Let’s take veggie burgers to a whole new level, shall we? These meatloaf veggie burgers are like that classic weeknight dinner in an amazing burger form. They're made from a hearty combination of mushrooms, chickpeas, and lentils, baked with a sweet ketchup glaze, and then topped with creamy cauliflower mash and gravy. A bite of this burger is like taking a step right into comfort food heaven. Burger adapted from edible perspective's meatloaf veggie burger.
Meatloaf Veggie Burger With Cauliflower Mash and Gravy [Vegan]
For the Burgers:
- 2-3 teaspoons oil
- 3/4 cup onion, diced
- 2 teaspoons garlic, minced
- 1 cup mushrooms, diced
- 3/4 cup carrot, grated
- 3/4 cup chickpeas, drained and rinsed
- 1/4 cup loosely packed fresh parsley
- 1 teaspoon dried thyme
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon tamari
- 3/4 cup green or brown lentils, rinsed and drained
- 1 1/3 cups toasted gluten-free bread crumbs
- 1/3 cup finely toasted walnuts, finely chopped
For the Glaze:
- 1/2 cup ketchup
- 1 1/2 tablespoons pure maple syrup
- 2 teaspoons vegan Worcestershire sauce
For the Cauliflower Mash:
- 1 head of cauliflower, chopped into small florets
- 1 tablespoon vegan butter
- Salt and pepper, to taste
- A splash (or two) of non-dairy milk of choice
For the Gravy:
- 3 tablespoons olive oil
- 2 tablespoons whole wheat flour
- 1 cup non-dairy milk of choice
- 1 cup water
- 2-3 tablespoons low-sodium soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
To Make the Burgers:
- Preheat oven to 350°F.
- Make the flax egg by whisking ground flaxseed with water in a small cup. Set aside.
- Sauté the onion and garlic together with a pinch of salt until the onions and garlic are translucent. Add mushrooms and cook until softened, about 5 minutes. Add carrots and cook for another minute. Remove from heat and set aside to cool.
- Empty the mixture into a food processor and add chickpeas, parsley, thyme, Worcestershire sauce, and tamari. Pulse until the mixture resembles tuna salad, scraping down the sides as needed. Add lentils and pulse again — the mixture should stay chunky.
- Transfer to a bowl and add walnuts, bread crumbs.
- Make the glaze by stirring all ingredients together. Line or grease a baking sheet.
- Scoop a small amount of the mixture, and using your hands, form a 3/4-inch thick patty. Repeat with the rest of the mixture.
- Bake for 15 minutes, flip, brush each patty with the glaze, and bake for 10-12 minutes. Remove from oven and let cool.
To Make the Cauliflower Mash:
- Chop one head of cauliflower into small florets. Steam florets on the stove until they are very tender. Drain the florets and add them to a food processor with salt, pepper, 1 tablespoon vegan butter, and a splash of non-dairy milk.
- Process the cauliflower until it is smooth and creamy. Add another splash of milk to adjust the texture of the mash.
To Make the Gravy:
- In a skillet, add 3 tablespoons olive oil and 2 tablespoons whole wheat flour. Cook the flour on medium heat for 1-2 minutes. In a separate bowl, mix 1 cup non-dairy milk with 1 cup of water. Slowly pour some of the milk mixture (not all yet!) into the flour and whisk together. Add the dried thyme and soy sauce and continue to whisk.
- As the gravy thickens, add more of the milk mixture. Continue to whisk and add until the gravy is at the consistency you like.