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A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
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Real Meaty Vegan Burger (Big Mac Style)

Why is it the meatiest vegan burger? Because it is easy to make, it has a chewy, ground beef-like texture, but it does not taste like veggies. It holds together during grilling and frying even if you make thin patties. It is juicy and moist (not mushy) on the inside, but has a crispy crust on the outside.
Course Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, International, Nut-free, Vegan, Vegetarian
Keyword meatless burger, tvp burger, Vegan burger
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 patties
Calories 172kcal

Ingredients

Instructions

Soaking TVP

  • Boil water in a kettle and add veggie stock or bring veggie broth to boil. Take a heat-resisting bowl or saucepan and soak TVP in the hot veggie broth for 10 minutes.
  • When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft “minced meat”. 

Pre-cooking onion and garlic

  • While you wait for the TVP to get ready, peel and chop onion and garlic. Take a frying pan or skillet and pre-heat to medium heat. Add a dash of olive oil (1 Tbsp) and the finely chopped onion and garlic. Cook onion and garlic until tender, but opaque, yellow and not caramelized.

Mixing

  • Add black beans, sauteed onion and garlic, canned drained black beans, tomato paste, and all spices (smoked sweet paprika, Worcestershire sauce (vegan and gluten-free), dried oregano, dried basil, ground cumin, balsamic vinegar, olive oil, salt and black pepper) to a food processor and blend until chunky.
  • Then add soaked TVP and pulse for a couple of times. You don’t want to lose the ground beef-like texture the TVP has, but you need to chop them a bit to make sure the burger patties hold together.

Forming and frying

  • Take a mixing bowl and add the chopped mixture from the food processor. Add rice flour and tapioca starch and mix with a spatula.
  • Take 2-3 Tbsp of mixture and roll a ball with your hands. Flatten it out between your palms. We went as thin as 0.5 inch (approx. 1 cm).
  • Take a non-stick frying pan or skillet. Heat over low/medium heat with a bit of olive oil. Cook both sides for 5 minutes.

Video

Notes

Let's build a Big Mac Style Burger!

  • We started off with a toasted bun (cut into 3 horizontally).
  • First, we spread a generous layer of vegan Big Mac sauce on it.
  • Then, we added green leaf lettuce because the ruffles look so pretty. 
  • Next up, sliced vegan cheese.
  • Now, here comes the star of this recipe, the vegan burger patty.
  • Topped it with sliced raw onions.
  • Second part of the toasted bun.
  • Again vegan Big Mac Saucelettuce, and sliced vegan cheese.
  • Then we added a couple of sweet pickle slices.
  • Here comes another burger patty and sliced raw onions on top.
  • Cover it with the top of the bun.

Nutrition

Serving: 1patty | Calories: 172kcal | Carbohydrates: 21g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1009mg | Potassium: 78mg | Fiber: 4g | Sugar: 4g | Vitamin A: 538IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg