Category, DifficultyIntermediate

Marty was back at it helping us push the boundary with this vegan bacon double cheese burger. It’s juicy and delicious and a definite go to if you’re looking to cure a fast food craving!!

Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients
Tempeh Burger:
 2 tbsp oil
 2 cloves roughly chopped garlic
 300 g fresh tempeh chopped into bite sized pieces
 100 g pumpkin seeds
 4 tbsp tamari
 3 tbsp maple syrup
 1 juice of lime
 1 x 400g tin black beans
 1 ½ tbsp salt
Vegan mushroom Bacon:
 1 ½ tbsp oil
 75 g Large oyster or chestnut mushrooms chopped into thin strips
Mushroom Bacon marinade
 2 tbsp oil
 1 tsp smoked paprika
 Pinch of garlic powder
 Drizzle of apple cider vinegar
 3 tbsp tamari
 1 tbsp maple syrup
Burger assembly
 4 Burger buns
 4 slices Vegan cheese
 4 tbsp Vegan mayo
 4 tbsp Beetroot hummus
 4 tbsp Tomato pesto
 4 Lettuce leaves

Instructions
1

Add 2tbsp oil to a pan on a high heat along with the garlic to make the tempeh burger

2

Pour in the pumpkin seeds and tempeh

3

Once the pumpkin seeds start to pop add in the tamari, maple syrup, lime juice and black beans, making sure to keep it moving the whole time

4

Blend this mixture together in a food processor slowly, keeping some texture

5

Leave to cool and then form into patties

6

To make the bacon, add 1 1/2 tbsp oil to a pan on a high heat

7

Add in the mushrooms and leave to fry while you make the marinade

8

Mix together the oil, smoked paprika, garlic powder, apple cider vinegar, maple syrup and tamari. Add to pan

9

Fry until nice and grizzly

10

To finish off the burgers, fry in the oil with salt sprinkled over, making sure to flip over and cook both sides

11

Top it all up with the cheese, lettuce, sauces and whatever else you choose!

Ingredients

Ingredients
Tempeh Burger:
 2 tbsp oil
 2 cloves roughly chopped garlic
 300 g fresh tempeh chopped into bite sized pieces
 100 g pumpkin seeds
 4 tbsp tamari
 3 tbsp maple syrup
 1 juice of lime
 1 x 400g tin black beans
 1 ½ tbsp salt
Vegan mushroom Bacon:
 1 ½ tbsp oil
 75 g Large oyster or chestnut mushrooms chopped into thin strips
Mushroom Bacon marinade
 2 tbsp oil
 1 tsp smoked paprika
 Pinch of garlic powder
 Drizzle of apple cider vinegar
 3 tbsp tamari
 1 tbsp maple syrup
Burger assembly
 4 Burger buns
 4 slices Vegan cheese
 4 tbsp Vegan mayo
 4 tbsp Beetroot hummus
 4 tbsp Tomato pesto
 4 Lettuce leaves

Directions

Instructions
1

Add 2tbsp oil to a pan on a high heat along with the garlic to make the tempeh burger

2

Pour in the pumpkin seeds and tempeh

3

Once the pumpkin seeds start to pop add in the tamari, maple syrup, lime juice and black beans, making sure to keep it moving the whole time

4

Blend this mixture together in a food processor slowly, keeping some texture

5

Leave to cool and then form into patties

6

To make the bacon, add 1 1/2 tbsp oil to a pan on a high heat

7

Add in the mushrooms and leave to fry while you make the marinade

8

Mix together the oil, smoked paprika, garlic powder, apple cider vinegar, maple syrup and tamari. Add to pan

9

Fry until nice and grizzly

10

To finish off the burgers, fry in the oil with salt sprinkled over, making sure to flip over and cook both sides

11

Top it all up with the cheese, lettuce, sauces and whatever else you choose!

Vegan Bacon Cheese Burger

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