The Truffled Burger Queen. This delicious lentil and black bean burger comes with a little extra of everything. It’s stuffed with roasted nuts, Parmesan cheese, hot chili sauce, and sweetness from balsamic vinegar.
Makes 4 burgers
Olive oil or ghee, for frying
1 yellow onion, finely sliced
1 green bell pepper, diced small
2 cloves garlic, crushed
3/4 cup (100 g) roasted cashews, chopped
1/2 cup (100 g) cooked and drained green lentils
1/2 cup plus 3 tablespoons (150 g) drained and rinsed canned black beans, mashed with a fork
1 cup (100 g) grated Parmesan cheese or Rawmesan (see below)
2 cups (100 g) panko or gluten-free bread crumbs
1 tablespoon (15 g) chili sauce
1 teaspoon balsamic vinegar
3/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper
1 teaspoon agave syrup
4 buns, halved and lightly toasted
For Truffle Mayo
1 scant cup (200 g) mayonnaise or vegan mayonnaise
1 tablespoon (15 ml) truffle oil, or more to taste
Salt and freshly ground black pepper, to taste
A few drops of fresh lemon juice
Sweet potato slices
Pickled Onion (see below)
Fresh green leaves or herbs
Fresh cherry tomatoes
To make the patties: Place a skillet over medium-high heat and add 1 tablespoon (15 ml) of olive oil or (14 g) of ghee for frying. Add the onions and fry until transparent and fragrant, add the green bell pepper and garlic during the last minute of frying. Transfer to a large bowl and combine with the remaining patty ingredients through the pepper.
Refrigerate the mixture for 30 minutes, or up to 24 hours covered.
Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of olive oil or 1 tablespoon (14 g) ghee. Fry the patties for 2 to 5 minutes per side, or until nicely browned.
To make the Truffle Mayo: Mix the ingredients together into a smooth sauce.
Assemble the burgers on the toasted buns with the toppings.
When there’s a will there’s a way! Rawmesan doesn’t taste exactly like grated Parmesan cheese but it does have a similar addictive cheesy quality. Rich with umami from nutritional yeast flakes and nuts, this vegan and gluten-free topping can be used just like Parmesan, in and on top of all sorts of foods.
3/4 cup (100 g) pine nuts or other lightly toasted nuts
5 tablespoons (19 g) nutritional yeast
1 clove garlic, crushed
In a food processor, combine the ingredients and pulse until a crumbly texture forms. Refrigerate in an airtight container for up to 1 week.
Makes about 5 ounces (150 g)
Making your own mayonnaise is a great alternative to the store-bought versions. Use an egg from a biodynamic farm for the best flavor.
Makes about 3/4 cup (175 g)
1 egg yolk
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (11 g) mustard
5 fluid ounces (150 ml) mild olive oil
Salt, to taste
Leave the eggs, vinegar, mustard, and olive oil out of the fridge for a little while before you prepare the recipe. Start when your ingredients are all at room temperature.
In a bowl, whip the egg and vinegar together with the mustard and a little salt.
Add the oil while whipping, starting with a few drops. Slowly add more, taste, and add more. Taste and adjust the flavour with salt and vinegar if needed.
This vibrant pink topping makes your burger look irresistible. Pickled onions add a sassy sweet-and-sour finish that’s a perfect counterpoint for savoury and spicy burgers. Omit the syrup or sugar if you are on a sugar-free diet, but that wee bit of sweetening makes the pickle extra delicious.
1 medium-sized red onion, thinly sliced
1/2 cup (120 ml) apple cider vinegar
1 tablespoon (20 g) agave syrup or sugar
1/2 teaspoon salt, plus more to taste
In a large glass bowl stir together all the ingredients. This will keep refrigerated in sealed jars for 3 to 4 days. Makes about 23/4 to 31/2 ounces, or 80 to 100 g (8 to 10 servings)
Use rice vinegar, instead of apple cider vinegar and coconut sugar instead of agave or syrup.
These recipes come from Veggie Burger Atelier by Nina Olsson (Murdoch Books RRP $27.99).