In a pan, heat red beet juice, water, soy sauce, liquid smoke, and salt. Give it a good mix. Add the soy granule and let it cook over medium heat for 2-3 minutes until the soy granule has soaked up all the liquid. Then transfer it into a bowl.I am using very fine granule so it takes only a minute until it has soaked up the liquid, it may take a bit longer when your granule is bigger.
In a pan with olive oil over medium to high heat, cook the chopped onion and minced garlic until translucent and slightly brown. Then add the chopped parsley. Give it a quick mix. Then add it to the bowl with the soy granule.
To the soy granule and onion-garlic-parsley, add the breadcrumbs.
Let it cool off a bit until it’s cold enough to handle. Then shape the burger patties. The mixture should be enough for 2 patties à 100g.
Heat a pan with oil over medium heat. Add the burger patties. Flip them, add the vegan cheese, add a teaspoon of water into the pan, put the lid on, and turn off the heat. The steam will help the cheese to melt.
Let's assemble! I put a layer of vegan mayo on the bottom bun, then add the arugula, then the burger patties with the melted cheese, caramelized onions, and the top burger bun. Enjoy!