Vegan Tommy’s Chili Burger
The ICONIC BURGER from LOS ANGELES – all VEGAN! Try this Vegan Tommy’s Chili Burger to cure that late night craving!
I used to get a Tommy Burger as often as possible. It was always late at night after a few too many drinks. It’s a rite of passage for a lot of folks living in LA, and for good reason – there’s really nothing like it!
The patrons are usually slightly less sloppy than the burgers, though I can’t tell you how many shirts I ruined with one of these chili burgers. However, it’s been a long time since I’ve had a burger from Tommy’s so I really can’t say if this is an exact copy, but it definitely hit all the notes that I remember. On that first bite I was transported to standing in a parking lot, licking chili off my arm… it’s one of my favorite LA food memories!
But to be honest, I mostly hit up Jay Burger which was right next to a punk club called Juvee that I used to frequent. I guess Jay was the one who came up with Tommy’s Chili recipe, but they had a falling out and he started his own joint?
Either way, both Jay and Tommy Burger were similarly delicious and sloppy and this Vegan Version definitely satisfied my late night craving all day long!
Ingredients for a Vegan Chili Burger
- Onions, Carrots, Jalapeños – These will be added to the chili for some texture and flavor. You can use a bell pepper instead of a carrot if you like.
- Vegan Meat – Both the Chili and Burger will use some kind of Vegan Meat (like Beyond or Impossible). If you’d prefer something else, I have a TVP Chili and TVP Burger recipe.
- Seasonings – For the Chili, we’ll be using the usual suspects, Chili Powder, Cumin and Smoked Paprika.
- Masa Harina – I also like adding some Masa Harina (like Maseca) to thicken the chili and add a little flavor.
- Burger – For the Burger, we’ll need Vegan Cheese, Onions, Tomato, Pickles and Yellow Mustard!
How to make a Vegan Chili Burger
Roughly chop your onion, carrot and peppers. Add them to a food processor and blend until they are a veggie paste consistency.
In a large pot or dutch oven over medium heat, brown the vegan beef, and then add in the veggie puree.
Add the seasonings and minced garlic.
Next some broth, and then the Masa Harina.
Lower heat and simmer for about 10 minutes or until reduced to desired consistency.
Toast your buns, then grill your burger patty.
When your burger has a nice browning on one side, flip it, then add your vegan cheese slice, add a little water to the pan, then cover to steam and melt the cheese.
Once cheese is melted, top with some chili and the bottom bun.
Tommy’s assembles their burgers in a unique way. First they flip the top bun upside down, and then add the mustard, tomato, pickles and onions.
Then they put the burger patty with chili on it, try to wrap this up if possible, it’s messy!
You can also assemble the burger in a more traditional way like so…
Here’s a handy dandy video!
NOTE: This is an older video and the recipe is slightly different! I’ve updated it to be easier and more accessible for the ingredients.
Storage
Store any leftover chili in the fridge for 3 – 5 days and freeze for up to 6 months. Reheat on the stovetop or microwave.
More Burger recipes you’ll dig!
Vegan Tommy’s Chili Burger
Ingredients
Chili (Makes Enough for 4 – 6 Burgers)
- 1 lb Vegan Meat (like Impossible or Beyond, SEE NOTES)
- 1 Carrot (or 1/2 Bell Pepper)
- 1/2 Onion
- 1 Jalapeño
- 4 Garlic Cloves (Minced)
- 4 – 5 Tbsp Chili Seasoning
- 1 Tbsp Ground Cumin
- 1 Tbsp Smoked Paprika
- 1 – 2 Tbsp Diced Chipotles in Adobo (or 1 – 2 tsp Chipotle Powder)
- 1/2 – 3/4 cup Masa Harina
- 1 Tbsp White Vinegar
- 2 – 3 cups Vegan Beef Broth (or Veggie Broth)
- Salt & Pepper to taste
Chili Burger (Single Serving)
- 1 Burger Bun
- 3 – 4 oz Vegan Meat (like Impossible or Beyond, SEE NOTES)
- 1 slice Vegan American Cheese
- Diced Onions
- Dill Pickle Slices
- Slice of Tomato (Beefsteak if possible)
- Yellow Mustard
Instructions
Chili
- Roughly chop your onion, carrot and peppers. Add them to a food processor and blend until they are a veggie paste consistency.
- In a large pot or dutch oven over medium heat, add some oil. Once hot, add the vegan meat. Break up your meat and cook until browned, about 5 minutes. Then add in your veggie puree. Stir to combine.
- Add the chili powder, cumin, smoked paprika, and stir to combine, then add in the minced garlic. Stir to combine and cook for a minute.
- Add in the vinegar and 2 cups of the broth and stir. Next add in the Masa Harina and stir to combine.
- Lower heat and simmer for about 10 minutes or until reduced to desired consistency.
- Taste and adjust for seasoning, add more masa harina if you think the chili is too thin. Likewise, add more broth if it’s too thick.
- Once chili is where you like it, cover and keep warm on low.
Chili Burger
- Get a skillet heated up on medium heat, toast your buns until golden. Then cook your burger patty for 3-4 minutes. Season as you like it, I use Lawry’s Seasoned Salt.
- When your burger has a nice browning on one side, flip it, then add your vegan cheese slice. Add a little water to the pan and then cover to steam and melt the cheese.
- Once cheese is melted, add about 1/2 – 1 cup of the chili depending on how you like it.
Tommy Style Burger Assembly
- Place the BOTTOM bun on top of the chili burger patty.
- On a flat surface (cutting board, plate etc) turn the top bun upside down, squirt some mustard, then add a tomato slice, the pickles and onions. Add the Chili Burger patty next, the burger will be upside down. Quickly, but carefully turn it right side up. I recommend wrapping it in parchment paper so it stays together.
Traditional Assembly
- Lay the bottom bun right side up, then add the chili burger patty. Top with onions, pickles and tomato, then a squirt of mustard on the top bun. Place that on top and enjoy!
