The Perfect Vegan Beer Burger
Some things I just can't explain.
One of them is my obsession with vegan burgers. I really don't get it.
I was never much of a meat lover, and the last time I ate a beef 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 my love for a vegan patty tucked between 2 fresh bun halves, piled with sauces and vegetables? That's only grown.
When I was a guest on a morning TV show, Michal Tzafir (an Israeli TV personality) asked me why I called it a burger instead of just a vegetable fritter.
I remember being genuinely confused… Wait, where do you see a fritter?! I'm looking at a ridiculously juicy vegan burger.
This vegan burger recipe is easy to make with ingredients you can find at the supermarket.
It works beautifully in the oven, and you can also finish it on a charcoal grill for a little extra fun.
What I love most about this burger is that it delivers on nutrition, too.
It's relatively low in calories and has a nice amount of protein. Pretty much my ideal burger.
So, Haggai, What's With the Beer?
The beer adds a slightly smoky flavor, while its carbonation helps give the patties a surprisingly light texture.
Don't want to use beer? You can use club soda instead.
Golden breadcrumbs bind the mixture and give the burgers their lovely golden color. For a gluten-free alternative to the breadcrumbs, use the same amount of chickpea flour.
If you're planning to put these burgers on a charcoal grill, leave the patties in the oven for an extra 2–3 minutes to help them firm up.
You can freeze them after baking. Take them out to thaw half an hour before grilling, brush generously with olive oil, and place them on the grill grate.
For juiciness, tenderness, and smoky flavor, I added eggplant salad (an Israeli-style eggplant spread).
If eggplant isn't your thing, substitute grated zucchini or the same amount of cooked cauliflower.
Nutrition information from Noam Becher (an Israeli clinical dietitian and fitness trainer):
One patty out of a batch of 5, weighing 100 g (3.5 oz), contains:
180 calories
11 grams protein
18 grams carbohydrates
7 grams fat
Made these beer burgers? Tag me!
Vegan Beer Burgers
Ingredients
- 300 g (10.6 oz) tofu Look for the firmest tofu you can find
- 3 tablespoons plain eggplant salad
- 1 cup golden breadcrumbs
- 1 heaping tablespoon paprika
- 1/2 tablespoon hawaij (a Yemenite spice blend popular in Israel)
- 100 ml (about 7 tablespoons) beer
- 1/2 teaspoon cinnamon
- 2 garlic cloves, crushed
- A little olive oil
Instructions
-
Preheat the oven to 180°C (350°F).
-
Grate the tofu using a box grater.
-
Combine all the burger ingredients except the olive oil in a bowl and mix well, adding the breadcrumbs gradually as described below.
-
Start with 1/2 cup of breadcrumbs and see if the mixture holds together. If it doesn't, add more breadcrumbs until it does. You may not need the full amount.
-
With wet hands, shape the mixture into patties weighing 100 g (3.5 oz) each.
-
Brush each patty generously with olive oil on all sides.
-
Bake the burgers for about 20 minutes.
-
Take them out and dig in!
A Couple of Notes
After baking, you can finish the burgers on the grill.
You can freeze the burgers after baking.
