Vegetarian Wagyu Beef Burger
Indulge in the luxurious flavor and texture of a Vegetarian Wagyu Beef Burger, a plant-based twist on the classic gourmet favorite. Crafted using a marbled meat substitute like Beyond or Impossible, this recipe captures the buttery richness of wagyu-style patties while remaining entirely vegetarian. Seasoned with soy sauce, garlic powder, and onion powder, the patties boast a savory depth, enhanced by panko breadcrumbs for a tender yet hearty bite. Quickly seared in oil for a perfect golden crust, these vegan-friendly burgers are built with layers of fresh lettuce, juicy tomato slices, crisp red onion rings, and creamy vegan mayo, all atop toasted burger buns. Perfect for a quick dinner party or an elevated weeknight treat, this recipe combines premium flavor with plant-based goodness in just 25 minutes.
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Recipe Information
Ingredients
- 12 ounces Plant-based ground beef substitute (with marbling, like Beyond or Impossible meat)
- 2 tablespoons Unsweetened soy milk
- 0.25 cup Panko breadcrumbs
- 1 teaspoon Soy sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Cooking oil (e.g., avocado or canola oil)
- 4 Burger buns
- 4 slices Sliced tomato
- 4 leaves Lettuce leaves
- 4 rings Sliced red onion
- 4 slices Cheese slices (optional, plant-based for strict vegetarian)
- 4 tablespoons Vegan mayo
- 2 teaspoons Dijon mustard
Instructions
In a mixing bowl, combine the plant-based ground beef substitute, soy milk, panko breadcrumbs, soy sauce, garlic powder, onion powder, salt, and black pepper. Mix gently but thoroughly to combine.
Divide the mixture into 4 equal portions and shape each into a burger patty about ¾ inch thick. Be careful not to over-handle the mixture to maintain its tender texture.
Heat the cooking oil in a large nonstick skillet over medium-high heat.
Once the oil is hot, add the patties to the skillet. Cook for 4-5 minutes per side, until browned and heated through. If using plant-based cheese slices, place a slice on top of each patty during the last minute of cooking and cover the skillet to allow the cheese to melt.
While the patties are cooking, lightly toast the burger buns in a toaster, on the skillet, or under a broiler.
Assemble the burgers by spreading 1 tablespoon of vegan mayo and ½ teaspoon of Dijon mustard on the bottom half of each bun. Place a lettuce leaf, a cooked patty, a slice of tomato, and a red onion ring on each bun bottom. Cover with the top half of the bun.
Serve warm and enjoy your gourmet Vegetarian Wagyu Beef Burger!
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 18.3 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1108 mg | 85% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1695 mg | 36% | |
*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.
