After making these double cheeseburgers – and eating a whole one… eventually – I feel like I’m ready for the vegan version of Man vs. Food.
Out of curiosity, I decided to weigh these burgers. Each patty weighed about 7 oz, which means both patties combined formed close to a 1 lb burger!
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These are without a doubt the most over-the-top veggie burgers we have ever made – and we have made some pretty ridiculous burgers over the years. Nonetheless, don’t let the novelty factor of these monstrous burgers fool you… they taste incredible! Each patty has a unique flavor, and combined with the sauce, Chao, and other toppings, it’s like a kaleidoscope of flavors whirling around in your mouth.
If two patties is too beastly for you, put just half of each patty in a single layer on the bun – a half-and-half, so to speak. It still makes a pretty big burger. You could also just make your patties smaller and thinner to begin with. Please let us know what you think in the comments section, and as always, we hope you enjoy this recipe!
Two distinctly different tasting veggie patties on a toasted kaiser roll with Chao cheese, tangy sauce, and fresh toppings.
Ingredients
- 1 cup Black beans, cooked
- 1/2 cup jasmine rice, cooked
- 1/4 cup wheat gluten or flour
- 2 tbsp nutritional yeast
- 2 tsp chili powder
- 1/3 cup corn
- 2 tsp diced serrano chile
- 1/4 tsp liquid smoke
- 1/2 fresh squeezed lime
- 1 tsp mustard
- 1 tsp ketchup
- 1 tbsp refined coconut oil
- 1/4 tsp baking powder
- 1 cup White beans, cooked
- 1/2 cup jasmine rice, cooked
- 1/4 cup wheat gluten or flour
- 1 tsp onion powder
- 3 cloves garlic
- 2 tsp chopped ginger
- 1/2 fresh squeezed lime
- 2 tsp vegan mayo
- 1 tbsp refined coconut oil
- 1/4 tsp baking powder
- Chao cheese
- Sliced tomato
- Sliced red onion
- Sliced avocado
- Lettuce
- Vegan mayo
- Mustard
- Ketchup
- Hot sauce
- Few drops liquid smoke
Instructions
- Prepare black and white bean patties in separate bowls. Start by mashing the beans, then add in the rice and continue to mash. Add remaining wet ingredients and mash further.
- Whisk together dry ingredients in a separate bowl, then add to bean mixture and mash until thoroughly combined.
- Use your hands to form a dough and shape into patties. For extra large burgers, shape into 2 patties. For smaller burgers, shape into 4 patties, or further subdivide.
- Refrigerate for 30 - 60 min.
- Heat a tsp of vegetable oil in a nonstick pan. Fry the patties on each side for about 5 - 10 min over medium to medium-high heat.
- When the burgers are almost finished cooking, add a slice of cheese, then place on a toasted bun and dress.
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