Alternative 'Meat' Burger

15 Minutes

Meat alternatives are on the rise, and this plant-based patty recipe is a great way to make sure you’ve got a vegan option on your menu. It’s straight-forward to prepare and can be matched with all your customers’ favourite burger fillings.


Yield: 800g

Prep time: 20 minutes

Cook time: 15 minutes

Expert tips: For an even more health-focused version, you can substitute the white rice for brown.



  • 250g Portobello mushrooms, sliced
  • 75g white onion, diced
  • 1 Tbsp garlic, finely chopped
  • 2 tsp soy sauce
  • 230g white rice, cooked
  • 250gr Tempeh, chopped
  • 120g beetroot, peeled & grated
  • 25g rolled oats
  • 1 Tbsp barbeque sauce
  • ½ cup Alternative Dairy Co Soy Milk
  • 1 Tbsp whole grain mustard
  • 2 Tbsp apple cider vinegar
  • 1 clove garlic crushed
  • 1 cup Simply Pure Canola Oil
  • 5 Nature’s Fresh Original Hamburger Buns
  • 5 Tbsp vegan aioli
  • 5 Tbsp tomato relish
  • 10 pickles slices, cut lengthwise
  • 10 slices red onion
  • 10 tomato slices


1. Heat a small amount of cooking oil in a frying pan. Brown portobello mushrooms, season with salt and pepper then remove from pan and set aside.

2. In the same pan, sauté onion and garlic until softened. Deglaze with soy sauce then remove from pan.

3. In a food processor, add mushrooms, sauteed onion and garlic, beetroot, tempeh, rice, oats and barbeque sauce and process until the mix resembles mince.

4. Form the mixture into 5 burger patties and fry each side for 2-3 mins.

5. To make the vegan aioli, combine the soy milk, garlic, mustard and vinegar in a blender and blitz until well combined. While continuing to blend, slowly drizzle in the oil until thickened to an aioli consistency.

6. To assemble, lightly toast the burger buns and spread 1 tablespoon tomato chutney on the bottom of each bun, top with the burger patties, 2 lettuce leaves, 2 tomato slices, 2 pickles slices and 2 red onion slices. Spread a tablespoon of vegan aioli on top of each burger bun and place on top.

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