Thursday, May 2, 2013

Vegan Juicy Lucy Burger

Vegan Juicy Lucy Burger 
May is burger month and I can see why, it is the perfect month to indulge in this spring and summer time specialty. The only thing better than burgers are ooey gooey cheesy burgers. This burger is just the burger to fit that category, it is stuffed with more vegan cheese than you can handle. With a perfectly seasoned burger that will fool any meat eaters and explosive cheesy center. You are all set to enjoy a cookout or BBQ that will impress not only yourself but your family and friends. Serve with your favorite burger sides, cold beverage, and plenty of napkins. Enjoy! 

Vegan Juicy Lucy Burger


-1 Tablespoon oil
-1 tube Gimme Lean vegan ground beef
-1 Tablespoon vegan Worcestershire Sauce
-1 Tablespoon Roasted Garlic Hummus (prepared or homemade)
-1/4 teaspoon cumin (powdered)
-1/4 teaspoon liquid smoke
-1 teaspoon finely minced parsley (dried or fresh)
-1/4 teaspoon smoked paprika
-1 Tablespoons vegan bacon bits
-1/2 teaspoon vegan beef bouillon & 1/3 cup water (better than bouillon brand)  
-Freshly Cracked Black Pepper, to taste

-1/3 to 1/2 cup (1 1/2 to 2 Tablespoons each) cheese or prepared cheese spread, you will have leftover cheese spread.

(I used Vegan Pimento Cheese OR you can use this recipe if you don't like pimento cheese

-1/3 cup vegan cream cheese, room temperature
-1 cup grated vegan Daiya Cheddar cheese
-1 cup grated vegan Daiya  Jack cheese
-1/2 cup vegan mayonnaise (I used homemade)
-1 teaspoon vegan Worcestershire sauce
-1 teaspoon finely grated onion
-Cracked black or white pepper, to taste

-2 teaspoon ground or finely minced red bell pepper (heaping)
-3 tablespoons pimentos, small minced pieces


Using an food processor, blend all ingredients until smooth and blended. You will have plenty of leftover cheese spread to use for more burgers or other recipes. 

The day of of before you are going to make the burgers (if doing a cheese spread middle), prepare your cheese spread as directed above. Take 1 1/2 to 2 Tbsp of the spread and place the portion on wax paper (4 portions). Once placed on wax paper, cover with another piece of wax paper and place in a bag. Put the portioned cheese in the freezer and freeze until frozen. Once frozen you can use for the burgers. 

Portioned Vegan Cheese Spread (Frozen) for Stuffing
Combine vegan ground beef, vegan Worcestershire sauce, roasted garlic hummus, and the rest of the burger seasoning ingredients (except oil & bouillon) in a medium bowl; mix well. 

Vegan Burger Ingredients 
Mixed Vegan Ground Beef 
Form 4, thin patties from the vegan beef. Each patty should be slightly larger than the vegan cheese.

Formed Vegan Burger Patty
Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.

Stuffing Burgers
Preheat a cast-iron or other heavy bottomed skillet over medium heat with 1 Tbsp of oil. Cook burgers until well browned, about 3 minutes on one side. 

Burgers on to Pan Fry
1st Side Burgers Pan Fried
Turn burgers and add in your vegan beef broth to steam the burger. 

1/3 Cup Vegan Beef Broth
Broth being Added to Burgers
Cook until browned on the outside and no longer mushy; about 4 minutes. 

Burgers Steaming 
(cover removed to see but keep that cover on)
Burgers with cooked off Broth
Finished Burger Patties
Serve on toasted hamburger buns with your favorite toppings and sauce along side your favorite beverage. 

Vegan Juicy Lucy Burger 
Decorated Vegan Juicy Lucy Burger
(Great for Parties) 

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