Boy oh boy am I excited to share this recipe with you guys – it’s been a long time coming!
Just as a recap- last quarter in my food chemistry class one of our projects was to team up, get creative and create some sort of a vegetarian dish/product. Whether it was vegan mac & cheese or a healthier condiment was up to us. The world was our oyster.
I was so giddy when I heard we could literally do whatever our heart desired. I partnered up with my friend, Claudinne, and we started brainstorming on what to make. We both bake a lot so we wanted to step outside of our comfort zone and do something a bit different. After lots of research, we decided veggie burgers were calling our names.
Hold up though! Not just any type of veggie burger! A PINK veggie burger! Say whaaa?!
Our goal was to create a fun, girly, plant-based burger with a good amount of protein in the patty itself. So with that, we created the Vitamin P burger!
Vitamin P stands for pink, plant-based, protein-rich and the most important vitamin of all, PLEASURE!
The focus of the Vitamin P burger was to create a veggie patty from scratch that was not only loaded with vegetables, but also a good source of protein. It took a lot of trial and error to get a patty with a proper consistency while also having a substantial amount of protein, but lemme tell ya, we did it. & it tastes bomb.com.
This veggie patty has about 15 grams of protein. Yep, you heard me, 15 !!
& as for the hamburger buns, how did we make them pink, you ask?! Good ‘ol BEETS!
If you’re worried that the buns might taste too, “beet-like”, rest assured – there is nothing beety about these buns except for that gorgeous, pink color. The hamburger bun recipe we adapted was from Take a Megabite.
I honestly love this patty recipe and have made it multiple times now. I usually just add it on top of my salad (with tons of avocado, obviously) and it is super satisfying. You’ll see in the recipe below that I suggest frying these patties as opposed to baking, only because it becomes too mushy (almost like a crab cake consistency) when baked.
If you make these protein-rich, plant-based patties, please let me know in the comments box below! Happy hump day!
- 1.5 scoops of pea powder
- 16 oz garbanzo beans
- 2 cups portobello mushrooms
- 1 tablespoon canola oil
- 1 large egg**
- 2 oz raw cashews
- 2 oz shredded coconut
- 2 oz ground flaxseed
- 2 cloves garlic
- 1 cup white onion
- 1 Tbsp mediterranean seasoning
- 1 tsp salt
- **For vegan egg replacement, combine 1 Tbsp of ground flax or chia seeds with 3 Tbsp water. Stir well and store in the fridge for 15 minutes.
- Chop mushrooms, onions and garlic and sauté in pan until cooked
- Place all ingredients (including those you sautéd) in a food processor and pulse until mixed, about 2 minutes. Be careful not to over process it - you don't want it too mushy!
- Shape this mixture into patties either using your hands or with a 3-inch cookie cutter, then place on a baking sheet with parchment paper.
- Place baking sheet with patties in the fridge for 10 minutes so that the shape of the patties can hold.
- On a stovetop, fill a pan with either canola or avocado oil just enough so that it will cover the patty when frying.
- The oil in the pan should be heated to 350 degrees F. Using a thermometer here will help but is not necessary. Just be careful because it is HOT!
- Once the oil is hot enough, cook the patty for about 1 minute or until it is golden brown, then flip the patty and do the same on the other side.
- Place the cooked patty on a platter layered with napkins and allow them to cool down before eating.