Vegan Jerk BurgerOur vegan customers have asked us to come up with some tasty alternatives for using our spices and rubs. We think we've nailed it with this plant-based burger. The recipe uses zero oil, making it even healthier. It does take some time to make this burger (hey, we spend hours at the smoker, right?!), and is completely worth the effort. INGREDIENTS: 4 shallots, diced 2 cloves garlic, minced 2-4 TBSP. vegetable broth (or water) 1 TBSP. Gusto's Jerk Seasoning 1 TBSP. tomato paste 1 cup shelled walnut pieces 8oz. baby bella mushrooms, washed 2 TBSP. tamari sauce or liquid aminos 1-15 oz. can black or dark red kidney beans, drained and rinsed 1/4 cup jarred beets, drained* 1/2 cup cooked long grain brown rice, cooled 1 TBSP. vegan mayonnaise 1 tsp. habanero hot sauce (optional) 1/2 cup vital wheat gluten * We used beets that were sold in a glass jar and only contained beets and water (no sugar) |
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DIRECTIONS:
The key to making these burgers hold their form is not only the vital wheat gluten, but allowing the cooked ingredients to completely cool before mixing together. In fact, you can make the rice and the onion mixture a day ahead and store in the refrigerator until you're ready to use.
Heat 2 TBSP. vegetable broth (or water) in a nonstick pan over medium heat. Add shallots and garlic, sautéing until shallots begin to soften, adding broth if needed, to keep shallots from sticking to pan. Sprinkle Jerk Seasoning over shallots, stirring constantly for about 30 seconds. Add the tomato paste and continue to stir for an additional 30 seconds. Spread shallot mixture on a plate to cool.
In a food processor, pulse the walnut pieces until most pieces are finely chopped. Add the washed mushrooms and pulse until the entire mixture is finely chopped. Add the walnut mixture to a nonstick pan heated to medium, pour tamari sauce over mixture and cook, stirring often, until mixture is on the dry side. Spread cooked mixture on a plate to cool.
Put black (or kidney) beans, beets and cooled shallot mixture in a food processor and blend well, leaving a few black beans chunky. Add black bean mixture, cooled rice, cooled walnut mixture, vegan mayonnaise and habanero hot sauce (if using) to a bowl and mix with hands. Add vital wheat gluten and mix with hands until fully incorporated.
Heat a nonstick griddle to medium-high heat. Form burger patties and place on griddle to cook for approximately 3-4 minutes per side. Serves 6-8, depending on size of patties. Alternatively, heat oven to 375°F and place burgers on a baking sheet lined with a silicone mat. Bake for 15-20 minutes, flip burgers and cook an additional 15-20 minutes.
Dress your burgers to your liking (on a whole wheat bun with vegan mayo, mustard, ketchup, pickles, etc.) or serve it up with some pickled jalapeños and salad greens. These burgers make fantastic leftovers (reheats easily in microwave for about 1 minute), or freeze leftover burgers in freezer for up to 3 months (reheat directly on griddle, slowly over medium-low heat from freezer, or oven 375°F for about 20 minutes)
The key to making these burgers hold their form is not only the vital wheat gluten, but allowing the cooked ingredients to completely cool before mixing together. In fact, you can make the rice and the onion mixture a day ahead and store in the refrigerator until you're ready to use.
Heat 2 TBSP. vegetable broth (or water) in a nonstick pan over medium heat. Add shallots and garlic, sautéing until shallots begin to soften, adding broth if needed, to keep shallots from sticking to pan. Sprinkle Jerk Seasoning over shallots, stirring constantly for about 30 seconds. Add the tomato paste and continue to stir for an additional 30 seconds. Spread shallot mixture on a plate to cool.
In a food processor, pulse the walnut pieces until most pieces are finely chopped. Add the washed mushrooms and pulse until the entire mixture is finely chopped. Add the walnut mixture to a nonstick pan heated to medium, pour tamari sauce over mixture and cook, stirring often, until mixture is on the dry side. Spread cooked mixture on a plate to cool.
Put black (or kidney) beans, beets and cooled shallot mixture in a food processor and blend well, leaving a few black beans chunky. Add black bean mixture, cooled rice, cooled walnut mixture, vegan mayonnaise and habanero hot sauce (if using) to a bowl and mix with hands. Add vital wheat gluten and mix with hands until fully incorporated.
Heat a nonstick griddle to medium-high heat. Form burger patties and place on griddle to cook for approximately 3-4 minutes per side. Serves 6-8, depending on size of patties. Alternatively, heat oven to 375°F and place burgers on a baking sheet lined with a silicone mat. Bake for 15-20 minutes, flip burgers and cook an additional 15-20 minutes.
Dress your burgers to your liking (on a whole wheat bun with vegan mayo, mustard, ketchup, pickles, etc.) or serve it up with some pickled jalapeños and salad greens. These burgers make fantastic leftovers (reheats easily in microwave for about 1 minute), or freeze leftover burgers in freezer for up to 3 months (reheat directly on griddle, slowly over medium-low heat from freezer, or oven 375°F for about 20 minutes)
