This Is The Best Vegan Burger Ever And You Can Make It At Home

Think a burger is a good option for Christmas dinner?

Look at this photo and think again! 

This epic vegan burger is packed with delicious, healthy and gut-loving ingredients, including fresh Brussel sprouts and pickled red cabbage. Inside, you will find finger-licking bhajis with homemade vegan mayo and cranberry ketchup.   

The burger is full of indulgence with its double patty layers. The super realistic vegan patty is made with the healthier and better for the planet mince option from Meatless Farm. The plant-based meat was fried thin to give it a crispier feel. 

Looks beautiful, right? Let's do it then. It's very easy!

What ingredients do you need? 

Burgers

2x Meatless Farm Plant-Based Burgers

1 slice Vegan smoked cheese

Bhajis

8x Brussels sprouts, shredded

sea salt • 1 tsp

plain flour • 200 g

water • 50 g

Garam Masala or curry powder • 2 tsp

Nigella seeds • 1/2 tsp

Sage Mayo

vegan mayo • 2 tsp

A handful of fresh sage

1/4 onion, finely chopped

sage and onion stuffing mix • 1 tbsp

Pickled Red Cabbage

1/4 red cabbage, finely shredded

red wine vinegar • 200 ml

sugar • 130 g

Cranberry Ketchup

1 pot ketchup

cranberry sauce • 2 tbsp

How to cook it?

Let's start with the red cabbage - it needs more time to get pickled.

Shred the cabbage and mix it with the sugar and vinegar until the sugar has dissolved. Then mix with the cabbage and set aside. It will take up to 30 minutes for it to be ready.

Now, we can move to cook the bhajis.

Shred the sprouts and place them in a bowl with the salt. Scrunch them with your hands - it helps to release water from the sprouts. Add the gram flour, water, spices, nigella seeds, and mix everything well. The batter should be pretty thick.

To fry the bhajis, heat half an inch of vegetable oil in a deep thick bottomed pan. Drop a tiny dollop of the bhaji mix in the oil to test if it's hot enough. If it starts frying, then it's ready. 

Drop spoonfuls (use teaspoons) of the bhaji mix into the oil. Cook until golden brown, then flip and cook the other side. Do the bhaji's in small batches, be careful not to overcrowd the pan. When cooked, drain on kitchen paper towel and put them aside.

Now, you have time to prepare the vegan mayo and cranberry ketchup. 

That's very easy in both (separate!) cases - just blend all the ingredients. Set aside.

Let's move along to our main 'meaty' ingredient, the plant-based patties. 

Take the burger patties and squish them into a ball. Heat a non-stick pan over medium-high heat with a drizzle of oil. Place the mince balls in the pan, and flatten with a fish slice or palette knife. The patties should be just over 5". Cook for 2 – 3 mins until crispy, then flip the burgers and top with the smoked cheese. Remove from the heat when the cheese starts to melt. On the same pan, you can toast the burger bun. 

Once we have everything ready, we can start assembling our burgers. 

Spread the mayo on the bottom of the bun, top with the pickled cabbage, followed by two burger patties, then add the bhajis and drizzle with the cranberry ketchup. Finally, top the burger with the top of the burger bun. You are free to make it with a single burger if you like, but we wanted to make it bigger all at once. 

Wow! Happy Christmas! You've just made the best vegan Christmas burger ever!