The Perfect Vegan Beer Burger
There are some things I just can’t explain.
One of them is my intense craving for vegan burgers. I don't quite get it.
I was never much of a meat lover, and the last time I ate a beef burger was in Germany nearly 15 years ago.
A lot of water has flowed down the Danube since then. I don’t eat animal products anymore, but my attraction to a vegan patty resting between two 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 "fritter."
I remember being genuinely confused... like, hey, where do you see a fritter?! All I see is a juicy, amazing vegan burger.
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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 flavor.
What I love most about this burger is that it's nutritious and has great nutritional values.
It’s low in calories and has a nice amount of protein, making it the perfect burger.
So Haggai, what's with the beer?
The beer gives the burger a slightly smoky flavor and, along with the carbonation, provides an unexpectedly airy texture to the patty.
If you don’t want to use beer, you can use sparkling water/soda instead.
The golden breadcrumbs are what hold the mixture together and provide a beautiful golden color. If you want a gluten-free version, use the same amount of chickpea flour.
To make these burgers suitable for grilling over coals, leave the patties in the oven for an extra 2-3 minutes to let them firm up more.
After baking, they can be frozen. Thaw for half an hour before grilling, brush well with olive oil, and place on the grill rack.
To give the patty juiciness, softness, and that smoky flavor, I added an eggplant salad.
If you don't like eggplant, you can substitute it with grated zucchini or the same amount of cooked cauliflower.
Nutritional Values by Clinical Dietitian and Fitness Coach Noam Bechar:
One patty out of 5, weighing 100g, contains:
180 kcal
11g protein
18g carbohydrates
7g fat
Made the beer burger? Tag me!
Vegan Beer Burger
Ingredients
- 300 g tofu look for the firmest tofu possible
- 3 tbsp natural eggplant salad (dip)
- 1 cup golden breadcrumbs
- 1 heaping tbsp paprika
- 1/2 tbsp Hawaij (for soup/meat)
- 100 ml beer
- 1/2 tsp cinnamon
- 2 cloves of garlic, minced
- 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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In a bowl, add all the burger ingredients 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 it holds together. You may 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 thoroughly with olive oil on all sides
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Bake the burgers for about 20 minutes
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Remove from oven and enjoy!
A Few Notes
After baking, you can place them on a grill rack.
Can be frozen after baking.
