Oct 30, 2012

burger make over

A burger is a must make over for MoFo. I searched for the best burger to Make Over, which led me to the top 10 chain burger places in the U.S. There is the obvious McD's (link is to VegMac), Red Robin (link is to vegan Bruschetta Burger), Burger King and Wendy's. But then the new front runners are In-N-Out Burgers, Five Guys, Culver's and Smashburgers

At the heart of any burger is the burger itself. Therefore, instead of trying to just make a vegan version of a popular burger from a popular burger joint, I decided to make the burger patty itself as the Make Over. 

In past make overs, I have done the VegMac, using Boca burgers sliced in half horizontally... 

... and I have made Red Robin's Bruschetta Burger, with pesto-aioli, balsamic cream and basil salsa and featuring Tami's Incrediburger

Bruschetta Burger

Thanks to Tami and her Food Network Friday challenges, I gave making burger patties myself a try and have come up with my own great version. 

Mesa Grill Burger

I have been perfecting this for the past year and am now proud to launch it! 

First, I am using the thicker version of the patty in an upscale restaurant burger: Bobby Flay's Mesa Grill's signature cheeseburger, loaded with Daiya, grilled vidalia onion and horseradish-dijon sauce.

In-n-Out Burger

Above it is made into thinner patties and is gracing the better version of In-N-Out's Double Double, in which the stacking order is paramount.

That's it for today's "Burgers In and Out of Dives" episode! 

Be sure to enter to win Tami Noyes' and Celine Steen's new cookbook,
Vegan Sandwiches Save the Day! contest. Good luck!


Get all the burgers featured in this episode below:


  1. yay, I am glad I made it for the unveiling.
    Horsey sauce. OOOh I love horsey sauce!!!

  2. I am so craving burgers now! What a wonderful post! Looking forward to your recipe.

  3. I can't wait for your recipe! I love Tami's burgers but I'm always looking for a new patty to try. All those burgers look crazy good but I'm seriously pining for that mesa burger.

    1. I know what you mean! I love Tami's recipe, too. So good! I'll post this one either tonight (if I can get my kid's peacock costume done), or tomorrow after Halloween.

  4. Bruschetta burger! I think I'm in love.

  5. I had fun reading your posts through mofo. Thanks!

  6. Isn't it lovely being in love, Kelly G? If only it washed the dishes, too!

    Thanks, Corrin! It was fun to post and cook. Now I have to go back and read all the posts I've missed.

  7. I made half a recipe of the better burger patties today. Very good. I used a bit of marmite to stand in for the beefy flavoring. I'm still looking for the best steak sauce, so I'll try different brands next time. ( I used two pans so I could try two different sauces.)

    1. I need to work on this a bit more. It was supposed to go in the book, but I wasn't perfectly pleased with the results. Did you get a seitan-y flavor to them? I found I did and I need to work on getting rid of it. I use A-1 but that isn't the healthy of sauces. Thanks for reporting! I'll have to work on it this month for the MoFo:)

    2. My burgers did not have a seitan-y flavor. I cooked them at 230 degrees in a counter top oven that seems to run cooler than the regular oven. I also added an extra 10 minutes cooking time.

      I really like that the burgers do not leave me with that heavy feeling like burgers that include TVP/TSP and nut butter.


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