Incredibly meaty, store-quality plant-based hamburger patties made with a few simple ingredients. Served alone with sauce as with classic Japanese Hamburger Steak (Hambagu ハンバーグ). Equally delicious between hamburger buns as well.
Why opt for processed store-bought vegan burger patties when you can just make them yourself with fresh vegetables and whole ingredients? Step aside, Beyond Meat and Impossible Foods.
These Hambagu patties achieve an amazing meatiness with the help of TVP, or textured vegetable protein. What about the umami, beefy flavor that a plant-based burger desperately needs? For that we look to miso paste & blackstrap molasses. They both act as binder to hold everything together & add such a great depth of umami flavor. Blackstrap molasses, especially, is a powerhouse for mimicking a beef-y flavor because of its richness in iron.
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Vegan Hamburger Steak (Hambagu)
Course: DinnerCuisine: JapaneseDifficulty: Easy4
patties30
minutes10
minutesIngredients
- Hambagu Patties
80 grams cooked beetroot
4 cloves garlic, finely minced
1/2 yellow onion, finely minced
60 grams TVP (textured vegetable protein), rehydrated & drained
2 teaspoons blackstrap molasses*
2 tablespoons light brown miso
1 cup panko breadcrumbs
1/2 teaspoon fine sea salt
1 tablespoon vegetable oil
- Toppings
Japanese curry
teriyaki sauce (homemade recipe HERE)
Directions
- Prepare TVP. Soak the TVP in warm water for 10 minutes. After 10 minutes, drain the water and squeeze out all excess liquid from the re-hydrated TVP.
- Prepare other elements. Heat up a little bit of vegetable oil in a non-stick pan on medium-heat. Sweat together garlic & yellow onions until onions turn tender & translucent. Set aside and let cool. Next, using a knife, finely mince (or process with food processor) cooked beetroot until resembling puree. Set aside.
- Make the Hambagu Patties. In a large bowl, combine all Hambagu ingredients and mix with a spatula until well combined. Use damp hands to shape into four evenly-sized round patties. Cover and refrigerate for at least 30 minutes.
- Cook the Hambagu Patties. When you want to cook them, take them out of the fridge and let them sit on a room temperature counter for 5 minutes first. While waiting, heat up vegetable oil on high heat. Before placing the patties in, use your thumb to gently press down on the patty (to ensure minimal shrinkage). Sear the patties until both sides are deeply charred & caramelized. If your patties are tall, I recommend covering with a lid after the first flip to ensure the whole patty is cooked through. Serve warm with your favorite Japanese curry or teriyaki sauce.
Notes
- *Blackstrap molasses is the optimal type of molasses for mimicking a beef-y flavor because of its richness in iron.
Super good flavor! Color was nice and vibrate and the texture with the tvp was spot on. Only issue was that they started coming apart while cooking, will had flax egg for binding. For sure will make again!
Made these tonight, and they were fantastic – thank you so much for the recipe!