I’m a serious breakfast person, rarely ever do I skip it. Not only am I starving when I wake up, but some of my favorite foods are breakfast dishes. I eat a homemade egg sandwich almost every day before work and 99.9% of weekends involve at least one bagel, but as a vegetarian, I miss out on many breakfast classics, one of the main ones being breakfast sausage. I always see Matt order and devour sausage, egg, and cheese sandwiches, and I always find myself feeling left out. This feeling of FOMO (fear of missing out) led me to experiment with a veggie burger recipe that mimics the flavor of sweet and savory breakfast sausage, perfect for breakfast sammies or for biscuits and gravy.
There are countless ways to make veggie burgers, and I’ve tried many of them. I’m always interested to read veggie burger recipes to find new techniques. Veggie burgers aren’t easy. It takes the right combination of ingredients to make a veggie burger that holds up to grilling and flipping, stays moist, is made with whole ingredients and one that actually tastes good. I find that this vegan veggie burger is a good one because it hits each of these musts; flavorful, moist, and stays together. To get a rich and creamy brown color, I used a combo of white beans, cauliflower, and baby bella mushrooms as the bulk of the burger. The sausage-like flavor comes from a mixture of fennel seed, red pepper flake, garlic, and a touch of maple syrup. The smell of the burgers baking alone told me that I was on to something with these burgers. And then I tasted them. Slightly sweet with layer upon layer of flavor and texture.
The fact that these burgers stay together so well pretty much makes them my favorite veggie burger recipe that I’ve ever tried making. This technique of processing the binding and flavor ingredients separately from the textural ingredients was inspired by a Vegan Richa recipe for a grill-able vegan veggie burger. I made some changes to fit my vision better, like adding mushrooms, switching out the seasonings, and omitting a few ingredients, while keeping enough of the bones to keep the burgers sturdy. Totally worked.
The night I made the patties, I ate one on a bun with melted cheese and artisanal maple mustard. It was so good. I ate a second patty plain a half hour later. The next morning I made Matt and I vegetarian sausage and egg sandwiches with veggie-fed eggs, jack cheese and whole wheat english muffins. And I have two leftover patties for something else this week, maybe Vegan Sausage, Marinara & Mozzarella Subs? Yes, I’m definitely doing that.
Vegan Breakfast Sausage-Style Patties Serves: 6 Start to Finish: 50 minutes Ingredients I 15 oz can Cannelloni Beans 1/2 cup Oats 1 large handful Fresh Spinach Leaves 1/2 small Yellow Onion, peeled and chopped into large pieces 3 cloves Garlic, smashed, peeled roughly chopped Fennel Seeds Dried Thyme Dried Parsley Crushed Red Pepper Flake Salt, to taste 2 teaspoons Oil (I used Canola) 2 teaspoons Pure Maple Syrup 2 cup Cauliflower Florets 1/3 cup Raw Almonds 5 ounces Mushrooms (I used Baby Bella), roughly chopped 1/4 cup Whole Wheat Bread Crumbs To Make Preheat oven to 400 degrees. Add the first 5 ingredients to a food processor plus 1/2 teaspoon each of parsley, fennel and thyme, 1/4 teaspoon red pepper flake, and salt to taste (I added 1/4 teaspoon salt). Pulse until beans are partially mashed, keeping some of their texture, and all ingredients are well incorporated and coming together. I had to stop a couple times and stir up the ingredients a bit manually using a spoon. Add to a medium mixing bowl. Gently fold in oil and maple syrup. Add cauliflower, almonds and mushrooms to food processor. Pulse until a coarse meal forms. Mix the cauliflower mixture into the bean mixture. Add the bread crumbs slowly, until you can easily form patties that stay together. If you want burger size patties, use a 1/2 cup measurer to form 6 patties. If you want sausage size patties, use 1/4 cup measurer to form 12 patties. Bake large patties for about 25-30 minutes, smaller patties for 15-20 minutes. Freeze for 10-20 minutes before cooking so the patties hold up to bbq-ing.