What Can I Replace Cheese With in a Burger

Emily Hvlac Green

From the KFC vegan  burger, to Burger King's meat-free Whopper, we thought it was about time we created our very own vegan burger. And we think we've cracked the recipe, after trying multiple variations to find a patty that stayed together, cooked well, and wasn't cloying.

Packed with gloriously purple beetroot, we use a mixture of mushrooms and lentils, too, to create a "meaty" yet totally meat-free burger. We also serve it alongside our very own vegan cheese sauce, which just requires blitzing and warming. Genius.

Want some more inspiration? Here are some of our favourite healthy vegan recipes.

Makes: 6

Prep Time: 0 hours 40 mins

Total Time: 2 hours 40 mins

500 g

beetroot

1

clove garlic

2

sprigs thyme

15 ml

olive oil

200 g

Chestnut Mushroom, finely diced

1

onion finely diced

100 ml

vegetable oil

2

cloves black garlic

1/2 tsp.

garlic powder

1/2 tsp.

onion powder

1/2

Dijon mustard

125 g

cooked beluga lentils

1 1/2 tsp.

salt

Grind of pepper

35 g

roasted pumpkin seeds

120 g

oats

6

brioche buns

2

little gem lettuce

2

plum tomatoes

For the vegan cheese sauce (optional)

340 g

silken tofu

40 g

nutritional yeast

2 tsp.

onion powder

2 tsp.

garlic powder

3

Dijon mustard

2 tsp.

white wine vinegar

1 tsp.

salt

1/2 tsp.

turmeric

1/2 tsp.

smoked paprika

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1. Preheat your oven to 220ºC (200ºC Fan). Wash your beetroot and make a foil parcel for it to sit in. Add olive oil, thyme and garlic.  Place the parcel on a baking tray and roast for approx. 1hr 25min or until easily pierced with a knife.
2. Meanwhile, in a heavy pan add 50ml vegetable oil and sweat off diced onion over a medium heat. After 5 minutes, add finely diced mushrooms and cook for another 6-7 minutes until all the liquid has evaporated off the mushrooms.
3. Warm another frying pan and toast pumpkin seeds over a medium heat for around 3-4min. Keep a careful eye on them as they can easily burn. In a food processor pulse oats until they resemble a flour-like consistency, remove to a bowl.
4. Once beetroot is cooked, remove from oven and allow to cool slightly before peeling. This should be easily done as the skins should just rub off. Remember to use gloves. Cut into rough chunks and add to food processor along with onion and mushroom mix, pumpkin seeds and the rest of the ingredients, except blitzed oats. Blitz until mixture comes together, then remove to a separate bowl. Add the oat 'flour' to the mix and then form the mixture into 6 patties.
5. Heat a frying pan over a medium heat with the remaining 50ml of vegetable oil.  Once the oil is hot add the patties and fry for 2-3 minutes each side. Remove to a baking tray and place in the oven for 15 minutes.
6. Toast your burger buns and add slices of tomato and little gem lettuce.  Place the patty on top and then spoon vegan cheese sauce (optional).

To make the vegan cheese

1. Add all the ingredients to a blender and blitz until smooth.
2. Transfer the sauce to a pan and warm gently

Emily Hvlac Green

Matthew Lockwood Matthew Lockwood is a professional chef and recipe developer with over 20 years of experience working in the hospitality and catering industry, both in the kitchen and out.

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What Can I Replace Cheese With in a Burger

Source: https://www.delish.com/uk/cooking/recipes/a30499350/vegan-burger/

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