Vegan Country Fried Steak Sandwich
Updated: Mar 25
I can't think of anything more comforting than a fried burger topped with mashed potatoes and country gravy, can you?
Yes, I finally Deep Fried a Beyond Burger. Then I topped it with some Mashed Taters and Country Gravy! And for those keeping count, yes I’m eating 2 kinds of potatoes on this here plate, so sue me!
If you’re not familiar with Country Fried (or Chicken Fried) Steak, it’s essentially a steak that’s been deep fried in the same way people deep fry those poor chickens. Hence the name Country Fried Steak! It’s super indulgent and it’s crazy to me that somebody did this and said, “you know what, better throw some gravy on top just for good measure!”
In any case, this dude was super 𝘊𝘖𝘔𝘍𝘖𝘙𝘛𝘐𝘕𝘎 as expected. I know I’ve said this before, but one thing that I love about eating the plant-based version of these kinds of dishes is I can indulge in something like this and not feel like total crap for the next 4 hours. In fact, I feel great!
Whenever I make country gravy, I like to make leftovers so I can use it again the next day (or later that same day if I’m on a bender). This is also a great dish to make if you have leftover mashed potatoes and gravy as well, in fact that’s why I made it! If you are making everything from scratch, I recommend making the gravy while the potato cooks to maximize your time. Keep them both warm on the stovetop while you fry your Beyond Burger!
A few tips for Fried Chick'n:
Get a deep fry thermometer. You can use a different one if you fry in a pan, but for my money, the deep fry thermometer has been a big help. I like to fry at 375 degrees.
Use a cooling rack after frying. The reason for this is, if you just put your chick'n on a plate, or paper towel, it's gonna steam itself and get soft. With a wire rack, it'll stay crispy.
Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil, but vegetable or canola work fine too!
If the recipe calls for a vegan buttermilk, really let the plant-milk and vinegar sit for a good 5 -10 minutes. I have found that different plant-milks will thicken more or less. I personally use Ripple most times, and it works the best. You really want the wet mixture to be thick enough that it will stick to the chick'n and bind the breading. If it's not thick enough, add some more vinegar.
Shake off the excess flour and batter when you dredge.
Make sure you press the flour into the chick'n so it sticks!
And lastly, one thing I like to do is take a fork and dip it in the wet mixture, then flick it in the dry mix a few times and then whisk that together. That will help you get more craggly texture!
Makes 1 Sandwich with leftover gravy!
Country Fried Steak
1 sesame seed bun (or bun of choice)
1 Beyond Burger (or 4 oz plant based meat)
2 Tbsp flour
2 Tbsp cornstarch
1 tsp baking powder
2 Tbsp panko bread crumbs
1/2 Tbsp poultry seasoning
1/3 cup plant milk
1 tsp apple cider vinegar
1 Tbsp hot sauce
Oil for frying
If making from scratch use this recipe. Otherwise if you’re using leftover mashed potatoes, use 1/2 to a full cup depending on how big you want this sandwich to be!
1 small russet potato
1 Tbsp vegan butter
1/4 cup plant milk
1 Tbsp nutritional yeast
1 Tbsp vegan cream cheese (Kite Hill chive is a good option)
1/2 tsp garlic powder
Salt & pepper to taste
1 cup plant-based ground sausage
2 Tbsp vegan butter
1/4 cup flour
2 cups plant milk
1/4 Tbsp garlic salt
1/4 Tbsp black pepper
1/4 tsp oregano
1/4 tsp umami seasoning (optional)
Dash of cayenne and smoked paprika
If making mashed potatoes from scratch, quarter the potato and add it to a pot (feel free to peel it if you don’t want the skin). Fill the pot with water so there’s a good inch or so above the potato. Salt the water liberally and bring to a boil. Lower heat to a low boil and cook the potato until it’s fork tender. You can make the gravy while the potato cooks too if you want. Skip to step 3-7 and then come back to 2.
Once potato is fork tender, drain the water, return potato back to pot and then mash it. Add all mashed potato ingredients and stir to combine. Adjust seasonings to your preference. Keep it warm on the stovetop or reheat when needed.
Now, let's make the gravy. If using ground sausage, add some oil to a pan on medium heat and then add sausage once oil is heated through. Cook the sausage until well browned. Remove from pan and reserve for later.
Let's make the roux! Start by melting the butter in a pan over medium heat. Once it's melted add the flour a tablespoon at a time. Whisk each tablespoon of flour thoroughly before adding the next tablespoon.
Cook the roux for 1-2 minutes and then add the milk in 1/2 cup increments. Pour it slowly and whisk at the same time to avoid lumps.
Lower the heat and simmer the gravy. Add the spices and adjust seasonings to taste.
Add the sausage back into the pan and stir into the gravy. Lower heat to low to keep warm, stirring occasionally.
Let’s fry up our Beyond Burger! First add some oil to a cast iron skillet. If you prefer to deep fry this, then add oil to a deeper pan. I simply pan fried mine in about an inch of oil in a cast iron.
While the oil heats up, prepare the dredging station. Add the plant milk and apple cider vinegar to one bowl and let it sit 5 - 10 minutes to form the buttermilk. Make sure it's thick enough to stick to the chick'n, otherwise use more vinegar. Meanwhile, add the flour, panko, cornstarch, baking powder and seasoning to another bowl and whisk the dry ingredients together.
Once oil is up to about 375 degrees, dip the Beyond Burger first in the wet mixture, then dry, shaking off any excess, and then repeat to double dredge. Gently place into the oil and fry until golden brown, flipping it every so often.
Let the fried Beyond Burger rest on a cooling rack. If your gravy and mashed potatoes have cooled down, now is a good time to reheat them.
Assemble sandwich as follows from bottom to top; Country fried Beyond Burger, mashed potatoes, plenty of gravy and then top bun! Serve with home fries to soak up the extra gravy!
DIG IN and ENJOY!