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High-Protein Double Cheeseburger

Stack two savory, protein-packed plant-based patties made with fermented pea protein powder, black beans, and mushrooms for a satisfying, 38g-protein vegan burger. This recipe delivers flavor without compromise, featuring melty vegan cheese, quick-caramelized onions, and a special special sauce (like In-N-Out Style!). Perfect for meal prep: make patties ahead and freeze for quick, high-protein dinners any night. If you know me, you know I love it saucy so that combo of that special sauce with a plant-based patties is insane.

The goal isn't to replicate a "meat" patty, it's to achieve the macros through plant-based foods that we are familiar with, and these burger patties do just that!

Courses
Time
Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins
Servings 4
Description

x4 Patties

~38g Protein Per Burger

Ingredients
    Burger Patties
  • 1/2 Cup Fermented Pea Protein (Unflavored, I used the brand Nutrasumma (~50g protein))
  • 1/4 Cup Nutritional Yeast
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Coconut Aminos
  • 2 Tsp Smoked Paprika
  • 1 Tsp Onion Powder
  • 2 Tsp Liquid Smoke
  • 1/8 Cup All-Purpose Flour
  • 3/4 Cup Cooked Black Beans (Mashed)
  • 3/4 Cup Mushrooms (Finely minced)
    • Binding
  • 5 Tbsp Ground Flaxseed Meal
  • 1/2 Cup Water
    • Special Sauce (In-N-Out Style)
  • 3/4 Cup Vegan Mayo
  • 4 Tbsp Ketchup
  • 2 Tbsp Sweet Pickle Relish
  • 2 Tsp Apple Cider Vinegar
  • 2 Tsp Maple Syrup
  • 1 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • Pinch of Salt
    • To Serve
  • 2 Vegan Buns (Lightly toasted)
  • 4 White Onion Slices (Thinly sliced as rings, caramelized)
  • 2 Big Lettuce Leaves
  • 2 Tomato Slices
  • 4 Vegan Cheese Slices (American or cheddar)
Instructions
  1. Prep Flax Egg, Beans and Mushrooms

    Mix ground flaxseed and water.
    Set aside for 5 minutes until thick.
    Mince mushrooms.
    Mash black beans.

  2. Prep Onions

    Cut 4-6 onion rims, thinly sliced into rings.
    Heat skillet over medium heat with light oil.
    Cook onions rings slices over skillet till caramelized (1-2 mins).

  3. Sauté Mushrooms

    Heat skillet over medium.
    Sauté minced mushrooms until golden.

  4. Make Patty Mixture

    In a bowl, combine: Pea protein, nutritional yeast, flour, smoked paprika, onion powder, mashed beans, sautéed mushrooms, tomato paste, coconut aminos, liquid smoke.
    Add flax egg.
    Mix into firm dough.

  5. Shape Patties

    Divide dough into 4 balls.
    Flatten into thin patties (1/4-inch thick).

  6. Make Special Sauce

    Whisk all sauce ingredients in a bowl.

  7. Cook Patties on Pan

    In medium heat, pan-fry in oil 4 minutes per side until starting to turn brown/black.
    Gently remove and get onto a baking pan.

  8. Bake the Patties

    Preheat oven to 400 degrees Fahrenheit.
    Bake patties in the oven for 8 minutes.
    Remove and sprinkle cajun seasoning over patties (optional for more flavor).
    Add vegan cheese slices over burger patties, put back in the oven for 2-3 minutes or when cheese starts to melt.

  9. Assemble Burgers

    Lightly toast buns.
    Spread sauce on lightly toasted buns.
    Layer - bottom bun, tomato, lettuce, first patty with cheese, second patty with cheese, onion rings, top bun.

Read it online: https://itsromab.com/recipe/high-protein-double-cheeseburger/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab