impossible 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:

Vegan Cheeseburger Macaroni Helper

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Raise your hand if you ate your weight in Hamburger Helper as a child….anyone? Beuller?

Maybe it was just me?

My dad was the one who grocery shopped growing up and for the most part, the one who made dinner every night.

Our choices were normally any box of Hamburger Helper in the cabinet, Hormel Chili over rice, or some meat and potatoes. As a kid I had zero complaints. As now a vegan adult, I see the issue.

I do not think I have eaten any Hamburger Helper in nearly 25 years, but that doesn’t mean I don’t miss is from time to time, ya know for nostalgia and also because if I am being honest, it really did like it.

Lets break it down shall we. Meat, some kind of carb like noodles or potatoes, and normally some creamy or cheesy sauce. What is not to love, really. Growing up Cheeseburger Helper was my fave! So I felt it was high time I veganize it so I could relive my childhood and share one of my faves with my own kids.

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This recipe is super simple. All you need is 1 pound of you favorite vegan ground meat, some noodles and the easiest and most delicious vegan cheddar sauce there ever was.

This dinner comes together quickly, is hearty and full of flavor! Those are my favorite kinds of weeknight dinners.

So even though you can’t dump this all from a box with a smiling white gloved character waving at you, its almost just as easy, and in my honest opinion, way better, and now vegan! Just add a salad or another vegetable side and you have pretty healthy, filling meal in not time at all.

High five to my dad for always cooking for us and teaching me how to grocery shop and coupon, and high five to that white gloved little Hamburger Helper man and his contribution my childhood.

INGREDIENTS:

  • 1 lb ground vegan meat (I used Beyond Beef)

  • 1 small yellow onion, diced

  • 2 cups macaroni noodles

  • 2 tablespoons tomato paste

  • 2 1/2 cups water (you can also use veggie stock. If you do, eliminate the Bouillon)

  • 2 teaspoons Vegetable Than Bouillon

  • 2 teaspoons minced garlic

  • 1/2 teaspoon black pepper

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 2 teaspoons sugar

CHEESE SAUCE:

  • 1 cup cashews or sunflower seeds (plus water for soaking)

  • 2 cups water

  • 4 talblespoons nutritional yeast

  • 4 tablespoons tapioca or corn starch

  • 2 teaspoons smoked paprika

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons light miso paste or 1 tablespoon sauerkraut (just cabbage, not the liquid)

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INSTRUCTIONS:

  1. Add cashews or sunflower seeds to a microwave safe container and cover in water. Microwave on high for 3 minutes. Drain water. If you do not have a microwave you can boil the nuts in a small pot of water for three minutes on the stove top.

  2. Add the nuts/seeds and remaining cheese sauce ingredients to a high speed blender or food processor and mix on high until the mixture is completely smooth and not bits or nuts or seeds remain. Set aside.

  3. In a large skillet over medium heat, add the onion and and ground vegan meat. Cook unit the meat has browned and seems cooked through.

  4. Whisk the Better Than Bouillon into the 2 1/2 cups water (or use vegetable stock.) Add the macaroni noodles, water, seasonings and tomato paste to the pan. Give it a stir. Reduce heat to low and place a lid on the pan.

  5. Allow the mixture to cook for about 10 minutes, stirring a few times or until the noodles are al dente, cooked but not quite finished.

  6. Pour the cheese sauce into the pan and stir. Allow the sauce to thicken as it heats, stirring as it begins to thicken. Allow the mixture to cook another 5 minutes or so, or until the noodles have finished cooking and the sauce has thickened and is good and creamy.

  7. Garnish with fresh parsley or even cilantro (thats my fave) and serve. Store any leftovers in the fridge for up to 4 days.

If you like this recipe, then try these:

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