tempeh-bacon and black bean burger

Day 9 Burger Bonanza Extravaganza is my Tempeh-Bacon and Black Bean Burger with Jalapeño Aioli. This is a simple burger, with classic flavors. It is served with grilled onions and lettuce on an English muffin. Easy!

The aioli is cashew based, with a grilled jalapeño that is cooked alongside the onions. The whole thing comes together on a toasted English muffin, which offers contrast and crunch.

The burger is smoky, a bit salty, a bit sweet and a bit spicy, therefore containing all the important elements of flavor, including bitterness from the lettuce and umami from the nutritional yeast.

In case you missed it, there are two cookbook giveaways closing in the next few days: Vegan without Borders, HERE, and Everyday Vegan Eats, HERE.

I served my burgers with Creamy Macaroni Salad (Tex-Mex Variation, EVE, page 98). You can get the recipe HERE and, of course, in Everyday Vegan Eats.

TEMPEH-BACON AND BLACK BEAN BURGER PRINTER-FRIENDLY RECIPE

Tempeh-Bacon and Black Bean Burger with Jalapeño Aioli

Makes 6 burgers

 

1 tablespoon neutral oil

1 (8-ounce) package tempeh, cut into 1/2-inch cubes

1 (15-ounce) can black or kidney beans, rinsed and drained well, divided

4 garlic cloves

2 tablespoons nutritional yeast

2 tablespoons reduced-sodium tamari

1 teaspoon liquid smoke

1/4 cup quick-cooking oatmeal

1 onion, sliced thick into 6 rounds

6 lettuce leaves

6 English muffins, split and toasted

Jalapeño Aioli, recipe below

1. Heat the oil in a large skillet over medium heat. Add the tempeh and cook until golden, about 3 minutes. Stir in half of the beans, garlic and nutritional yeast. Cook for 2 more minutes. Stir in the tamari and liquid smoke. Remove from heat and stir in the oatmeal. Cool slightly.

2. Cook the onion in a grill pan over medium heat until soft, about 4 minutes per side. Cook at the same time as you are grilling the jalapeño.

2. Add the mixture to a food processor and process until fine but not into a paste. Add the remaining beans and pulse to combine, without breaking up the beans too much. Taste and adjust seasoning with salt and black pepper.

3. Form the mixture into 6 patties. Cook the burgers in a lightly oiled skillet over medium heat until golden and heated through, about 3 minutes per side.

4. Make the burgers by adding a lettuce leaf to a bottom of a muffin, adding a burger, a slice of grilled onion and the aioli. Top with the other side of the English muffin and serve.

Jalapeño Aioli

1/2 cup cashews

1 cup water

1 jalapeño

2 tablespoons unsweetened plain vegan milk

2 teaspoons lime juice

Sea salt and fresh ground black pepper

1. Combine the nuts and water in a small saucepan. Bring to boil and cook for 2 minutes. Remove from heat and set aside to soak for 30 minutes. Drain and rinse.

2. Grill the jalapeño in a grill pan over medium heat. Cook until soft and set aside until cool enough to handle. Remove the stem and seeds and chop.

3. Combine in a personal blender the cashews, milk, lime and process until smooth. Add the jalapeño and blend until almost smooth. Add salt and black pepper to taste.

 

© 2014 Copyright Zsu Dever. All rights reserved.

samosa burger + raita sauce

Day 8 of Burger Extravaganza: I present to you this samosa-inspired Indian burger with raita sauce. All the wonderful flavors and aromas you love in a samosa, not just in burger form, but healthier - no deep frying involved!

This burger is made of roasted cauliflower and potatoes, scallions and the herbs and spices you've come to love in Indian cooking - mustard seeds, coriander, cumin, curry leaves and cilantro. It is then topped with a cooling cucumber raita.

If you've never had the pleasure of cooking with curry leaves, please do yourself a wonderful favor and get to an Indian market as soon as possible. I've been known to grab a bag or two, not just for cooking, but just for the scent! It is ridiculously aromatic and so exotic. I've never smelled anything its like before and I'll sneak into the fridge to have a sniff. And if you cook with - omg, hold me back. So wonderful!

I've found that using vegan yogurt alone for a raita leaves something wanting - the texture and body of the raita is not quite right. To fix this problem, I add a few tablespoons of vegan sour cream which brings a little richness and tang that is otherwise missing.

Serve this up with some garlicked greens (recipe is in Everyday Vegan Eats, page 196) and you have an excellent meal.

If you need to get your hands on a copy of Everyday Vegan Eats (my cookbook), Vegan Heritage Press is giving one away. Giveaway ends September 14 - hurry!

You can make this recipe into 4 double-stacked burgers, or spread the love to others and make 8 single burgers. Either way, these will satisfy your craving for Indian food. At least for a little while. The craving is never actually truly satisfied.

SAMOSA BURGER WITH RAITA SAUCE PRINTER-FRIENDLY RECIPE

Samosa Burger with Raita Sauce

Makes 4 burgers

3 cups small cauliflower florets

1 pound waxy potatoes, chopped into ¼- inch dice

2 tablespoons vegetable broth

3 tablespoons neutral oil, divided

2 teaspoons mustard seeds

2 teaspoons ground coriander

1 teaspoon ground cumin

½ to 1 teaspoon red chili flakes

¼ teaspoon ground turmeric

4 curry leaves

¼ cup cashews

½ cup dry breadcrumbs

4 scallions, minced

¼ cup chopped cilantro

4 burger buns or ciabatta rolls or 8 focaccia slices, toasted

Raita Sauce, recipe below

1. Preheat the oven to 475 degrees F. Combine the cauliflower, potatoes and vegetable broth in a large bowl. Season with salt and black pepper and transfer to a baking sheet. Bake until tender, about 30 minutes, stirring halfway through. Remove from heat and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Stir in the mustard, coriander, cumin, chili flakes, turmeric and curry leaves, if available. Stir and cook until the seeds pop, about 2 minutes. Remove and discard the curry leaves. Transfer to a small bowl or to the cooked potato mixture. Set aside.

3. Heat 1 tablespoon of oil in same medium skillet over medium heat. Add the cashews and stir and cook until golden, about 3 minutes. Remove and set aside. Stir in the breadcrumbs and cook until golden, about 2 minutes. Add to the potatoes.

4. Transfer the potatoes, cauliflower, spice mixture, cashews, breadcrumbs and scallions to a food processor. Pulse until combined but not pureed. Form the mixture into 8 burgers, about 2 ½ inches in diameter and ½-inch thick.

5. Heat 1 teaspoon oil in a large skillet over medium heat. Add the burger patties, in increments, adding more oil as needed, and cook until golden, about 2 minutes per side.

6. Make the burgers by topping a bottom bun with 2 burger patties and adding about 2 tablespoons raita. Add top of the bun and serve.

Raita Sauce

1 cup plain unsweetened plain yogurt

2 tablespoons vegan sour cream

2 teaspoon fresh lemon juice

¼ cup shredded cucumber, squeezed of excess moisture

2 red radishes, shredded

1 teaspoon minced garlic

½ teaspoon dried thyme

Sea salt and fresh ground black pepper

1. Combine all the ingredients in a medium bowl. Stir to mix well. Taste and adjust seasoning.

 

© 2014 Copyright Zsu Dever. All rights reserved.