New American Veggie Cheeseburgers
Cooked quinoa and whole grain bread crumbs keep these veggie patties moist and bound together, because no one wants a crumbly, dry veggie burger! For the full vegan cheeseburger experience, drizzle with potato-based cheese sauce, and for extra pep, add tangy grilled red onions and red peppers. Note: These take a little time to put together but are well worth the effort. Notes one happy reviewer: “Delicious. Every bit.”
Tired of dry, bland veggie burgers? We’ve got you. These homemade vegan cheeseburgers feature tasty veggie patties formed with a hearty combination of sautéed vegetables, quinoa, and bread crumbs, seasoned with savory vegan Worcestershire sauce and fresh herbs. Topped with a finger-licking-good potato-based “cheese” sauce and a tangy pepper-onion medley, you’ll want to make these open-faced beauties again and again. Serve with a side of coleslaw or baked french fries to really step up your burger game!
INGREDIENTS
- 2 cups finely chopped onions
- 11 to 13 cloves garlic, minced
- 1 large carrot, cut into ½-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 bell pepper (any color), cut into 1-inch pieces
- 6 oz. green beans, cut into 1-inch pieces
- 6 oz. fresh trumpet mushrooms, cut into 1-inch pieces
- ¼ cup finely chopped fresh parsley
- 3 tablespoons vegan Worcestershire sauce
- 4 tablespoons + 1 teaspoon white wine vinegar
- 1 tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme
- 1 tablespoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 cup cooked quinoa or millet
- ½ cup whole wheat flour or brown rice flour
- ½ cup whole wheat bread crumbs
- ½ teaspoon sea salt
- 1 large red onion, cut into ¼-inch-thick slices
- 2 large green bell peppers, cut into ¼-inch-thick slices
- 2 medium Yukon gold potatoes
- 1½ cups unsweetened, unflavored plant-based milk
- ½ cup nutritional yeast
- 5 whole grain burger buns
INSTRUCTIONS
- Preheat oven to 400°F. Line two baking sheets with silicone baking mats.
- In a large skillet combine chopped onions, minced garlic (reserving one clove for Cheese Sauce), and ¼ cup water. Cook over medium-low 5 to 7 minutes or until onion is translucent.
- In a food processor combine the next five ingredients (through mushrooms). Pulse until vegetables are uniform ¼-inch bits. Transfer vegetables to skillet; add parsley, Worcestershire sauce, 1 tablespoon of the vinegar, the thyme, paprika, and black pepper. Cook 15 minutes or until vegetables are tender and most of the liquid is cooked off.
- Add quinoa, flour, bread crumbs, and salt; mix well. Cook 5 minutes more. Remove from heat; cool 10 minutes.
- Place a 2 ½-inch round patty mold or cookie cutter on one of the prepared baking sheets. Fill the mold with about ½ cup of the vegetable mixture; press with the back of a spoon to compact. Carefully remove mold. Repeat to make a total of 10 patties on the baking sheet.
- Bake burgers on middle rack in oven 20 minutes.
- For toppings, in a bowl combine sliced red onion, sliced bell peppers, and 2 tablespoons vinegar; mix well. Arrange vegetables on the second baking sheet. Bake on top rack in oven 20 minutes.
- For Cheese Sauce, peel the potatoes and cut into 1-inch cubes. Place potatoes in a steamer basket in a large saucepan. Add water to pan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until very tender. Transfer potatoes to a blender; cool. Add the plant-based milk, nutritional yeast, the remaining vinegar, and remaining minced garlic. Blend just until smooth. Season with sea salt and freshly ground black pepper. Transfer sauce to a saucepan; heat until thick and warmed through.
- Split buns and warm them in a toaster or skillet. Top each bun half with a burger, onion-pepper mixture, and Cheese Sauce.
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