Charcoal Grilled No Beef Burger
It is Memorial Day weekend, and I love to grill. Today I made this yummy charcoal grilled no beef burger. The flax-egg mixture gave it a lovely dense like effect and juiciness creating the feeling of the real thing. I don't miss meat at all, but sometimes I do miss certain textures, and that's why this burger was one of my favs. Feel free to add some vegan cheese on top during grilling and your favorite accompaniments. Anything goes. Also, you can substitute the seasonings with your favorites. Hope you enjoy it as much as I did.
Remembering those who have and do serve today. Thank you for your service and bravery. Happy Memorial Day everyone!
Juicy and Dense No Beef Burger
Prep time
Cook time
Total time
Author: Ordinary Vegan
Recipe type: Main
Serves: 6
Ingredients
- 2½ Tbsp ground flaxseed
- 1 cup cooked lentils
- ¾ cup cooked white short grain rice
- 1 cup of pecan nuts, finely processed
- ½ cup finely chopped red onion
- ½ cup finely chopped portabello mushroom
- 1 cup cup oat flour, or other flour of your choice (oat will keep it gluten-free)
- 2 slices wholewheat bread (or gluten-free), finely processed
- ⅓ cup slunflower seeds, finely processed
- Handful of fresh parsley, finely chopped
- ½ tsp baking powder
- ½ tsp salt
- 2 Tbsp teriyaki sauce
- 1 tsp Thai style seasoning
- a sprinkle of red pepper flakes
- ⅓ tsp chili powder
- a few twists of fresh ground pepper
- 6 Burger buns
Accompaniments could include lettuce, tomatoes, red onion, vegan cheese, avocado, mustard, ketchup and pickles
Instructions
- Make your flax egg mixture. In a small bowl, whisk together powdered flax seed & ½ cup warm water until well blended and thick. Place your flax egg mix in the fridge for at least 15 minutes but ideally closer to an hour.
- Meanwhile, boil your rice and lentils seperately making sure they don't get too mushy
- Process seperately (but using same processor) the pecan nuts, sunflower seeds and whole wheat bread - place in large bowl
- Finely chop your onion and mushroom and add to large bowl.
- Add all the remining ingredients except for flax-seed egg mixture and combine well
- Then add in the flax egg mix, and using your hands continue to mix until well combined
- Form into tight round patties and transfer onto a pre-greased baking tray, and place in the freezer for 20 to 30 minutes. This helps bind them.
- Griddle fry or place on barbecue grill for 5 to 6 minutes on each side, until they have a deep golden colour.
- Meanwhile lightly toast the inside of the burger bun, place the patty on the bottom bun and layer with your favorite burger options.
- You can also bake the burgers in a 400 degree F oven for approximately 15 minutes on each side until golden.
- Freeze extra uncooked burgers for another day.
We had these over the weekend — even my non-vegan friends wanted in on the action. Awesome recipe. Keep them coming.
WOW! I went to copy your link for some friends today and you’ve so
classied up your website recently!! I thought it was great before,
but, now I”m more than impressed…Thank you for making vegan so
glamorous, exciting, and enviable! When does your cookbook come
out?!!!
I want one right now! delicious
Someone told me about this web site – Tried the one pot pasta and loved it – Can’t wait to try this. Thanks for all the great recipes.
Can you over and make some