Vegan Sweet Potato Black Rice Burger w/ Herbed Dairyfree Goat Cheese, Corn Poblano Hash, Sriracha Aioli, and Buttermilk Fried Onions
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 60-70 minutes
Servings: ~4 sandwiches worth
The Challenge: Ridiculously Delicious Burger
PRINTABLE DIRECTIONS (CLICK TO DOWNLOAD)
My latest creation is BALLIN’
Note: This recipe is available in full today, but it will be part of my upcoming cookbook (pre-order here). When the cookbook releases, this recipe will only be a preview. I am so excited about this that I want you to all to be able to make it today, but it will be exclusive in the future. OKAY ENOUGH of that…
Back to BALLIN - so this burger will blow your taste buds away and take no prisoners. Its frikin’ incredible and will be magic in your mouth. It has several layers, and I would say you can cut out any of them to cut down on time and still get an exquisite experience, but they definitely all work together reallllly well.
The layers:
Sweet Potato Black Rice Burger - I wanted to make a hearty burger that had really nice creamy texture but also was not mushy. The black rice and crushed nuts give this patty a lot of body, but it also has incredible taste and is healthy as F for you!
Herbed Goat Cheese - Vegan goat cheese?! Say what. We use a blend of cashews + macademia nuts with delicious fresh basil + oregano to make a tangy cheese spread that won’t leave you missing dairy.
Poblano Corn Hash - We fry up poblano + corn with some lime juice + spices to add a great texture to the burger.
Buttermilk Fried Red Onions - We cut the sharpness of the red onion by soaking them in buttermilk (vegan) and then batter/fry.
Sriracha Lemon Aioli - Yeah its as delicious as it sounds and it cuts through this tang with a nice heat!
How’s that sound - yep, I agree - AMAZING! This burger is pretty simple but its a bit time intensive so if you’re looking for something easier I recommend leaving out the Hash or Onions!
Let's get into it!
Ingredients:
Sweet Potato Black Rice Burger
1/2 cup black rice, dry + washed
1 cup vegetable broth
1 large sweet potato, peeled, cooked
1/2 cup pecans, toasted
1/2 cup edamame, shelled, cooked
1/2 cup panko breadcrumbs
2 garlic cloves
Spices: 1/4 cup fresh basil, 1/4 cup fresh cilantro, 2 tbl nutrtional yeast, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tsp smoked paprika
Herbed Goat Cheese
1/2 cup cashews, boiled
1/2 cup macademia, boiled
1 garlic clove
1 tbl lemon juice
1 tbl coconut oil
1 tbl apple cider vinegar
1 tbl water + 2 tbl water
1/4 cup basil, diced thin, mix in
1 tbl oregano, diced thin, mix in
1/4 tsp salt
1/4 tsp pepper
Poblano Corn Hash
1 medium poblano pepper, diced
2 corn cobs, dekerneled
handful of fresh cilantro
1 tbl vegan butter (sub oil)
1/2 lime, juiced
Spices: large pinch of sea salt, coriander, pepper, smoked paprika
Buttermilk Red Onions
2 cups unsweetened dairy-free milk
1 lemon, juiced
1 medium red onion cut into 1/4 inch slices
1/4 cup cornstarch
1.5 cups AP flour + few pinches of salt
Sriracha Lemon Aioli
1/4 cup vegan mayo
1/2 lemon, juiced
2 tbl sriracha
large pinch of salt
Other
vegan buns
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Small + Large Pot . Food Processor . Medium Pan . Whisk . Oven
Before You Cook:
Wash + chop fresh ingredients
Mix lemon juice + milk for buttermilk. Sit for 10 minutes then add in red onion slices. Set aside
Bring medium pot of water to a boil, add cashews + macadamia, boil for 15 minutes. Drain.
Bring rice + vegetable broth to boil in small pot. Reduce heat to low. Cover and cook for 30 minutes.
1. Put cashews, macadamia, and rest of goat cheese ingredients into a food processor sans extra 2 tbl of water. Process for 15-20 seconds. Scrape down sides and repeat while pouting in 2 tbl of water. Empty. Set aside.
2. Next, in a small bowl mix together the lemon aioli. Set aside in fridge.
3. After the rice is done cooking, add the pecans to food processor for burger patty. Pulse 8-10 times. Add rest of ingredients for burger and process until well mixed. Form into 4-5 patties. I did 4 large ones. Set aside.
4. Next, add 2 tbl of vegan butter or oil to a large pan and heat over medium-high heat for 90 seconds. Remove the onions from the buttermilk. Dredge in the cornstarch and then dunk back into milk then into a plate with the flour + salt. Add to pan and cook until crispy on each side (3 minutes on each side about).
5. To finish, after the onions, add more 2 tbl oil/butter to the pan. Reduce heat to medium and add patties. Cook 3—4 minutes on each side until browned. To form. Add patty, 1/4 the goat cheese, red onions, the corn poblano hash, and then a nice layer of the aioli to a bun.
