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Explore The $3 Veggie Burger I Can’t Stop Making (35g Protein) with 37,112 views, 2,894 likes, and 199 comments. Experience the impact of this video content that has captured audience attention.

Head to https://yt.link/UxFDYqD to get my favorite Beyond Meat products! My gift to you this 4th of July is a veggie burger you can PROUDLY serve at your BBQs and eat without a grimace or fond memories of BBQ's past. You won't miss a bite of traditional burgers once you try this bad boy. Edited by: Alexa Baruch https://alexadbaruch.myportfolio.com/ Business email: [email protected] Join my discord: https://discord.gg/DWhuvYZuEj Instagram: https://www.instagram.com/merleeshay/ TikTok: https://www.tiktok.com/@merleeshay?lang=en Twitch: https://www.twitch.tv/merle_oneal Facebook: https://www.facebook.com/merleeshay Twitter: https://twitter.com/merleeshay My Vod channel: https://www.youtube.com/channel/UC6kzoTbs3Iqth2rzhABEhLQ Ingredients (Makes 4 Burgers) Roasted Garlic * ½ head garlic * ½ tsp olive oil Caramelized Onions * 2 large yellow onions, thinly sliced * 1 tbsp olive oil * ⅓ tsp salt Burger Patties * 1 cup dry TVP (textured vegetable protein) * 1 cup hot vegetable broth * 1 (15 oz) can black beans, drained and rinsed * ⅓ cup vital wheat gluten * 3 tbsp nutritional yeast * 1 tbsp minced chipotle pepper in adobo * 2 tbsp tamari or soy sauce * 2 tbsp BBQ sauce * 1 tsp smoked paprika * 1 tsp onion powder * 2 tbsp breadcrumbs * ½ tsp salt * 1 tsp black pepper For Cooking & Assembly * 1 tbsp oil (for grilling) * 3 tbsp vegan mayo * 1 tbsp sriracha * 4 whole wheat burger buns * 4 butter lettuce leaves * 8 dill pickle slices * 4 vegan cheddar slices (optional) ⸻ Instructions 1. Preheat the oven to 400°F (200°C). Slice the top off ½ head of garlic, drizzle with ½ tsp olive oil, wrap in foil, and roast for 35–45 minutes, until soft and caramelized. 2. While the garlic roasts, heat 1 tbsp olive oil in a skillet over medium-low heat. Add the onions and ⅓ tsp salt. Cook slowly, stirring every few minutes, until deeply golden and jammy, about 35–45 minutes. 3. Pour the hot vegetable broth over the TVP and let it sit until all the liquid has been absorbed. 4. Stir together the vegan mayo and sriracha. Refrigerate until ready to use. 5. Mash the black beans until mostly smooth, leaving a little texture. 6. Squeeze the roasted garlic into the hydrated TVP. Add the mashed black beans, vital wheat gluten, nutritional yeast, chipotle, tamari, BBQ sauce, smoked paprika, onion powder, breadcrumbs, salt, and pepper. Mix well, then knead with your hands for about 1 minute. 7. Divide the mixture into 4 equal patties about ¾-inch thick. 8. Steam the patties for 20 minutes to help set the gluten and create a dense, meaty texture. 9. Let the patties rest for about 5 minutes before grilling. 10. Heat a grill or skillet over medium-high heat and brush with oil. Cook until well-charred on both sides. If using cheese, add a slice during the last 30 seconds and cover to melt. 11. Toast the burger buns. Spread both halves with the sriracha mayo, then layer with the burger patty, caramelized onions, lettuce, pickles, and vegan cheese if using. ⸻ Notes Protein: Approximately 33–35g per burger Cost: Approximately $2.70 per burger without cheese or about $3.10 per burger with a Trader Joe’s vegan cheddar slice. Prices will vary slightly by location. Why Steam First? Steaming sets the vital wheat gluten from the inside, creating a dense, chewy texture. Grilling afterward develops a flavorful charred crust. Make Ahead: The caramelized onions and roasted garlic can be made several days in advance. The patties can be refrigerated after steaming for up to 4 days or frozen for longer storage. Grill just before serving.

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