What exactly is aquafaba and how do you make mayonnaise from it?

Aquafaba is simply the liquid from a can or jar of chickpeas. So never just pour that liquid away! The proteins and starch in this water behave exactly like the egg white of a chicken egg. When you mix the aquafaba with some mustard and then slowly pour in oil, the mixture emulsifies into a thick, creamy sauce. The result is an astonishingly silky vegan mayonnaise that matches the texture and taste of the traditional version.

Why do my homemade vegan burgers fall apart while cooking?

That is a classic problem with plant-based burgers, but it's super easy to solve! The two biggest culprits are mixing too long and wanting to cook too quickly. If you blend the beans and lentils too finely, you'll end up with a mushy hummus instead of a burger with bite. Leave some texture in. Place the formed burgers in the fridge for at least 30 minutes before cooking. This gives the oats time to absorb the excess moisture, making the burgers firm and keeping them intact in the pan.

What does that nutritional yeast do in the recipe?

Nutritional yeast is the absolute secret flavor enhancer in vegan cooking. It is inactive yeast flakes with an intense, savory, and somewhat cheesy umami flavor. In the burger itself, it provides a deep, savory base flavor. By sprinkling an extra pinch on the outside of the burger just before cooking, you also get a delicious savory crust that resembles melted cheese during cooking!

Can I freeze these vegan burgers?

Yes, absolutely! This recipe is perfect for making in a larger batch. Shape the burgers and place them apart on a plate or cutting board with some parchment paper in between in the freezer. Once they are hard frozen, you can store them together in a freezer bag. This way, they won't stick together. You can place them directly from the freezer into the pan; cook them over slightly lower heat so that the inside can warm up gently as well.

Sidney's vegan burger

Name: Sidney's vegan burger
Cook time: 1 min
Total time: 1 min
Yield: 4p
Ingredients: 6 tbsp chickpeas; 6 tbsp adzuki beans; 3 tbsp lentils; 2 tbsp oats; 2 tbsp nutritional yeast; 2 tsp smoked garlic powder; 3 tsp herb blend (smoked paprika, thyme, parsley); Salt and pepper; Aquafaba (liquid from 1 can of chickpeas); 0.5 lime; 3 tbsp mustard; 250 ml sunflower oil; Pepper and salt; 2 onions; 6 tbsp sunflower oil; 2 sugar cubes (12 g); ¼ iceberg lettuce; 6 small pickles; 4 burger buns (vegan)

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No tasteless ready-made burgers from the supermarket, but a real homemade vegan burger made from chickpeas, beans, and lentils. Thanks to the oats and nutritional yeast, it gets a wonderful texture and a savory, slightly cheesy note. And the absolute game changer in this recipe? Sidney shows you how to make the most delicious, creamy vegan mayonnaise ever from the leftover liquid of the chickpeas - yes, aquafaba! Together with the sweet, caramelized onions and crunchy pickles, this is the ultimate plant-based burger recipe that everyone at the table (vegan or not!) will lick their fingers over. Mega flavorful and pure enjoyment. Enjoy!

Ingredients

What do you need?

Quantity: 4p

Vegan burger
6 tbsp chickpeas
6 tbsp adzuki beans
3 tbsp lentils
2 tbsp oats
2 tbsp nutritional yeast
2 tsp smoked garlic powder
3 tsp herb blend (smoked paprika, thyme, parsley)
Salt and pepper

Vegan mayonnaise
Aquafaba (liquid from 1 can of chickpeas)
0.5 lime
3 tbsp mustard
250 ml sunflower oil
Pepper and salt

Toppings
2 onions
6 tbsp sunflower oil
2 sugar cubes (12 g)
¼ iceberg lettuce
6 small pickles
4 burger buns (vegan)

6 tbsp chickpeas
6 tbsp adzuki beans
3 tbsp lentils
2 tbsp oats
2 tbsp nutritional yeast
2 tsp smoked garlic powder
3 tsp herb blend (smoked paprika, thyme, parsley)
Salt and pepper

Aquafaba (liquid from 1 can of chickpeas)
0.5 lime
3 tbsp mustard
250 ml sunflower oil
Pepper and salt

2 onions
6 tbsp sunflower oil
2 sugar cubes (12 g)
¼ iceberg lettuce
6 small pickles
4 burger buns (vegan)

Preparation method

How do you make this?

Slice the onions into fine half rings. Cook the onions with the sunflower oil and sugar in a saucepan with a lid over low heat. Season with a little salt. Stir regularly.

Drain the chickpeas and reserve the liquid (aquafaba). Put the chickpeas, adzuki beans, lentils, oats, and nutritional yeast in a blender and mix briefly on low speed so that some texture remains. Otherwise, you'll get hummus. To achieve a nice mixture, you can stir occasionally while blending. Season with pepper and salt. Pour it into a bowl and mix with a spatula. Roll balls of about 120 g and then flatten them into burgers. Place them on a plate and keep in the fridge until you are ready to fry them.

Put the aquafaba and mustard in a blender. Blend on low speed and gradually add the sunflower oil. Add the lime juice. Season to taste with pepper and salt. Cut the iceberg lettuce into chiffonade. Cut the pickles into fine strips.

Fry the burgers in a pan with a little sunflower oil. Sprinkle extra nutritional yeast on the burger for an extra cheesy flavor. Cut the buns in half and toast the inside in a frying pan.

Finishing: Spread mayonnaise on the bottom part of the burger. Place the hamburger on top, followed by the caramelized onions, pickles, and lettuce. Finish with extra mayonnaise. Place the top of the burger bun on top. Enjoy!