Vegan Hamburgers (Beyond Meat Copycat)

Ingredients

• 15.5 oz sliced beets, canned (Use the liquid from the can to make the purée.)
• water (Fill the empty beet can to the brim; blend with the beets.)
• 2 tbsp olive oil
• 1 onion (Small; minced.)
• 2 garlic (Large cloves; minced.)
• 2 tbsp burger seasoning (The instructions identify Red Robin seasoning.)
• 1 tbsp dried parsley
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1.25 cup dry TVP crumbles (Textured vegetable protein.)
• 1.5 cup beet purée (Measure from the blended beet mixture; see method.)
• 2 tbsp soy sauce
• 0.5 cup vital wheat gluten
• refined coconut oil (For generously greasing the baking pan.)

Steps

1. 1

   Put the entire can of beets, including its liquid, into a blender or food processor. Fill the empty can to the brim with water and add that water to the blender. Blend on high until no beet chunks remain. Measure out 1 1/2 cups of purée and set it aside for the burgers; reserve or freeze any extra for another use.

2. 2

   Heat the olive oil in a wok or large, deep sauté pan over medium heat.

3. 3

   Add the minced onion and garlic, burger seasoning, dried parsley, black pepper, and cumin. Stir until evenly coated, then cook for 3–5 minutes, until the onion is translucent and the mixture is fragrant.

4. 4

   Add the TVP, 1 1/2 cups beet purée, and soy sauce. Stir to combine, then cover and cook for 10 minutes, stirring once halfway through. When stirring, scrape the bottom of the pan so the TVP does not burn.

5. 5

   Remove the pan from the heat and stir in the vital wheat gluten.

6. 6

   Let the mixture cool for 5–7 minutes. While it cools, preheat the oven to 350°F (175°C) and generously grease a large baking pan with refined coconut oil.

7. 7

   When the mixture is cool enough to handle, knead it by hand for about 2–3 minutes to activate the gluten.

8. 8

   Measure out 1/2 cup of mixture for each patty. With clean, dry hands, shape the portions into patties, packing them tightly and giving each one an extra squeeze.

9. 9

   Arrange the patties on the prepared baking pan and bake for 20 minutes. Carefully flip each burger, then bake for another 20 minutes.

10. 10

    Serve with toppings of your choice. Suggested toppings include vegan cheese, mayo, lettuce, and rice paper bacon.

Notes

The source says leftover beet purée can be added to sauces, smoothies, or soups, or frozen for up to 2 months. It recommends refrigerating cooked leftovers for up to a week or freezing them for up to 8 weeks. Suggested toppings: vegan cheese, mayo, lettuce, and rice paper bacon.

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• egg-free
• baked
• freezer-friendly