As the weather warms up, there's nothing quite like a backyard BBQ to bring friends & family together. And what better way to kick off summer than with a delicious, plant-based cheeseburger that's sure to impress?! This recipe is not only easy to make, but it's also packed with flavor & nutrients that are sure to satisfy even the biggest carnivores at your gathering. With this cheeseburger on the menu, summer grilling is sure to be a breeze.
100% PLANT-BASED. 100% CARBON-NEUTRAL. 200% AWESOME.
As parents, we're always on the lookout for meals that are not only delicious but also nutritious. That's why we're excited to share our new favorite burger from Future Farm! This burger is made with 100% clean ingredients, and with 16g of protein, it's a great way to fuel our active family. It's also high in fibre, a good source of iron, and gluten-free, which makes it an ideal option for our friends & family members with dietary restrictions. Say goodbye to boring and unhealthy burgers with Future Farm Future Burger Plant-Based Vegan Patties! Made with 100% natural ingredients, their patties are vegan, non-GMO, gluten-free, kosher, and halal-certified. You'll love the unbelievably delicious taste and texture, with no cholesterol or added sugar. Plus, it cooks up in minutes, making it the perfect easy & convenient meal option. And the best part? This carbon-neutral product has eco-friendly sourcing and packaging. Try it now and enjoy a burger experience that's good for you and the planet!
Totally craveable plant-based cheeseburgers!
- 3 tbsp Olive oil
- 3 onions Onions, finely sliced
- 2 tsp Soy sauce
- 1 tsp Sugar
- 200g Vegan cheddar style cheese, grated
- 100 ml Soya cream
- pinch Nutmeg
- 4 Future burgers
- 2 Burger buns
- 2 tbsp Vegan mayonnaise
- pinch Salt & pepper
- 1/2 head Lettuce
- 1 jar Gherkins
- 1 tbsp Mustard
- 1 tbsp Ketchup
Add 2 tablespoons of olive oil to the frying pan, the sliced onions and a large pinch of salt. Sweat on a low heat, stirring regularly until soft and translucent, around 8-10 minutes. Add the soy sauce and sugar and continue to cook the onions down for a further 10-15 minutes until they’re deeply golden, and have reduced significantly in volume.
While the onions are cooking, start on the cheese sauce. In a small saucepan, add the vegan soya cream and cheese, and season generously with salt, pepper and a pinch of ground nutmeg. Stir well to combine, until the cheese has melted and the sauce has a thick and oozy consistency. Turn off the heat and set aside.
Split open the buns and toast the insides in a large dry frying pan on a high heat until golden. Set aside. Add 1 tablespoon of olive oil to the frying pan and fry the burger patties for 2 minutes on each side until nicely golden on the outside.
To assemble, reheat the cheese sauce. Spread mayo on the buns, add lettuce (if using) and then layer up the burger patties, sandwiched with cheese sauce. Heap on the caramelised onions and gherkins and close the bun. Enjoy!
Wondering what to do with the kids in Metro Vancouver this weekend, or what to make for dinner? You can find it at HealthyFamilyLiving.com! From the Sunshine Coast to the Fraser Valley, we’re the best online resource for busy parents looking for practical tips for healthy, active, sustainable living. For the latest on family events, outdoor adventures, birthday parties, camps & classes and kid-approved recipes, follow us on Facebook and sign-up for our parent-approved e-newsletter!