doubledeck burger
Double deck burger
- 6 February 2020
What is better than a big double-deck vegan burger with vegan cheese? I say nothing! It tastes just like it looks and sounds: delicious. This fully plant-based burger is a great comfort food. I highly recommend you to try this vegan recipe!
Store-bought patties are highly processed and not the healthiest. This is why I love to make my own vegan burgers from the beginning to the end. Those ones are based on mushrooms giving them a nice texture and color.
For a vegan cheese, I am using in this recipe, a very simple combination of lemon juice, garlic, nutritional yeasts, and cashew butter. Whenever making vegan cheese at home it is very important to have good quality nutritional yeasts. Not all are equal they do not have the same level of cheesiness. It might take some research to find some very good ones, but when you do - stick to them! 🙂
If you want you can make it gluten-free too! Instead of using spelled flour - use some gluten-free blend and go for gluten-free rolls. For nut-free version - skip the walnuts and the cheese. If you want - you can skip the oil as well, but then make sure to have an eye while the mushrooms, millet, etc. are cooking - so they don't burn.
If you like this recipe, you might be interested in nachos with cheese and tacos with pulled mushrooms.
double deck burger
soy-free
Makes: 2 burgers + about 6 extra burger patties Time: 60 min
Ingredients:
Vegan burger patties:
28 g (2tbsp) plant-based oil
15 g (3 tsp) soy sauce
120 g millet grain (dry)
60 g (4 Tbsp) green lentils (dry)
200 g shiitake mushrooms
400 ml (1 and 2/3 cup) water
1 big red onion
2 garlic cloves
1 cm fresh ginger
1/2 cup of walnuts
20 g (2 Tbsp) spelled flour
2 Tbsp fresh parsley
15 g (2 Tbsp) soy sauce
pinch of chili flakes
pinch of salt
Vegan cheese:
70 g cashew butter
20 g lemon juice
15 g nutritional yeast
3 g (1 tsp) garlic powder
pinch of turmeric
salt to taste
Veggies:
2 wholegrain rolls
1 tomato
handful of spinach
1/2 red onion
1 grilled paprika (from the jar)
2 pickles
ketchup
vegan mayo
barbecue sauce
Instructions:
1. Chop mushrooms finely. Add mushrooms, oil, soy sauce, millet, lentils, and water into a pot and bring to the boil. Reduce the heat to medium, cover and cook for 20 minutes.
2. In the meantime chop very finely the onion, walnuts and parsley leaves. Squeeze the garlic and grate the ginger.
3. Make sure all the water evaporated from the cooking pot. Place all of the burger ingredients in a big bowl and mix with a spoon. Let it cool down a bit.
4. In the meantime prepare the cheese by simply mixing all of the cheese ingredients, add salt to taste.
5. When the burger patty ingredients are no longer hot, mix very well with your hands and form patties.
6. Place 4 patties on the baking tray, and prepare the rest for freezing (look notes and tips below).
7. Bake the patties for 20 min in 180°C/356°F in the oven (conventional settings). Then flip them upside down and bake for another 5-10 minutes.
8. While the patties are baking prepare all the veggies - sliced veggies and cut the rolls in two.
9. If you want to add rolls in the oven for the last 3 minutes of baking.
10. Spread ketchup/mayo/bbq sauce on the rolls, add all veggies, cheese, and patties (two per burger) and enjoy!
Notes and tips:
1. It will be easier to form the patties when you wet your hands a bit.
2. If the mixture for patties is not sticky enough work on it with your hands. If that does not help – add a bit more flour
3. To freeze the leftover patties separate them with squares of a baking paper to prevent them from sticking. Then reach for them whenever you are feeling like having a burger. I recommend making even more patties – then you are sorted out for a while!
4. Skip pickles if sugar-free and instead of using grilled paprika from the jar grill some fresh one in the oven.
Thank you!
Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us reshape_official. We would love to see and share it!