How to: Make Vegan Burgers with Chandra Gilbert of Gracias Madre

bread crumbs

🥗Healthier: ground almonds

💰Cheaper: crushed cornflakes

Ground almonds add healthy fats and protein, while cornflakes are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is budget-friendly.

Start by sautéing half a cup of onions in olive oil over high heat.

Add around a cup of mushrooms and a cup of beets to the skillet.

Include a couple tablespoons of garlic and some salt into the sauté.

Cook for about 20 minutes until everything is soft and has some brown color.

Add a cup of brown rice and black beans to the sautéed vegetables.

Transfer the mixture to a Cuisinart and grind it up until it has a texture similar to ground meat.

Incorporate pumpkin seeds into the mixture and grind them together as well.

Form the mixture into patties by hand, using oil on your hands to prevent sticking.

Fry the patties on a high heat grill, ensuring enough oil is used to prevent sticking.

Grill the organic wheat buns with garlic oil and salt for added flavor.

Prepare chipotle mayonnaise by mixing vegan mayonnaise with chipotle sauce.

Assemble the burger starting with truffle cheese on the bottom bun, followed by the patty, sliced tomato, shredded lettuce, pickled vegetables, and chipotle mayonnaise on top.

Cut the burger gently to avoid spilling the contents and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens