Vegan Reuben Burgers

• Vegetarian

• Produce

  • 1 (15 oz. can Chickpeas
  • 10 oz Cremini mushrooms
  • 3 Garlic cloves
  • 1 Lettuce
  • 1 Onion, medium
  • 1/4 cup Onion
  • 1 Tomatoes

• Canned Goods

  • 1 Sauerkraut

• Condiments

  • 1 tbsp Cayenne pepper hot sauce
  • 1/4 cup Ketchup
  • 1 tsp Liquid smoke
  • 2 tbsp Pickle relish
  • 3 tbsp Soy sauce
  • 2 1/2 tbsp Vegan worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 4 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 cup Cashews, raw
  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Burger buns
  • 1 cup Panko breadcrumbs

• Liquids

  • 3/4 cup Water

Found on connoisseurusveg.com

Description

Ingredients

• 2 Tbsp. olive oil
• 10 oz. cremini mushrooms, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 cup panko breadcrumbs
• 3 Tbsp. soy sauce
• 2 Tbsp. vegan Worcestershire sauce
• 2 Tbsp. red wine vinegar
• 1 tsp. liquid smoke
• 1/2 tsp. ground cumin
• 1/2 tsp. black pepper
• 1 cup raw cashews, soaked in water 4-8 hours and drained
• 3/4 to 1 cup water
• 1/4 cup chopped onion
• 1/4 cup ketchup
• 2 Tbsp. red wine vinegar
• 1 Tbsp. cayenne pepper hot sauce (or to taste)
• 1 1/2 tsp. vegan Worcestershire sauce
• 2 Tbsp. pickle relish
• salt and pepper to taste
• 4 to 6 burger buns, sliced open
• sauerkraut
• lettuce
• sliced tomatoes

Directions

• Coat the bottom of a large skillet with oil and place over medium heat. One oil is hot, add mushrooms in an even layer. Allow to cook for about 5 minutes, flip and cook 5 minutes more, until nicely browned on both sides. Add onion and cook 5 minutes more, flipping occasionally, until onion is soft and translucent. Add garlic and cook 1 minute more, until very fragrant. Remove from heat and allow to cool for a few minutes.
• Transfer mushroom mixture to a food processor bowl and add chickpeas, panko, soy sauce, Worcestershire sauce, vinegar, liquid smoke, cumin and pepper. Pulse until ingredients are finely chopped and well blended. Shape the mixture into 4 to 6 patties.
• Place the same skillet that you cooked the mushrooms in over medium heat, adding a dash more oil if needed. Working in batches if needed, place patties into skillet and cook about 4 minutes on each side, until browned.
• Place cashews, 3/4 cup water, onion, ketchup, vinegar, hot sauce and Worcestershire sauce into blender or food processor and blend until smooth. Thin with up to an additional 1/4 cup of water, if needed. Add pickle relish and pulse just until mixed in. Season with salt and pepper to taste.
• Stuff buns with patties and top with vegan Russian dressing, sauerkraut, lettuce and tomato. Serve.