Cheeseburger (vegan)
Printed from Inclusive Kitchen — Cheeseburger
The vegan cheeseburger is a delightful twist on the classic American favorite, offering all the flavor and satisfaction without the meat. Made with a savory black bean and quinoa patty, this burger is packed with protein and fiber, making it a filling option for any meal. Topped with creamy vegan cheese, fresh lettuce, ripe tomatoes, and a zesty avocado spread, it’s a feast for the senses.
Historically, the cheeseburger has roots tracing back to the 1920s in the United States, evolving from simple hamburger patties to the cheesy delights we know today. This vegan version pays homage to that legacy while embracing modern dietary preferences. It’s perfect for backyard barbecues, casual dinners, or even a quick lunch when you’re craving something hearty yet wholesome.
To make this burger even more appealing, consider adding your favorite toppings, such as pickles, onions, or a spicy vegan mayo. And if you’re feeling adventurous, try grilling the patties for a smoky flavor that will have everyone asking for seconds. After all, who says you can’t have your burger and eat it too?
Ingredients
- 1 cup cooked quinoa
- 1 15 oz canned black beans
- 0.5 cup breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 4 vegan cheese slices
- 4 whole wheat burger buns
- 4 lettuce leaves
- 1 cup sliced tomatoes
- 1 ripe avocado
- 1 tablespoon lime juice
Instructions
- Start by preheating your oven to 375°F (190°C). This temperature is ideal for baking the patties to a golden brown without drying them out.
- In a large mixing bowl, mash the canned black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture. This will help bind the patties together while adding flavor.
- Add the cooked quinoa, breadcrumbs, nutritional yeast, ground cumin, smoked paprika, salt, and black pepper to the mashed beans. Mix until well combined; the mixture should hold together when formed into a patty.
- Divide the mixture into four equal portions and shape each into a patty about 1/2 inch thick. If the mixture is too sticky, wet your hands slightly to make shaping easier.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the patties and cook for about 4-5 minutes on each side until they are golden brown and heated through.
- While the patties are cooking, prepare the avocado spread by mashing the ripe avocado in a small bowl and mixing in lime juice, salt, and pepper to taste. This adds a creamy, zesty element to your burger.
- Once the patties are cooked, place a slice of vegan cheese on each patty and transfer the skillet to the oven for about 2-3 minutes, or until the cheese is melted.
- While the cheese is melting, toast the whole wheat burger buns in the oven for about 3-5 minutes until they are lightly golden. This adds a nice crunch and prevents the buns from getting soggy.
- Assemble your burgers by spreading a generous amount of the avocado mixture on the bottom bun. Top with a lettuce leaf, a cheesy patty, and sliced tomatoes.
- Finish with the top bun and serve immediately. These burgers are best enjoyed fresh, but they can be stored in the fridge for up to three days.
- For an extra kick, consider adding your favorite condiments or toppings like pickles or spicy mustard. The beauty of a burger is in its customization!
- Enjoy your vegan cheeseburger with a side of sweet potato fries or a fresh salad for a complete meal. Who knew being plant-based could taste this good?
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 12
- Fat g: 10
- Sugar g: 2
