Comments on: Vegan Veggie Burgers

By: Andrea

Andrea — Fri, 07 Aug 2020 20:38:28 +0000

Hi Beth,
I added some nutritional yeast and porcini powder, and my burgers came out fantastic! The only issue I had was that they came out a bit soft and crumbly/didn’t hold their shape well. Do you have any tips?

By: Ida

Ida — Wed, 05 Aug 2020 09:49:43 +0000

Just wondering if you think the recipe would work for meatballs too? When I first saw your vegan ground meat recipe (DELICIOUS by the way!) I thought “how could this be made into meatballs?” and this looks like it might work…

By: Chelle Rivera

Chelle Rivera — Sun, 26 Apr 2020 02:01:21 +0000

I must say, these are the best veggie burgers and I don’t even like mushrooms. Lol. I love that you included barbecue sauce, really adds a lot of flavor to there burgers. Oh and I was able to find the vegan Stubb’s bbq sauce at my local grocery. Yay! Keep theses delicious recipe coming Beth, you’re awesome!!! Another favorite recipe of yours are the cashew biscuits…so good!!! 🙂

By: Sacha Brown

Sacha Brown — Sat, 08 Feb 2020 07:55:33 +0000

In reply to Sacha Brown.

Beth, thanks again for the terrific recipe!
This won’t suit everyone, but to achieve a burger that more closely represents a meat burger in flavour and texture, to 250g of Beth’s vegan ground beef, and Bett’s flax egg, I added 125g TVP, prepared with vegan beef stock, 3 tbls tapioca flour, 3 tsp smoked paprika, 2 tsp onion powder, and 2 tsp garlic powder.
I shaped the patties and left them in the fridge uncovered overnight to dry a little, fried them in a very hot pan with olive oil to achieve a nice flame grilled type flavour and a seared skin, and then right before serving I threw 100ml of vegan stock into the frying pan, which added a nice internal moisture, whilst maintaining the outer seared skin. It wasn’t juicy like a beef burger, but otherwise very close, our meat eating friend couldn’t tell the difference ????

By: Sacha Brown

Sacha Brown — Tue, 04 Feb 2020 07:44:31 +0000

Thanks Beth, and thanks Bett, between the burger recipe and the chai / flax egg, we enjoyed delicious burgers! I also added lecithin to the mix, just 1 tablespoon, for that egg yolk quality. I’m still chasing the elusive vegan burger, but this comes close!

By: Bett

Bett — Sun, 05 Jan 2020 22:02:13 +0000

In reply to Janice Sommer.

1 Tbsp chia seed and 2.5 Tbsp water whisked together and let sit a few minutes to thicken.
Not unlike a flax egg, just substitute flax meal for the chia seed.

Enjoy!

By: Beth

Beth — Tue, 26 Nov 2019 17:35:18 +0000

In reply to Christina Mariea Gaffney. Hi Christina! So sorry for the delayed response. I like the idea of adding the liquid smoke! The worcestershire/steak sauce definitely help a lot in that department. I haven't tried sunflower seeds, but I don't see why they wouldn't work! I have noticed that on occasion the chlorophyll in the sunflower seeds turns things a bit green when baked, but I don't know if that would happen with these. I might give it a try myself soon! If you can have nuts, you can also use walnuts instead. Hope that helps! :)

By: Christina Mariea Gaffney

Christina Mariea Gaffney — Fri, 22 Nov 2019 14:20:35 +0000

maybe adding some liquid smoke will give it the meaty beefy taste or some liquid aminos these are on my list for our month list as i need to purchase a few items my question though is can i use sunflower seeds or must it be pumpkin? tia

By: Vegan Ground Beef (plant-based, oil-free, gluten-free)

Vegan Ground Beef (plant-based, oil-free, gluten-free) — Wed, 23 Oct 2019 01:56:23 +0000

[…] up, but plant-based. I wanted spaghetti sauce with that meaty texture, but vegan. I wanted my veggie burger patty to have the texture of a “real” burger, not one that had whole black beans and […]

By: Janice Sommer

Janice Sommer — Tue, 11 Jun 2019 19:31:55 +0000

In reply to Sue. What is a chia egg? It sounds like it would be a good addition to help it hold together!