"In-N-Out" Burger (Vegan!)
Ingredients:
- 240 g (1 cup) cooked black beans
- 70 g (1 cup) mushrooms
- 185 g (1 cup) cooked quinoa
- 160 g (1) onion
- 33.3 g (⅓ cup) walnuts
- 60 g (½ cup) bread crumbs
- 12 g (4) garlic cloves
- 15 ml (1 tbsp) barbecue sauce
- 15 ml (1 tbsp) vegan Worcestershire sauce
- 1 tbsp coco aminos
- 5.3 g (1 tsp) tomato paste
- 2.3 g (1 tsp) smoked paprika
- 1.1 g (½ tsp) turmeric powder
- 1.2 g (½ tsp) chili powder
- 3 g (½ tsp) salt
- 1 g (½ tsp) black pepper
Equipments:
Features:
Soy-Free
Gluten-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Pulse the mixture until just combined, stopping while it's still a little chunky — over-processing turns it into a paste and the patties lose their texture.
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.
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.
A few ingredients do most of the work in this recipe. The cooked black beans adds protein and a creamy texture that bulks up the dish. The mushrooms adds a savory, meaty depth. The cooked quinoa adds protein and a light, fluffy texture. The onion adds sweetness and depth as it cooks down.
"In-N-Out" Burger (Vegan!)
Ingredients:
- 240 g (1 cup) cooked black beans
- 70 g (1 cup) mushrooms
- 185 g (1 cup) cooked quinoa
- 160 g (1) onion
- 33.3 g (⅓ cup) walnuts
- 60 g (½ cup) bread crumbs
- 12 g (4) garlic cloves
- 15 ml (1 tbsp) barbecue sauce
- 15 ml (1 tbsp) vegan Worcestershire sauce
- 1 tbsp coco aminos
- 5.3 g (1 tsp) tomato paste
- 2.3 g (1 tsp) smoked paprika
- 1.1 g (½ tsp) turmeric powder
- 1.2 g (½ tsp) chili powder
- 3 g (½ tsp) salt
- 1 g (½ tsp) black pepper
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The cooked black beans adds protein and a creamy texture that bulks up the dish. The mushrooms adds a savory, meaty depth. The cooked quinoa adds protein and a light, fluffy texture. The onion adds sweetness and depth as it cooks down.
Prep:
Pulse the mixture until just combined, stopping while it's still a little chunky — over-processing turns it into a paste and the patties lose their texture.
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.
