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Plant-Based Cheeseburger

Tasty Team
December 07, 2020
Plant-Based Cheeseburger

Ingredients

for 4 servings

  • 2 lb closed cup white mushrooms (800 g)
  • 2 cups beetroot juice (500 mL)
  • ¼ cup dried porcini mushrooms (30 g), soaked in 150ml (1/2 cup) hot water - then chopped
  • 1 cup walnuts (100 g), ground
  • 1 brown onion
  • 3 tablespoons oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 4 teaspoons plain breadcrumbs (20 g)
  • 4 slices vegan cheese
  • 1 burger bun, toasted
  • lettuce
  • tomato, sliced
  • red onion, sliced
  • american mustard
  • vegan mayonnaise
  • ketchup

Nutrition Info

  • Calories 504
  • Fat 31g
  • Carbs 47g
  • Fiber 6g
  • Sugar 18g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Add the porcini mushrooms to a bowl and cover with 150ml (½ cup) of hot water. Leave to sit for 30 minutes. (As you do this your kitchen will smell of so much goodness!)
  2. Blitz the mushrooms & onions in the food processor until finely chopped. (you will need to do this in a few stages as there's so many mushrooms!) Place into a large bowl.
  3. Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
  4. Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
  5. Next, drain the mushroom mix through and sieve and discard the juices.
  6. Place a large frying pan over a medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder and smoked paprika. Cook for 20-30 minutes continuously stirring. (Your aim here is to cook out the water from the mushrooms and dry everything out, be patient I promise it's worth it!)
  7. Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
  8. Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it's cool enough to handle.
  9. Divide into 4 and form into patties.
  10. Place a large frying pan over a medium heat and add 1 tbsp oil. Add your patties and cook for 3-4 minutes aside or until brown.
  11. In the remaining 1 minutes add a slice of cheese to each burger patty and cover the pan with a lid to melt the cheese.
  12. Build your burgers with all your favourite toppings and enjoy!

Ingredients

for 4 servings

  • 2 lb closed cup white mushrooms (800 g)
  • 2 cups beetroot juice (500 mL)
  • ¼ cup dried porcini mushrooms (30 g), soaked in 150ml (1/2 cup) hot water - then chopped
  • 1 cup walnuts (100 g), ground
  • 1 brown onion
  • 3 tablespoons oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 4 teaspoons plain breadcrumbs (20 g)
  • 4 slices vegan cheese
  • 1 burger bun, toasted
  • lettuce
  • tomato, sliced
  • red onion, sliced
  • american mustard
  • vegan mayonnaise
  • ketchup

Nutrition Info

  • Calories 504
  • Fat 31g
  • Carbs 47g
  • Fiber 6g
  • Sugar 18g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Add the porcini mushrooms to a bowl and cover with 150ml (½ cup) of hot water. Leave to sit for 30 minutes. (As you do this your kitchen will smell of so much goodness!)
  2. Blitz the mushrooms & onions in the food processor until finely chopped. (you will need to do this in a few stages as there's so many mushrooms!) Place into a large bowl.
  3. Once you have soaked the porcini mushroom, drain and reserve the water. Roughly chop the mushrooms and add to your blitzed mushrooms.
  4. Add the reserved porcini mushroom water and beetroot juice to the bowl. Stir to combine and leave to soak for 15 minutes.
  5. Next, drain the mushroom mix through and sieve and discard the juices.
  6. Place a large frying pan over a medium heat and add 2 tbsp of oil. Add the mushroom mix, walnuts, salt, black pepper, garlic powder and smoked paprika. Cook for 20-30 minutes continuously stirring. (Your aim here is to cook out the water from the mushrooms and dry everything out, be patient I promise it's worth it!)
  7. Reduce the heat and add the breadcrumbs. Stir and cook for a further 2 minutes.
  8. Remove from the heat and pour out into a bowl. Leave to cool for 10 minutes or until it's cool enough to handle.
  9. Divide into 4 and form into patties.
  10. Place a large frying pan over a medium heat and add 1 tbsp oil. Add your patties and cook for 3-4 minutes aside or until brown.
  11. In the remaining 1 minutes add a slice of cheese to each burger patty and cover the pan with a lid to melt the cheese.
  12. Build your burgers with all your favourite toppings and enjoy!
Plant-Based Cheeseburger

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