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Vegan Eggs Benedict Burger

Vegan Eggs Benedict Burger

Thee Burger Dude
5 from 5 votes
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Ingredients
  

Burger

  • 1 English muffin
  • 3 - 4 oz. plant based meat
  • 1 frozen hash brown patty
  • fresh chives for garnish
  • smoked paprika for garnish
  • salt and pepper

Tofu Egg

  • 1 block of Extra Firm Tofu pressed for 20 minutes
  • garlic salt and black pepper
  • Pinch of black salt to taste

Vegan Hollandaise

  • 1 cup cashews
  • 3/4 cup unsweetened plant milk
  • 1 Tbsp lemon or to taste
  • 1/2 cup unsalted vegan butter melted
  • 1/4 tsp turmeric more for color
  • 1/8 tsp cayenne more to taste
  • 1/2 tsp salt
  • 1/8 tsp Black Salt
  • 1/4 tsp ground mustard powder
  • 1/4 tsp Lactic Acid

Instructions
 

  • Press your tofu for 20 minutes.
  • Cover your cashews in boiling water for 20 minutes.
  • Slice your pressed tofu into thirds. Then using a cookie cutter that's the same size as your English muffin, cut out your egg patties. Set aside.
  • To make the Hollandaise sauce, simply blend all the ingredients in a high speed blender. Taste and adjust for seasoning! You can keep this warm on low on the stovetop. Do NOT microwave it!
  • Form your plant based meat into a burger patty the same size as your English muffin.
  • Add your hash brown patty to an air fryer for 8 - 10 minutes at 400° F. Or cook according to package instructions.
  • Get a skillet, get it to medium heat and add a little vegan butter to the pan, toast your English muffin until golden brown.
  • Cook burger and tofu egg patty on each side for 3 - 4 minutes, seasoning to taste (I used garlic salt, black pepper on both, and added more black salt to the tofu egg).
  • Now you just need to assemble, so start with your bottom muffin, hash brown, burger patty, tofu egg, then a GENEROUS portion of the Hollandaise, add some paprika and chives on top, then your top muffin, and DIG IN!

Notes

  • This is a pretty simple recipe, but just a few things to point out!
  • Don't microwave the Hollandaise, it will separate and get lumpy. I recommend heating or reheating it on low heat on the stove top and whisking frequently / constantly. It should last in the fridge for 3 - 5 days (if you don't eat it all first that is).
  • Black salt will help things taste eggy. It's not for everyone though, so fair warning!
  • You can use a breakfast sausage if you like, I just went with a classic Burger patty. Same with the tofu egg, you can use something like Just Egg if you prefer too!
  • Lactic Acid isn't totally necessary, you can use more lemon, but it really amped up the sauce!
  • If you don't have unsalted vegan butter, just watch the salt when you add it, in fact I would skip the salt until it's blended and then taste and adjust the levels. Nothing worse than over salted hollandaise!
  • Don't forget the Hash Brown!
Keyword breakfast burger, vegan breakfast, vegan easy breakfast, vegan eggs benedict burger
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