Will you bring your sweet, sweet beautiful face over here so I can feed it to you?
Hi I'm Megan Mitchell and I'm here in
the Thrive Market Test Kitchen, and today I'm gonna show you a make it at home, a
make it yourself vegan burger and mine is packed full of a lot of yummy healthy
ingredients like spinach, mushrooms. I have chickpeas, some gluten-free oats.
There's a lot of vegan and meatless burgers out there; but I want to know
exactly what's going into mine! I want to choose - it's like a
choose-your-own-adventure for a vegan burger. Before I get started, if you're
wondering what the Thrive Market is, it's an online market that sells organic and
non-gmo products straight to your door - like the chickpeas, some of the oats,
Dijon mustard. Find them all ThriveMarket.com/PrepSchool
Alright let's get started, this is made in a food processor and I have baby spinach,
but if you like a different green, you can use a different green - Swiss chard, if
you want? You could add baby kale, arugula, regular kale. I just like to have
something green, it makes me feel healthy.So spinach, I have cremini mushrooms.
Add two garlic cloves, and two green onions; as well as three
tablespoons of freshly chopped rosemary. I chopped it before I am adding it to my
food processor, it just helps it along. I don't want like a really long piece of
rosemary.Okay let's blend this up until it forms a
chunky paste. It'll almost resemble um pesto;
and start and stop it if you need to to push it on the sides. A little push down.
You can see, like I said, it'll look like a really thick pesto. That's what I'm
looking for. This looks great - like freshly mowed
grass. Perfect, okay. I'm here, I want to saute this down because I want
to release any of the moisture that's in the vegetables and I want to just add
more flavor. So let's go to the stove. I have a medium skillet up to heat over
medium, medium-high and drizzle in some extra-virgin olive oil and once
again, why am i doing this extra step? I don't want a mushy burger and I just
want as much flavor as possible in this. So this breaks down the mushrooms, adds a
nice carmelization sauteed flavor. What's a sauteed flavor, Meg? I don't know, but
it does adds more flavor. So cook this for you know 10 to 12 minutes until you
no longer see any liquid, and it'll go from kind of a bright green color to a
dark green color. I can smell that garlic immediately. Alrighty this is cooked
for 10 minutes. I no longer see any liquid, it's ready to go. So I'm gonna add
it back into my food processor. I have my cooked veggies, back in my food
processor and to it I'm adding 1 can of drained, rinsed, and dried chickpeas. You
could use any bean you like, but I was leaning into the green color. I kind of
like that it's green. But you could do kidney beans, which would change the
color it would make it a little darker green. But I was like, I like that it
looks bright green. Why not? It's a vegan veggie patty!
Gluten-free oats. Keeping this gluten-free. Toasted
unsalted sunflower seeds; you could do almonds, or walnuts, and then the zest and
juice of one lemon. I like how it brightens up this
patty burger, and all that great lemon flavor is found in the zest. Really packs
a punch! I need a knife - to cut the lemon in half. It just like appears. Prep school man! Okay, the juice of one lemon. You
could add any spices you want as well; you want to add cumin, or paprika, cayenne,
chili powder. Or if you have a favorite spice blend,
you could add like a tablespoon of it to this. Dijon mustard; needed a little
something. Some of that vinegar, that spice from the mustard - ground mustard
seed. That's what's in Dijon and then one teaspoon of salt and half a teaspoon of
pepper, black pepper. I think that's it! Do I have anything else I want to add? Blend
this back up until a chunky, not a chunky paste, but just a paste forms. I'll show you
what it should look like. Scrape down the sides as needed.
Should sort of actually resemble falafel. Okay you've ever made falafels, right?
Alright let me show you guys how I portion this out. Grab a really big sheet tray. Whatever you want,
and I like to use a portion scoop so I know every patty is exactly the same
size, and this is great after I scoop them up and then I formed
them you can freeze them as well. So like this - I'll do this eight times, then I'll
go back over make sure they're all even-stevens.
Remember that show? Shia LeBeouf, man. That guy. Who wants to spray my hands
with oil? Also I'm about to slip it and biff it. Thank you.
Okay so lightly spray your hands with oil. Grab one of the weird little snowmen;
form it into a ball, and then form that ball into a patty.
These are going on gluten-free buns, but these are also great on a salad. See
they're not really sticking to my hand, which is what I'm looking for. If they're
too sticky, you got to re-blend them. Okay these look great; I'm gonna show you
how I like to cook them. I just sear them in a pan, so I'll meet you
back over there, back to the stove. I have a medium skillet; the same one I cook the
veggies in on medium heat. I'm gonna adda tablespoon or two of oil so my my
burgers don't stick, and I'm probably gonna be able to cook four at a time, and
if you pick them up and they lose their shape, just push them back together.
They're pretty easy to work with. Okay and I need to - everything's
cooked inside, obviously - there's no egg or anything like that, they'd be good. So
you just want to get a nice crust on the outside; so two to three minutes on each
side guys. They're not like meat, so you can flip them a couple times; so you flip
them and you're like, I think the other side needs to go back again - you can do
it. So just go back and forth, back and forth; they need to be flipped 50 times to
taste really good. No, but you can fold them a couple times, so you could freeze
them. You could form them, freeze them uncooked - like this, you could freeze them
after they're seared like this. Whatever! You want these to look great. I'm gonna
continue with the remaining four and I'll show you how to put these together
over there. My patties are seared, I have some gluten-free buns that I've toasted,
so I made a sauce - it's super quick sauce, it's vegan mayo, and vegan sriracha, and
it's really really good! Put that on the bottom of the bun.
I'm going to start with some green leaf lettuce; you could use romaine or iceberg.
Stay. This is Patty. This is Selma. This is Marge; and then
I'm topping it with sliced avocado, but you could use red onion, tomato, whatever
you like! And then I'm putting more of the sauce on the top of the one because
the sauce is just that good. Okay I brought in my gluten-free friend - sweet,
sweet love of my life. Do you want to try my burger? Yeah I'm bringing her in
because I know if I eat this burger it's gonna get all over me, and she's also
gluten free! So yes, be honest though. Tell me what you really think about it. I
think it's gonna take me a minute to tell you what I think. Well there's a lot of
flavors in it. Okay, yep. You actually did way better than I I would have done. Any
time it always sneaks out the back. It's super good, super flavorful; it's kind of
got a little like - like it's almost like.. It's really good though, huh ? That's it!
That part. Yeah I'm the worst of telling flavors, but yeah it's super
yummy. I would eat it. I love it, I'm gonna just kind of sneak out, you just messy.
But I also really put a lot of mayo on it. Yeah . can I go now? Yeah, love you.
I hope you guys give my vegan burgers a try. You can see they're a little messy,
but they're so good, and be sure to continue to like and comment and
subscribe! Have you ever made a vegan patty? I want to know if you did! What do
you put in yours; and you can find all the ingredients that I used at
thrivemarket.com/prepschool
Happy vegan cooking, thanks for watching guys!