I’m starting a new segment on this blog titled “let’s try:…” where I’ll sample various vegan foods to see if they’re a hit or a miss. I love discovering new products and sharing my honest opinion about what my family, friends, and I try.
This idea came from my non-vegan family members, who often struggle to enjoy a full meal without meat. Occasionally I convince them to try vegan alternatives and we judge them honestly together. Today, for them (and for me), we’re trying vegan burgers—because who doesn’t love a good burger?
Today we’ll try Vivera’s Mushroom & Paprika Burgers. These are available in the Netherlands; if you don’t live there, don’t worry—I’ll include a simple vegan burger recipe soon. Follow along to see how I assembled these tasty burgers. I’m not being paid to promote them; they genuinely taste great.
These burgers weren’t new to me, but they were new to my mom, who agreed to be the judge. I love them: they’re GMO-free, and the taste and texture are impressive for a vegan burger. While I enjoy cooking from scratch, some days I don’t have the time or energy. On those days, convenient ready-made options like these are a perfect, healthier alternative to most fast food.
I intended to make vegan buns for this post but wanted the meal to be quick and simple this time. That said, I’m planning to develop and share a vegan burger bun recipe soon—now I’m motivated to make them! I did spend extra time caramelizing onions for these burgers, which took longer than expected but were worth it.
Quick recipe for oven-baked potato wedges: Take five medium to small potatoes and cut them into wedges. Soak the wedges in warm water to remove excess starch, then drain and dry them. Toss with a drizzle of olive oil, a sprinkle of fresh rosemary, and about 1/2 tsp each of garlic and onion powder. Bake at 200°C (about 400°F) for roughly 40 minutes, flipping halfway through, until golden and crispy. Serve warm.
I also made a simple burger sauce by mixing:
- 2 tablespoons mustard
- 2 tablespoons vegan mayo
- A splash of pickle juice
- 3 finely chopped pickles
- 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder
I resisted adding hot peppers because I’m the only one at home who likes very spicy food.
After cooking the burgers and lightly toasting the buns, with the potato wedges and sauce ready, it was time to assemble. My burger stack went like this:
Bun, sauce, lettuce, burger, tomato, caramelized onions, cabbage, pickles, more sauce, top bun.
We dug in, waiting to see if this would be a yay or a nay. My mom loved them—so much that she joked about how McDonald’s burgers are fake too. I’m happy with the verdict: these burgers are a win. We’ll definitely have them again. It’s satisfying to sneak tasty vegan options onto the plates of my non-vegan family and have everyone enjoy them.
Expect more installments of “let’s try:…” where I’ll continue sampling vegan products and sharing honest reactions from friends and family.