This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food … there’s also a healthier option without butter or oil and it’s still delicious. Both versions are simple to make using commonly available ingredients.
First, cook the rice. Short grain rice is what helps this burger stick together and stay firm in the center. Set aside 1 1/2 cups of cooked rice to use in the recipe.
After the rice, the rest of the ingredients are also super simple, staring with sauteed mushrooms. I didn’t use oil at this point because I wanted the mushrooms kind of dry for the burger mixture and this step releases and evaporates most of the moisture.
The other major ingredient is black beans. They add protein, flavor, and some texture. I use canned and drain and then rinse them and pat quite a bit of the moisture off with a paper towel.
Pulse the rice, mushrooms, and black beans together, along with oats and yummy spices in a food processor until incorporated but not overprocessed. Then form into patties and let sit for about 20 minutes.
Now …
… this brings us to the fork in the road. You can continue as we have and saute the burger without oil or even bake them in the oven. It turns out delicious and can be topped with lots of onions and vegan cheese.
Or … if you chose the other road you take the way that leads to a tasty plant-based burger that’s also a bit of a calorie bomb.
We can cook it all in a mound of vegan butter. This makes it greasy and delectable. I use Earth Balance and first sauteed about 2 cups chopped onions with 2 tablespoons Earth Balance. It will look like a lot of onions, but they sautee down to less than half that.
Saute the onions in the vegan butter for several minutes over medium heat, until they’re brown and tender. Remove from the pan. There should be quite a bit of butter left, but if not add a little more.
Saute the burgers in the butter over medium heat for about 4 minutes on each side.
Add cheese on top of the burgers and, optionally, butter your buns and steam them for a minute or two with the pan lid on while the cheese melts.
This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food ... there's also a healthier option without butter or oil and it's still delicious. Both versions are simple to make using commonly available ingredients.
CourseMain Course
CuisineVegan
Keywordburger
Prep Time5minutes
Cook Time30minutes
Resting Time20minutes
Calories275kcal
Ingredients
1 1/2cupcooked short-grain white or brown ricecooked according to package
Cook the rice according to directions and set aside 1 1/2 cups to use in the recipe.
Saute the mushrooms in a dry pan to brown and remove most of the moisture. Optionally, use a bit of butter for this step, if desired.
Drain the beans well, rinse them, and pat as dry as possible with paper towels.
Add the rice, mushrooms, beans, oats, onion powder, garlic powder, salt, pepper, and red pepper flakes to a food processor. Pulse several times to mince and combine the ingredients. Don't overprocess.
Let the burger mixture rest for about 20 minutes. Meanwhile, saute the onions in a large skillet with 2 tbsp vegan butter over medium heat until brown and tender.
*(Optionally, this burger mix can easily be made a day ahead and stored in the fridge overnight which allows everything to really meld together)
Remove the onions and set aside. Fry the burgers in the remaining vegan butter, adding more if necessary. Cook about 4 minutes over medium heat on each side. Turn once.
Add a slice of your favorite vegan cheese to the tops, if you like. Steam some buttered vegan buns in the pan with the lid on for a minute or two while melting the cheese.
Serve on the buns topped with the buttery onions.
Nutrition Facts
Vegan Butter Burger
Amount Per Serving
Calories 275
* Percent Daily Values are based on a 2000 calorie diet.
XO Lisa
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Lisa Viger Gotte
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.
The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.
Adding flour or oats can help the burgers stick together, without using eggs. Mash everything together well. The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don't puree them, or the final texture will be off.)
If you're making your vegan burger patty from scratch some common burger mix ingredients include plant-based proteins like black beans, chickpeas, other legumes, cooked quinoa or brown rice, rolled oats, certain vegetables like bell peppers, red onions, caramelized onions, shiitake mushrooms, cashews, and coconut ...
Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.
It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it. It does need to be blended with water first; not a big deal, just a little less convenient.
Before hitting the grill or pan, one major tip is to use a binding agent with your burger, such as egg or breadcrumbs, to help hold the patty together. This can be particularly helpful if you're using a particularly crumbly mixture.
Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.
Egg: Adding beaten egg as a binder helps to hold the ingredients together. The proteins in the egg coagulate during cooking, helping the patty keep its shape. Breadcrumbs or Panko: Mixing in breadcrumbs or Panko (Japanese-style breadcrumbs) can help absorb moisture and provide structure to the patty.
One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.
Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds.
Rice. While cooked rice won't work for fried foods since it can't get crispy, both cooked and uncooked rice is great as a binding agent for things like meatloaf, meatballs, or veggie burgers.
The very low fat content of the hamburger probably has something to do with it, but there are a couple of tricks you can use: Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully.
The term plant-based very literally means that it's made exclusively from plants. Vegan diets eliminate all animal products, while plant-based diets may still include some animal products.
The McPlant burger uses a patty made from peas, rice and potatoes that mimics the taste and texture of beef. Toppings include mayonnaise and American cheese. Customers in the two test markets will be able to buy the burger for a limited time, while supplies last.
Plant-based burgers don't contain the same type of fresh vegetables as veggie burgers. They are made in labs and contain highly processed ingredients such as soy protein concentrate. If you've ever seen the word “Impossible” before the word burger on a restaurant's menu, you're looking at a plant-based burger.
Similar to flax seeds, chia seeds can be mixed with water and left to thicken, creating what is commonly called a chia egg. The gel-like texture of a chia egg makes this a brilliant binder.
One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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