Let’s talk about burgers—but not just any burgers. We’re diving into the kind that makes you close your eyes after the first bite, the kind that has you licking sauce off your fingers without a shred of shame. This is the Slutty Vegan-style burger, and I’m breaking it down step by step so you can recreate that magic in your own kitchen.
Looking for Slutty Vegan Style Burger inspiration? You'll love what we have! Explore more Burgers recipes or discover our Chicken Breast Recipes favorites.
Essential Ingredients & Tools
For the Caramelized Onions (The Secret Weapon)
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced
- 1 tsp sugar (trust me, this is the cheat code)
- A pinch of salt
For the Tangy Slaw (The Crunch Factor)
- 1/4 cup vegan mayo
- 1 tbsp Apple Cider vinegar
- 1 tsp agave nectar (or maple syrup)
- 2 cups shredded cabbage (mix red and green for color)
- Salt & pepper to taste
For the Velvety Cheese Sauce (The Gooey Goodness)
- 2 tbsp vegan butter
- 3 tbsp flour
- 1 cup unsweetened plant milk
- 1/4 cup nutritional yeast
- 1 tbsp white miso paste (umami bomb!)
- 1 tsp garlic powder
- 1/2 tsp turmeric (for that golden glow)
- 1/4 tsp smoked paprika
For the Patty (The Heart of the Burger)
- 1/2 cup rolled oats
- 1 can black beans, drained
- 1 can lentils, drained
- 1 cup cooked brown rice
- 1/4 cup vital wheat gluten (this is your binder)
- Seasonings: 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp salt
The Assembly Line
- 4 vegan brioche buns
- Pickles (for that tangy punch)
- Extra oil for cooking
Tools You’ll Need
- Skillet (cast-iron or nonstick)
- Food processor (or a fork and elbow grease)
- Mixing bowls
- Whisk
How to Make The Ultimate Slutty Vegan-Style Burger
1. Caramelize Those Onions Like a Pro
Heat up your skillet with 1 tbsp vegetable oil over medium-low heat—patience is key here. Toss in 1 large onion, thinly sliced, sprinkle 1 tsp sugar and a pinch of salt, and let them work their magic. Stir occasionally, but don’t rush it. We’re talking 20-25 minutes of slow, sweet transformation. If they start sticking, splash in a little water to scrape up those golden bits (that’s flavor, baby).
Why it works: The sugar accelerates caramelization, while low heat prevents burning. Deglazing with water lifts the fond (those browned bits) for extra depth.
2. Whip Up the Slaw
While the onions do their thing, mix 1/4 cup vegan mayo, 1 tbsp apple cider vinegar, 1 tsp agave nectar, and seasonings in a bowl. Toss in 2 cups shredded cabbage, give it a good stir, and let it chill in the fridge. The longer it sits, the better it gets.
Why it works: The acidity cuts through the burger’s richness, while the agave balances the sharpness. Chilling softens the cabbage slightly for a perfect crunch.
3. Cheese Sauce—The Liquid Gold
Melt 2 tbsp vegan butter, whisk in 3 tbsp flour to make a roux (fancy word for a thickener), then slowly pour in 1 cup unsweetened plant milk while whisking like your life depends on it. Once it’s smooth and thick, stir in 1/4 cup nutritional yeast, 1 tbsp white miso paste, 1 tsp garlic powder, 1/2 tsp turmeric, and 1/4 tsp smoked paprika. Taste it. Yeah, that’s the stuff.
Why it works: The roux ensures a lump-free sauce, while miso adds umami. Nutritional yeast mimics cheesy flavor without dairy.
4. Build the Perfect Patty
Pulse 1/2 cup rolled oats into a coarse flour, then add 1 can black beans, drained, 1 can lentils, drained, 1 cup cooked brown rice, 1/4 cup vital wheat gluten, 1 tsp smoked paprika, 1 tsp onion powder, and 1/2 tsp salt. Pulse just enough to combine—overmixing turns it into mush. Shape into four sturdy patties (press out any cracks so they hold together).
Why it works: Vital wheat gluten binds the patty, while oats add texture. Undermixing prevents a gummy texture.
5. Sear for Maximum Flavor
Hot pan, extra oil for cooking, and don’t touch the patties for the first 4-5 minutes. That crust? That’s the Maillard reaction—science for “this tastes incredible.” Flip, repeat, and resist the urge to press them down (we’re not making hockey pucks here).
Why it works: High heat triggers the Maillard reaction, creating complex flavors. Pressing squeezes out moisture, leading to dryness.
6. Toast Those Buns
Butter the cut sides of 4 vegan brioche buns, toast them in a dry pan until golden. This keeps them from turning into a soggy mess when the sauce hits.
Why it works: Toasting creates a barrier against sogginess, ensuring structural integrity.
7. Assemble Like a Boss
Bottom bun → cheese sauce → caramelized onions → patty → more cheese sauce → pickles → slaw → top bun. Press gently, take a deep breath, and prepare for greatness.
Why it works: Layering ensures every bite has a balance of textures and flavors.
Pro Technique
- Maillard Mastery: Get that pan ripping hot before the patties go in. A drop of water should sizzle and vanish instantly. That’s how you know it’s ready.
- Sauce Too Thick? Add a splash of milk and whisk like crazy. Too thin? A little tapioca starch will save the day.
- Gluten-Free? Swap the wheat gluten for flaxseed gel (2 tbsp ground flax + 3 tbsp water, let it sit).
Storage & Freshness Guide
- Patties: Layer between parchment paper, freeze for up to 3 months. Reheat in a skillet for best texture.
- Sauce & Slaw: Store separately. Sauce keeps for 5 days (reheat gently), slaw for 2 (refresh with vinegar).
Nutrition Profile
Per burger:
- 650 calories
- 25g protein
- 15g fiber
Not too shabby for something this indulgent.
Perfect Pairings
Complementary Dishes
- Crispy Air-Fryer Fries: The crunch contrasts the burger’s softness, while salt highlights its smoky notes. Toss fries with 1 tsp smoked salt for harmony.
- Vegan Onion Rings: Their sweetness mirrors the caramelized onions, and the batter’s crispness adds another textural layer.
Drinks
- Smoked Porter Beer: The malt’s roasted flavors echo the patty’s char, while carbonation cuts through richness.
- Hibiscus Iced Tea: Its tartness refreshes the palate between bites of the hearty burger.
Something Sweet
- Vegan Chocolate Milkshake: The cold, creamy contrast is classic. Use coconut milk ice cream for a tropical twist.
- Grilled Pineapple: Caramelized fruit’s acidity balances the meal’s decadence.
Ingredient Variations and Their Impact
- Mushroom Upgrade: Swap half the beans for sautéed creminis—extra umami.
- Spicy Kick: Add Cajun seasoning to the patty and jalapeños to the slaw.
- Nut-Free Cheese: Blend steamed carrots and potatoes instead of flour/butter.
FAQs
- Can I make this gluten-free?
Yes! Swap the wheat gluten for flaxseed gel and use certified GF oats. - How do I prevent the patties from falling apart?
Ensure your beans are thoroughly drained and press the patties firmly to eliminate cracks. - Can I freeze the assembled burgers?
No—freeze components separately and assemble fresh to avoid sogginess.
The Ultimate Slutty Vegan-Style Burger: A Flavor Bomb You Can Make at Home
Make a crave-worthy Slutty Vegan Style Burger at home with this easy recipe—loaded with caramelized onions, tangy slaw, and velvety cheese sauce. Try it tonight!
Ingredients
For the Caramelized Onions
-
1 tbsp vegetable oil
-
1 large onion (thinly sliced)
-
1 tsp sugar
-
Pinch salt
For the Tangy Slaw
-
1/4 cup vegan mayo
-
1 tbsp apple cider vinegar
-
1 tsp agave nectar
-
2 cups shredded cabbage
-
Salt & pepper (to taste)
For the Cheese Sauce
-
2 tbsp vegan butter
-
3 tbsp flour
-
1 cup unsweetened plant milk
-
1/4 cup nutritional yeast
-
1 tbsp white miso paste
-
1 tsp garlic powder
-
1/2 tsp turmeric
-
1/4 tsp smoked paprika
For the Patty
-
1/2 cup rolled oats
-
1 can black beans (drained)
-
1 can lentils (drained)
-
1 cup cooked brown rice
-
1/4 cup vital wheat gluten
-
1 tsp smoked paprika
-
1 tsp onion powder
-
1/2 tsp salt
For Assembly
-
4 vegan brioche buns
-
Pickles
-
Extra oil (for cooking)
Instructions
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Heat 1 tbsp vegetable oil in a skillet over medium-low heat. Add 1 large onion, thinly sliced, 1 tsp sugar, and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until caramelized.01
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In a bowl, whisk 1/4 cup vegan mayo, 1 tbsp apple cider vinegar, 1 tsp agave nectar, salt, and pepper. Fold in 2 cups shredded cabbage and refrigerate.02
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Melt 2 tbsp vegan butter in a saucepan, whisk in 3 tbsp flour, then gradually add 1 cup unsweetened plant milk. Stir in 1/4 cup nutritional yeast, 1 tbsp white miso paste, 1 tsp garlic powder, 1/2 tsp turmeric, and 1/4 tsp smoked paprika. Set aside.03
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Pulse 1/2 cup rolled oats in a food processor, then add 1 can black beans, drained, 1 can lentils, drained, 1 cup cooked brown rice, 1/4 cup vital wheat gluten, 1 tsp smoked paprika, 1 tsp onion powder, and 1/2 tsp salt. Pulse to combine. Shape into 4 patties.04
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Heat extra oil for cooking in a skillet over medium-high heat. Cook patties for 4-5 minutes per side, undisturbed.05
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Toast 4 vegan brioche buns in a dry skillet until golden.06
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Assemble: bottom bun, cheese sauce, onions, patty, more sauce, pickles, slaw, top bun.07
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