Vegan Burger

Posted by in 4th of July, Cooking, Lunch/Dinner | 0 comments










Hello & Happy Friday!!





Friday’s are for easy effortless recipes.. 



As straightforward and simple as this recipe is , I felt I had to share my favorite way to make the ultimate vegan burger.. 










What I love most about this recipe is that it solidifies the idea that picking gorgeous ingredients really makes anything beautiful. even a vegan burger lol. 



This veggie burger is perf for those “well seasoned” vegans and beyond perf for those just breaking into the plant based world and need that reassurance that their not leaving anything behind when skipping the animal products. 



If you love a recipe that wows.. 


My vegan burger is the bomb. yes, bomb lol. 








Why this recipe rocks:





Great for entertaining

Non vegan approved

Tons of veggies

Tangy sauce!















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Classic Vegan Burger
Yields 1
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  1. 2 Beyond Meat "beef" burgers
  2. 1 tsp liquid smoke
  3. 1 tbsp olive oil
  4. 1/2 cup red onion
  5. 3 Boston Lettuce Leaves
  6. 1/2 Avocado
  7. 2 heirloom tomato slices
  8. 2 slices of Follow Your Heart Cheddar Cheese
  9. 2 buns
  10. Special Sauce
  11. 3 tbsp vegan sour cream
  12. 1 tbsp Veganaise
  13. 1 squeeze of lemon
  14. 2 tbsp Siracha
  15. 1 tsp minced garlic
  1. Preheat the oven to 350 degrees. Place Field Roast patties coated in olive oil and liquid smoke on a baking sheet. Bake for 10-15 mins, flip midway to ensure both sides are evenly cooked.
  2. Cut slices of Follow Your Heart vegan cheddar cheese, fresh onion, avocado, and slices of Boston lettuce for the stacking.
  3. For the sauce, throw together Follow Your Heart Sour Cream and Veganaise with Siracha, minced Garlic, and a squeeze of lemon.
  4. Cut 2 buns in half for the burger. Use the bottom bun of one of them to use as a middle piece. Cut the layering middle piece to achieve desired thickness.
  5. Stack your supplies, and enjoy!
Eat. Drink. Shrink.




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I’m Gabrielle, the founder & creator of I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.



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