Homemade Vegan Burger With Vegan Aioli

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be more economical.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is a whole grain option that's more affordable.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: no substitute

Brewer's yeast offers a similar flavor at a lower cost.

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: regular mayonnaise

Avocado provides healthy fats and creaminess without added sugars.

Make the burgers: Using your hands, break the pressed tofu into small crumbles. Spread in an even layer on a parchment-lined baking sheet and freeze completely, 3–6 hours. Remove the tofu from the freezer and let thaw at room temperature while you prepare the rest of the burger.

Add the shiitake mushrooms, walnuts, and garlic to a food processor and pulse 10–15 times, until finely minced and nearly ground into a paste.

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 5–8 minutes, until browned and crispy, stirring occasionally. Add the soy sauce and liquid smoke and mix well. Cook for another 2–3 minutes, until the sauces just begin to brown and become fragrant. Transfer to a bowl and set aside. Wipe out the pan.

Add the remaining tablespoon of vegan butter and tablespoon of 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. Cook for 2–3 minutes, until the onion is translucent and beginning to soften. Add the tomato paste and nutritional yeast and mix well. Cook for another 3–5 minutes, until the tomato paste begins to darken.

Transfer the onion mixture to the food processor, along with the brown rice and beets. Process for 20–30 seconds, scraping down the sides as necessary, until mostly broken down and the beet color is evenly distributed throughout the mixture.

In a small bowl, mix together the cornstarch and water with a fork.

In a large bowl, combine the walnut-shiitake mixture, beet-brown rice mixture, cornstarch slurry, vegan Worcestershire, vegetable shortening, remaining 2 teaspoons of salt, vital wheat gluten, and thawed tofu. Using a gloved hand, mix very well to combine, being sure that all of the ingredients are evenly distributed throughout.

Cut 4 pieces of parchment paper in half lengthwise.

Set up a steamer pot and bring the water to a boil while you shape the burgers.

Portion the burger mixture using a 4-ounce scoop. Roll each scoop into a ball and shape into a burger patty. Center each patty on a piece of parchment paper and wrap. Place the wrapped burgers, seam-side down, in the steamer insert and cover the pot. Steam for 1 hour and 20 minutes.

While the burgers steam, make the aioli: 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. With the processor running, slowly drizzle in the oil. The aioli will be thick and opaque. Season with the salt and pepper and refrigerate until ready for use.

Remove the burgers from the steamer and let cool for 15–20 minutes.

Heat 1–2 teaspoons of canola oil in a large cast-iron skillet over medium-high heat.

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.

Assemble the burgers with the aioli on buns of your choosing with your favorite toppings.

Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens