So the other day, I went to a mall that’s actually in Virginia, Tyson’s Corner Center. Virginia is next door, but an awful commute. It took us about 1.5 hours to get there because it’s not that close to begin with, but also, there was so much traffic. That’s the trouble with the DMV (D.C., Maryland and Virginia), there’s so many people.
Anyway, the thing about this mall is that it has everything. Urban Outfitters, Nordstrom, Macy’s, Garage, Lucky Brand, Nyx, L.L. Bean, Bath and Body Works, you name it. And more than that, it has so many places to eat.
For some reason, both Dane (bf) and I were craving burgers and fries, but obviously, with a vegan spin for me. So logically, I thought SHAKE SHACK!
Only problem is that they have ONE option for vegetarians, it’s their famous Shroom Burger with a mushroom patty stuffed with cheese.
However, notice, it’s not vegan friendly. If you said “hold the cheese,” you’d have a portobello with lettuce, tomato and sauce in a bun. Not as good. We need faux cheese, that’s burger rule #1.
So, what did Dane and I do? We went home, and I made burgers instead. And guess what? Not only was my burger 100% vegan, but it was delicious too! I made a vegan spin on the burger, added an actual “patty” and used the mushrooms on top instead. Think of it as an inspired, 2.0 version.
Take that Shake Shack! Be vegan friendly already, it’s basically 2018! Sheesh.
- Coconut oil spray
- 1/2 cup kidney beans
- 1 tsp garlic salt
- Black pepper to taste
- 1 tsp paprika for smokiness
- 1/2 tsp cumin
- 2 tsp panko (japanese) breadcrumbs
- 1 tsp all-purpose flour
- 6 oz. mushrooms, cleaned and sliced
- 1/2 tsp basil leaves
- 2 slices vegan cheese of choice
- 2 tbsp vegenaise
- 2 burger buns
- 1 cup lettuce
- First, pull out a mixing bowl and measure out 1/2 a cup of kidney beans.
- Add in the garlic salt, black pepper, paprika, cumin, flour and panko breadcrumbs.
- With a potato masher, or a spoon, mash the mixture together until blended.
- With your hands, form a ball with the mixture, then flatten out into a patty shape. You want that gourmet patty style, where it’s thin, but not overly so. You don’t want it to break apart. Too thick, and it won’t cook through. The mixture is enough for two patties, but if you’re looking for a bigger burger, add another 1/2 of a cup of kidney beans in.
- Once you have two patties, heat up a pan on medium high heat and spray some coconut oil. To test, carefully sprinkle some water onto the pan from a safe distance. If it sizzles, you’re ready to roll.
- Add the patties in, cooking for 2-3 minutes per side. You want a browned colored patty.
- Once that’s done, use the same pan, spray some more oil if needed, and toss in the mushrooms. Season with basil and black pepper. I found that the patty has more than enough salt, along with the faux cheese, so I didn’t add any salt to these. You choice though.
- Once they’re cooked through, and have some grill marks here and there, they’re done. Divide them up and top each patty with them.
- Top each patty and mushrooms with a slice of faux cheese and let it sit for 2 minutes. Pop them back in the pan if you need more heat to melt that “cheese.”
- Prep buns with mayo, place patty with mushrooms and cheese on top, and finalize with lettuce and the top bun.
Yields 2 burgers.
Honestly, I love this burger. You get the tasty kidney beans that look like real burger patties, you get the grilled texture from the mushrooms, and the gooey cheese. More so, that crisp freshness from the lettuce is a welcome addition. The creamy mayo that compliments the cheese.
All in all, very simple to make, doesn’t require a ton of time, and you don’t need any fancy kitchen equipment. If you have a pan, a mixing bowl, and a love for cruelty-free, plant-based burgers, this one’s for you!
Writer. Marketer. Vegan.