Vegan Hamburger Steak with Mashed Potatoes and Gravy
Over the past few years, we have become familiar with several dishes, ingredients and trends that would probably never have been on our radar without our work at Zucker&Jagdwurst. Some of them we have left behind, while others we have added to our repertoire. And with some of them, we still wonder how this trend came about today.
Today, we're showing you a dish that we've never heard of before: Hamburger steak. If you're thinking straight away of a burger or suspect that you should prepare a complicated vegan steak yourself or even look for it in the supermarket, then we can take the wind out of your sails. You simply use burger patties for hamburger steaks! What an ingenious idea and, above all, an incredible shortcut.
For our recipe, we used the "Red Bean Umami Style" patties from Bunte Burger, which are made from 100% natural ingredients and are based on vegetables and pulses. What is particularly important to Bunte Burger is that the patties are not imitation meat but a creative combination of vegetables that don't look like meat at all. Incidentally, the patties are produced in a climate-neutral way, without any soy, gluten or palm oil. In addition to "Red Bean Umami Style," there are also two other varieties: "Red Lentil BBQ Style" and "Green Forest Funghi Style." You can find the patties at BioCompany (in Berlin), Denn's Biomarkt (in North Rhine-Westphalia), Alnatura (in North Rhine-Westphalia, Hesse and Hamburg) and in owner-managed organic shops. You can get a good overview on the live map.
The patties go wonderfully with our hearty onion and mushroom sauce and creamy mashed potatoes. If you want to serve them with some peas, Brussels sprouts, or carrots, you can, of course, do this as a vegetable side dish. And now get to work on your burger patties – we'll keep this great idea in mind for our next hearty winter dishes!
Vegan Hamburger Steak with Mashed Potatoes and Gravy
Ingredients
For the mashed potatoes:
1000 g (2.2 lb) floury potatoes
4 tbsp vegan butter
100 ml (0.5 cup) plant-based milk
1 pinch of nutmeg
salt
pepper
For the onion and mushroom gravy:
2 onions
250 g (8.75 oz) brown mushrooms
2 tbsp vegan butter
2 tbsp tomato paste
1 tbsp mustard
2 tbsp flour
500 ml (2 cups) vegetable stock
100 ml (0.5 cup) (non-alcoholic) red wine
1 bay leaf
2 tbsp soy sauce
1 tsp marjoram
1 pinch of nutmeg
sugar
salt
pepper
Additionally:
4-6 burger patties (e.g. "Red Bean Umami Style" from Bunte Burger)
fresh parsley
Instructions
Bring a pan of salted water to a boil for the mashed potatoes. In the meantime, peel the potatoes and cut into small cubes. Then cook the potatoes for 10–15 minutes until they are soft. Drain the potatoes and mash them with a potato masher. Now add the vegan butter and plant-based milk and season with nutmeg, salt and pepper. Keep the mashed potatoes warm.
For the sauce, peel the onion and cut it into strips. Clean the mushrooms with a damp cloth, trim the stalks, and cut them into slices.
Heat the vegan butter in a large frying pan and fry the burger patties until crispy. Remove the patties from the pan.
Heat some more vegan butter in the pan and fry the mushrooms until lightly browned. Add the onions, tomato paste, and mustard and fry over medium heat until the onions are translucent. Add the flour and fry for a further 2–3 minutes. Deglaze with vegetable stock and red wine, stirring well. Add the bay leaf and simmer the sauce over low heat for 10 minutes. Then season to taste with soy sauce, marjoram, nutmeg, sugar, salt and pepper. Return the burger patties to the sauce 5 minutes before serving.
Serve the mashed potatoes with the mushroom and onion sauce, the hamburger steaks and chopped parsley.
