Here are some cruelty-free alternatives to America’s favorite food. You can make them in advance and freeze them—so you will always have a fallback for unexpected guests or spontaneous get-togethers.
SERVES 4
TOTAL TIME: 40 MINUTES
Everyone loves these.
| 3 | tablespoons olive oil |
| ½ | cup minced onion |
| 1 | garlic clove, minced |
| 1½ | cups cooked or 1 (15½-ounce) can black beans, drained and rinsed |
| 1 | tablespoon minced fresh parsley |
| ½ | cup dry unseasoned bread crumbs |
| ¼ | cup wheat gluten flour |
| 1 | teaspoon smoked paprika |
| ½ | teaspoon dried thyme |
| Sea salt and freshly ground black pepper | |
| 4 | whole wheat burger rolls, toasted and buttered with Earth Balance “butter” |
| 4 | lettuce leaves |
| 1 | ripe tomato, cut into ¼-inch slices |
1. In a small skillet, heat 1 tablespoon of oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Transfer the onion mixture to a food processor. Add the beans, parsley, bread crumbs, flour, paprika, thyme, and salt and pepper to taste. Process until well combined, leaving some texture.
3. Shape the mixture into 4 equal patties and refrigerate for 20 minutes.
4. In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the burgers and cook until browned on both sides, turning once, about 5 minutes per side.
5. Toast rolls and spread with Earth Balance “butter.”
6. Serve the burgers on the rolls with lettuce and tomato. The cooked burger patties can be frozen and reheated later.
SERVES 6
TOTAL TIME: 45 MINUTES
This burger is packed with protein, and the cashews and lentils go so well together.
| 2 | cups water |
| 1 | cup diced carrots (2 to 4 medium carrots) |
| ½ | cup red lentils, rinsed and picked through |
| ½ | teaspoon sea salt, plus more to taste |
| 1 | cup raw cashews |
| 2 | tablespoons olive oil |
| 1 | medium onion, chopped |
| 1 | garlic clove, minced |
| 1 | teaspoon curry powder |
| 1 | cup bread crumbs (more may be needed) Freshly ground black pepper to taste |
| 6 | (6-inch) whole wheat pita breads |
| Lettuce, tomatoes, and Vegenaise, for toppings |
1. Combine the water, carrots, lentils, and salt in a saucepan. Bring to a boil. Reduce the heat to low, then cover and simmer until the lentils are tender and broken down, 12 to 14 minutes.
2. Drain in a colander, pressing out the excess liquid.
3. Transfer to a bowl and let cool to room temperature, about 20 minutes.
4. Toast the cashews in a small dry skillet over medium-low heat or in the toaster oven until golden and fragrant. Let cool completely.
5. Heat 1 tablespoon oil in a large sauté pan over medium heat. Add the onion and cook, stirring, until softened, about 7 minutes.
6. Add the garlic and curry powder and cook, stirring, for 1 minute. Remove from the heat and let cool.
7. Place the cooled cashews in a food processor and pulse until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured.
8. Transfer to a bowl and add enough bread crumbs to create a consistency that enables you to form patties. Season with salt and pepper to taste. With moist hands, form the mixture into six ½-inch-thick patties.
9. Heat the remaining 1 tablespoon oil in a large sauté pan over medium heat, and cook the patties until evenly browned and heated through, about 4 minutes on each side.
10. Serve in warmed pitas with lettuce, tomatoes, and Vegenaise. These burgers can be frozen before cooking.
SERVES 8
TOTAL TIME: 10 MINUTES
This is a nice twist on falafel.
| 1 | (15½-ounce) can chickpeas, drained and rinsed |
| ½ | cup fresh flat-leaf parsley |
| 1 | garlic clove, chopped |
| ¼ | teaspoon ground cumin |
| ½ | teaspoon sea salt, divided |
| ½ | teaspoon freshly ground black pepper, divided |
| 2 | tablespoons whole wheat, spelt, or garbanzo flour |
| 2 | tablespoons olive oil |
| ½ | cup Vegenaise |
| 3 | tablespoons fresh lemon juice |
| 8 | cups mixed greens |
| 1 | cup grape tomatoes |
| ½ | small red onion, thinly sliced |
1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and ¼ teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed.
2. Form into eight ½-inch-thick patties and coat with the flour, tapping off excess.
3. Heat oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
4. In a small bowl, whisk the Veganaise, lemon juice, and ¼ teaspoon each salt and pepper.
5. Put chickpea patties on a platter with the greens, tomatoes, onion, and dressing on the side.
Chickpea Patties with Salad, grilled pita, and Vegenaise on the side.
