ImBOSH!able Burger – Vegan Eat

ImBOSH!able Burger

By Jen Booker

November 10, 2018


  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 7 burgers (depending on the size)



220ml of stout

50g Textured Vegetable Protein

1 tablespoons of konjac powder

½ tablespoon of salt

50ml beetroot juice

½ onion (finely minced)

250g of mushrooms (finely chopped in a food processor)

100g of wholemeal breadcrumbs

1 tablespoons of black treacle

½ tablespoon of red miso

1 tablespoons of fresh thyme (minced)

Burger buns, sliced tomatoes, pickles, vegan cheese and lettuce to serve

Burger Sauce

3 tablespoons Vegan Mayonnaise

2 tsp Yellow Mustard

1 tsp Garlic Powder

1 tsp Onion Powder

2 tsp Paprika

1 tsp White Wine Vinegar

1 tbsp water


1Preheat the oven to 180’C and line a baking tray with parchment paper

2Place the Stout in a saucepan and heat till it’s at a rolling boil

3Place the textured vegetable protein, konjac and salt in a bowl and mix well

4Pour the warm stout into the bowl, mix well, add the beetroot juice and mix well

5Add the oil to a frying pan, place over a medium heat, add the onion, with a pinch of salt and sweat over a low / medium heat until translucent but not coloured

6Add the mushrooms to the pan (add a splash more oil if needed) and cook for a further 10 minutes

7Remove the onions and the mushrooms from the pan and add them to the bowl of textured vegetable protein. Mix the ingredients together well and add the breadcrumbs and flexible flavouring ingredients

8Season to taste and form into patties. Don't make them too think. The texture is better when they are a bit thinner. This recipe should make 7 burgers

9Place on a lined baking tray and bake in the oven at 180’C for 30-40 minutes

10Add the sliced cheese 3 minutes before the end so that it melts

11Serve with sliced tomatoes, sliced pickles, lettuce, burger sauce and tomato ketchup!


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