover with a clean towel. Set in a warm place to rise for about 1 hour, or until doubled in size.
- When the dough has risen, divide into 4 even portions and roll onto a floured surface to form 4 smooth balls. Arrange the balls of dough on a baking sheet lined with baking paper, cover with a towel and place in a warm place to rise for 30 minutes. Meanwhile, preheat the oven to 350 degrees F and prepare the wash by mixing all the ingredients together.
- Once the oven is hot and the buns have risen, bake for 15 minutes. Then remove the buns from the oven and brush with the wash. Return to the oven and bake for 5 – 7 minutes more or until golden brown. Transfer to a cooling rack and let cool down.
- Cook the brown rice and the green lentils in water until they are cooked but still firm to keep texture. Drain, dry thoroughly and set aside.
- Peel and chop the onion, wash and finely dice the mushrooms. Heat the olive oil in a pan, add the onion and cook on medium heat for 2 minutes until golden. Then add the mushrooms and cook for about 5 minutes to remove excess water.
- Place the cooked brown rice together with 1/2 cup of cooked lentils in a food processor and mix until a paste forms. Then add the cooked onion and mushrooms, soy sauce, nutritional yeast, garlic powder, thyme, salt, pepper and pulse to incorporate. Transfer to a mixing bowl and fold in the remaining lentils and flour. Add enough flour to reach the right consistency. The paste should be dry and firm enough to shape the patties.
- Form the mixture into 4 burger patties about 1-inch thick.
- Heat a skillet or a non-sticky pan with one tablespoon of oil. Add the patties and cook on medium-high heat for about 5 minutes on each side, until brown and grilled on surface. Set aside.
Express ketchup sauce
- Meanwhile, mix together all the ketchup sauce ingredients. Taste and adjust the seasoning. Add water until you reach the desired consistency.
- Cut the buns in half and toast the inner faces until golden. Serve the patties on toasted buns with the ketchup sauce, lettuce, onion pickles and a melty cheesy sauce. Enjoy!
- Keep patty leftovers in refrigerator for 2-3 days.
- Buns: this buns recipe is adapted from my Cinnamon Buns recipe. Both fresh and dry yeast work in this recipe. If using fast-acting dry yeast, divide the amount by 3 (4 g or 1/2 teaspoon of dry yeast to make 4 buns). For more details, read the full article.
- Burger patty: I recommend to undercook the rice and the lentils of 1 – 2 minutes. You want them to be a little firm to bring texture to the patty. If you are gluten free, substitute the all purpose flour for a gluten free flour, like oats or brown rice.
Keywords: Burger, Veggie burger, Vegan burger, Buns, Burger buns, Ketchup, Dinner, Main