Vegetarian Mushroom Melt Burger Recipe that WON'T FALL APART!
701,092
Published 2021-03-07
LAY HO MA!! Everybody loves a good burger. It's a comfort food that will always have a place in my kitchen and MAN, is this burger ever delicious! Join me in this episode and learn how to make an easy vegan mushroom melt beet burger right at home. Let's begin
Ingredients:
2 cups rolled oats (can use GF also)
100g cremini mushrooms
1/2 red onion
1 cup canned black beans
1/4 cup corn
1/2 green bell pepper
1 large cooked beet
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tbsp smoked paprika
pepper to taste
drizzle of olive oil
200g fresh shiitake
2 burger buns
2 slices your favourite plantbased cheese
chickpea mayo to taste ( • THICK vegan Mayo Recipe made from CHI... )
wasabi to taste
few leaves romaine lettuce
few slices red onion
Directions:
1. Blend up the rolled oats in the food processor for a few seconds
2. Add the cremini mushrooms to the food processor. Roughly chop the red onion and add to the food processor along with the black beans, corn, green bell pepper, and the beet
3. Add the salt, garlic/onion powders, cumin, smoked paprika, some pepper, and a drizzle of olive oil to the food processor. Blend for about 45 seconds
4. Transfer the mixture to a mixing bowl. Then, cut a sheet of parchment paper into 6 squares that are about 4x4 inches each
5. Rub your hands with a little bit of olive oil. Then, scoop about a 1/2 cup worth of burger mixture to shape with your hands (try not to keep the mixture on your hands for too long). Place the burger patty onto one of the pieces of parchment paper. Repeat until you're out of mixture (should have 6 patties)
6. Refrigerate the patties for 15-20min before cooking to firm them up
7. In the meantime, thinly slice the shiitake mushrooms
8. Heat up a nonstick pan to medium heat. Toast the burger buns for about 30sec on each side. Then, set them aside
9. Drizzle some olive oil into the pan. Then, sauté the shiitake mushrooms for 4-5min. Season the mushrooms with salt and pepper
10. Set the mushrooms aside once they are nice and crispy
11. Add another small drizzle of olive oil into the pan. Add two of the burger patties and cook for 3min
12. Carefully flip the burger patties. Then, place a slice of cheese on each patty and some of the shiitake mushrooms on top
13. Cover the pan with a lid and melt the cheese for about 1min
14. Combine the mayo and wasabi together
15. Assemble the burger by spreading some of the wasabi mayo on the bottom bun. Then, add some romaine lettuce leaves followed by the mushroom melt beet burger and some thinly sliced red onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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• Vegetarian Mushroom Melt Burger Recip...
All Comments (21)
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LAY HO MA!! I hope you’re keeping well! With this recipe, you’ll be able to just BEET IT (beet it) BEET IT (beet it) 🎶 😅 hey btw if you’re new here, welcome! I’m so glad you’re here! Pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today, plus watch the entire first class of the new plantbased sushi masterclass www.yeungmancooking.com/ happy cooking
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Whenever he opens up his spice cupboard I swoon! 😅
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this music making me feel real emotional about burgers
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✨UPDATE✨ Came back to let everyone know that I tried this recipe today and it was FABULOUS!!! I'm shocked at how delicious it was. I added some poultry seasoning 😜 It reallly does taste meaty. No more frozen vegan burgers for me.
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Love your gentle approach to recipes. No hype, no rush, no pressure, no surprises! Very methodical and easy to follow.
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1:44 Now that's cupboard goals😍
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This calming music makes me feel like I’m about to find the secret to the best vegan burgers 😅
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Greetings from Puerto Rico 🇵🇷 I’ve been a vegan for 13 years and I just found you today. God knows I needed new encouragement to keep going after turning 70 years old recently. I’m very thankful for my health and wish everyone would eat healthy. You definitely are an inspiration! Thank you and God bless you!
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Made these tonight and they were the best veggie burgers I've ever made! The beet adds so much moisture & gives the burgers a perfect color. I pulsed & blended for under 10 seconds, keeping the mixture a little chunky. I skipped the oil & cooked on the parchment paper pieces in my dry stainless steel skillet. They were well formed, stayed together while cooking, flipped easily, and held up while eating. That is rare for a homemade veggie burger! The shiitakes & wasabi mayo were the perfect finishing touch! Looking forward to trying more of your mouth watering recipes (that I binge watch daily) 💕
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Really like your delivery and style. No life stories or added fluff, just great recipes, cooking and great gear.
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Well done! No methyl cellulose, no soy protein powder, no seitan, no other random aditives... I am certainly impressed to say the least. I think I would replace the mushroom topping with either a slice of tomato or a slice of avocado... Much love from Switzerland
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I finally made these and they remind me of a divine vegan burger I had at a local restaurant. So easy, pantry friendly (if you have canned beets on hand) and fairly quick. I added a teaspoon of xanthan gum, let them firm up in the fridge overnight and they were pretty easy to shape. They were delicious and my Fred Flintstone, bronto-burger eating bf even said they smelled good while cooking. Glad I made a large batch!
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I’m not sure I’ve ever seen a spice cupboard as amazing as yours! This burger looks delicious, and the cheese really melts nicely.
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honestly one of my favorite parts is seeing him enjoy his own food
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I make a similar burger, however, I cook mushrooms in a dry pan first, then add 1 tbsp Bragg's liquid aminos (per 8oz of mushrooms) Sprinkle with garlic powder. My friends nicknamed this "steakifying " my mushrooms it really amps up that "beefy" flavor!
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These are amazing. I am going to be making my 4th batch in the past 6 months. I have my husband, my mom, my best friend, & her 6 yo son hooked! My husband (not vegan or GF) & I absolutely love all of your recipes I've made so far since finding you last year! Thank you! Thank you! Thank you!
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This burger is Delish!!! I did substitute the corn and green pepper for just more mushrooms and carrots, but it turned out so good and I put more portobello mushrooms with the Violife cheese and gluten/wheat free bread served with some parsnip fries!!!👏🏾👏🏾👏🏾 I cooked 3 and froze 3!
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Thanks for expanding beyond Asian. Thank you thank you thank you. It is because of you that I cook with confidence. Clean and concise narration . What a relief from all the overwhelming drama out there🌼
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I would like to thank you for your channel ! The way you cook , talk , music - everything is so beatiful , calming and proving , that people can live happily , without causing any pain to another living creatures ! Thank you so much !
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I have a new TV, and watching this makes me realize this guy has the CLEANEST camera quality I’ve ever seen. It’s like he’s cooking in front of me. 100/100 on camera quality. 🔥
