Perfect Vegan Beer Burger
There are some things I just can't explain.
One of them is my intense attraction to vegan burgers. I don't get it.
I was never a meat lover, and the last time I ate a meat burger was in Germany almost 15 years ago.
A lot of water has flowed down the Danube since then; I no longer eat animal products, but the attraction to a vegan patty resting between 2 fresh buns with sauces and vegetables has only grown stronger.
When I was a guest on a morning show, Michal Tsafir asked me why I call it a burger and not just a latke (fritter).
I remember I really didn't understand what she was talking about... like, hey, where do you see a latke?! I see a juicy and amazing vegan burger.
So, this vegan burger recipe is easy to make and uses ingredients you can find in any supermarket.
It's perfect for the oven, and you can also place it on a charcoal grill for extra fun.
What I find most enjoyable about this burger is that it's nutritious and has great nutritional values.
It contains a low amount of calories and a nice amount of protein, making it the perfect burger.
What's the deal with the beer, Haggai?
The beer gives the burger a slightly smoky flavor, and combined with the carbonation, it provides a surprising airiness to the patty.
If you don't want to use beer, you can use club soda.
Golden breadcrumbs are what bind the mixture together and give it a beautiful golden color. If you want to switch to a gluten-free version, use the same amount of chickpea flour.
To make the burgers suitable for grilling on coals, leave the patties in the oven for an extra 2-3 minutes so they firm up.
After baking, they can be frozen. Thaw for half an hour before grilling, grease well with olive oil, and place on the grill grate.
To give the patty juiciness, softness, and a smoky flavor, I added eggplant salad.
If you don't like eggplants, you can replace them with grated zucchini or the same amount of boiled cauliflower.
Nutritional values by clinical dietitian and fitness coach Noam Bechar:
One patty out of 5, weighing 100g, will contain:
180 calories
11g protein
18g carbohydrates
7g fat
Made the Beer Burger? Tag me!
Vegan Beer Burger
Ingredients
- 300 g tofu look for extra-firm tofu
- 3 tbsp natural eggplant salad
- 1 cup golden breadcrumbs
- 1 heaping tbsp paprika
- 1/2 tbsp Hawaij (for soup/savory)
- 100 ml beer
- 1/2 tsp cinnamon
- 2 crushed garlic cloves
- a little olive oil
Instructions
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Preheat the oven to a medium heat of 180 degrees
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Grate the tofu using a grater
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Add all the burger ingredients to a bowl except for the olive oil and mix well
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Start with half a cup of breadcrumbs to see if the mixture binds. If not, add more crumbs until the mixture holds together. You might not need the full amount of breadcrumbs
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Using wet hands, form patties weighing 100g each
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Brush each patty well with olive oil on all sides
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Bake the burgers for about 20 minutes
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Take them out and devour!
Notes
After baking, they can be placed on a grill grate
Can be frozen after baking
