Double-Double Cheeseburgers Recipe
🔪Prep Time: 25 minutes
👩🍳Cook Time: 30 minutes
1 teaspoon olive oil
½ medium yellow onion, chopped
2 garlic cloves, minced
8 ounces cremini mushrooms (or button mushrooms), sliced
2 cups cooked lentils
2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tablespoons nutritional yeast
1 tablespoon vegan Worcestershire sauce (gluten-free and/or soy-free if necessary), optional
1 teaspoon ground cumin
1 teaspoon dried parsley
½ teaspoon smoked paprika
½ teaspoon salt
Black pepper to taste
1 cup rolled oats (certified gluten-free if necessary), plus more if needed
½ cup quinoa flour
3 tablespoons almond flour
2 tablespoons flax meal
4 vegan burger buns (gluten-free if necessary)
Basic Cashew Cheese Sauce
Optional burger fixings: ketchup, mustard (gluten-free if necessary), vegan mayonnaise (soy-free if necessary), relish, lettuce, sliced tomatoes, sliced red onion, pickles
1 Preheat the oven to 375°F . Line a baking sheet with parchment paper or a silicone baking mat.
2Heat the oil in a large frying pan over medium heat.
3Add the onion, garlic, and mushrooms and sauté until the mushrooms are tender and the onions are translucent, 4 to 5 minutes.
4Remove from the heat and transfer to a food processor.
5Add 1 cup of the lentils, the liquid aminos, nutritional yeast, Worcestershire sauce (if using), cumin, parsley, paprika, salt, and pepper. Pulse until fully combined and all pieces are similar in size.
6Transfer to a large bowl. Add the remaining lentils, the oats, quinoa flour, almond flour, and flax meal and mix until a thick dough forms.
7If it’s too liquidy, add more oats. If it’s too dry, add water by the tablespoon until it’s no longer crumbly. It should hold together without crumbling when squeezed.
8Use your hands to form the mixture into 8 patties and place them on the baking sheet.
9Bake for 20 minutes, flipping once halfway through to ensure even cooking.
10Drizzle cheese sauce over the tops and bake for another 5 minutes.
11To assemble, spread ketchup, mustard, mayonnaise, and/or relish on the top and bottom halves of the buns.
12Place some lettuce on the bottom bun and stack two patties on top. Top the patties with tomato, red onion, and/or pickles, as desired. Serve immediately. Leftover burgers will keep in an airtight container in the fridge for 4 to 5 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.