Finding a good veggie burger that doesn’t taste like a mouthful of black beans or chopped veggies is hard. Most of them fall apart as you eat them and don’t give you that smoky umami flavor you are looking for.
However, I did a bit of recipe testing and not to toot my own horn, but I nailed it. This burger will NOT fall apart and it has a delicious smokey, hearty flavor. Slathered with a tangy whole grain mustard aioli and vegan cheese…I mean can it get better than that?
This burger can either be baked or grilled, however, I recommend doing both! Baking it will ensure a fully cooked, but still chewy inside. And grilling it on the stovetop will create that perfect caramelized surface and beautiful grill marks!
If you want it oil-free, then yes just baking it will do the job!
I topped these babies with a generous smothering of my mustard grain aioli, Chao Creamy Original cheese, tomato, red onion, smashed avocado, and sprouts. All the perfect fixings!
This burger is…
- Easy & simple
- 100% vegan
- of course delicious!
Veggie Burger with Grainy Mustard Aioli
By: Taavi Elizabeth Makes: 5 burger patties
- 1 15 oz. can black beans
- 1/4 cup fresh parsley
- 1/4 diced white onion
- 1/4 cup diced cremini mushrooms
- 1 1/2 cups cooked quinoa (I cooked mine w/ veggie broth)
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Dash of chili powder
- Dash of chili flakes (optional)
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt (or to taste)
- 1 tsp tomato paste
- 1/4 tsp liquid smoke
- 1 tsp Worcestershire sauce (make sure it’s vegan, it often contain anchovies)
- 1/2 cup vital wheat gluten*
- BBQ sauce
- 1/2 cup vegan mayo
- 2 tbsp whole grain mustard
- 1/2 tsp sriracha
- 1/2 tsp maple syrup
- 1/2 tsp apple cider vinegar
- Whisk together all aioli ingredients in a small bowl. Set aside in the refrigerator.
- Preheat oven to 400 degrees and line a baking sheet with silicone baking mat or parchment paper.
- In a small skillet, heat up a small amount of oil. Add white onion and mushrooms. Saute for 3-4 min. or until onions are translucent and mushrooms have lost most of their moisture.
- In a food processor add all ingredients, including sauteed onions and mushrooms. Process until thoroughly combined, leaving a few small chunks of black beans for texture. Add mixture to a large bowl.
- In the large bowl, add vital wheat gluten and stir in completely until a slightly thick dough forms. You should easily be able to mold them into patties. Taking 1/3 cup of the dough mold them into patties and spread them out evenly on baking sheet. Bake for 20 min. on one side, flip, and bake for 15 min. on the second side.
- Heat a cast iron stovetop grill over medium-high heat (or use a large skillet). Grease with cooking spray. Place patty on grill and cook for 1-2 min. then brush on a bit of bbq sauce to baste. Flip, and cook on other side for 1-2 min. and baste again with bbq sauce. Repeat for all patties, cooking a few at a time.
- If you are adding vegan cheese: place it over the patty, transfer to a baking sheet, and broil on high for 2-3 min. or until cheese is melted. Serve patties over toasted buns smothered with grainy aioli. Add other desired toppings. Enjoy!
*If gluten-free or you don’t have access to vital wheat gluten, feel free to substitute with other flours! I have just found that VWG creates the best chewy texture and mouthfeel.
*The patties can be refrigerated for up to 5 days or frozen for longer in tin foil or airtight container.