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"In-N-Out" Burger (Vegan!)
Burgers
Ingredients:
- 240 g (1 cup) cooked black beans
- 1 cup mushrooms (cut in quarters)
- 185 g (1 cup) cooked quinoa
- 1 onion, chopped and caramelized
- ⅓ cup walnuts
- 60 g (½ cup) bread crumbs
- 4 garlic cloves, minced
- 1 tbsp barbecue sauce
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp coco aminos
- 1 tsp tomato paste
- 1 tsp smoked paprika
- ½ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
Equipments:
- Large non-stick skillet or grill pan
- Knife and cutting board
- Spatula
Soy-Free
Nut-Free
Features:
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Make the Patty Mixture In a food processor, add 240 g (1 cup) cooked black beans, mushrooms, quinoa, walnuts, breadcrumbs, and garlic. Pulse until well combined but still chunky. Transfer to a bowl and mix in caramelized onions, barbecue sauce, Worcestershire sauce, coco aminos, tomato paste, smoked paprika, turmeric, chili powder, salt, and pepper. If too wet, add more breadcrumbs.
- Form and Cook the Patties Shape the mixture into burger patties. Heat a skillet over medium heat with a little oil. Cook patties for 4–5 minutes per side until golden brown and crispy.
- Assemble the Burger Toast your burger buns. Spread a generous amount of the In-N-Out spread on both the top and bottom buns. Place the cooked patty on the bottom bun and add toppings of your choice.
- Serve Serve with a side of crispy fries or a salad.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
Press the patty firmly into shape — a compact patty holds together better on the grill. If the mixture is too wet, add a tablespoon of breadcrumbs or oats.
The spread is what makes this taste like In-N-Out. Don’t skip it.
Tips:
Toast the buns in the same skillet after cooking the patties while residual heat is still present.
Storage:
Store uncooked patties in the refrigerator for up to 2 days or frozen (with parchment between each) for up to 2 months. The spread keeps refrigerated for up to 1 week.
Swaps:
The base can be black beans, lentils, or chickpeas depending on preference. Any burger bun works.
"In-N-Out" Burger (Vegan!)
4-6 Patties
Prep 10 min
Cook 25 min
Ingredients:
- 240 g (1 cup) cooked black beans
- 1 cup mushrooms (cut in quarters)
- 185 g (1 cup) cooked quinoa
- 1 onion, chopped and caramelized
- ⅓ cup walnuts
- 60 g (½ cup) bread crumbs
- 4 garlic cloves, minced
- 1 tbsp barbecue sauce
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp coco aminos
- 1 tsp tomato paste
- 1 tsp smoked paprika
- ½ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
Features:
Soy-Free
Nut-Free
Instructions:
- Make the Patty Mixture In a food processor, add 240 g (1 cup) cooked black beans, mushrooms, quinoa, walnuts, breadcrumbs, and garlic. Pulse until well combined but still chunky. Transfer to a bowl and mix in caramelized onions, barbecue sauce, Worcestershire sauce, coco aminos, tomato paste, smoked paprika, turmeric, chili powder, salt, and pepper. If too wet, add more breadcrumbs.
- Form and Cook the Patties Shape the mixture into burger patties. Heat a skillet over medium heat with a little oil. Cook patties for 4–5 minutes per side until golden brown and crispy.
- Assemble the Burger Toast your burger buns. Spread a generous amount of the In-N-Out spread on both the top and bottom buns. Place the cooked patty on the bottom bun and add toppings of your choice.
- Serve Serve with a side of crispy fries or a salad.
