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Published on 07 Feb 2018 / In Fast Food recipes

Bacon Cheeseburgers were basically the only burger I would ever eat before I went vegan. I was more of a chicken sandwich girl, but there was something about that smoky, salty bacon and sharp milky cheese, married by a tomato on a steamy hot bun that got my heart racing. I hated being vegan for a long time, because I thought I was missing out. So I would waiver back and forth, until the day I figured I could just make anything and everything vegan. Bacon, cheese, hamburgers, all vegan-izeable. I was not a prisoner to my healthy conscious and did not have to live in it's dark deprived shadows. This burger actually appeared in my dreams. I have never eaten a double burger anything, but there it was. Staring at me, waiting to be brought to forth to the world.

Vegan Black Bean Burger Pattie Recipe
Makes 4 large to 8 mini burgers

2 tablespoons ground flax seed
1/2 cup water
1 (16 ounce) can black beans, drained
1/2 cup cooked sweet potato
1/2 onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon sriracha sauce
1 tablespoon soy sauce
1 1/2 cup oatmeal


Preheat oven to 375 degrees Fahrenheit.

In a small bowl, whisk together ground flax seed and water until a consistency of egg yolks form.

To a large bowl, add black beans, mashed sweet potato, onions, garlic powder, black pepper, flax seed mixture, salt, sriracha sauce, and soy sauce.

Mash and stir with a potato masher and when everything become mushy together, fold in oatmeal.

Form the black bean burgers with your hands and lay on a baking sheet that has been lightly oiled.

Bake the burgers for 15 minutes on the first side, flip, and then bake for an additional 15 minutes on the second side.

Remove from the oven, but I would leave them on the baking sheet to keep them warm until you are ready to serve.

Vegetarian/Vegan Cheddar Cheese Recipe

1 (16 ounce) can cannellini beans, drained
1 cup nutritional yeast flakes
1 cup cooked sweet potato
2-3 tablespoon soy sauce
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
3 tablespoons tahini
2 tablespoons agave syrup
1/2 cup almond milk

Add cannellini beans, nutritional yeast flakes, mashed sweet potatoes, soy sauce, garlic powder, pepper, extra virgin olive oil, tahini, and agave nectar into a blender and mix until smooth.

Add almond milk and continue to blend until thick and smooth.

Vegetarian/Vegan Bacon Recipe

2 tablespoons liquid smoke
2 tablespoons soy sauce
2 tablespoons maple syrup
2 tablespoons water
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon black pepper
1 cup unsweetened coconut flakes

Preheat the oven 300 degrees Fahrenheit.

In large bowl, whisk together liquid smoke, soy sauce, maple syrup, water, garlic powder, paprika, and black pepper.

Add the unsweetened coconut flakes to liquid mixture. Stir all the ingredients together well until the coconut flakes are covered and brown. Allow to sit and marinate for 5 minutes to 1 hour.

Spread the coconut flakes evenly onto a baking sheet.

Bake the vegan bacon 10 minutes. Check on the vegan bacon and move them around every 5 minutes until the darkness you desire is reached.

Remove the bacon bits from the over, transfer to a plate, and allow to set and crisp.

The Vegan Double Bacon Cheeseburger

Now put it all together. I searched far and wide for a vegan whole wheat hamburger bun, but no such luck. I decided to go with a Kaiser roll instead. I add vegan mayonnaise, my black bean burger pattie, vegan cheese, another pattie, more cheese, vegan bacon, tomato and onions. Mustard, ketpchup, and pickles would have been perfectly fine too, but they just didn't feel right in the moment. And all was exceedingly well in vegan cheeseburger land.

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When a Southern Belle goes vegan, she takes her soul food with her. Learn how to cook your favorite comfort food dishes and down home desserts while enjoying a vegan, vegetarian, and plant based lifestyle.

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