This innovative recipe will guide you through the process of creating a mouthwatering homemade vegan burger with a delightful vegan aioli. The burger is packed with rich, umami flavors from a unique combination of shiitake mushrooms, walnuts, and extra firm tofu, while the aioli provides a creamy, tangy complement that is sure to impress anyone who tastes it.
Photos of Homemade Vegan Burger With Vegan Aioli Recipe
Some ingredients in this recipe might not be staples in your pantry. These include aquafaba, liquid smoke, and nutritional yeast. Aquafaba is the liquid leftover from cooked chickpeas, often found in the can. It's a great vegan egg substitute. Liquid smoke gives a delightful smoky flavor reminiscent of grilled goods. Nutritional yeast, a deactivated type of yeast, is used for its cheesy flavor in vegan cooking.
Ingredients for Homemade Vegan Burger and Vegan Aioli
Extra firm tofu: This is the key protein source for our burger, providing a meaty texture once it's frozen and thawed.
Shiitake mushroom: These mushrooms are known for their rich, umami flavor.
Raw walnut: Walnuts add a nice, nutty touch to the burger and contribute to its meaty texture.
Aquafaba: The leftover liquid from cooked chickpeas, used here to create a creamy, egg-free aioli.
Liquid smoke: This ingredient provides a smoky flavor, which enhances the burger's grilling sensation.
Nutritional yeast: This cheesy-flavored yeast is perfect for adding a depth of flavor to our vegan burger.
One reader, Dalenna Frasier says:
This homemade vegan burger with vegan aioli recipe is a game-changer! The burger patty is packed with flavor and the aioli adds a creamy, tangy kick. It's a satisfying, guilt-free meal that even non-vegans will love. I highly recommend giving it a try!
Techniques Required for Making Vegan Burgers and Aioli
How to prepare the burger patties: The burger patties are prepared by combining the tofu, shiitake mushrooms, walnuts, garlic, onion, brown rice, and other ingredients. The mixture is then shaped into patties and steamed.
How to make vegan aioli: The vegan aioli is made by blending aquafaba, garlic, dijon mustard, lemon juice, and sugar in a food processor. While the processor is running, oil is slowly drizzled in until the aioli is thick and opaque. It is then seasoned with salt and pepper and refrigerated until ready for use.
How to sear the burger patties: The burger patties are seared in a large cast-iron skillet over medium-high heat for 2 minutes on each side until they are golden brown. This step adds a delicious crust to the patties.
How To Make Homemade Vegan Burger With Vegan Aioli
This vegan burger makes the ultimate guilt-free dish using mushrooms, tofu, and walnuts for a healthy dish that’s made extra tasty with vegan aioli.
Serves:
Ingredients
For Burgers:
- 1pkgextra firm tofu,pressed
- 8ozshiitake mushroom,roughly chopped
- 1cupraw walnut
- 3clovesgarlic
- 2tbspvegan butter,divided
- 2tbspolive oil,divided
- 2tbsplow sodium soy sauce,plus 2 tsp
- 2tspliquid smoke
- ½yellow onion,diced
- 2½tspkosher salt,divided, plus more to taste
- 2tbsptomato paste
- 2tspnutritional yeast
- 1cupbrown rice,cooked
- 3tbspred beet,shredded packed
- 1tbspcornstarch
- 1tbspwater
- 4tspvegan worcestershire sauce
- 2tbspvegetable shortening
- ¼: 5px; letter-spacing: 2px”>8tspcanola oil
- bun,for serving
- topping of choice,for serving
For Vegan Aioli:
- 3tbspaquafaba,liquid from canned chickpeas
- 3clovesgarlic
- 1tspdijon mustard
- 2tbsplemon juice
- ½tsporganic sugar
- 1cupneutral oil,such as avocado or canola
- ½tspkosher salt
- ½tspfreshly ground black pepper
Instructions
Burgers:
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Using hands, break the pressed tofu into small crumbles. Spread in an even layer on a parchment-lined baking sheet and freeze completely for 3 to 6 hours.
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Remove the tofu from the freezer and let thaw at room temperature while preparing the rest of the burger.
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Add the shiitake mushrooms, walnuts, and garlic to a food processor and pulse 10 to 15 times, until finely minced and nearly ground into a paste.
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In a large skillet, heat 1 tablespoon of vegan butter and 1 tablespoon of olive oil over medium-high heat until just shimmering. Add the walnut mixture and cook for 5 to 8 minutes, until browned and crispy, stirring occasionally.
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Add the soy sauce and liquid smoke and mix well. Cook for another 2 to 3 minutes, until the sauces just begin to brown and become fragrant. Transfer to a bowl and set aside. Wipe out the pan.
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Add the remaining vegan butter and olive oil to the pan and reduce the heat to medium. When the oil is shimmering, add the onion and season with ½ teaspoon of salt.
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Cook for 2 to 3 minutes, until the onion is translucent and beginning to soften. Add the tomato paste and nutritional yeast and mix well. Cook for another 3 to 5 minutes, until the tomato paste begins to darken.
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Transfer the onion mixture to the food processor, along with the brown rice and beets. Process for 20 to 30 seconds, scraping down the sides as necessary, until mostly broken down and the beet color is evenly distributed throughout the mixture.
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In a small bowl, mix together the cornstarch and water with a fork.
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In a large bowl, combine the walnut-shiitake mixture, beet-brown rice mixture, cornstarch slurry, vegan Worcestershire, vegetable shortening, remaining salt, vital wheat gluten, and thawed tofu.
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Using a gloved hand, mix very well to combine, being sure that all of the ingredients are evenly distributed throughout.
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Cut 4 pieces of parchment paper in half lengthwise.
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Set up a steamer pot and bring the water to a boil while shaping the burgers.
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Portion the burger mixture using a 4-ounce scoop. Roll each scoop into a ball and shape it into a burger patty. Center each patty on a piece of parchment paper and wrap.
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Place the wrapped burgers, seam-side down, in the steamer insert, and cover the pot. Steam for 1 hour and 20 minutes.
Vegan Aioli:
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Add the aquafaba, garlic, Dijon mustard, lemon juice, and sugar to a food processor and blend for 30 seconds, until the garlic is completely broken down.
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With the processor running, slowly drizzle in the oil. The aioli will be thick and opaque. Season with salt and pepper and refrigerate until ready for use.
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Remove the burgers from the steamer and let cool for 15 to 20 minutes.
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Heat 1to 2 teaspoons of canola oil in a large cast-iron skillet over medium-high heat.
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Unwrap the burgers and season all over with salt and pepper. Working in batches, sear the burgers for 2 minutes on each side, until golden brown.
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Assemble the burgers with the aioli on buns of choice and favorite toppings.
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Serve and enjoy!
Nutrition
- Calories: 570.37kcal
- Fat: 46.56g
- Saturated Fat: 7.48g
- Trans Fat: 0.56g
- Monounsaturated Fat: 24.96g
- Polyunsaturated Fat: 12.70g
- Carbohydrates: 28.44g
- Fiber: 3.38g
- Sugar: 2.86g
- Protein: 13.48g
- Sodium: 414.22mg
- Calcium: 304.39mg
- Potassium: 365.47mg
- Iron: 2.35mg
- Vitamin A: 3.32µg
- Vitamin C: 4.25mg
Technique Tip for Perfect Vegan Burger Patties
When shaping your vegan burgers, it's important to compact the mixture firmly to ensure the patties hold together during cooking. However, be careful not to overwork the mixture as this can result in tough burgers. If the mixture seems too loose, you can add a bit more vital wheat gluten or cornstarch to help bind it together. Additionally, steaming the burgers before searing them helps to cook them evenly and maintain their shape. This two-step cooking process is key to achieving a burger with a crispy exterior and a juicy, tender interior.
Time-Saving Tips for Making Homemade Vegan Burgers
Prepare the ingredients: Gather and prepare all the ingredients before starting the cooking process to streamline the recipe.
Use a food processor: Utilize a food processor to quickly and efficiently chop and blend ingredients for the burger patties and aioli.
Multi-task: While the burgers are steaming, use the time to prepare the vegan aioli and set up the burger toppings to save time.
Make ahead: Prepare the burger patties and vegan aioli ahead of time and store them in the refrigerator for a quick and easy meal when needed.
Batch cooking: Consider making a larger batch of burger patties and freeze the extras for future use, saving time on meal prep in the future.
Substitute Ingredients For Homemade Vegan Burger With Vegan Aioli Recipe
extra firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a great alternative for the tofu in the burger patty.
shiitake mushroom - Substitute with portobello mushroom: Portobello mushrooms have a meaty texture and a rich flavor, which can provide a similar umami depth to the burger patty.
raw walnut - Substitute with raw cashews: Raw cashews have a creamy texture and a mild, buttery flavor, which can work well in place of walnuts in the burger patty.
vegan butter - Substitute with coconut oil: Coconut oil can provide a similar richness and mouthfeel to the burger patty mixture as vegan butter.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and a high smoke point, making it a suitable substitute for olive oil in the recipe.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar savory, umami flavor.
yellow onion - Substitute with red onion: Red onions can provide a slightly milder and sweeter flavor compared to yellow onions in the burger patty mixture.
tomato paste - Substitute with sun-dried tomato paste: Sun-dried tomato paste can add a rich, concentrated tomato flavor to the burger patty mixture.
brown rice - Substitute with quinoa: Quinoa can be used as a nutritious alternative to brown rice in the burger patty mixture, providing protein and a slightly nutty flavor.
red beet - Substitute with shredded carrot: Shredded carrots can add natural sweetness and color to the burger patty mixture, similar to red beets.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in the burger patty mixture, similar to cornstarch.
vegan worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar can provide a tangy, slightly sweet flavor to the burger patty mixture, similar to vegan Worcestershire sauce.
vegetable shortening - Substitute with coconut oil: Coconut oil can be used as a plant-based alternative to vegetable shortening in the burger patty mixture.
vital wheat gluten - Substitute with chickpea flour: Chickpea flour can help bind the ingredients in the burger patty mixture and provide a similar protein content as vital wheat gluten.
canola oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for cooking the burger patties.
aquafaba - Substitute with blended silken tofu: Blended silken tofu can be used as a creamy base for the vegan aioli, similar to aquafaba.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can provide a similar tangy flavor and texture to the vegan aioli.
neutral oil - Substitute with avocado oil: Avocado oil has a mild flavor and a smooth texture, making it suitable for the vegan aioli.
organic sugar - Substitute with agave nectar: Agave nectar can be used as a natural sweetener in the vegan aioli, similar to organic sugar.
Best Way to Present Homemade Vegan Burgers
Elevate the burger bun: Choose a high-quality, freshly baked burger bun with a glossy finish and a light dusting of sesame seeds. Toast the bun to a perfect golden brown, ensuring a crisp exterior and a soft, fluffy interior.
Artful placement of the vegan aioli: Using a squeeze bottle or a piping bag, create a delicate drizzle of the creamy vegan aioli on the plate. This adds a touch of elegance and allows for a controlled distribution of the aioli, ensuring each bite is perfectly balanced.
Garnish with microgreens: Carefully place a small bundle of vibrant microgreens on top of the burger. This not only adds a pop of color but also introduces a fresh, earthy flavor that complements the richness of the burger.
Incorporate edible flowers: Introduce a few edible flowers, such as nasturtiums or borage, to the plate for a visually stunning and sophisticated touch. The vibrant hues and delicate petals will enhance the overall presentation.
Consider the plate selection: Opt for a clean, white plate to allow the vibrant colors of the burger and garnishes to stand out. The simplicity of the plate will draw attention to the artful arrangement of the components.
Precision in stacking: Assemble the burger with precision, ensuring that each layer is evenly distributed and perfectly aligned. This attention to detail showcases the craftsmanship and care put into creating the burger.
Accompany with a side salad: Serve the burger alongside a small, artfully arranged side salad to provide a refreshing contrast and add a touch of sophistication to the overall presentation.
Essential Tools for Making Vegan Burgers and Aioli
Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It's great for making burger patties, aioli, and various other culinary preparations.
Cast-iron skillet: A cast-iron skillet is a heavy-duty pan that provides even heat distribution and retention. It's perfect for searing and browning the vegan burger patties to perfection.
Steamer pot: A steamer pot is used for steaming foods, such as vegetables and burger patties. It helps to cook the ingredients evenly while retaining their natural flavors and nutrients.
Parchment paper: Parchment paper is a non-stick paper used for lining baking sheets and pans. It's essential for wrapping the burger patties during the steaming process.
Large skillet: A large skillet is a versatile cooking pan used for sautéing, searing, and frying. It's ideal for searing the vegan burger patties to achieve a crispy exterior.
How To Store and Freeze Homemade Vegan Burgers
To store leftover vegan burgers, allow them to cool completely to room temperature before placing them in an airtight container or wrapping them tightly in plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 4-5 days.
For longer storage, you can freeze the cooked vegan burgers. Wrap each burger individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bag. Label the container or bag with the date and contents. Frozen vegan burgers can be stored for up to 3 months.
To reheat frozen vegan burgers, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, you can reheat them in a skillet over medium heat until heated through, or in the microwave for 1-2 minutes.
The vegan aioli can be stored in an airtight container in the refrigerator for up to 1 week. Give it a good stir before using, as some separation may occur.
It is not recommended to freeze the vegan aioli, as the emulsion may break and the texture may become grainy upon thawing.
When storing leftover vegan burgers or aioli, make sure to use clean utensils and containers to avoid contamination and prolong their shelf life.
If you notice any signs of spoilage, such as an off smell, mold, or significant changes in texture or color, discard the burgers or aioli immediately to prevent foodborne illness.
How To Reheat Leftover Vegan Burgers
To reheat leftover homemade vegan burgers, preheat your oven to 350°F (175°C). Place the burgers on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for 10-15 minutes, or until heated through. This method helps retain moisture and prevents the burgers from drying out.
Alternatively, you can reheat the burgers in a skillet on the stovetop. Heat a small amount of olive oil or vegan butter in a skillet over medium heat. Add the burgers and cook for 2-3 minutes on each side, or until heated through and slightly crispy on the outside.
If you have an air fryer, you can use it to reheat your vegan burgers. Preheat the air fryer to 350°F (175°C) and place the burgers in the basket. Cook for 3-5 minutes, or until heated through and crispy on the outside.
For the vegan aioli, it's best to store it separately from the burgers in an airtight container in the refrigerator. When ready to serve, give the aioli a quick stir and spread it on the reheated burgers.
If you find that the aioli has thickened too much in the refrigerator, you can thin it out by whisking in a small amount of aquafaba or plant-based milk until it reaches your desired consistency.
To reheat the buns, wrap them in aluminum foil and place them in the oven during the last 5 minutes of reheating the burgers. This will help them warm up and become slightly crispy on the outside while remaining soft on the inside.
Random Fact About Vegan Burgers
Tofu is a versatile ingredient that can be used to create a variety of plant-based dishes. It is a great source of protein and can be flavored in many different ways to suit various recipes.
Is Making Vegan Burgers at Home Cost-Effective?
The cost-effectiveness of this vegan burger with vegan aioli recipe is quite favorable. The use of affordable ingredients such as tofu, shiitake mushrooms, walnuts, and brown rice makes it a budget-friendly option for households. The homemade nature of the recipe also allows for cost savings compared to purchasing pre-made vegan burgers. The approximate cost for a household of 4 people is around $20, making it an economical choice for a delicious and satisfying meal. Overall Verdict: 9/10
Is This Vegan Burger Recipe Healthy?
The homemade vegan burger with vegan aioli recipe is a healthier alternative to traditional beef burgers. Here's an analysis of the recipe's nutritional aspects:
- The use of tofu and mushrooms provides a good source of plant-based protein, which is essential for maintaining muscle mass and overall health.
- Walnuts are rich in healthy fats, including omega-3 fatty acids, which can help reduce inflammation and support heart health.
- Brown rice is a whole grain that provides complex carbohydrates, fiber, and various nutrients, such as magnesium and selenium.
- The inclusion of beets adds a natural source of antioxidants and nitrates, which can help improve blood flow and lower blood pressure.
- The vegan aioli is made with aquafaba (chickpea water) and a neutral oil, making it a healthier alternative to traditional mayonnaise, which is high in saturated fats.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Reduce the amount of oil used in cooking the walnut-shiitake mixture and searing the burgers. Instead, try using a non-stick pan or grilling the burgers to minimize the need for added oil.
- Consider using a whole grain bun or lettuce wrap to serve the burger, as this will increase the fiber content and reduce the overall carbohydrate intake.
- Experiment with adding more vegetables to the burger patty mixture, such as grated carrots, zucchini, or chopped spinach, to increase the nutrient density and fiber content of the burgers.
- Use a reduced-sodium soy sauce or tamari to lower the overall sodium content of the recipe.
Editor's Thoughts on This Vegan Burger Recipe
This homemade vegan burger with vegan aioli recipe is a delightful and innovative take on a classic dish. The combination of tofu, shiitake mushrooms, and walnuts creates a rich and satisfying patty, while the addition of red beet adds a beautiful color and earthy flavor. The vegan aioli is a perfect accompaniment, providing a creamy and tangy element to the burger. The detailed instructions ensure that every step is executed perfectly, resulting in a delicious and impressive vegan burger that will satisfy even the most discerning palates.
Enhance Your Homemade Vegan Burger With Vegan Aioli Recipe with These Unique Side Dishes:
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Why trust this Homemade Vegan Burger With Vegan Aioli Recipe:
This recipe offers a unique and flavorful twist on the classic burger, using tofu, shiitake mushrooms, and walnuts to create a delicious and satisfying patty. The combination of liquid smoke and soy sauce adds depth of flavor, while the addition of red beet provides a natural pop of color and subtle sweetness. The homemade vegan aioli complements the burger perfectly, adding a creamy and zesty element. With carefully selected ingredients and detailed instructions, this recipe ensures a delightful and wholesome vegan dining experience.
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