Ultimate Vegan Meaty Burger

Serves: 4
Cooks in: 90 minutes
Difficulty: 5/10
Can be gluten free

This burger is mind blowing with caramelised onions, crispy shallot rings AND sticky bbq mushrooms to garnish.


1 tbs Olive Oil

4 Future Farm Burgers or Vegan Meaty Burgers of your choice, each patty formed into 2 thin patties.

2 tsp Cracked Black Pepper

1 tbs Dried Sage

1 tbs Dried Chilli Flakes

1 tbs Celery Salt

1 tbs Paprika

Sticky BBQ Mushrooms

1 tbs Olive Oil

1 punnet/250g Mixed Asian Mushrooms

1 tsp Sea salt

1/2 cup/125ml BBQ Sauce, check my homemade bbq sauce here

Caramelised Onions

1 tbs Olive Oil

2 Red Onions, sliced fine

2 tbs Balsamic Vinegar

2 tbs Brown Sugar

1 tbs Fresh Thyme Leaves

Shallot Rings

2 Shallots, peeled & sliced into fine rings

4 tbs Plain Flour

Pinch Sea Salt

1 cup/250ml Vegetable Oil, for shallow frying

Burger Sauce

1 cup/230g Vegan Mayo

3 tbs Ketchup

1 tbs English Mustard

2 tbs Gherkins, chopped really fine

Half an Onion, chopped fine

1 Clove Garlic, minced

2 tsp Tabasco


4 Curly Lettuce Leaves

1 Tomato, sliced

4 Slices Vegan Cheese Slices

Season the burger patties up with the pepper, sage, chilli flakes, celery salt & paprika. Then set them aside.

For the caramelised onions place a non stick pan over a medium heat and add a little oil, followed by the finely sliced onions then allow them to sauté for 5 minutes. Add the balsamic, sugar & thyme then cook for a further 10 minutes over a low heat until nicely caramelised.

Meanwhile to make the shallot rings, heat the frying oil in medium saucepan then put the flour in a bowl & toss the shallot rings in, making sure they’re well coated. Remove them from the access flour then when the oil is hot carefully drop in the shallot rings. Fry them for 2-3 minutes or until golden & crisp. Remove them from the oil using a slotted spoon & place them onto a plate lined with kitchen paper – which will soak up any excess oil.

Next place another non stick pan over a high heat & add a little oil followed by the mixed mushrooms, sauté them for 4-5 minutes before turning the heat down low and stirring in the bbq sauce. When they’re caramelised they’re ready. Remove them from the pan, ready for when you build the burgers.

When I am ready to serve, I like to add a little extra oil to the caramelised onion pan and cook the burgers with them. Fry the burgers for 3 minutes on each side & once they’re cooked top with vegan cheese. Place a lid on the pan to help the cheese melt.

To make the burger sauce, mix all the ingredients together in a small pan.

Build your burgers making sure to add plenty burger sauce, caramelised onions, sticky bbq mushrooms & shallot rings. I garnish mine with lettuce & tomato slices.