Vegan Juicy Cheeseburger Patty
Satisfy your burger cravings with this Vegan Juicy Cheeseburger Patty recipe, a plant-based delight bursting with flavor and texture. Made from wholesome ingredients like black beans, oats, mushrooms, and a flaxseed "egg," these patties are perfectly seasoned with paprika, cumin, and vegan Worcestershire sauce for a smoky, savory profile. Nutritional yeast adds a cheesy, umami richness that makes these meatless burgers shine, while sautéed onions and garlic enhance the depth of flavor. The patties cook up golden and crisp on the outside while remaining moist and hearty inside, making them ideal for pairing with your favorite burger toppings or nestling between a toasted bun. Ready in just 35 minutes, these high-protein vegan burger patties are perfect for weeknight dinners or backyard barbecues. Try them today for an irresistible plant-based twist on the classic cheeseburger!
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Recipe Information
Ingredients
- 1 cup black beans, canned
- 0.5 cup oats
- 1 cup mushrooms, finely chopped
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 tablespoon vegan Worcestershire sauce
- 2 tablespoons nutritional yeast
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a small bowl, combine the flaxseed meal and water to create a flax egg. Let it sit for about 5 minutes to thicken.
In a food processor, pulse the oats until they become a fine texture. Transfer them to a mixing bowl.
Drain and rinse the black beans. Place them in the food processor and pulse until they are roughly mashed, leaving some texture. Add these to the mixing bowl with the oats.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing them until translucent, about 3 minutes.
Add the mushrooms to the skillet and cook until soft and any released moisture has evaporated, about 5 minutes. Transfer the cooked mixture to the mixing bowl.
Add the flax egg, soy sauce, paprika, cumin powder, vegan Worcestershire sauce, nutritional yeast, salt, and pepper to the mixing bowl. Mix well until all the ingredients come together into a cohesive mixture.
Shape the mixture into 4 even-sized patties.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat.
Cook the patties for about 5-7 minutes on each side, or until they are browned and heated through.
Serve the patties immediately on a bun or with your favorite burger toppings.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 11.7 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1943 mg | 41% | |
*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.
