Pretty Patties – Vegan Colorful Burgers

Ingredients

• 510 g Bread flour (All‑purpose works but bread flour gives better structure)
• 10 g Instant yeast (Can use active dry yeast (activate in warm water))
• 30 g Sugar (Granulated)
• 2 tsp Kosher salt (About 10 g)
• 275 mL Water (room temperature)
• 60 mL Neutral‑flavored oil (vegetable or canola)
• 5‑10 mL each Food coloring (gel) – assorted colors (Use gel for vivid hue; divide dough into 6 portions)
• 2 tbsp Sesame seeds (For topping; optional)
• 200 g Raw cashews (rinsed) (Soak 4‑6 h for best texture)
• 200 g Refined coconut oil (Solid at room temp; gives meltable texture)
• 2 tbsp + 1 tsp g Kappa carrageenan (Thickening/setting agent)
• 25 g Arrowroot powder
• 2 tsp Kosher salt (for cheese)
• 1.5 tsp Onion powder
• 1 tsp Garlic powder
• 25 g Nutritional yeast (Adds cheesy flavor)
• 15 mL Lemon juice
• 100 mL Sauerkraut or pickle brine
• 375 mL Cold water (for cheese)
• few drops Food coloring for cheese (Add after cheese set in mold)
• 1 cup Spinach (cooked) (Drain excess water)
• 1/2 cup Green lentils (cooked)
• 1/2 cup Edamame (cooked, shelled)
• 1/2 cup Brown rice (cooked)
• 1/4 cup Ground oats or breadcrumbs (Binder)
• 1 tbsp Vital wheat gluten (Improves texture)
• 1 cup Yellow lentils (cooked)
• 1 cup Corn kernels (cooked)
• 1 cup Grated carrot
• 1 cup Kidney beans (cooked)
• 1/4 cup Sun‑dried tomatoes
• 1 cup Beet (peeled & grated)
• 1 cup Pinto beans (cooked)
• 1 cup Blue potatoes (boiled & mashed) (Use purple‑skinned potatoes for color)
• 1/2 cup Purple cabbage (thinly sliced)
• 1/2 cup Blue corn tortilla chips (crushed)
• 1 tsp Baking powder (Added to cabbage water for blue hue)
• to taste Salt & pepper

Instructions

1. Mix dry ingredients

   In a large bowl whisk together 510 g bread flour, 10 g instant yeast, 30 g sugar, and 2 tsp kosher salt until evenly distributed.

   Time: PT5M

2. Add wet ingredients and form dough

   Create a well, pour in 275 mL water and 60 mL neutral oil, then stir with a spatula until a shaggy dough forms. Turn out onto a lightly floured surface and knead by hand for about 10 minutes until the window‑pane test is passed.

   Time: PT15M

3. Divide and color dough

   Divide the dough into six equal pieces (≈150 g each). Working one piece at a time, place it in the food processor, add a few drops of the desired gel food coloring, and pulse for about 45 seconds until the color is uniform and the dough becomes a bit tighter from the extra mixing.

   Time: PT10M

4. First bulk fermentation

   Gather the colored pieces back into a lightly oiled bowl, cover with plastic wrap, and let sit at room temperature (≈75°F) until the dough has increased in volume by 50‑100% (about 1½ hours).

   Time: PT1H30M

   Temperature: 75°F

5. Shape buns and second rise

   Take one colored piece, split it in half (each half will become one bun). Shape each half into a smooth ball, then gently flatten just enough to create a flat top. Place the buns on a parchment‑lined baking sheet, spacing them well, cover with oiled plastic wrap, and let rise until nearly doubled (another 1½ hours).

   Time: PT1H40M

   Temperature: 75°F

6. Bake buns

   Preheat the oven to 350°F. Bake the risen buns for 15‑18 minutes, or until they are puffed, set, and the internal temperature reaches 195‑205°F. Remove and let cool on the sheet for 10 minutes before transferring to a wire rack.

   Time: PT18M

   Temperature: 350°F

7. Cool buns completely

   Allow the baked buns to cool completely (about 10 minutes) so they won’t steam the cheese later.

   Time: PT10M

8. Blend vegan cheese base

   In a high‑speed blender combine 200 g rinsed cashews, 200 g refined coconut oil, 2 Tbsp + 1 tsp kappa carrageenan, 25 g arrowroot powder, 2 tsp salt, 1.5 tsp onion powder, 1 tsp garlic powder, 25 g nutritional yeast, 15 mL lemon juice, 100 mL sauerkraut/brine, and 375 mL cold water. Blend on high for at least 60 seconds until completely smooth and thick.

   Time: PT10M

9. Heat cheese mixture to set

   Transfer the blended mixture to a saucepan and gently heat over medium heat, stirring constantly, until it reaches 180°F and thickens slightly (about 10 minutes).

   Time: PT10M

   Temperature: 180°F

10. Mold and color cheese

    Pour the hot mixture into a lined muffin tin (one cavity per color). Add a few drops of food coloring to each cavity and swirl with a tiny whisk. Cover and refrigerate for at least 4 hours or overnight until set.

    Time: PT4H

11. Cook legumes, beans, and vegetables

    In a large pot bring water to a boil. Add green lentils, yellow lentils, edamame, kidney beans, pinto beans, brown rice, corn, peeled potatoes, and sliced purple cabbage. Cook each until tender (about 20‑25 minutes). During the last 3 minutes, add a teaspoon of baking powder to the cabbage water to turn it blue. Drain and spread on a rimmed baking sheet to cool completely.

    Time: PT45M

    Temperature: Boiling

12. Prepare each patty mixture

    Working one color at a time, combine the cooked vegetable component with its corresponding legumes, brown rice, and binder (ground oats or breadcrumbs). Add 1 tbsp vital wheat gluten, salt and pepper, then pulse in a food processor until a coarse, ground‑beef‑like consistency is achieved. Adjust thickness with extra rice, oats, or gluten as needed.

    Time: PT15M

13. Form and chill patties

    Divide each colored mixture into 2‑ounce portions and shape into flat discs the same diameter as the buns. Place on a parchment‑lined tray, cover, and refrigerate for 10 minutes to firm up before cooking.

    Time: PT5M

14. Fry patties

    Heat a non‑stick skillet over medium‑high heat, add a thin layer of oil, and fry each patty for about 3‑4 minutes per side until a golden crust forms. Because each patty has different moisture content, watch them closely and adjust time as needed.

    Time: PT15M

    Temperature: Medium‑high

15. Toast buns

    While patties rest, toast the sliced buns in a hot, lightly oiled pan or under a broiler until lightly golden.

    Time: PT5M

    Temperature: Medium

16. Assemble burgers

    Place a slice of the set vegan cheese on the bottom bun, add the hot patty, then top with the matching colored bun. Serve immediately, arranging the six burgers in color order on a platter.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

55 g

Fat

16 g

Fiber

8 g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour
• Instead of Instant yeast: Active dry yeast
• Instead of Sugar: Maple syrup (non‑vegan), Honey (non‑vegan)
• Instead of Kosher salt: Table salt
• Instead of Neutral‑flavored oil (vegetable or canola): Melted coconut oil (will add flavor)
• Instead of Food coloring (gel) – assorted colors: Beet juice (red/purple), Turmeric (yellow), Spinach puree (green)
• Instead of Sesame seeds: Poppy seeds, Everything bagel seasoning
• Instead of Raw cashews (rinsed): Almonds (different flavor)
• Instead of Refined coconut oil: Other neutral oil (texture changes)
• Instead of Kappa carrageenan: Agar‑agar (different set)
• Instead of Arrowroot powder: Cornstarch
• Instead of Kosher salt (for cheese): Table salt
• Instead of Lemon juice: Apple cider vinegar (less bright)
• Instead of Sauerkraut or pickle brine: Vinegar water
• Instead of Spinach (cooked): Kale
• Instead of Brown rice (cooked): Quinoa
• Instead of Ground oats or breadcrumbs: Panko
• Instead of Grated carrot: Sweet potato
• Instead of Kidney beans (cooked): Black beans
• Instead of Sun‑dried tomatoes: Roasted red pepper
• Instead of Pinto beans (cooked): Black beans
• Instead of Blue potatoes (boiled & mashed): Regular potatoes (color lost)
• Instead of Purple cabbage (thinly sliced): Red cabbage
• Instead of Blue corn tortilla chips (crushed): Regular corn chips

Equipment Needed

• Large mixing bowl
• Whisk
• Spatula
• Kitchen scale
• Food processor
• Plastic wrap
• Parchment paper
• Baking sheet
• Oven
• Instant‑read thermometer
• Saucepan
• Blender (high‑speed)
• Muffin tin
• Frying pan (non‑stick)
• Tongs
• Sharp knife
• Cutting board

Critical Steps — Do Not Skip

• First bulk fermentation (step 4)
• Shape buns and second rise (step 5)
• Bake buns (step 6)
• Heat cheese mixture to set (step 9)
• Fry patties (step 14)

Chef Tips from the Video

• Use gel food coloring for the most vibrant, non‑staining results.
• If you want a softer bun crust, brush the tops with a little extra oil before baking.
• A bench scraper makes dividing the dough into equal portions much easier.

Troubleshooting

Storage

Refrigerator: Buns: up to 5 days in an airtight container. Cheese: 5 days. Patties: 3 days (keep separate from buns).

Freezer: Buns: wrap tightly and freeze up to 2 months. Cheese: freeze for up to 1 month (thaw before slicing). Patties: freeze individually on a tray then bag for up to 2 months.

Room temperature: Buns are best consumed within 24 hours if kept in a cool, dry place.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours before shaping.
• Vegan cheese sets best after overnight refrigeration; make it a day ahead.
• Formed patties freeze well; cook straight from frozen, adding a minute per side.