These Vegan Turkey Burgers [aka Vurkey Burgers] are grill-able, whole-food plant based, smoky and so meaty, but without the meat of course! You'll love them so much you'll be making them in bulk! Freezer friendly!
WELCOME GRILLING SEASON.
Okay. This would be a lot more exciting if I actually had a grill. 😬 Hopefully I'll fix that problem soon.
I'm beyond excited to share this recipe. I love burgers. All burgers {vegan, of course 🚫🐮} And as much as I love a good veggie burger, sometimes you just want to sink your teeth into a burger with some other texture than smoosh. 😅 Well, in walks the queen of the vegan burgers.... the VEGAN TURKEY BURGER, the VURKEY BURGER, if you will.
It's meaty, it's healthy, it'll hold up to the grill and the whole thing won't smoosh on the first bite! It's all the things I want in a good burger.
Why a Vegan Turkey Burgers??
Well why the heck not, is more like it! The honest reason I'm calling these a "turkey" burger is because they aren't red. Does anyone really want to get their hands all stained messing around with beets just to get your vegan burger red like beef burger?? NOT ME.
Plus, I don't really need that red, ground beef looking texture to feel satisfied in my perfect burger search. So here we are a "turkey" colored burger. 😆 (Disclaimer: No turkeys were harmed in the making of these burgers)
These Vurkey Burgers are loaded with plant based protein. They are smoky and delicious, but not too overpowering. The perfect palate for all your favorite burger toppings!
Wait... it takes HOW LONG??
Don't run away!! I promise, all your hard work will pay off. The Vurkey Burger requires a bit of planning ahead.
The real perk is the actual active cooking/prepping time is pretty low, only about 30-40 minutes. I highly recommend doubling {or even tripling} this recipe when you make it. They store really well in the freezer and they thaw in only about 30 minutes so it's great to have a bunch on hand for those hot summer nights when you want something easy and fast to grill up for dinner!
Chilling the patties takes up the majority of the time listed and is a key step to getting the best texture burger. If you try to grill them right after steaming, they will be fragile and you'll be disappointed. Let them rest in the fridge overnight or pop them right into the freezer after steaming. This allows them to firm and gives you that consistency that will allow you to grill them without any casualties.
Step By Step Vurkey Burgers Prep
Preparing your Vegan Turkey Burgers is pretty simple and made even easier with a food processor or high speed blender. Throw all your ingredients, except for the vital wheat gluten into your food processor and blend on high until as combined as it'll get. Some chunks are alright so don't panic!
Then you add in your vital wheat gluten and pulse until it's incorporated. Remove from the food processor and knead that baby by hand for about 5 minutes and form into patties.
Now it's time to steam 'em! The key here is to not layer your burgers or your shapes will be super wonky. Do your best to lay them flat while steaming, working in batches if need be. A tiered bamboo steamer works amazingly, if you own one!
After steaming, your Vurkey Burgers need to rest. Gently remove them from the steamer and transfer to a plate or parchment lined baking sheet. I personally like to toss them on a baking sheet and right into the freezer. After they are frozen I put them in a container or storage bag until I'm ready to use them!
When ready to grill your burgers, they simply need to be heated through! If frozen, thaw for about 30 minutes prior to grilling, then grill or pan fry with a little non-stick spray or oil and cook for a few minutes per side until hot!. Top as desired!!
PIN THIS RECIPE FOR LATER
Here's a few of my favorite summer side dishes to pair with your Burgers ➡ Healthy Macaroni Salad & Broccoli Salad with Maple Mustard Dressing!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
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Vegan Turkey Burgers {The Vurkey Burger}
Ingredients
- 1 can cannellini beans, drained and rinsed 439g
- ¼ large sweet onion about ¾ cup roughly chopped
- heaping ½ cup portabella or baby bella mushrooms chopped
- ¼ cup barbeque sauce I like Stubb's Reduced Sugar variety
- 3 tablespoons tamari or soy sauce
- ½ teaspoon liquid smoke
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1⅓ cups vital wheat gluten, 190g
Instructions
- In a food processor combine all ingredients EXCEPT the vital wheat gluten. Process until combined. Some chunks are fine, but you want to get it as smooth as possible.
- Add in vital wheat gluten and pulse until fully combined.
- Knead dough by hand for 5 minutes. Divide into 6 even pieces and form into burger patties.
- Steam the burgers for 20 minutes. This should be done in even layers as overlapping the burgers will effect their shape. Bamboo steamers* with layers work great!
- Let cool and then refrigerate over night before grilling. These also freeze well from this point for up to 6 months.
To prepare
- When ready to enjoy your burgers, simply grill or pan fry for a few minutes on each side until heated through. Top as desired and enjoy!
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