Recipe by Thee Burger Dude on January 2, 2026
4.67 stars (3 reviews)
burger, tommy's chili burger hack, vegan burger, vegan chili burger, vegan meat, vegan tommy's 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, 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.
- 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.
- 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.
- 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!