A burger that is tender, firm, meaty, aromatic and juicy. Simply delicious. And 100% plant based!
My vegan autumn burger comes in a soft pumpkin bun. The bun also has a neat pumkin shape. My hearty, tasty, meaty patty is made from seitan and soy, with autumnal mushrooms and beetroot in it. Whether this is a soy burger, mushroom burger or seitan burger is debatable. If you ask me, I believe mixing all of those just makes a grand patty! Topped with a dollop of mustard, aromatic gravy, crunchy baby spinach, juicy red cole slaw with blackberries in it, a fresh slize of tomato, caramelized onions, pickled cucumber, more gravy, fried king oyster mushrooms and some vegan mayonnaise.
Do I have to say more? Or do you want a bite?
Here is the recipe for my delicious vegan burger with lots of good regional and seasonal ingredients and plenty of protein in the patty. A great plant based meal!
Ingredients for 6 vegan autumn burgers:
Vegan burger patty:
180 g vital wheat gluten
50 g small tvp granules (dry)
2 tbsp mushroom powder, bought or ground from dried mushrooms
1 tsp smoked salt
1/2 tsp ground cilantro seeds, ground
1 tsp salt
1/2 tsp pepper, ground
1/2 tsp paprika powder
1 slice of vegan toast, crumbled
1 small red onion, very finely chopped
70 g king oyster mushrooms, finely diced
3 tbsp tomato puree
2 tbsp soy sauce
1 tbsp chickpea flour
1 tbsp sesame oil
2 tbsp vegan BBQ sauce
100 ml vegan gravy, homemade
1 beetroot, peeled, cut into cubes
a few drops of vegan red food colouring
1-2 handfuls of breadcrumbs
3 onions, cut into rings
1 tsp salt
1 tbsp maple syrup
Red Cabbage Cole Slaw:
300 g red cabbage, cut into thin strips
1 carrot, grated
1/2 red chilli, cut into small pieces
1 small red onion, cut into thin strips
1 small white onion, cut into thin strips
approx. 15 blackberries, lightly mashed (these can also be thawed frozen blackberries)
1 apple, grated
120 ml vegan mayonnaise, homemade
1 tbsp mustard
3 tbsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp celery salt
1 pinch of sugar
Aside from that:
1 king oyster mushroom, in thin slices, fried
150 ml vegan gravy, homemade
6 tbsp vegan mayonnaise, homemade
1 handful of baby spinach
6 slices of fresh tomato
12 slices of pickled cucumber
Red Cole Slaw:
First I prepare the cole slaw so that it can soak and gain some flavour. It’s best to do this the day before or a few hours before epreparing the burgers. Just keep the red cole slaw in an air tight container in the fridge.
Mix the cabbage with the carrot, apple, blackberries, onions and chilli pepper. Mix the mayonnaise with the remaining ingredients in another bowl. Then pour the dressing over the salad, mix both well and season with salt and pepper. Then let it steep in the refrigerator for two hours or more. The red cole slaw stays well in the fridge for several days.
Mix the vital wheat gluten, tvp granules, mushroom powder and all dry spices together. Then stir in the crumbled toast, diced onion and king oyster mushrooms.
Puree the soy sauce, chickpea flour, sesame oil, BBQ sauce, gravy, beetroot, tomato pruree and the red food coloring together. Knead with the other patty ingredients, then let the patty mixture sit for 10 minutes. Afterwards gradually knead in the breadcrumbs until it is easy to form the mixture into firm patties. Let it sit again for a few more minutes.
Shape six vegan burger patties out of the autumn burger patty mass.
Heat some oil in a pan over low to medium heat and slowly fry the patties on both sides.
Heat some oil in a pan. Fry the onions in it until soft, then stir in the salt. Continue frying until the onions are slightly brown. Finally, stir in the maple syrup and caramelize the onions.
Atrranging the vegan autumn burgers:
Cut open the burger buns and add a dollop of vegan mayonnaise to the upper halves.
For the lower halves, I start with a small dollop of mustard, which I spread over the bun. Add 1-2 tablespoons of gravy, followed by a few leaves of baby spinach. Then I add 3-4 tbsp red cole slaw on top, afterwards the hot patty. Put a slice of tomato, about 1 tablespoon of caramelized onions, two slices of pickles and a little more gravy on top of the patty. Finish with a slice of fried king oyster mushroom. Add the upper half of the bun. Now the hearty, tasty, vegan autumn burger is ready to eat!