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Veggie burgers should not be confused with “mock meat” hamburgers. They are their own animal.. wild and free. Vegan burgers have carved out their own respected place as an individual food item. They don’t pretend to be something they’re not because they know that, like you my respected recipe hunter, they are good enough just as they are. 😉

This burger is no exception. Although I’ve had a lot of good vegan burgers I was craving a deeper level of savouriness in my veggie burger experience. So this summer one of my recipe goals was to make a vegan burg that I could fall in love with… and for those of you who don’t know me, when I put my mind to something I GET. IT. DONE.

The two important components you have to wrestle with when making a good plant based burg are texture and flavour. You want it to be soft enough so that it sticks together but firm enough that it holds up while grilling. Easier said then done.

As for flavour, my intention with this burger was PURE SAVOURINESS. You’ll note the abundance of umami-strong ingredients in this dish (tempeh, nutritional yeast, tamari, garlic powder, cumin). This summer I played and I played and even up until I published this recipe I was still making tweaks. Although you aren’t trying the first iteration of this burger, you are most certainly trying the best.

Top this baby however you want and enjoy!

 

 

Print Recipe
Vegan Umami Burger
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Instructions
  1. If your rice and lentils aren’t cooked already, get them cooking while you prepare the other ingredients (Here is a recipe for rice and here is one for lentils). Preheat the oven to 350F, once oven is preheated spread walnuts out on a baking sheet lined with parchment paper and roast for 8 minutes. Remove from oven and set aside to cool. Dice your onion and saute in a frying pan with all of the coconut oil, (this will melt it without having to dirty another pan) on med-high until the onions are translucent. Remove the pan from the burner and set aside to cool. Combine walnuts, garlic powder, cumin, salt, (smoked paprika - if using), and pulse in the blender for a few seconds to grind the walnuts into a course meal. Once blended, dump into a large mixing bowl. In that same mixing bowl combine brown rice, lentils, tempeh, onions, coconut oil, dijon, nutritional yeast, tamari, (and liquid smoke - if using). Mix and squeeze these ingredients thoroughly with your hands until they start to to come together. Next, add in your bread crumbs and thoroughly mix them in with your hands. Finally, form the mix into 4oz patties, place on a plate and they are ready to serve.
  2. Preheat the oven to 350F, once oven is preheated spread walnuts out on a baking sheet lined with parchment paper and roast for 8 minutes. Remove from oven and set aside to cool.
  3. Dice your onion and saute in a frying pan with all of the coconut oil, (this will melt it without having to dirty another pan) on med-high until the onions are translucent. Remove the pan from the burner and set aside to cool.
  4. Combine walnuts, garlic powder, cumin, salt, (smoked paprika - if using), and pulse in the blender for a few seconds to grind the walnuts into a course meal. Once blended, dump into a large mixing bowl.
  5. In that same mixing bowl combine brown rice, lentils, tempeh, onions, coconut oil, dijon, nutritional yeast, tamari, (and liquid smoke - if using). Mix and squeeze these ingredients thoroughly with your hands until they start to to come together. Next, add in your bread crumbs and thoroughly mix them in with your hands.
  6. Finally, form the mix into 4oz patties, place on a plate and they are ready to serve.
Recipe Notes

Optional Ingredients - 1/2 tsp smoked paprika or 1/2 tsp liquid smoke

If the burgers can sit in the fridge for 20 minutes (or in the freezer for 10 minutes) the coconut oil will firm up and they will be easier to grill.

Burgers will keep in the fridge for up to 1 week.

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