Vegan Burgers & Mushroom Buns & Fries

There’s no real secret to making a good vegan burger or delicious crispy fries, is there? I mean we all have our little tricks that we use but at the end of the day, it comes down to seasoning and bun type.

But that doesn’t mean we don’t all love a good burger now and again, am I right?

So instead of a long Friday post, I’m just going to show you some photos and give you a few tips that I like to use for the best vegan burger imaginable.

So I had this idea that I wanted a juicy vegan cheeseburger but instead of bread, I wanted to use the nice Portobello mushroom caps as the bun and as you can see…I didn’t think to count them before getting started.

Tip #1: Check your ingredients thoroughly and make sure you have enough to make what you want to make.

Tip #2: Use vegan Worcestershire sauce to season your vegan burgers. IF you make your own patties, add it during the mixing stage, if you’re buying pre-made patties, add a few toothpick holes and let the sauce get all the way into the burger. Some vegans use liquid aminos, but I haven’t used them yet so I have no opinion on them. If you do, feel free to share in the comments section!

I’d recommend using a grill to cook the Portobello so you get the nice grill marks and a “bun” that’s not too juicy.

Tip #3: Use the diner steam method to melt the cheese. Add a few tablespoons of water to the skillet with your burgers, toss the cheese on top and cover for about 1 minute or until the vegan cheese starts to melt.

The potatoes were tossed with herbs & spices and oil, and cooked in an air fryer for 13 minutes. That time is totally subjective and depends on how crispy you like your potatoes.

Add your favorite burger topping and enjoy…just don’t expect pretty pictures!

Whatcha think?

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