Vegan Cheeseburgers Recipe (2024)

Whenever I make Beyond burgers, my kitchen has a lingering, unpleasant smell. So while the food tastes fine, the after-smell is very unappetizing. Do other cooks have this problem?

Why does Kenji recommend using a thermometer to gauge when the burger is ready? Is the product not theoretically possible to eat raw? It would help if the recipe gave an approximate time for cooking the burger.

I would rather make my own veggie burger (aka felafel burger) from the scratch. Try this: Drain a can of chickpeas and wash thoroughly, then tip them into the food processor. Pulse until u have coarse crumbs. Add as per your taste: chopped onion, crushed garlic, cumin seed, coriander and cayenne pwdrs; parsley, 1 tbsp chickpea flour and continue to pulse until combined. Using your hands, gently form the mixture into patties.Heat some oil and fry them on each side for 2-3 mins or until golden.

I was surprised to see the recipe with Beyond Meat - the Times did a comparison article of the new vegan "meat" burgers and true vegetable burgers. It's worth reading - the Beyond Meat style may be non-gmo but it is still processed food.

Cheeseburgers aren't vegan, but you know what are? Vegan cheeseburgers. You don't actually have to explain this to anyone.

Or perhaps a trigger warning for irrationally hostile meat-eaters.

To prevent the loss of fat and drying out of "vegetable hamburger" I suggest adding Atora (vegetable suet) to the meat while making the patties. Using it for British puddings which require the high melting temperature of suet for the hours of steaming time. Works in lots of other ways to substitute lard or suet.

Just a note to Lesley's enhancements for the Beyond product: Worcestershire sauce is not vegetarian. It contains anchovies.

I wonder if the smell has something to do with frying them. I have always grilled my Beyond Meat burger and brats both outdoors and inside on a George Foreman grill (planning on a new indoor grill soon) and have not noticed a smell then again, maybe it’s just me. On cooking time, no need for thermometer, package says no more than 4 minutes a side for burgers and I think 6 minutes for brats if I remember correctly.

Beyond has an odor because it's made from pea protein, which naturally has an inherent smell/taste. Impossible and other soy-based vegan meats don't have that smell because soy is pretty neutral in flavor.

The recipe seems quite exact in instructions for cooking vegan meat and the temperature is probably more for texture's sake than regarding food safety.Time needed to cook may vary according to the size/wt of pan and amt of vegan meat, which may need to be cooked with different techniques than animal meat.

I agree with Emily. Beyond meats have a smell that I cannot tolerate. But Awesome brand plant based meat does not have this smell. My Awesome burger recipe includes finely chopped garlic and onion, chopped fresh parsley, bread crumbs, an egg, a touch of olive oil, and ground pecorino cheese all mixed by hand. I form thick patties and sauté in olive oil on medium-low heat partially covered until nicely browned on both sides and an internal temperature of 165°. On a toasted bun with ketchup, yum!

A pinch of MSG goes a long way towards making the patty more meat-like.

We make meals with Impossible burger meat all the time. SOOOOOO GOOOOD!!!!!!! Cooking the Impossible burger on the stove in a hot cast iron pan works best for us. Makes a nice, tasty crust. Delicious!

Kanji specifies vegan cheddar in his recioe.

I love this burger w vegan teriyaki sauce!

The people complaining that this recipe is oversimplified are missing the point. As someone who has never made a burger before but wants to, this is a perfect kiddie pool to dip my toes in and experience just the assembling aspect, without being at all intimidated by gathering a plethora of vegan ingredients. When I want to make a bean pattie, there are many recipes I can look up; if I just want minimal prep before eating, this is the one for me.

Impossible is beyond amazing! Beyond, less so. I like to fire up the grill to 350F and cook each side 3-4 min until the faces are browned but the edges are still pink. For dressing, we like mayo and Bomba hot pepper sauce (Trader Joe's), along with usual lettuce, tomato, onion and pickles. So juicy, tasty and crunchy, it completely satisfies my cravings for any traditional beef burger.

Sorry to say but Beyond Burgers taste best when cooked with a layer of yellow mustard on each side. I was team anti mustard until I actually tried this. Then top with a mixture of ketchup, mayo/vegan mayo, relish, vinegar, and sugar.

I have and continue to use Impossible Burger. I find it to be excellent in making burgers. Frying or grilling it to medium allows for the burger to retain its moistness. I do not at all miss real beef but then I've been vegetarian for some years. I recommend using Impossible Burger. I've tried Beyond Beef and did not care for the taste.

I have found that when cooking Impossible or Beyond (I much prefer Impossible) burgers, it works best to cook them over slightly lower heat than you might use for beef, and removing them from the heat the instant they are done. Also, the flavor of the faux meat is much improved by working in something like a tablespoon or so of miso, or Better Than Bullion, or something similar to boost the umami quotient of the burgers.

How about a pound of beyond burger, throw in an egg, you can find corn flakes without sugar and grind them up throw in a cup, lots of diced onions, and some Worcestershire sauce and you’ve got gourmet burgers for the grill or in on the stove.Take brewers yeast and stop eating meat and your body won’t miss it. Will give you the amino acids necessary for your body to make all the proteins it needs, and live bacteria to feed the gut, acts like a natural laxative, make u real

I’m all for Impossible Burgers and Beyond Beef because it’s healthier than real beef, which we gave up years ago. But I had a helluva time getting these to not stick to the pan. My pan seemed quite hot, I used canola oil, yet it was quite the chore to scrape them up while keeping them whole. Maybe I’ll stick to the charcoal grill next time, if you get my drift.

To really make this recipe 'vegan' you should use a plant based cheese. Using cheddar or swiss only makes this vegetarian.

Beyond beef burgers must be cooked well done, served with grilled onions, tomatoes, grilled mushrooms and vegan mayo/ketchup to be outstanding. In other words, serve with everything, even vegan cheese.

Yes I agree with those saying Beyond Burger makes their kitchen smell terrible. I find that anything made by Beyond Burger smells like you took a can of Fancy Feast and fried it in a pan. The taste is OK but I can’t get past that smell! Impossible Burger is a lot better and does not have the terrible smell. (I will say I haven’t met many people who agree with me on the smell, but the risk of your kitchen smelling like warm cat food is too great to try this product IMO!)

To Lesley and any other vegetarians cooking with Worcester sauce - take note that Worcester sauce is not vegetarian as it contains anchovies and/or fish sauce.

We noticed the Beyond Meat odor and thought it meant the product was spoiled. Not worth the price, although we find Impossible Meat delicious. Makes a wickedly good lasagna that holds its shape beautifully. The runny cheese problem is solved by placing the cheese inside the burger. Be careful of the nice hot surprise when you bite in.

Beyond meat smells like spam. Taste is ok but it’s a horrible smell. Light life ground vegan scramble is very good meat substitute. Too bad I don’t like meat

Beyond does have a weird smell/aftertaste but Impossible does not...