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Plant Based Burger

Make your own plant-based burgers dressed with a plant-based chipotle “mayo” from scratch with this fresh and healthy recipe. Use a plant-based bread or bun option and top with your favorite fresh ingredients.

SERVES:
8
PREP TIME:
20 minutes
COOK TIME:
20 minutes

Ingredients

  • BURGER
  • 1 cup Lundberg Family Farms Organic Whole Grain Quinoa and Rice Rosemary Blend, cooked
  • 12 oz mushrooms, sliced and sautéed until browned
  • 12 oz Westsoy Organic Original Tempeh, chopped
  • 1/4 cup One Degree Sprouted Quick Oats, dry
  • 1 cup red beets, grated
  • 1 tsp. Raley's Mediterranean Sea Salt
  • 1 tsp. Raley's Ground Black Pepper
  • 1 tsp. Raley's Organic Red Pepper Flakes
  • 1 Tbsp. Bob's Red Mill Nutritional Yeast
  • 1 tsp. Raley's Organic Garlic Powder
  • 1 tsp. Raley's California Onion Powder
  • 2 Tbsp. Primal Kitchen Avocado Oil (for cooking), divided
  • CHIPOTLE "MAYO"
  • 1/3 cup Raley's Organic Raw Cashews
  • 1/2 Tbsp. Realemon 100% Lemon Juice
  • 2 tsp. Bragg's Organic Apple Cider Vinegar
  • 1 tsp. Maille's Dijon Mustard with Horseradish
  • 1 tsp. Bragg's Liquid Amino Acids
  • 1/2 Medjool date
  • 1/4 tsp. Raley's California Onion Powder
  • 1/4 cup water
  • 1/2 tsp. McCormick Chipotle Chili Pepper
  • 1/2 tsp. McCormick Smoked Paprika
  • TOPPINGS
  • 8 romaine lettuce leaves
  • 1 tomato, sliced
  • 1/2 red onion, sliced
  • 16 slices Dave's Killer Bread Thin Sliced Power Seed Organic

Instructions

  1. Soak cashews 1-2 hours in advance.
  2. Cook the rice and set aside one cup.
  3. Heat pan to medium and add 1 Tbsp. avocado oil. Sauté the mushrooms until tender and browned.
  4. Coarsely chop the tempeh into 1/2 inch pieces. Chop pitted date.
  5. Add rice, mushrooms, tempeh, oats, grated beets, salt, pepper, red pepper flakes, nutritional yeast, garlic powder and onion powder to a large bowl food processor and process until the mixture resembles hamburger meat.
  6. Divide and press into 8 patties.
  7. Heat pan to medium and add 1 Tbsp. avocado oil. Sauté the patties until desired doneness is reached.
  8. Next, we'll make a quick and easy plant based chipotle "mayo". Add cashews, lemon juice, apple cider vinegar, Dijon, liquid amino acids, date, onion powder, water, chipotle and paprika to a blender and blend until smooth.
  9. Toast bread slices. Spread half with the chipotle "mayo". Place patties, lettuce, tomato and onion on slices with spread and top with the remaining bread. Serve immediately.

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