Double Stacked Smoky Kona Burger
I made this recipe originally for a burger cook-off contest that was being hosted through my husbands workplace. We were going to be the only vegan’s to compete (naturally!) and so I set out to make the meatiest, juiciest, most satisfying burger-crave worthy of the pickiest omnivore! I hope you LOVE this burger-I know a lot of people who do! Enjoy Friends:)
Why Make My Double Stacked Smoky Kona Burger?
People choose to go vegan, veggie, or just reduce their consumption of animal products for a variety of reasons, but MOST people I’ve talked to don’t just wake up one day and decide they don’t like the taste of meat anymore (unless you’re pregnant!!) Finding out what’s behind the meat industry and loosing your “taste” for meat is a whole other story….
With that being said, my husband and I still enjoy our share of vegan-friendly “meaty” products. Not only are these substitutes tasty, they are often (not always) healthier than their meaty counterparts. It’s also a great way to share the food experience with other non-vegans.
This burger is everything-and more that I think a great BBQ style burger should be. The texture is spot on thanks to the T.V.P., vital wheat gluten and walnuts. The flavour is unmistakably meaty due to the liquid smoke, all veggie “beef” flavoured bullion, steak spice, vegan Worcestershire, and the technique of charring the patty.
I’ve topped this burger with a slice of grilled pineapple and crunchy iceberg lettuce, but feel free to customize it however YOU like your burger. The flavour profile of the patty is very forgiving and would do well with any kind of burger topping.
Have I convinced you to give it a go? Here’s what you need:
How to Make My Beefy Double Stacked Smoky Kona Burgers
Double Stacked Smoked Kona Burger
- 1 cup of T.V.P. buy it here
- 1 cup of boiling water
- 1 "beef"-flavoured bullion cube I used McCormicks all Vegetable Beef
- 2 tsp. liquid smoke
- 2 tsp. Mrs. Dash Steak Spice There's a lot of salt already with the other ingredients so I went salt free for this one
- 2 tsp. soy sauce
- 1 tsp. vegan worchershire
- 1 tsp. BBQ rub spice
- 2 tbsp. vegetable shortening cubed
- 1 tbsp. ketchup
- 1 tbsp. BBQ Sauce I used a sweet bourbon flavour
- 3/4 cup crushed Ritz crackers
- 1/2 cup Vital Wheat Gluten
- 1/3 cup crumbled raw walnuts
- 1/4 cup ground flax seed
- 1/4 cup water
- 2 tbsp. canola oil
- canola oil for the pan
- Burger Buns of your choosing watch the ingredients- a lot of these buns contain milk and/or eggs
- Daiya Farmers Block cheese-smoked Gouda or Monterey Jack style
- canned sliced pineapple
- iceberg lettuce
- Vegan mayo
- BBQ Sauce
- Raw Sweet Onion sliced or diced
Add the boiled water to a bowl large enough to accommodate 3 cups. (I used a glass 4 cup measuring cup)
To the boiled water add: the bullion cube, liquid smoke, Worcestershire sauce, soy sauce, steak spice, BBQ rub spice and stir to combine
Add your TVP to the boiled water mixture, stir and allow to sit for 5 minutes for the TVP to absorb the water.
While the TVP is resting, place your pan over medium high heat.
Move the TVP mixture to a large bowl
Add in the 3-4 tbsp of vegetable shortening-I like to cube this and stir it in. This is meant to mimic the marbling of a ground beef. It allows the patty to have a juicy texture.
Add in the ketchup and BBQ sauce and stir to combine
Now add in your crushed walnuts and mix
Go ahead and sprinkle in the crushed Ritz crackers and the vital wheat gluten and mix.
in a separate bowl or container combine the 1/4 cup of ground flax seed with the 1/4 cup of water.
Add in your flax seed mixture.
At this point I will really get in there with my hands to make sure everything is combining well. If the mixture is still a little too crumbly and will not hold together well, go ahead and add in 1-2 tbsp of canola oil. in the end, you want the mixture to be able to hold together, but you definitely DO NOT want it to be "wet". This will make for a mushy burger (yuk!)
Divide your mixture into 8 small balls. Form the balls into patties. The patties are meant to be on the thin side because we will be stacking TWO patties into the bun with a big slice of VEGAN cheese in between (drool worthy right?!)
Okay, time to fry the first 4 patties. Add the oil into the pan and place 4 patties in. Allow the patties to carmalize-don't flip the for 3-4 minutes. You don't want them burnt, but you DO want to see some blackened edges-this adds to the flavour in a huge way!
Add some BBQ sauce on top of the uncooked side of the patty and flip (be careful! The sauce likes to "spit" at you when it hits the hot pan-make sure your kids are busy somewhere else:)
Cook this side for around 2-3 minutes.
Add sauce to the cooked side now and flip again to caramelize the sauce. Cook for another 1-2 minutes.
Remove the burgers to a plate.
Cook the remaining 4 burgers in the same manner-only this time, when you do the second flip to caramelize the sauce on the cooked side place sliced vegan cheese on top of the burger and grab a finished burger from the plate and place it on top of the cheese. The heat from the two patties and the pan will melt the cheese.
Remove the double stacked burgers from the pan onto a waiting bun (you could totally toast them with vegan butter and garlic to make an awesome garlic bun!)
Now grill 4 sliced of pineapple for around 1-2 minutes a side. Place your grilled pineapple on top of your double stacked burgers.
I like to dress my burgers fairly simply with a 1:1 ratio of vegan mayo and BBQ sauce mixed with some diced white onion spread on the bottom. The top bun usually has plain mayo and crispy iceberg lettuce to top it off!
So guys, I know reading through this recipe it sure seems like a lot of work (it was a lot of work typing it all out, that’s for sure!) But honestly when you are in the kitchen getting them together its actually a fairly quick process. You should have them all mixed up and ready to cook in around 10 minutes tops! And your hungry family will be fed in under 20 minutes from start to finish!
We served these burgers with fresh cooked corn on the cob and baked potatoes with my homemade cashew sour cream. A beautiful side salad would be nice here as well. Try my Avocado salad dressing to make an easy, HEALTHY side dish for these meaty burgers. The burgers are really filling, so you won’t need to go overboard on the sides to accompany this dish.
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Until next time guys!