How long does thanksgiving burgers [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve thanksgiving burgers [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

How long does thanksgiving burgers [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is thanksgiving burgers [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.9K Views 5 months ago

Thanksgiving Burgers
[Vegan]

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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Grains - Other

Thanksgiving Burgers [Vegan]

Dairy Free

Vegan

This year, celebrate all of the deliciousness of the holidays between two toasted burger buns. This burger has it all – freekeh-stuffing patty, cranberry sauce, decadent gravy, sauteed green beans, and crispy fried onions. All of the best flavors of the season in every single bite.

Ingredients You Need for Thanksgiving Burgers [Vegan]

6 cups cubed bread (about 1/2-inch cubes)
1/2 cup freekeh
1 garlic clove, minced
1/2 teaspoon thyme
Sea salt and black pepper
1 tablespoon olive oil
1 medium onion, minced
1 medium carrot, minced
1/4 cup raisins
1 teaspoon thyme
1 teaspoon sage
1 teaspoon oregano
1 teaspoon dried parsley
1/4 cup hot water
2 vegetable bouillon cubes
1 cup unsweetened plain vegan milk
3/4 cup all-purpose flour
2 tablespoons grapeseed oil
1/2 cup green beans, sliced thin on the diagonal
1 cup cranberry sauce
2 cups vegan gravy
1 cup fried onions
8 burger buns, toasted

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How to Prepare Thanksgiving Burgers [Vegan]

Preheat oven to 350°F. Transfer the bread to a baking sheet and bake until dried and crisp, about 15 minutes. Cook the freekeh, garlic, thyme, and 1/4 teaspoon salt and black pepper in about 2 cups water until tender, according to package directions. Drain and transfer to a large bowl.
Heat the oil in a large skillet over medium heat. Add the onion, carrot, raisin, thyme, sage, oregano, and parsley. Season with salt and black pepper. Cook the vegetables until tender. Transfer to the large bowl.
Dissolve the bouillon cubes in hot water. Add to the large bowl, along with the milk, the bread cubes, and flour. Mash and knead until well combined.
Season with 1/2 teaspoon salt and black pepper. Form into 8 burgers.
Heat a large pot of water over high heat to boiling. Add the burger dumplings and cook until they float and are cooked for about 5 minutes. Drain on a cooling rack and cool thoroughly.
Heat a large skillet over medium heat. Add 1 tablespoon oil and the green beans. Cook until tender, about 3 minutes. Set aside. Add more oil and cook the burgers until golden brown, about 2 minutes per side.
Assemble the burgers by spreading 2 tablespoons cranberry sauce on the bottom bun, add a burger, top with green beans, add gravy, top with fried onions, and the top bun. Serve.

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Comments:

David W Donnell says:

November 26, 2017 at 11:21 am

Good lord, the barrage of how-to-handle-leftovers posts from all the vegan sites/pages. I’m adding “leftovers” to my list of blocked words in Fluff Busting ( FB ) Purity
.
Mac says:

November 10, 2016 at 10:19 am

It\’s a pity that oil plays a part in the recipes. It would be preferable to have these fat free.
Ornella Vialart says:

November 6, 2016 at 8:55 pm

Camille Biquet voilà des bons burgers vegan zebi on dirait c dur à faire
1. Camille Biquet says:
  
  November 6, 2016 at 9:24 pm
  
  On va aller leur donner des cours sans dec