“I’m Possible” Burgers and Fries

I'm Possible Burgers

I’m Possible Burgers

Have you tried the Impossible burgers? They’re vegan burgers that, like Beyond Meat burgers, taste really similar to beef burgers but are made from plants. They’re starting to carry them in some restaurants and Josh tried one at Punch Bowl Social at the Battery a while ago and loved it, so when I found this recipe on Pinterest claiming they taste like them I had to give it a try! I usually make burgers from black beans and I’ve tried all kinds, but I’ve been wanting to try using beets in the burgers which gives them the pinkish color when raw and it uses tempeh as the protein source. It also has liquid smoke which gives it that grilled flavor! They weren’t hard to make if you have a food processor because it does most of the work, and I decided to leave out the oil and bake mine on parchment.

These were a hit! Josh said they are probably the best burgers I’ve ever made, and I’ve made a lot. They had a firmer texture so they stayed put when you bit into it and weren’t super mushy in the middle. I found some Chao Original Creamy vegan cheese slices in the fridge that I bought a while ago before I went oil-free and saw that they were about to expire so I used a few slices on Josh’s burgers. That’s definitely the best vegan cheese I’ve tried so far, so if you want a cheeseburger I would say try that kind out. It melted when I flipped the burgers and added the cheese for the last few minutes in the oven. I always serve my burgers on toasted Ciabatta rolls with avocado, lettuce, and this time ketchup and mustard. I baked them on parchment on 425* for 20-25 minutes and flipped them for the last 10 minutes. They were extremely tasty!

I followed the recipe below:


For the fries, I cut up some gold potatoes (my favorite because they get so fluffy) and laid them on parchment and then sprinkled them with salt, pepper, garlic powder, and smoked paprika then baked on 425* for 35-45 minutes. They got super crispy on the outside and fluffy on the inside.

Chunky BBQ Portobello Burgers

Chunky Portabella Burgers

Chunky Portobello Burgers

I was really excited to make these because there’s something so craveble about a burger and I love mushrooms in pretty much everything. The meaty taste of portobellos is perfect to make in a burger because it makes a substantial burger and has great flavor. I found a recipe on Pinterest for these and changed it around to omit oil, steak sauce, and  animal products (eggs and cheese). It turned out to be delicious and Josh kept telling me how good they were while he was eating. I used flax eggs to replace the eggs, nutritional yeast to replace cheese, and baked them to omit oil. We don’t have steak sauce so I added in BBQ sauce to give it a smokey flavor. I also added more mushrooms than recommended for more texture.

Anything that has to be held together to make a burger patty or meatball has been one of my hardest vegan adaptions because most of the time they don’t hold together or they’re way too mushy even after they’re cooked. When I find something that has a good texture when finished, I run with it. I tried several different things than the recipe told me to while making these and they turned out to be tasty.

I like my burgers to have a crunchy outside and tender inside, but I wanted them completely cooked through so they weren’t mushy so I started them off in the oven on 400* on parchment and then finished them on a grill pan to add a little more texture. The ciabatta roll was the perfect vessel for these because the nooks and crannies were stuffed with avocado and BBQ sauce and the bread was soft on the inside and toasty on the outside. YUM!

Chunky Portobello Burgers

3 portobello caps, cleaned and gills removed, chopped in small pieces

1 can black beans, drained and rinsed, separated

1/2 cup breadcrumbs, the Kroger gluten free Italian are vegan

1/4 cup nutritional yeast

2-3 tbsp BBQ sauce, I used Organic Brown Sugar BBQ sauce from TJ’s *no oil*

1 cup broccoli, diced

3 flax eggs (3 tbsp ground flax seeds, 7 tbsp water, mixed and set aside)

1/4 cup red onion, chopped

2 cloves garlic, minced

1 tbsp vegan Worcestershire

salt and pepper to taste

Toppings- I used a toasted ciabatta roll from TJ’s, avocado, BBQ sauce, and lettuce with a side of roasted asparagus.

  1. Preheat oven to 400* and chop up veggies.
  2. Make flax eggs by mixing flaxseed and water then set aside to gel.
  3. Add one can of rinsed beans to your food processor and pulse until semi-smooth. Add in the chopped broccoli and onion and pulse until combined.
  4. In a large bowl, combine bean mixture, leftover beans from the can, chopped portobellos, garlic, nutritional yeast, flax eggs, Worcestershire, and breadcrumbs. Add salt and pepper to taste.
  5. Using 1/2 cup to scoop out the mixture, use wet hands to make 7 patties. Place on a parchment lined baking pan and bake for 30-40 minutes.
  6. Take out to cool for a few minutes and then finish the patties on a hot grill pan to get more crunch.
  7. Serve and enjoy!
Chunky Portobello Burgers

Chunky Portobello Burgers

Simple Fiesta Black Bean Burgers

SImple Fiesta Black Bean Burgers

Simple Fiesta Black Bean Burgers

I really like good veggie burgers that also have a good texture and don’t come out mushy, and I also love a simple quick weeknight dinner idea. This is both! I found this recipe on fatfreevegan.com and they came together so quickly and turned out great. I ended up adding more oats into my burgers because the consistency seemed too thin in the food processor, so just eyeball it and see if you need to add more. I also didn’t measure the liquid ingredients…so maybe that had something to do with it! The fridge also helps make the mixture thicker and come together before you form the patties. Since the burgers had a Mexican feel with the spices and corn, I served atop a salad with a scoop of guacamole and some salsa as the dressing. I also roasted some sweet potato fries with rosemary, salt and pepper. They were really filling and I split mine for two meals. It makes 6 burgers so these are a really cheap way to feed a crowd.

Simple Fiesta Black Bean Burgers

serves 6 ~160 cals per burger

1 3/4- 2 cups rolled oats

1 15 oz can low sodium black beans, drained and rinsed

3/4 cup of salsa

1 tbsp low sodium soy sauce

1 1/4 tsp chili powder

1 tsp garlic powder

1/2 cup roasted corn kernels, frozen from TJ’s

You can add cayenne if you want a kick!

  1. Preheat oven to 375*.
  2. Place oats into food processor and pulse until a flour like consistency and then add the beans, salsa, spices and pulse until combined and semi-smooth. You may need to push down with a spatula every now and then.
  3. Place mixture in the fridge for 15-20 minutes and then add in the corn and mix to combine.
  4. Form 6 patties and lay on a silpat or parchment lined baking sheet.
  5. Bake for 25-35 minutes until the outside gets crispy and they are firm.
  6. Serve on a salad, on a bun, or in a wrap!

Original recipe-http://blog.fatfreevegan.com/2017/10/simple-black-bean-burger.html

This is what leftovers looked like tonight- burger on sprouted grain toasted with ketchup and mustard, homemade oil and salt free chips with nutritional yeast, garlic powder, and smoked paprika, and a side salad.

Burgers, Mac, and Roasted Garlic Green Beans

Vegan burgers, mac, and green beans

Vegan burgers, mac, and green beans

Since going vegan, it’s still nice to be able to have a burger and mac ‘n cheese and still incorporate foods you know and love and not have to give everything up. Granted they’re not the brands or ingredients your used to, but they are still delicious. I made Beyond Meat Plant Based burgers (these are the BEST vegan frozen burgers I’ve had and 20 grams of protein!), organic Annie’s vegan mac ‘n cheese (found at Whole Foods), and roasted garlic green beans. I also sauteed some leftover shiitake and button mushrooms to go on top of our burgers and it was all DELISH! I split my burger in half because I need to go back to eating half portions, which I always used to do to keep things under control and always ate off small plates to trick my brain into thinking I was eating more. When we went vegan, it’s easy to think you can eat larger portions because it’s healthy and you eat a lot of fresh produce and food that’s good for you but apparently that’s not all true, so back to half portions of high calorie foods like the burgers and mac.

I was SO excited to find the familiar box of Annie shells mac because it’s something we used to have all the time in my house, but this kind is made with pumpkin and butternut squash for the color, but it was much smoother and more delicious than when I tried to make mac. You just boil the pasta, drain, add almond milk, little vegan butter, and the packet of “cheese” powder.

I cooked the frozen burgers in a pan with a little spray olive oil and they’re done in under 10 minutes. They have the same consistency and a scary accurate smoky flavor of a beef burger. I sauteed the mushrooms with salt, pepper, and Worcestershire sauce and served my burger on a piece of sprouted grain toast with vegan Earth Balance mayo and mustard. YUM!

Roasted Garlic Green Beans

These are crispy, garlicy, and a much healthier version of fries. They still give you the flavor with added nutrition and less calories.

1 lb of french style green beans, ends snapped and washed

1 tbsp olive oil

1 tsp minced garlic

sprinkle of red pepper flakes

salt and pepper to taste

  1. Heat oven to 375*
  2. Mix all ingredients in a mixing bowl and then spread on a lined baking sheet so they’re not on top of each other.
  3. Roast about 20-30 minutes under green beans are crisp.

With all of this being said, it was a really yummy meal that made me happy that we can still be vegan and have these comforting meals but I realize that these packaged, processed foods are filled with extra salt and fat and they’re probably holding us back on our weight loss goals. They’re really nice to have when transitioning because you don’t feel so left out, but it’s a huge lifestyle change and you have to do the best you can to see all of the effects. As another resolution, I’m going to try to cut some of these fake meats/ fake cheeses out when possible and try to stick to a more plant based approach and see if that makes a difference. We don’t eat them a ton, but I still want to try harder. Wish us luck!

Beyond Meat Burgers

When you’re vegan and you crave the burger that you used to know, this is the one for you. Beyond Meat makes these plant based burgers that have 20 grams of protein and taste just like the real thing. They’re in the refrigerated part of your grocery store, ours are in the healthy section (I call it) of the store.

All you have to do is pan fry them for 3 minutes on each side and top them with your favorites! If they still look pink, they’re cooked it’s just the beets. I sauteed them with some sliced mushrooms, so I topped them with a little bit of So Delicious Cheddar shreds, sauteed mushrooms, tomato, avocado, vegan spread, and mustard. I used Whole Wheat Slims (TJ’s) as buns and they were so yummy for an easy Saturday night meal.

I roasted some leftover cauliflower and broccoli with minced garlic, salt, pepper, and olive oil until crispy and some chopped pineapple as sides.