Recipes

Homemade ‘Beyond Meat’ Burgers

Yeah, I get it. Weekend’s over. But what if I told you the fun doesn’t have to end on Sunday? What if you had legitimately meaty burgers to look forward to at dinner tomorrow night?

My intention was to share this recipe on Tuesday, in keeping with my new Tuesday/Thursday/Saturday posting schedule. But given the amount of interest you expressed in my teaser post on Instagram a couple of days ago, I felt like keeping this recipe from you any longer would be a sin.

A couple years back, I recall sharing a video on Facebook about a certain plant burger that “bleeds” beet juice. Naturally, it garnered a fair amount of interest.

That burger was the now-famous Beyond Meat burger. And while I can appreciate the difference that Beyond Meat is making in the fast food industry, I also couldn’t help but wonder if it would be that difficult to create a recipe for a homemade version that looks and tastes just as “meaty,” but with fewer processed ingredients.

To my delight, it wasn’t difficult at all. And here, my friends, is the delicious result of my long-simmering idea.

The secret to a meaty veggie burger, it turns out, is a tempeh and chickpea base combined with a flavourful beet puree, amped up with my favourite flavour makers: tamari, Dijon mustard, Worcestershire sauce, and barbecue sauce. The binding agents here are ground walnuts (or any nut or seed you have on hand) and flax.

While they don’t ‘bleed’ beet juice, the beet puree certainly adds a red hue, reminiscent of red meat, to these delicious burgers.

In short, these burgers won’t disappoint. They:

-Hold together perfectly
-Are full of umami, that elusive fifth taste typically associated with meat
-Are ‘meaty’ in texture
-Come together quickly
-Are affordable
-Contain plenty of protein
-Bring that ‘wow’ factor to vegan dining
-Satisfy even the staunchest of carnivores

Making these burgers couldn’t be easier. As long as you have a food processor, they come together seamlessly.

While self-promotion has never really been my forte, I do believe that this recipe will change your life, and I really can’t come up with a reason for you not to make it.

Let’s do this thing!

Homemade ‘Beyond Meat’ Burgers

Meaty beet, tempeh, and chickpea burgers that come together quickly. Delicious on their own or on a bun with all the fixings. Best accompanied by sweet potato fries and craft beer! 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Entree, Main Dish
Cuisine: American, Vegan
Keyword: Veggie Burger
Servings: 6 burgers
Author: Allison

Ingredients

  • 1 flax egg (1 tbsp flax + 2.5 tbsp water)
  • 1/2 cup walnut halves
  • 8 oz tempeh, cubed (1 standard package=8 oz)
  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
  • 1/2 cup finely diced red onion
  • 3 medium cloves garlic, minced
  • 1 medium beet, finely chopped (about 3/4 cup)
  • 3 tbsp barbecue sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp tamari or soy sauce
  • 1 tbsp vegan Worcestershire sauce (I use Wizard’s brand)
  • 1 tbsp hot sauce
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

For serving:

  • Vegan cheese of choice
  • Pickles
  • Sliced tomato
  • Lettuce
  • Mustard
  • Barbecue sauce

Instructions

  • Whisk together flax and water in a small dish and set aside to thicken. Place the walnuts in a food processor fitted with the S blade and process until ground into a meal. Empty walnuts into a large mixing bowl. 
  • Place the tempeh and chickpeas in the food processor and pulse until crumbly. Do not over-process: you want the burgers to have some texture! Add the tempeh and chickpeas to the bowl with the walnuts, along with the flax egg, onion, and garlic. 
  • Place the chopped beet, barbecue sauce, Dijon mustard, tamari or soy sauce, Worcestershire sauce, and hot sauce in the food processor. Process until smooth (the beets might not be completely pureed, but this is okay). 
  • Pour the beet mixture over top of the other ingredients in the bowl. Add the cumin, smoked paprika, and salt and pepper (I added 1/4 tsp of salt and a few generous grinds of pepper). Stir to combine. 
  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. 
  • Using a 1/2-cup measure, divide the mixture into 6 equal patties. 
  • Bake for 30 minutes, or until crispy around the edges. 
  • Serve on buns with vegan cheese, pickles, tomato, lettuce, mustard, and additional barbecue sauce. These burgers are best accompanied by baked sweet potato fries and your favourite craft beer! 

If you make these burgers, tag me with #holisticallie and @holisticallie on Instagram! Enjoy!

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