Hey everyone, my name is Nicole,
also known as NikkiVegan on YouTube and Instagram
and in today's episode of EATKINDLY With Me,
I'm gonna show you how to make a four minute, 40 minute,
and four-hour vegan burger.
For the four-minute burger,
I'm gonna show you how you can easily make
a frozen veggie burger into something
that looks and tastes like you got it from a restaurant,
even though it only takes four minutes or less.
Then, for the 40-minute burger,
I'm gonna be showing you one
of my favorite meal-prep-friendly,
plant-based vegan burgers.
These are veggie packed,
made with really simple ingredients.
This recipe is super easy and incredibly delicious.
And for my four-hour burger,
I'm gonna be making a gourmet vegan burger.
And this is not a veggie burger,
this is vegan meat.
We are gonna be making vegan meat from scratch,
at home, from plants.
I got some really great tips from my friend Mark,
over at the Sauce Stache.
- For a gourmet burger
and something that you're gonna have some time
to where you can like maybe like dehydrate some things
or like pre-bake some things,
I would kinda go the mushroom route
for the actual like burger consistency.
- And we really geeked out about the food science
and I learned so much in the process.
I really think you guys are gonna love all
of these burger recipes,
so let's go ahead and get started
with that four-minute burger.
One of my favorite ways to zhuzh up
a store-bought veggie burger is to focus on the bread.
If you have a good hamburger bun,
the whole experience is gonna be so much better
and so I'm gonna show you how
to take your average, everyday hamburger bun
from the grocery store and turn it
into a Everything but The Bagel hamburger bun.
It only takes two little steps.
I'm gonna take a little pastry brush
and I'm gonna brush on a little bit of olive oil
or you could do melted butter,
and then I'm gonna go ahead
and sprinkle on some Everything but The Bagel.
And this is great because it has garlic,
onion, sesame seeds, both black and white.
It also has poppy seeds and some salt,
so you're gonna get a lotta nice flavor
and crunch and texture when you bite into that burger.
All right, now I'm gonna go ahead and pop this
into a 400-degree oven for about a minute and a half.
While my hamburger buns are toasting in the oven,
I'm gonna go ahead and make my black-pepper-garlic mayo.
This is so delicious.
Add a quarter of a cup of vegan mayo
and I'm gonna take some fresh garlic
and I'm gonna grate that directly into the mayo,
and this is gonna add so much flavor.
And then I'm gonna do about three grinds of black pepper.
Again, this is to taste.
You can do as much or as little as you like.
And my last hack is to make a fun skewer.
So I've just got a little toothpick here
and I'm gonna go ahead
and add a cornichon pickle, just a little pickle.
And then on top, I'm going to add a green olive
and then this'll just go straight into the center
of the burger and make it look so much fancier
and also help to hold everything together.
And this is the finished product.
The buns are so good.
That Everything but The Bagel gives it such a nice crunch,
and then you have that garlic mayo
that really just ties everything together.
I really hope
that you guys will try this four-minute burger.
I don't think anybody would know
that this only took four minutes to make.
Next we're gonna make my jalapeno
and sweetcorn veggie burgers.
These are made with black beans, mushrooms and pecans
and really, really delicious.
So let's go ahead and get started.
We've first got one can of black beans.
I'm just going to put this onto a baking tray
and I'm gonna pop this into the oven.
And one of the reasons I'm gonna put the beans
in the oven first is to dry out the center.
If you've ever had a really mushy veggie burger,
that's because beans are inherently creamy
and so what I wanna do is just dry out
some of that excess moisture,
just for about 10 minutes.
While the beans are in the oven,
I'm gonna go ahead and rip up some cremini mushrooms,
and I do mean rip up with my fingers.
I'm also gonna add the garlic too,
because I don't love mincing garlic
and it's a lot easier to get small pieces
if you just throw it all in together.
And I have one of these little veggie choppers.
You can get these for like under $20,
and it makes really quick work out of a job like this.
All right, and now I have the perfect texture
of my mushrooms.
I really want this to be very finely chopped.
So I'm just gonna take my mushroom and garlic mixture
and I'm just gonna set it aside
and I'm gonna add my pecans
and basically repeat the process
until the pecans also resemble the same texture.
All right, and now you can see
I've got my pecans really nice and small,
literally looks like quinoa.
So I'm just gonna set the pecans aside as well,
and I'm still not gonna rinse out the chopper just yet.
I'm gonna use it one more time
before the process is over.
But for now, I'm gonna move over to the stove
and saute some onions.
Now I'm gonna add my mushroom and garlic mixture,
just straight into the pan.
Next I'm gonna add in the finely diced bell peppers
and also the crumbled pecans that we have from earlier,
and I've got my smoked paprika and salt.
I'm gonna add it now.
I'm gonna add my miso paste,
which is gonna give a nice umami flavor,
which is just kind of that savory richness
that we want in a burger.
My vegan Worcestershire sauce.
Then I'm gonna add my tomato paste
and the tomato paste, again, is gonna add
a really nice depth of flavor and a little bit more umami.
And I just use my spatula
to kind of mash it down a little bit.
So I've added my black beans and my corn.
I'm gonna add about 1/3 of this mixture
back into the blender,
and I'm going to go ahead and add olive oil and water
to this and blend it until it becomes kind of like a paste.
So I'm just gonna take the pureed mixture
and add it directly into the pan with the veggies.
Next, I'm gonna go ahead
and add a little bit of corn starch.
This is gonna help to hold the burgers together, again,
so that they're not going to fall apart on you
and get crumbly.
Then I'm gonna add a little bit of chickpea flour,
or you could use oat flour if you like,
and I'm also gonna add the chopped pickled jalapeno
and the cilantro.
So I'm gonna go ahead and just mix it all together
until no more dry ingredients are visible.
Once the dough comes together,
I like to kinda separate it into balls
so that it's kind of pre-portioned out
and I can make sure that everything is pretty even
before I start making the patties.
And then once it's in a ball, I'm just gonna use the pads
of my fingers to kind of press it down into a burger shape.
I'm just gonna go ahead
and put these in a 375-degree oven.
They're going to bake for about 15 minutes,
or until they are kind of firm to the touch on top.
Okay, so I'm just gonna take
a regular store-bought burger bun.
I like to pop it in the oven for just about a minute
so that it gets nice and warm,
and then I'm gonna do some ketchup directly on the bun
and then my beautiful black bean burger is gonna go directly
on top of that.
And then I really like pickles,
so I'm gonna do pickles
and then I'm gonna do a layer of tomato slices.
And then I've got some thin slices of red onion,
and then, of course, some lettuce
and I'm gonna use that same black pepper, garlic mayo
that we made earlier.
And this is the finished product.
I love this is all just made from plants,
but it really doesn't taste just like a bunch of vegetables.
It really has a lot of flavor
and it holds together really well.
It's so flavorful.
I really think you guys are gonna love these.
Mm!
So I'm gonna be doing a four minute, a 40 minute,
and then a four-hour burger.
What I would love to pick your brain about is
the gourmet burger, because I feel like with four hours,
there's a lot that we can do
to really impress people. - Oh yeah.
- Because people think that vegan meat is gonna be gross.
So I wanna like really take it up.
- For me, the whole point, the whole thing,
is getting the texture,
like really nailing the texture of the burger.
And that could be just using different mushrooms,
using different things to like get
to that texture point to where it has like a nice bite
and a really nice chew.
Maybe even a cross.
Like have you ever messed with textured protein,
like textured vegetable protein, TVP?
You've never messed with?
Oh, you totally have to!
It's so cool.
So TVP, it's been around forever
and it's been in everything.
You've probably have had it, you know,
a million times without even realizing,
but TVP is neat because it has
like a very mild flavor to it,
but when you're hydrate it up,
it does have kind of
like that almost like beefy kind of texture.
- The first thing that we're gonna do is go ahead
and make some brown rice.
I like to do this towards the beginning
so it has enough time to cool down.
Next we're gonna go ahead and soak our TVP.
TVP, or textured vegetable protein,
actually only has one ingredient.
The only ingredient is soy flour.
You do wanna go ahead and rehydrate it though,
so that's what we're gonna do now.
One thing that Sauce and I talked about
was some great ways to add umami richness
and meatiness to the burgers.
- Yeah, Marmite's like one of my go-to,
'cause it immediately just,
right off the bat, it already tastes like meat.
So it's just like, if you can kind of like incorporate
some of those other flavors with it,
then you can really get this really rich,
really savory-tasting burger.
- The wheels are turning so fast.
Yeah, 'cause I, to create umami in my recipes,
I like to do, yeah, tomato paste is one, miso,
vegan Worcestershire, but Marmite,
I hadn't thought of that.
He loves to use Marmite and also some nutritional yeast
and I'm gonna use nutritional yeast as well,
'cause it's one of my favorite ingredients,
but it's not gonna be cheesy.
It's just gonna be a little bit of a background flavor.
And what I'm gonna do is I'm basically gonna make
a really umami, rich marinade to pour over
the TVP to hydrate it.
So I'm gonna start with one cup of water
and then I'm gonna add two tablespoons
of vegetarian gravy.
This is vegan gravy,
it says vegan right on the back,
and this is going to provide a really amazing richness
and meatiness to the burgers.
Then I'm gonna go and add in two tablespoons
of my tomato paste.
Again, this is going to give it
a nice richness and meatiness.
Then to add a nice amount of moisture
to these burgers, so that they're not dry and crumbly,
I'm gonna add in my olive oil.
And, finally, I'm going to be using
some vegan Worcestershire sauce.
This is one of my favorite ingredients
to use when I'm making meatloaves
and burgers and all kinds of vegan meat,
and I'm just going to go ahead
and pour this directly over the TVP.
This is gonna marinate for about 20 minutes.
Give this a nice stir and set it aside.
I just need 1/4 of a cup of finely diced onion
and I'm gonna use two cloves of garlic as well.
Then I'm gonna go ahead
and saute this for a couple of minutes.
Again, I'm doing this at the beginning
because I want it to have time to cool down.
I don't want any of the hot ingredients
to go into the mixture and melt our frozen feta.
So in my food processor, I'm gonna go ahead
and add in my brown rice and also the TVP,
which is so crazy,
because it totally transforms and it already starts to look
and smell a lot like meat.
Add some nutch, and this is gonna give a lot of nice depth.
Then I'm gonna go ahead and add two tablespoons
of vital wheat gluten, and this is going
to really help to bind the mixture together.
Then I'm gonna go ahead
and add in my mashed kidney beans.
Again, this is really nice and starchy,
so it's gonna help hold everything together
so that we don't have crumbly burgers.
Now I'm gonna add some spices.
So I've got some kosher salt to bring out the flavor,
some smoked paprika to give it
that little bit of burger charred-grilled smokiness,
some dried rosemary and dried sage.
I've also got some onion powder in here
and some red pepper flakes for just a tiny bit of kick.
Next, I actually went ahead and grated some beets.
You don't need a lot,
but this is going to add a really nice color.
One thing that Mark and I talked
about is that vegan burgers can be a little bit soft,
especially in the center,
so one of the ways that I'm going to counter that
is basically by drying up the excess moisture
with some garbanzo bean flour or chickpea flour,
and also a little bit of cornstarch.
You don't need a lot, but, again,
this is gonna help to bind
and make sure that nothing falls apart.
One of my favorite parts of the conversation
that I had with Mark was talking
about how to recreate marbling in a vegan burger.
- For me, it's just coconut oil, with like an emulsifier,
and usually that's like the cellulose things.
You can then use like a cheese grinder
and grind it into little bits
and then you just mix that into your meat mixture
to create these pockets.
So when you cook it, that fat melts,
but it still creates these kind of
like little bubbles of juice.
So when you squeeze it,
that's where the juice would come from.
- To create that with a vegan burger,
he actually very geniously makes his own methylcellulose
and coconut oil mixture.
Then he freezes it
and grates it directly into the veggie burger dough.
So with that in mind, I was rummaging through my freezer
and I actually noticed that
I had some frozen vegan feta cheese
and I had it frozen in there because I always
have a million weird frozen things
to basically prevent food waste.
If I don't think I'm gonna be able to use it in time,
I generally go ahead and freeze it.
So I figured I'd take a little help
from the grocery store by using vegan feta cheese,
going ahead and just freezing it and seeing if it worked,
and it turned out that it did,
and it added a nice flavor to the burger as well.
So I'm gonna go ahead and just add that in.
Just gonna start by making a little ball
and then using my fingers, again,
I'm just going to flatten it out and round out the sides.
If you are the kind of person
who liked your burgers a little bit
on the undercooked side,
then all we're gonna do is go ahead
and chill the burgers for about 45 minutes to an hour.
This will allow the burgers to really marinate
and get super, super flavorful,
and then we're just going to bake them.
While the burgers are in the oven,
I'm gonna make two different sauces,
a really simple sriracha ketchup.
I'm just gonna mix together about 1/2 of a cup of ketchup
and just sriracha to taste.
Then I'm gonna go ahead and make the glaze for these burgers
and to do this,
I'm just gonna mix together some ketchup
and Worcestershire sauce, mix that together,
and then I'm gonna brush it onto the burgers
in the last minute, minute and a half of baking.
This is going to add a lot of flavor
to the burgers and a really nice texture as well,
because it's going to bake and kind of caramelize
onto the outside.
While the burgers were baking,
I went ahead and made some mushrooms
and in the last minute or so,
I added some tamari and maple syrup
so that they would really get nice and caramelized
and savory and I layered that on top of the burger
with lettuce, tomato, avocado, red onion,
and, of course, my sriracha ketchup that I made
and this is the finished product.
That looks so much like meat, it's crazy.
This really is, to me, a great mix of umami richness,
from that vegan gravy that we mixed together,
and then we've got the onions
and the garlic and the sage and the rosemary.
I think anybody you make it for,
vegan or not, will absolutely love it.
(upbeat music)
And that is my four minute, 40 minute,
and four-hour vegan burger.
Give this video a thumbs up if you enjoyed it
and comment below and let us know which one
of these recipes you are excited to try first.
Don't forget to subscribe
and we will see you in a video very soon.
Bye everyone!