The Vegan Trailer Park Burger w/ Shiitake White Bean Burger, Dairyfree Coleslaw, Smoked Gouda, Bacon, and BBQ Chips

The Vegan Trailer Park Burger w/ Shiitake White Bean Burger, Dairyfree Coleslaw, Smoked Gouda, Bacon, and BBQ Chips

Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 50-60 minutes
Servings: 4

The Challenge: Loaded Burger

Are you ready to sink your teeth into this all-American dynamite burger. I got it The Trailer Park because its legit all the best things about a trailer park - burgers, coleslaw, crushed bbq chips, and bacon all in between a toasty kaiser roll. But, of course, we’re going to make this 100% vegan + 100% delicious.

We start with an epic burger. This shiitake white bean burger is too die for. And you know I have the perfect mixture of wet + dry to make a no crumble burger. Working on veggie burgers for years, I promise you this won’t crumble but also won’t be too wet to work with on the pan and stick to it. A tip: sprinkle a bit of AP flour on the patties right before they go into the pan and rub it on the top. This will add another layer of defense from veggie burgers sticking.

The theme of this is cheap Americana. So, we layer on some smoked gouda then my world-famous 20-minute rice paper bacon. From there, we have a classic take on coleslaw with a dairy-free coleslaw that is really good as its own dish. From there, I finish it with crushed BBQ chips (I used a brand partial to the Midwest) but any will do. We toast up a kaiser roll and squish it all down in between.

One thing I did in this dish is used a limited amount of kitchen equipment so no food processor at all to make this dish!

The key to this dish is texture. We have a dense delicious burger with cool coleslaw and warm salty bacon and then the crunch of the BBQ chips. It all makes for an absolutely amazing vegan burger. Add a little extra heat with fresh jalapeno on top!

Its a monstrotity of pure vegan magic and its absolutely EPIC. Enjoy my homies.

Let’s get into it!

Ingredients:


Shiitake White Bean Burger

  • 1 tbl olive oil

  • 1 medium shallot, diced

  • 2 cloves garlic, minced

  • 1 tbl flaxmeal + 2.5 tbl water (flax egg)

  • 8 oz shiitake mushrooms, fine diced

  • Spices: 1/4 tsp salt, 1/4 tsp white pepper, 1/4 tsp smoked paprika, 1/2 tsp dried basil, 1/4 tsp chili powder, 1/4 tsp onion powder, 1/2 tsp Old Bay or creole seasoning

  • 14oz canned cannellini (white kidney) beans, rinsed + drained

  • 1/2 cup panko bread crumbs

  • 1/4 cup flour

  • 1 tsp tomato paste

  • 1 tbl liquid aminos

  • 1 tbl vegan worcestershire sauce

Dairyfree Coleslaw

  • 2 cups green cabbage, cut into long thin strips (sub with pre-made coleslaw mix, 2.5 cups)

  • 1/2 cup carrot, cut into long matchsticks

  • 1/4 cup vegan mayo

  • 1 tbl coconut sugar

  • 1 tbl apple cider vinegar

  • Spices: 1/2 tsp celery seed, 1/4 tsp salt + pepper

Other

  • vegan smoked gouda (Follow Your Heart brand, sub with any vegan cheese slice or omit)

  • vegan caveman rice paper bacon (allot 20-25 minutes to make)

  • kaiser rolls, vegan

  • jalapeno, diced into quarters

  • crushed vegan bbq chips, about 1/2 cup


Equipment You'll Need:

Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Frying Pan . Baking Sheet . Parchment Paper . Whisk . Pastry Brush


Before You Cook:

 1. To start, mix together all the ingredients for the coleslaw. Place in fridge, set aside.

1. To start, mix together all the ingredients for the coleslaw. Place in fridge, set aside.

 2. Next, we start on the burgers. Add olive oil, shallot, and garlic to a frying pan. Cook over medium heat for 5-6 minutes. Then add in finely diced mushrooms + spices for burger to pan. Cook for another 4-5 minutes until the mushroom is softened.

2. Next, we start on the burgers. Add olive oil, shallot, and garlic to a frying pan. Cook over medium heat for 5-6 minutes. Then add in finely diced mushrooms + spices for burger to pan. Cook for another 4-5 minutes until the mushroom is softened.

 3. To a large bowl, add cannellini beans and break down with a fork until about 75% of the beans are mashed. Leave some intact.

3. To a large bowl, add cannellini beans and break down with a fork until about 75% of the beans are mashed. Leave some intact.

 4. Next add in the rest of the burger ingredients + the mushroom/shallot/garlic mixture. Mix with a fork until well blended and can be handled with your hands. If too stick add in 1 tbl extra flour.

4. Next add in the rest of the burger ingredients + the mushroom/shallot/garlic mixture. Mix with a fork until well blended and can be handled with your hands. If too stick add in 1 tbl extra flour.

 5. Using a large frying pan, add in 1.5 - 2 tbl of olive oil to coat the entire pan. Add to medium-high heat and warm for 60 seconds. Form the burger mixture into 4 large patties. Sprinkle a tiny amount of extra flour on top and rub it into the patty to help prevent sticking. Brown on each side for 4-5 minutes. Set aside.

5. Using a large frying pan, add in 1.5 - 2 tbl of olive oil to coat the entire pan. Add to medium-high heat and warm for 60 seconds. Form the burger mixture into 4 large patties. Sprinkle a tiny amount of extra flour on top and rub it into the patty to help prevent sticking. Brown on each side for 4-5 minutes. Set aside.

 6. To finish, toast the kaiser rolls in the toaster or in an oven on broil at 525F for 5 minutes. Next layer the burger together. Start with the burger. Add a slice or two of vegan smoked gouda, then a couple strips of rice paper bacon. Next, throw on a large spoonful (or two) of coleslaw. Then top with a few crushed BBQ chips. Smash.

6. To finish, toast the kaiser rolls in the toaster or in an oven on broil at 525F for 5 minutes. Next layer the burger together. Start with the burger. Add a slice or two of vegan smoked gouda, then a couple strips of rice paper bacon. Next, throw on a large spoonful (or two) of coleslaw. Then top with a few crushed BBQ chips. Smash.

 7. Serve + enjoy!

7. Serve + enjoy!


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