VEGAN MUSHROOM MELT BEET BURGER RECIPE | OH YES!!!

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LEARN HOW TO MAKE AN EASY VEGAN BEET MUSHROOM MELT BURGER AT HOME!

LAY HO MA!! Everybody loves a good burger. It’s a comfort food that will always have a place in my kitchen and MAN, is this burger ever delicious! Join me in this episode and learn how to make an easy vegan mushroom melt beet burger right at home. Let’s begin

Ingredients:
2 cups rolled oats (can use GF also)
100g cremini mushrooms
1/2 red onion
1 cup canned black beans
1/4 cup corn
1/2 green bell pepper
1 large cooked beet
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tbsp smoked paprika
pepper to taste
drizzle of olive oil
200g fresh shiitake
2 burger buns
2 slices your favourite plantbased cheese
chickpea mayo to taste (
wasabi to taste
few leaves romaine lettuce
few slices red onion

Directions:
1. Blend up the rolled oats in the food processor for a few seconds
2. Add the cremini mushrooms to the food processor. Roughly chop the red onion and add to the food processor along with the black beans, corn, green bell pepper, and the beet
3. Add the salt, garlic/onion powders, cumin, smoked paprika, some pepper, and a drizzle of olive oil to the food processor. Blend for about 45 seconds
4. Transfer the mixture to a mixing bowl. Then, cut a sheet of parchment paper into 6 squares that are about 4×4 inches each
5. Rub your hands with a little bit of olive oil. Then, scoop about a 1/2 cup worth of burger mixture to shape with your hands (try not to keep the mixture on your hands for too long). Place the burger patty onto one of the pieces of parchment paper. Repeat until you’re out of mixture (should have 6 patties)
6. Refrigerate the patties for 15-20min before cooking to firm them up
7. In the meantime, thinly slice the shiitake mushrooms
8. Heat up a nonstick pan to medium heat. Toast the burger buns for about 30sec on each side. Then, set them aside
9. Drizzle some olive oil into the pan. Then, sauté the shiitake mushrooms for 4-5min. Season the mushrooms with salt and pepper
10. Set the mushrooms aside once they are nice and crispy
11. Add another small drizzle of olive oil into the pan. Add two of the burger patties and cook for 3min
12. Carefully flip the burger patties. Then, place a slice of cheese on each patty and some of the shiitake mushrooms on top
13. Cover the pan with a lid and melt the cheese for about 1min
14. Combine the mayo and wasabi together
15. Assemble the burger by spreading some of the wasabi mayo on the bottom bun. Then, add some romaine lettuce leaves followed by the mushroom melt beet burger and some thinly sliced red onions

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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46 COMMENTS

  1. LAY HO MA!! I hope you’re keeping well! With this recipe, you’ll be able to just BEET IT (beet it) BEET IT (beet it) 🎶 😅 hey btw if you’re new here, welcome! I’m so glad you’re here! Pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today, plus watch the entire first class of the new plantbased sushi masterclass http://www.yeungmancooking.com happy cooking 🥳🍔

  2. Your recipe calls for a Tbsp of smoked paprika but it looks like your video shows a tsp went in? I just made this recipe and I know something definitely tastes off. I originally thought maybe it was too much cumin for my liking, but maybe it’s the paprika since I followed the recipe and put in a Tbsp.

  3. Brother -Yeung : I flopped today at making the mushroom melt today. I was having a hard time getting my food processor to grind the mixture so I panicked an added some water to the processor to make the blades grind up the mixture. BIG MISTAKE! My patty never got firm as a result of adding too much water and did not stay intact even after refrigerating the patty. Next time I will tough it out and not add water to the processor to loosen the mixture.😞

  4. Oh man! I can hardly wait to try this! So excited! Thank you for sharing this. I wonder if you might ever do a series of some of these AMAZING recipes of yours as oil-free versions? I would LOVE to see that. I have looked at your play lists already and you don't have any there so I thought I might ask for a playlist on oil-free recipes. I am going to start going through ALL of your videos and see what other wonderful recipes you have. I hope I come across some American-Chinese food favorites there too, like a vegan version of pork spare ribs, spring rolls, beef and broccoli, vegetable chop suey (not as well know and most places think I am asking for chow or lo mein).

    Thank you,

    Lee

  5. I finally made these and they remind me of a divine vegan burger I had at a local restaurant. So easy, pantry friendly (if you have canned beets on hand) and fairly quick. I added a teaspoon of xanthan gum, let them firm up in the fridge overnight and they were pretty easy to shape. They were delicious and my Fred Flintstone, bronto-burger eating bf even said they smelled good while cooking. Glad I made a large batch!

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