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Ingredients
1 cup mushrooms, sautéed
1 cup brown rice, cooked
1 basket almond cashew pulp, completely strained so no liquid is left
½ small-medium sized onion
1 garlic clove
1 tbsp olive oil, plus more for sautéing
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp vegan Worcestershire sauce, plus more for brushing
1 tsp paprika
salt and pepper to taste
3 tbsp arrowroot
burger buns of choice
toppings of choice
Classic American Cheeseburger
Total Time: 20 minutes active time, overnight to chill
This Classic American Burger is vegan, full of mouth-watering flavors, and features leftover pulp from your Almond Cow! Top with your favorite toppings and enjoy!
Servings: 4
Ingredients
1 cup mushrooms, sautéed
1 cup brown rice, cooked
1 basket almond cashew pulp, completely strained so no liquid is left
½ small-medium sized onion
1 garlic clove
1 tbsp olive oil, plus more for sautéing
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp vegan Worcestershire sauce, plus more for brushing
1 tsp paprika
salt and pepper to taste
3 tbsp arrowroot
burger buns of choice
toppings of choice
Directions
Step 1
Combine the mushrooms, rice, almond cashew pulp, onion, and garlic in a food processor or blender. Process until smooth, and transfer mixture to a bowl. Add the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, paprika, salt, and pepper, and stir to combine. Add arrowroot, and mix again.
Step 2
Form into 4 patties and transfer to the refrigerator to chill overnight (if you’re in a rush, let it chill for at least 1 hour, but overnight is preferable).
Step 3
In a nonstick frying pan over medium-high heat, drizzle a little olive oil. Add the patties and cook until golden brown on each side (approx. 5-6 minutes per side).
Step 4
Serve with toppings of choice (we served with pickles, onion, lettuce, tomatoes, ketchup, and vegan American cheese) over burger buns of choice.