So going out to eat….so many amazing options.
Oh wait, you’re vegan now. Your options have been completely cut. There may be an option or two, but it’s just not the same anymore.
Going to Red Robin for a delicious guacamole bacon burger is just impossible now. I mean, sure, you can get a Boca patty, but there’s no vegan bacon.
Well, I’m about to put you out of your misery because guess what?!? Anything can be made vegan.
I’ve been a believer a long time ago, but if you aren’t quite yet, just try these vegan guacamole bacon burgers. They make all my vegan dreams come true!
I was inspired by Red Robin for this particular recipe, but decided to make it my own by featuring my standard veggie burger recipe (that I use in my delicious buffalo cauliflower wing burger recipe), as well as my favorite Garlic Lover’s Guacamole. I am in love with tempeh bacon, and used a standard recipe inspired by Kristy of Keepin it Kind.
I’ll be honest, there are some recipes that I am more excited to test than others. Example: testing my Raspberry Cheesecake Cups…I could do that everyday. With this vegan guacamole bacon burger recipe, I figured that it would be something that people would love, which is what influenced me to create it. However, as much as I felt that people would like it, I didn’t think I would love it quite as much as I did! This recipe exceeded my expectations and is probably once of my favorite veggie burgers I have made to date. I would say that this is the perfect burger for game day! Make chips and guac, and save some extra for burgers. This burger is also excellent for get-togethers, BBQs, and for burger night (which isn’t a tradition in my household, but it totally should be).
Suitable for meat-lovers and guacamole-lovers, I’d say this vegan guacamole bacon burger is quite the crowd pleaser!
I hope you enjoy my delicious burger. Slap some vegan mayo on and it’s 10x better. You’re welcome. Add lettuce, tomato, onion, or any other topping you desire. I kept it simple for the recipe, but it can be as customizable as you’d like!
- 1 15oz can Black Beans, drained and rinsed
- 1 Cup Cooked Brown Rice
- 1 Medium Sweet Potato
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 1 Tsp Paprika
- 2 Tsp Garlic Powder
- 1 8oz block tempeh
- 3 tbsp Tamari
- 2 tbsp liquid sweetener
- 1 tsp liquid smoke
- 1 tsp balsamic vinegar
- 1/2 tsp pepper
- a few dashes of garlic powder
- 1 Ripe Avocado
- 1 Clove Garlic, Minced
- Juice of 1/2 Lime
- 1/2 Tsp Kosher Salt
- 1/4 Tsp Cumin
- 1/4 Tsp Chili Powder
- 1 Slice Jalapeño (optional)
- 1/2 Tbsp Cilantro (optional)
- 1. Preheat oven to 425 degrees. Poke holes into sweet potato with fork and wrap in foil. Bake for 45-50 minutes or until soft. Set aside.
- 2. Chop Tempeh in half, and then into fourths. Continue cutting tempeh into long strips (resembling strips of bacon). Add marinade ingredients into a shallow, flat pan and whisk to combine. Add tempeh strips and gently toss to fully coat. Place marinade into fridge and let sit for an hour (or up to 24 hours).
- 3. Make the Veggie Burger: Add veggie burger ingredients into food processor and pulse until combined. Alternatively, place ingredients into bowl and mash together until combined. Lower heat to 350 degrees and line a baking pan with parchment paper. Separate veggie burger mixture into 3 patties and place on baking sheet. Bake for 30 minutes. Flip and bake for another 10-15 minutes, or until slightly crispy. Remove from oven and set aside.
- Make the Tempeh Bacon: Remove tempeh bacon from refrigerator and heat a skillet on medium heat. Add 1 tbsp oil of choice or 2 tbsp vegetable broth (I used vegetable broth) to skillet. Add tempeh bacon strips and cook on each side for about 5-8 minutes each, or until tempeh is golden browned.
- Make the Garlic Guacamole: Add avocado to medium bowl and mash with large spoon. Add the rest of ingredients and mash until ingredients are combined and the guacamole is at the consistency that you prefer.
- Assembly: Toast 3 hamburger buns and add veggie patty. Add 3-4 Strips of tempeh bacon, and top with a large spoonful of guacamole. Optional: Add some vegan mayo (not necessary, but delicious)
- Best if served immediately (because of the guacamole). The veggie patty and tempeh bacon will last for 1-2 weeks in an airtight container.