This just might be my favorite burger in the entire book! It makes such a great, hearty breakfast with all the flavors you remember and love from a traditional Denver Omelet.
12 ounces (340 g) extra-firm tofu, drained and pressed
1/2 cup (120 ml) plus 2 tablespoons (30 ml) canola or other vegetable oil, divided, plus more for frying
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon paprika
1 cup (160 g) diced onion
1 red bell pepper, cored, seeded, and diced
1 green bell pepper, cored, seeded, and diced
1/8 teaspoon salt
1/4 cup (25 g) imitation bacon bits, store-bought or homemade (page 185)
1/4 cup (40 g) diced “Ham” (page 117, optional)
1/2 teaspoon liquid smoke
1 cup (120 g) chickpea (garbanzo) flour
DIRECTIONS:
In a blender, combine the tofu, 1/2 cup (120 ml) oil, garlic powder, onion powder, mustard powder, cumin, turmeric, and paprika, and process until smooth. Transfer to a mixing bowl and set aside.
Preheat the 2 tablespoons (30 ml) oil in a frying pan. Add the onion, bell peppers, and salt. Sauté until just beginning to brown. Remove from the heat and add to the tofu mixture.
Fold in the bacon bits, “Ham,” and liquid smoke.
Add the chickpea flour and mix. The mixture is wet and sticky, but you should be able to form it into 6 patties.
Preheat plenty of oil in a frying pan and panfry for about 5 minutes per side, or until golden and crispy.
YIELD: 6 BURGERS
Fake bacon and tofu eggs go together like peanut butter and jelly in this burger than knocks the socks off any fast food breakfast sammy.
12 ounces (340 g) extra-firm tofu, drained and pressed
1/4 teaspoon turmeric
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1 tablespoon (15 g) yellow mustard
1/4 teaspoon sea salt
1/4 cup (25 g) imitation bacon bits, store-bought or homemade (page 185)
1/2 to 1 cup (62 to 125 g) all-purpose flour
2 tablespoons (30 ml) oil, for frying
Crumble the tofu into a large mixing bowl.
Add the turmeric, garlic powder, onion powder, mustard, salt, and bacon bits, and stir to combine.
Knead in the flour a little at a time. Depending on how much moisture was left in your tofu, you may need a little or a lot. Knead the heck out of this until you get a nice ball of dough, at least 5 minutes.
Let sit for at least 15 minutes to rest. Divide the dough into 4 equal parts and form into patties. Panfry in the oil for 4 to 5 minutes per side, or until nice and golden brown.
YIELD: 4 BURGERS
These are carb-o-licious. If you are looking for a low-carb or low-cal burger, then don’t make these. They work well for breakfast, lunch, or dinner. Furthermore, they don’t even need a bun!
2 cups (220 g) shredded potatoes (tightly packed), rinsed in cool water and drained to prevent discoloring
2 tablespoons (30 g) minced garlic
1 tablespoon (2 g) dried parsley or 3 tablespoons (12 g) chopped fresh parsley
1 teaspoon paprika
Salt and pepper
1 cup (115 g) panko bread crumbs
1/2 cup (62 g) all-purpose flour
2 tablespoons (13 g) ground flaxseed mixed with 3 tablespoons (45 ml) water
1/3 cup (80 ml) canola oil, plus extra for frying
In a large bowl, combine the potatoes, garlic, parsley, paprika, and salt and pepper to taste. Mix until all of the potatoes are well coated.
Add the panko, flour, flax mixture, and 1/3 cup (80 ml) oil.
Mix well, using your hands, until a nice dough forms. Divide into 4 to 6 equal pieces and form into patties. The thinner your patty, the crispier it will be.
Preheat a generous amount of oil in a skillet and panfry for 3 to 5 minutes per side, or until golden and crispy.
YIELD: 4 TO 6 BURGERS
Greasy breakfasts are my number one way to cure an aching belly after a night of too much fun. They’re also one of my favorite ways to make dinner!
1 pound (454 g) prepared seitan, store-bought or homemade (page 217)
1/2 cup (62 g) all-purpose flour
1/4 cup (60 ml) vegetable oil
1 tablespoon (2 g) dried parsley or 3 tablespoons (12 g) chopped fresh parsley
Salt and pepper
Oil, for frying
1 cup (125 g) all-purpose flour
1/4 cup (30 g) nutritional yeast
1 teaspoon paprika
Salt and pepper
1 cup (235 ml) nondairy milk
To make the patties: Combine all the ingredients in a food processor and process until a dough ball forms. If your mixture is too dry, add in a little more oil, 1 teaspoon (5 ml) at a time. If it is too wet, add in a little more flour, 1 tablespoon (8 g) at a time.
Divide the dough into 4 equal pieces and form into patties. Set aside.
Preheat a skillet with plenty of oil.
To make the breading: Mix together all the ingredients except milk and place in a shallow dish.
Place the milk in a shallow dish.
Dip each patty into the milk, then dredge in the flour mixture, then dip into the milk again, and then dredge in the flour mixture again. This is known as “double dredging.”
Fry each patty for approximately 5 minutes per side, or until very golden brown and crispy.
YIELD: 4 BURGERS
The marriage of sweet and savory was the inspiration for this burger. This is my idea of a pancake mixed together with a sausage, all in one little package.
8 ounces (225 g) plain soy tempeh
1 cup (125 g) all-purpose flour
1/3 cup (80 ml) pure maple syrup
1/4 cup (56 g) nondairy butter
2 tablespoons (32 g) peanut butter
1 tablespoon (8 g) vegetable broth powder or 1/2 bouillon cube, crumbled
1 teaspoon liquid smoke
1/8 teaspoon paprika
Salt and pepper
Oil, for frying (optional)
In a mixing bowl, crumble the tempeh into the smallest bits possible. Add the flour, maple syrup, butter, peanut butter, vegetable broth powder, liquid smoke, paprika, and salt and pepper to taste. Mix well, using your hands, until a nice dough forms.
Divide into 4 equal pieces and form into patties.
Cook as desired. Bake at 350°F (180°C, or gas mark 4) for 30 minutes, covered loosely in foil, flipping halfway through, or panfry in a small amount of oil over medium-high heat for 3 to 4 minutes per side.
YIELD: 4 BURGERS
Potatoes O’Brien are an Irish breakfast treat. Bright, colorful, and crunchy peppers give this patty a great texture. Enjoy this twist on a classic for breakfast, lunch, or dinner!
3 cups (330 g) shredded russet potatoes, rinsed in cool water and drained to prevent discoloring
1 yellow onion, diced
1 green bell pepper, cored, seeded, and diced
1 cup (240 g) nondairy sour cream, store-bought or homemade (page 191)
1/4 cup (113 g) diced pimiento
Salt and pepper
3 cups (360 g) chickpea flour
Oil, for frying
In a large mixing bowl, combine the potatoes, onion, bell pepper, sour cream, pimiento, and salt and pepper to taste. Slowly add the chickpea flour and mix until well incorporated. The mixture should be very wet.
Form into 8 patties. Line a plate with paper towels.
Preheat 1/4 inch (6 mm) oil in a large frying pan over high heat. The oil is ready when a piece of dough dropped into it sizzles immediately.
Fry each patty for 3 to 5 minutes per side, or until extra golden and crispy.
Transfer to the plate to drain the excess oil.
YIELD: 8 BURGERS
Sometimes sweet and savory with a bit of salty is all I crave. This burger fits the bill perfectly, especially for breakfast.
2 tablespoons (30 ml) vegetable oil, plus more for frying (optional)
1 large white onion, julienned
5 ounces (140 g) mushrooms, chopped or sliced
2 tablespoons (30 g) minced garlic Sea salt and pepper
2 tablespoons (30 ml) pure maple syrup
2 tablespoons (30 ml) balsamic vinegar
1 cup (160 g) rice flour
2 tablespoons (16 g) cornstarch
1/4 cup (30 g) pine nuts
1 tablespoon (2 g) dried parsley
1/4 teaspoon liquid smoke (optional)
Preheat the 2 tablespoons (30 ml) oil in a skillet over medium-high heat. Add the onion, mushrooms, and garlic. Add a pinch of sea salt to really get those onions sweating. Sauté, turning often, until the mushrooms have reduced in size by about half, or about 5 minutes.
Add the maple syrup and vinegar, lower the heat to medium, and cook for about 10 minutes longer, stirring occasionally, or until most of the liquid has been absorbed. Add a liberal amount of freshly cracked pepper to taste. Remove from the heat and let cool.
Transfer to a mixing bowl. Add the flour, cornstarch, pine nuts, parsley, and liquid smoke, and knead until a nice dough forms. If you think the mixture feels too dry, don’t worry; keep kneading and it will come together, I promise.
Form into 4 patties.
Cook as desired. Bake at 350°F (180°C, or gas mark 4) for 30 minutes on a baking sheet lined with parchment or a silicone baking mat, covered loosely in foil, flipping halfway through. Or panfry in a small amount of oil over medium-high heat for about 3 minutes per side, or until a nice crispy crust forms.
YIELD: 4 BURGERS
Okay, this one is really more like a cross between a thick pancake and a sweet biscuit than it is a true burger, but it’s yummy and that’s really what counts, right?
8 ounces (225 g) sliced frozen, canned, or fresh peaches, skins removed
1 cup (235 ml) soy creamer
1/3 cup (67 g) sugar
1/4 cup (56 g) nondairy butter
1 tablespoon (8 g) cornstarch dissolved in 1/4 cup (60 ml) water to make a slurry
1/2 cup (120 g) nondairy sour cream, store-bought or homemade (page 191)
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1/4 cup (50 g) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (235 ml) soy or other nondairy milk
1 container (6 ounces, or 170 g) vanilla-flavored nondairy yogurt
1 teaspoon pure vanilla extract
To make the topping: In a pot, combine the peaches, creamer, sugar, and butter. Bring to a boil, and reduce to a simmer. Simmer for about 15 minutes. The peaches should be soft and beginning to fall apart.
Add the cornstarch slurry, stir, and remove from the heat. Stir in the sour cream and vanilla. Stir until smooth and creamy. Keep warm until ready to serve.
To make the burgers: In a mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, combine the milk, yogurt, and vanilla.
Add the dry ingredients to the wet and stir to combine. Your mixture will be thick, not runny.
Preheat a flat, nonstick skillet over high heat. Drop about 1/2 cup (115 g) of the mixture onto the hot, dry pan and let cook for about 3 minutes. You need to let them cook longer than traditional pancakes due to their thickness, but be careful not to burn. Flip and cook an additional 3 minutes. Repeat to make 6 burgers.
YIELD: 6 BURGERS
What could be better than super simple ingredients and a super simple recipe. Go ahead. Call them cookies. I call them breakfast!
1 cup (256 g) creamy no-stir peanut butter
1 cup (320 g) your favorite jelly or jam
2 cups (250 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone baking mat.
In a mixing bowl, combine all the ingredients and knead until a soft, shiny dough forms. Depending on the amount of oil/moisture in your peanut butter, you may need to adjust the amount of flour.
Form into 8 patties. Place on the prepared baking sheet.
Bake for 15 to 20 minutes, or until the tops are nice and crackly.
YIELD: 8 BURGERS (COOKIES!)
I need something to take with me on my 45-minute drive to work at 4:00 a.m., because I simply refuse to get up even one minute earlier than I need to. These work nicely. They are ultra portable and keep me satisfied all the way ’til lunchtime.
1/2 cup (80 g) rice flour
1/2 cup (56 g) coconut flour
1 cup (80 g) quick-cooking oats
1 cup (120 g) dried cherries or your favorite dried fruit
1/2 cup (92 g) soy protein powder
1/2 cup (110 g) firmly packed brown sugar
1/2 cup (65 g) raw cashews or your nut of choice
1/4 cup (29 g) wheat germ
1/4 cup (32 g) hulled pumpkin seeds
1/4 cup (32 g) hulled sunflower seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 container (6 ounces, or 170 g) vanilla-flavored nondairy yogurt
1/2 cup (120 ml) nondairy milk
1/4 cup (64 g) cashew nut butter
1/4 cup (84 g) agave nectar
1/4 cup (60 ml melted or 56 g solid) coconut oil
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone baking mat.
In a large mixing bowl, combine the flours, oats, dried cherries, protein powder, brown sugar, cashews, wheat germ, pumpkin seeds, sunflower seeds, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the yogurt, milk, nut butter, agave, and coconut oil.
Add the dry ingredients to the wet and mix well, using your hands, until a nice dough forms.
Divide into 8 portions. Form into patties. Place on the prepared baking sheet.
Bake, uncovered, for 18 to 20 minutes, or until the tops just start to crack.
YIELD: 8 BURGERS
