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American Cuisine

PERFECT VEGAN BURGER

Longève Plant-Based Protein Crumbles are what give this vegan burger patty recipe a big, beefy flavor and texture that holds up incredibly well on the grill. Try them and you’ll see how perfect a plant-based, vegan burger can be!

6 Servings
III Difficulty
11 Ingredients
45 MIN Preparation
30 MIN Cooking
75 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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A vegan burger on a plate with sweet potato fries and pickle
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INGREDIENTS

  • 3 cups Longève Unseasoned Plant-Based Protein Crumbles
  • 1 ½ cup water
  • ½ cup vegan Worcestershire sauce*
  • ½ tsp. natural liquid smoke extract**
  • 1 ½ tsp. fine sea salt, divided
  • 1 cup garbanzo bean flour
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 Tbsp. coconut or brown sugar
  • 1 small red beetroot, peeled
  • ¼ cup refined coconut oil, melted

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Bring 1 ½ cup of water to a simmer. Add vegan Worcestershire sauce, liquid smoke and ½ teaspoon sea salt and whisk to dissolve salt. Add mixture to Longève crumbles in a mixing bowl and stir to combine. Let sit for 5 minutes to rehydrate.
  2. In a separate mixing bowl, add garbanzo bean flour, 1 tsp. sea salt, garlic powder, onion powder and coconut sugar and mix well to combine.
  3. Using the small holed side of a box grater, grate beetroot to make ¼ cup of very wet pulp (save remaining beet for another use). Add to the flour mixture along with the melted coconut oil, stirring well until the mixture is uniformly dark pink in color. Fold the rehydrated crumbles into the flour mixture until thoroughly incorporated. Let the mixture rest in the refrigerator for 30 minutes to firm up.
  4. Form burger mixture into 6 large or 12 slider-sized patties. Place patties on a lightly oiled rimmed sheet pan. Bake for approximately 20 minutes, carefully flipping patties halfway through cooking. Patties should be lightly browned and firm after baking.
  5. The patties are now ready for a final cook in a hot skillet or over a campfire or barbecue grill. Make sure to oil them lightly before their final cooking to prevent sticking. Dress to your liking, with your favorite burger toppings and condiments.

*VEGAN WORCESTERSHIRE SAUCE: Traditional Worcestershire sauce contains anchovies, making it unsuitable for vegetarian and vegan cooking. Luckily, there’s a vegan alternative! Look for vegan Worcestershire sauce by the traditional version in the condiments aisle. Double-check the ingredients list to ensure it doesn’t contain fish.


**WET SMOKE?: Liquids and smoke don’t usually go together, but this ingredient is one very delicious case of “opposites attract”. Liquid smoke is made by condensing smoke from burning wood. Using a small amount in your recipe adds depth and smoky flavor without cooking in a smoker. You can find small bottles of liquid smoke by the barbecue sauce in the condiment aisle. 

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