In the summer of 2018, I had one of THE BEST summers of my life thus far! Mostly because I got to spend an entire week traveling from Los Angeles to Wine Country to San Francisco and Oakland! Definitely a trip that I'll never forget and hope to do again verys soon. One of the places I was dying to visit but couldn't really get the full experience of was In-N-Out, a fast-food restaurant known for their infamous "Animal Style" burgers and fries that can get pretty messy and super long lines of people waiting to get their hands on some. In-N-Out definitely has the hearts of many in the U.S. However, as for me and my vegan friends there isn't much for us to choose from other than a lettuce bun with more lettuce, onions, and tomatoes in it... so of course I had to go ahead and do a veganized version for us!
In the age of so many meat replacements, I decided to keep it old school and create a delicious veggie burger that is packed with protein! Many bean burgers you'll find on the market are typically made with black beans, but I've never been of fan of them or their flavor–which is why I normally don't purchase bean burgers when eating out. However, as a Puerto Rican, I've grown to know which beans have the best flavors and can be seasoned to taste like just about anything you'd like it to taste like. For me pinto beans are definitely a go-to! I also go for a potato that doesn't have a strong flavor, because just like pinto beans, when you add other ingredients and seasonings you won't get that bean-potato-boring-or-strong taste we're trying to avoid and a patty that is packed with tons of protein.
Don't even get me started on how delicious a slather of this runny secret sauce is! This sauce is so easy to replicate with vegan alternatives like vegan mayo and Worcestershire sauce. I personally use it not only for burgers but to dip fries or onion rings into and just about anything that can be dipped into this.
A few super simple ingredients and these burgers come together so easily that you'll want to make these again and again. So save yourself some money and a trip to California (although it's worth it), and make some of these delicious veganized burgers for your friends and family to enjoy this summer.
Vegan In-N-Out Burgers FULL RECIPE VIDEO HERE
INGREDIENTS:
Vegan
YIELD:
4-6 Patties
MEASUREMENTS:
Veggie Patties–
1 cup Potatoes
1 cup Pinto Beans
1/2 Rolled Oats
1 pack Vegan Ground Beef
1/3 cup Red Onions, diced
2-3 Garlic Cloves, minced
1 1/2 tbsps Dijon Mustard
1-2 tsps Soy Sauce or Liquid Smoke
1/3 cup Tomato Paste
1 tbsp Garlic Powder
1 tbsp Onion Powder
Salt & Pepper to taste
Toppings–
1/4 White Onion, sliced & caramelized
Tomatoes, sliced
Butter lettuce, whole or shredded
Pickle slices
Vegan Bacon
Vegan Cheddar Cheese slices
Secret Sauce:
1/2 Cup vegan mayo
1 tsp Apple Cider Vinegar
2 tbsps Ketchup
2 tbsps Pickle Relish
2 tsps Cane Sugar
1/2 tsp vegan Worcestershire sauce
INSTRUCTIONS:
1. In a large mixing bowl mash potatoes and beans. Mix in beefless grounds and rolled oats, following up with seasonings, minced garlic, red onions, tomato paste, dijon mustard, and soy sauce. Form patties to desired size.
2. In a heated skillet brown patties on both sides, about 3-5 minutes on each side. Add to a baking sheet and cook in oven for 20-25 minutes until fully cooked through. Add cheese over top before pulling out to allow to melt overtop.
3. In a mason jar or small mixing bowl combine "secret sauce" ingredients and mix thoroughly. Set in fridge to allow flavors to set.
4. Assemble patties:
Add secret sauce on both toasted buns
Layer of lettuce
Pattie with melted cheese
Toasted bacon
Tomato slices
Pickle slices
Caramelized onions
5. DEVOUR!
RECIPE NOTES:
The more sauce the better!
If you have leftover patties or the mixture store in a freezer-safe container and save for a later date. They can easily be reheated or toasted on a pan for fresh eating.