Vegan Bacon Mushroom Jack Burger
Get ready to sink your teeth into the ultimate plant-based indulgence with the Vegan Bacon Mushroom Jack Burger! This mouthwatering creation features smoky, caramelized tempeh "bacon," sautéed mushrooms bursting with umami, and perfectly melted slices of vegan jack cheese, all stacked on a toasted bun with fresh lettuce, juicy tomato, and crisp onion. The unique marinade for the tempeh combines soy sauce, liquid smoke, maple syrup, and paprika, delivering an irresistible smoky-sweet flavor, while the savory mushroom topping adds a gourmet touch. With just 30 minutes of prep time and simple cooking steps, this hearty and satisfying burger is perfect for weeknight dinners or casual gatherings. Packed with plant power and bold flavors, this recipe is a must-try for vegans and burger lovers alike!
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Recipe Information
Ingredients
- 6 ounces tempeh
- 3 tablespoons soy sauce
- 0.5 teaspoons liquid smoke
- 1 tablespoon maple syrup
- 1 teaspoon paprika
- 1 cup mushrooms
- 4 pieces vegan burger patties
- 4 slices vegan jack cheese slices
- 4 pieces vegan burger buns
- 4 leaves lettuce leaves
- 1 large tomato
- 1 onion
- 2 tablespoons avocado oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Slice the tempeh into thin strips, approximately 1/8-inch thick.
In a shallow dish, combine the soy sauce, liquid smoke, maple syrup, and paprika.
Add the tempeh strips to the dish, ensuring they are fully submerged in the marinade. Allow them to marinate for at least 15 minutes.
While the tempeh is marinating, slice the mushrooms and preheat a skillet over medium heat with 1 tablespoon of avocado oil.
Sauté the mushrooms for about 5-7 minutes until they release their juices and become golden brown. Season with salt and black pepper. Remove from the pan and set aside.
After marinating, heat another tablespoon of avocado oil in the skillet over medium-high heat.
Add the tempeh bacon strips to the skillet and cook for 2-3 minutes on each side until crispy. Remove and set aside.
In the same pan, cook the vegan burger patties according to package instructions, about 4-5 minutes on each side.
Place a slice of vegan jack cheese on each patty during the final minute of cooking to melt the cheese.
Slice the tomato and onion into thin rounds.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a vegan patty with melted cheese, crispy tempeh bacon, sautéed mushrooms, tomato slices, and onion rings.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
2965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8683 mg | 378% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 57.1 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1205 mg | 93% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3772 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
