beyond burger

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Vegan Breakfast All Day Burger

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We have a popular burger chain here that we like to frequent because they offer a vegan burger.

Just one vegan burger with your run of the mill vegan toppings. I mean I guess I am thankful they have an option at all.

BUT, this doesn’t mean I don’t gaze at the menu longingly, wishing that I could order one of their other delicious sounding burgers and it be vegan too.

Especially their “breakfast all day burger.” I mean they had me at maple syrup and hash browns on a burger.

So, I finally decide there wasn’t any reason I couldn’t just make this masterpiece at home. And so I did.

For starters I was out of hash browns, but am never, NEVER, out of tater tots, and since tater tots are just little baby hash brown nuggets, they would work just fine.

Next I use JUST EGG. I you don’t have have this product where you live you could use tofu egg scramble but fry it, of just add it scrambled.

You can buy any store-bought cheese you like or try your hand at making you own. Trust me when I tell you homemade vegan cheese is actually pretty easy and cheaper than store-bought. But I also respect the convenience of just buying it already made. But if you are feeling extra and wanna try making your own, we have over 40 easy cheese recipes right here on the 86eats site!!

If you are weirded out by adding maple syrup to the burger, DON’T BE!! Seriously it is one of the best parts of the whole thing. Like, the more the better! Mixed with the ketchup, it is really just magical.

So yall, that is my vegan version of the breakfast all day burger. Perfect for breakfast, brunch, lunch or dinner. If you are one the fence about this burger, just try it, I promise it is amazing!! Maple dipped burger amazing!

And hats off to the genius that decide to make a breakfast burger to begin with. Whoever you are, I think I think I might love you.

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INGREDIENTS:

This recipe makes 4 burgers

  • 4 vegan burger patties. Homemade or We used Beyond Burgers for this recipe.

  • 4 slices vegan cheddar, Homemade or Store-bought

  • 4 vegan hamburger buns

  • 1/2 bottle of Just Egg, or you can use tofu scramble

  • 1 small yellow onion, thinly sliced

  • 4 hash browns or 20 tater tots

  • 8 teaspoons maple syrup (or more If you extra like maple syrup)

  • ketchup

  • Kala Namak salt (this salt smells and taste like eggs)

  • 2 teaspoons vegan butter

INSTRUCTIONS:

  1. Cook hash browns or tater tots in the oven or air fryer according to cooking instructions.

  2. Begin by heating a large skillet over medium heat. Add the butter and allow it to melt. Add the sliced onion and cook until the onion is soft and translucent. Remove onions from the pan and set aside.

  3. Spray the same pan generously with some cooking oil or add a little more vegan butter. Pour 4 puddles of the just egg in the pan, about 2-3 tablespoons each. Fry the Just Eggs a few minutes per side until cooke through. Sprinkle each fried egg LIGHTLY with a little Kala Namak salt. A little goes a long way. If you have not tried to fry Just Egg before, it helps to make sure the pan is nice and oiled, this helps the egg not stick and flip easier. I use a small, sharp edged spatula to help scrape the sides mine before flipping. Set eggs aside.

  4. Grill or pan fry the vegan burgers. I like to brush extra maple syrup on the burgers while they grill. I also like to put my buns to the grill right before the burgers are done. I add the cheese to the meat before it is done grilling to help melt it.

  5. Brush each bun with a few teaspoons for maple syrup. Add some ketchup, the hash browns or tater tots. ( if using tater tots just use a fork and gently press each one down into the bun to help flatten them out a bit, this is what I used) the burger patty, and top with the grilled onion to serve.

If you like this recipe, then try these:

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Beyond Meat Vegan Meatloaf

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Beyond Meat Vegan Meatloaf

I have been a fan of Beyond Burgers since the second they went on the market. The burgers were the most convincingly “meaty” burgers we had found up util that point, and I was beyond (pardon the pun) excited!

What I was most excited about was the possibilities these burgers opened up. Once they are thawed they can be used in place of “ground meat” in just about any recipe.

Meatloaf was always a weekly meal at our house in our pre vegan days. I personally loved the leftovers more, because that meant a meatloaf sandwich, and a meatloaf sandwich is seriously one of the greatest food on earth.

So learning I could just thaw the burgers and make my old meatloaf exactly the same as I always had, minus the actual real meat, had me beside myself!! I hear a lot of complaints about the price of these burgers, and I hear ya. That said, I also reason that as an occasional meal for my family of 6, the price really is not terrible. I 100% promise you that it is still a TON cheaper than taking my large family out to eat. Also, as an added bonus, Costco now carries the burgers in packs of 8 for about $14. So If I use 6 burgers to make a meatloaf, it’s costing me around $10.50 per loaf, or $1.75 a person. I would reason that this is not astronomical. It is less than I would spend ordering pizza delivery.

I have seen other brands of meatless ground “meats” popping up as well. Even Beyond Brand is selling their product packaged as a ground chuck alternative, not just in patties. If there is another brand you have tired and like, by all means, use it! You can NOT however use frozen meatless crumbles in this recipe. It won’t work. You need it to be an uncooked meatless product that is moldable, for forming into a loaf.

This meatloaf will also convince most carnivores. I fed it to my dad a few years ago at Thanksgiving and he thought he was eating meat. A man that scoffs at us being vegan, and eats some form of meat at every meal. He ate it, he liked it, and would eat it again. Win, win, win.

These new meatless products are designed to help those who want to give up meat but never stopped liking meat. I am in that camp. I gave it up for health, animal welfare, and the environment, not because meatloaf tasted bad.

So if you have been on the fence about trying these meatless brands, give them a try, you will be very surprised! You can actually give up eating animal products, and not give up all the foods you always loved. There are meatloaf sandwiches in your future….and they don’t have to taste like beans.

INGREDIENTS:

  • 1 and 1/2 pounds vegan ground “meat.” I use 6 thawed Beyond Burgers.

  • 1 cup panko breadcrumbs

  • 2 tablespoons tapioca starch, plus 3 tablespoons water

  • 1/2 small yellow onion, finely diced

  • 2 teaspoons minced garlic

  • 2 tablespoons tomato paste

  • 2 teaspoons vegan Worcestershire sauce

  • 1/2 teaspoon salt

  • 1 teaspoons dried thyme

  • 1 teaspoon all purpose greek seasoning

  • 1/2 teaspoon black pepper

  • 1/4 cup ketchup

  • dried parsley for garnish

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Add the ground meatless “meat” to a large bowl. If you are using thawed burgers then break them up with a spoon.

  2. Mix in the diced onion, garlic, tomato paste, and seasonings.

  3. Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.

  4. Line a loaf pan with some parchment paper making sure it hangs over the sides a bit, and give it a spray with some nonstick cooking spray. Transfer the mixture to the loaf pan and press it down into the pan.

  5. Add the ketchup to the top and spread it evenly.

  6. Bake on the middle oven rack for about an hour.

  7. Let the loaf cool for a about 5 minutes, then carefully lift it out of the pan by the parchment paper that is hanging over the edge. Place the meatloaf on a cutting board, sprinkle with dried parsley, and cut to serve.

Serves 4-6

If you like this recipe, try these:

Unstuffed Vegan Cabbage Rolls

Savory Cranberry Vegan Meatballs with Mashed Potatoes

Vegan Meatball Sub Bake

Beyond Meat Vegan Meatloaf
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Savory Cranberry Vegan Meatballs with Mashed Potatoes

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I often make meatballs wth thawed Beyond Meat Burgers.

They work very well as a meat substitute in all kinds of recipes other than just using them as burgers.

Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory.

The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal.

The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes.

You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the Beyond Burgers! Or use whatever homemade seitan meatball you already make!

Ingredients:

  • 1 batch plant based meatballs (Use frozen or follow recipe below)

  • 1 can whole cranberry sauce

  • 1 cup water

  • 1 yellow onion

  • 2 teaspoons Vegetable Better Than Bouillon

  • 2 tablespoon balsamic vinegar

  • 1 teaspoon dried thyme

  • 2 teaspoons minced garlic

  • 2 teaspoons tapioca or corn starch

  • salt and pepper to taste

Mashed Potatoes:

  • 4 - 5 medium russet potatoes, peeled and diced

  • 2 tablespoons vegan butter

  • 2 tablespoons vegan cream cheese or plain vegan yogurt

  • salt and pepper to taste

  • a few splashes of plant based milk

Meatballs:

Instructions:

Preheat oven to 350 degrees.

  1. For the meatballs: If using frozen, bake to package instructions. If making meatballs with Beyond Meat Burgers, put sliced bread into a blender or food processor, and break them down to crumbs. Combine bread crumbs, thawed Beyond Beef patties, flax egg, and dried thyme in a bowl. Mix well. Form meatballs with a small scoop or spoon and place them on a parchment lined baking sheet. Bake for 25 minutes or until meatballs are cooked through.

  2. While meatballs are baking, thinly slice the onion. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil or vegan butter. Drop the onions in and sprinkle with a little salt. Let onions cook until they become translucent and soft. Add the cranberry sauce, balsamic vinegar, thyme, salt and pepper. Stir well and reduce heat to low.

  3. In a bowl, whisk together the water, Better Than Bouillon, and starch. Add to the pot of cranberry sauce and stir. Allow sauce to simmer and thicken while the meatballs finish baking. Once the meatballs are done baking, add them to the pot of cranberry sauce and let them simmer along with the sauce while you prepare the mashed potatoes.

  4. Bring another large pot of water to a boil, then add the diced potatoes. Let potatoes boil until they are soft enough to pierce with a fork. This should take about 10 - 15 minutes. Drain the water from the potatoes and return them to the pot you boiled them in. Using a hand masher or an electric hand mixer, begin to mash the potatoes. Add the butter, cream cheese or yogurt, salt and pepper. Begin adding milk, just a few tablespoons at a time, until the potatoes are your desired consistency.

  5. To serve, scoop some potatoes onto a plate and top with meatballs and sauce. Garnish with fresh time or parsley flakes.

Serves 4 - 6.

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Unstuffed Vegan Cabbage Rolls

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Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting.

I seriously love cabbage rolls, but my kids are not huge fans so there is no way I am going to take all that time rolling them up if only a few people in the house are going to enjoy them. And seriously this taste just the same as the rolled version but WAY faster, and WAY easier!!!

This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

I use Beyond rand meat, either the crumbles, 1 lb block of groud, or 4 thawed burgers. You can use any vegan ground you like, though.

So if you have 0 time to mess around with rolling cabbage rolls, but love them like I do, then this is the answer!! A super delicious, quick, and easy answer!

Ingredients:

  • 1 medium to large head of green cabbage; cored, and cut into strips

  • 1 bag meatless crumbles, or 4 Beyond Meat Burgers thawed

  • 1 large yellow onion, diced

  • 1 28 oz can crushed tomatoes

  • 1 14.5 oz can diced tomatoes

  • 2 tablespoons tomato paste

  • 2 cups cooked brown rice

  • 2 tablespoons brown sugar

  • 1/2 cup water

  • 1 teaspoon each dried thyme, dill, garlic powder, and salt

  • 2 teaspoons smoke paprika

  • pepper to taste

  • juice from 1 lemon

  • fresh, or dried parsley for garnish

Instructions:

  1. In a large, deep skillet, heat a few teaspoons of oil medium heat. Add diced onion, and meatless crumbles, or Beyond Burgers to the pan. Cook until the crumbles have cooked through.

  2. Next, add the cabbage, and water. Allow the cabbage to cook for about 5 minutes, just long enough for it to cook down a bit. Add the remaining ingredients, and give every thing a good stir.

  3. Once it begins to come to a simmer, reduce heat to low, and cover with a lid.

  4. Allow to cook for 30-35 minutes, stirring occassinsaly to keep anything from sticking to the bottom of the pan.

  5. Serve garnished with some fresh, or dried parsley.

This recipe will serve 6 - 8 people. If you are single, or a small family, you can easily freeze any leftovers portioned in freezer bags. I often freeze half for a quick week night dinner. Just leave out to thaw, and reheat in a pan on the stove top.