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Beyond Beef Hambagu (ハンバーグ)

A deliciously kid friendly vegan meal! These plant based Japanese hambagu are moist and tender and topped with gravy and fresh parsley.

Ingredients

Scale

Patties:

  • 1 package Beyond Beef Plant Based Ground, thawed
  • 1 small onion(about 5 ounces), finely chopped 
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 tablespoon oat milk
  • ¼ cup panko breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water)
  • 1 tablespoon vegetable oil
  • A little flour, to dust the patties

Gravy:

  • 2 tablespoons extra virgin olive oil or vegan butter
  • ¼ cup all-purpose flour
  • 2 cups mushroom broth
  • 1  tablespoon soy sauce
  • 1 tablespoon ketchup
  • ½ teaspoon mirin
  • 1 teaspoon sugar

Topping:

  • Freshly chopped parsley (optional)

Instructions

  1. Mix all the ingredients for the hambagu – except for the vegetable oil and flour- in a bowl with a spoon. Keep mixing until it’s well combined.
  2. Form a ball and cut it into four equal parts.
  3. Rub a little oil in the palm of your hands and grab one part. Form it into an oval shape patty that’s about 1-inch thick. Repeat the same for the remaining three parts.
  4. In a large skillet over medium heat, add the vegetable oil and when the oil is hot, lay two patties into the skillet. Make sure to leave a little space between them so they don’t stick together. 
  5. Lightly press the patties down so they are flat on the skillet and cook for 6 minutes. Flip the patties and cook for another 6 minutes. Transfer the patties to a plate and set aside. Repeat for the remaining two patties and turn the heat off. 
  6. In a small pan or pot over medium heat, add the olive oil and flour and stir for 1 minute. Slowly whisk in the mushroom broth, soy sauce, ketchup, mirin, and sugar. Bring to a boil and boil for 2-3 minutes, until you get the consistency of gravy. Turn the heat off and  transfer to a bowl. Season with salt and pepper if needed. If the gravy is too thick, stir in 2 to 4 tablespoons of hot water, until desired consistency. For gravy clumps, pour the gravy into a strainer over a bowl to remove the lumps.
  7. Pour the gravy over the hambagu and top with chopped parsley. Serve.

Notes

Leftovers: Keep the hambagu and gravy separate in airtight storage containers. They will keep refrigerated for up to 4 days.

Nutrition

Keywords: plant based, vegetarian, meatless, hamburger

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