… but make it breakfast!
If you couldn’t already tell from the homepage of my website, I love burgers. Since going vegan I’ve tried various vegan burger recipes and meat replacements. Yet, I could never quite get it right, until now. So, I’m very excited to share my vegan burger recipe with you. But this isn’t just your typical vegan burger recipe. Nope! These are burgers for breakfast! Yep, I said it.
Are you ready for this?! If so, let’s get it.
Of course, you could wake up on a Tuesday morning and make these bad boys. Believe me, I won’t judge. But I think this vegan burger is best served over brunch. This black bean patty is packed with flavor too. The ground mustard, mushroom bouillon, and cayenne pepper flavor profile make it hard to beat.
Then we get into the vegan fried egg, recipe courtesy of Miriam from the Mouthwatering Vegan Food Blog, which is a yes, please! Hashbrowns and a special vegan burger sauce… I mean, did you just get as hungry as I did writing this?
Let’s start cooking!
I made homemade buns for this recipe. But you don’t have to get as intricate or as fancy as me. If you’d like, head over to Make It Dairy Free for their homemade buns recipe. (Note: I added 2 Tbsp beetroot powder to their recipe to make it this beautiful deep red rose color)
For the breakfast burger patty you’ll want to be sure you have cooked black beans, beets, quinoa and almond flour. These four items will make up the base of our recipe. Then we’ll add our spices: dijon mustard, ground mustard….
Now, you’ll take all of these ingredients, measure them out and add them to a food processor. Here’s where your texture preference will come in. If you prefer your veggie burgers to have more texture then use the pulse setting of your food processor. However, if you prefer your vegan burgers to be more like a ground meat texture then I would blend the ingredients on low or medium until just blended.
Once the mixture has been blended you’ll need to create the patties with your hands. Keep in mind these patties won’t “cook down” so it’s best to make them the size you want to make them from the start.
After the patties have been formed, it’s time to cook your burger. Obviously, you have several options for cooking: grilling, stovetop or baking. In this vegan burger recipe, I decided to use my cast iron skillet. Which is the method I prefer to use when not grilling my burger.
When using my cast iron skillet I like to warm my oil over medium – low heat until heated through but not super hot. Once the skillet is hot, the magic begins. I personally love the sound of burger patty first hitting the hot surface and the great sizzling sound you hear. I’ve got to admit sometimes THAT’s when I do my happy dance. But before getting ahead of myself, it’s time to add your veggie burger patty to the skillet. Cook both sides for about 7 – 10 minutes or until desired crispness.
Since, this is a vegan burger you won’t have the same “telltale” signs of a meat burger when approaching readiness. Instead look for the crispness of the outside (i.e. don’t burn it) and ensure the burger is warm throughout the patty.
While the burger is cooking prepare your sauce and any fresh vegetables. This is where you can really get creative or you may simply follow the recipe I’m sharing here. For the vegan burger sauce I added 2 Tbsp veganaise, ½ Tbsp sriracha and a splash of balsamic vinegar. I love this tangy, special burger sauce because it compliments the vegan fried egg and veggie burger patty so well.
Next cut, slice and wash any fresh vegetables you’d like to top your burger with. I added fresh lettuce, tomatoes and hashbrowns to this vegan breakfast burger. But for more creative ideas you may consider freshly sliced or smashed avocado, everything but the bagel seasoning or some savory tomato jam.
After you have finished preparing the sauce and fresh toppings then your black bean patty should be just about ready or finished cooking.
For this breakfast burger there is no rhyme or reason for how you choose to build unless you do have a particular preference on how you like to build your burger. For example, the mustard must touch the pickles or something like that. While for some things, like my vegan breakfast sandwich, I am picky, other things like this burger it doesn’t matter as much to me.
If you have decided to add tator tots and/or hashbrowns to your burger this is a great time to grab them out of the air fryer or oven. Now, simply layer all of your ingredients to build your vegan burger and dive in!