• La Bearded Lady

The Hybrid Burger

Served with Black Bean Burger, Sweet Potato Rösti, Crispy Onion Strips, Vegan Smoked Gouda, & Sriracha Aioli on a Brioche Bun

The Hybrid Burger served with Black Bean Burger, Sweet Potato Rösti, Crispy Onion Strips, Vegan Smoked Gouda, and Sriracha Aioli on a Brioche Bun

Now this is a healthy way to be a fat ass! I forget where I was initially inspired by this, but I distinctly remember the restaurant used a matcha brioche bun because it was bright green. I also remember it being a mile high because there was so much delicious goodness packed between the bun.


This is my rendition of The Hybrid Burger, which is just shy of being 100% vegan. I used egg in the black bean burger and sweet potato rösti as a binding agent. I also threw some reduced fat Mexican-style cheese in the rösti because why the heck not?


While doing the research and development for this dish, I was looking at vegan and non-vegan recipes, particularly ones where you could bake all of the elements rather than fry them. As tasty as it might have been to fry everything, a girl's gotta watch her figure, ya know what I mean?


So if you are looking to do meatless Mondays or venture into the world of vegetarian/vegan burgers, give these a go!



INGREDIENTS

BLACK BEAN BURGER:

16oz can reduced sodium black beans, drained & rinsed

1 jalapeño, roughly chopped

½ green bell pepper, roughly chopped

½ red onion, roughly chopped

2 green onion, thinly sliced

2 tbsp fresh cilantro

1 tbsp fresh parsley

Zest of 1 lime

4 garlic cloves, peeled

¼ cup quinoa, cooked

¼ cup sweet corn kernels

½ cup plain bread crumbs

1 tbsp chia seeds

1 large egg, room temperature

½ tbsp chili powder

½ tsp chipotle powder

½ tsp paprika

½ tbsp cumin

½ tsp black pepper

1 tsp sea salt


SWEET POTATO ROSTI:

2 medium sweet potatoes, grated

2 green onions, thinly sliced

2 large eggs, room temperature

¼ cup reduced fat Mexican-style cheese

2 tbsp fresh cilantro, finely diced

1 tbsp fresh parsley, finely diced

Zest of 1 lime

½ cup whole wheat flour

½ tsp garlic powder

½ tsp cumin

½ tsp black pepper

¼ tsp sea salt

1 tbsp chia seeds


CRISPY ONION STRINGS:

1 large sweet onion

2 cups unsweetened almond or oat milk

1 tbsp apple cider vinegar

1 ½ cups whole wheat flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp sea salt

1 tsp black pepper


SRIRACHA AIOLI:

1 cup Vegenaise

1 to 2 tbsp sriracha

Zest & juice of 1 lime

2 garlic cloves, minced

Salt & pepper to taste


DIRECTIONS

BLACK BEAN BURGER:

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.

  2. In a medium bowl, mash the black beans with a fork until thick and pasty.

  3. In a food processor, finely chop the bell pepper, jalapeño, onions, garlic, cilantro, and parsley. Add to the black beans.

  4. In a small bowl, whisk together the egg, chili powder, chipotle powder, paprika, cumin, black pepper, and salt. Stir into the mashed beans.

  5. Add the bread crumbs, cooked quinoa, lime zest and chia seeds until the mixture is sticky and holds together. Divide the mixture into four patties.

  6. Place the patties on the prepared baking sheet and bake for 10 minutes on each side.


SWEET POTATO ROSTI:

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.

  2. Squeeze as much moisture from the sweet potato as possible. I find the easiest way to do this is to scoop up by the handful and squeeze over the sink, then pop into a clean mixing bowl.

  3. Add green onions, cheese, egg, flour, cilantro, parsley, garlic powder and cumin to the mixing bowl, and mix well to combine.

  4. Divide the mixture into 8 even portions and shape into balls with your hands and then flatten them to about ½ inch thick patties. Arrange on the prepared baking sheet.

  5. Roast in the oven for about 25 minutes, flipping halfway through cooking so that both sides get golden brown.

CRISPY ONION STRINGS:

  1. Peel and thinly slice the onion.

  2. Pour the milk and vinegar into a mixing bowl and whisk together. Add the onions and allow to marinate for at least 10 to 15 minutes.

  3. Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

  4. Using a sieve, sift the flour, garlic and onion powders, paprika, salt and pepper together into a mixing bowl.

  5. Take a small handful of the marinated onion strings at a time, then shake off the excess milk and dredge them in the flour mixture. Make sure to shake off most of the excess flour. Repeat to the remaining onion.

  6. Place them onto the prepared baking sheet and bake for 20 minutes, or until golden brown.

  7. Remove from the oven and serve. Sprinkle with more salt if desired.

  8. Store the onion strings in an airtight container in the fridge for up to 5 days.


SRIRACHA AIOLI:

  1. In a bowl, combine all of the ingredients and mix until well combined.

  2. Store in an airtight container in the refrigerator.


The Hybrid Burger served with Black Bean Burger, Sweet Potato Rösti, Crispy Onion Strips, Vegan Smoked Gouda, and Sriracha Aioli on a Brioche Bun

The Hybrid Burger
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