Recipe provided by Janet Mitchell, Food Director, The Vegan Company
This burger is a fabulous recipe. Packed full of flavor, it is yummy, crunchy and crusty. It is an adaptation of the famous cult burger from NYC’s Superiority Burger. It is also wonderful as a cold pattie that you can pack into a lunch box and take to work the next day.
1 cup dried red quinoa
1½ cups water
1 tsp fine sea salt, plus more as needed
2 medium carrots, scrubbed well and cut into half-centimetre dice (about 1 cup)
2 tbsp vegetable oil, plus more as needed for frying
1 large brown onion, diced finely (about 1½ cups)
3 tsp fennel seeds, toasted and ground*
1 tsp chilli powder
1 cup cooked canned chickpeas, rinsed and drained* (it is important to use canned chickpeas)
½ cup coarse dried breadcrumbs, such as panko
¾ cup walnuts or pecans, toasted and chopped
juice of one lemon
3 tsp chopped fresh flat-leaf parsley
3 tsp Sriracha or other hot chilli sauce
1½ tbsp potato starch (Arrowroot)
8 burger buns, plus your favourite fillings.
Rinse the quinoa under running water. Drain and combine the quinoa, 1½ cups of water and the salt in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low, cover and cook until fluffy, 35 to 45 minutes. Uncover, transfer to a large bowl and let cool.
Whilst the quinoa is cooking, cook the carrots. Add 1 tbsp oil to a large fry pan and saute the grated carrot over medium high heat, until just starting to colour. Set aside to cool.
Meanwhile, heat 3 teaspoons of the oil in a large skillet over medium-high heat.
Add the onion and cook, stirring frequently, until it is translucent and lightly browned, 6 to 7 minutes. Stir in the fennel and chilli powder and cook until the spices are fragrant, about 30 seconds.
Add the chickpeas and cook, stirring frequently, until they are very tender.
Use a potato masher or large fork, coarsely mash the onion-chickpea mixture.
Scrape the onion-chickpea mixture into the bowl with the quinoa. Add the sauted carrots, bread crumbs, walnuts, lemon juice, parsley, Sirracha or other hot chilli sauce and mix well. Season to taste with salt and lots of freshly ground pepper.
Whisk together the potato starch with 1½ tablespoons of water in a small bowl to form a thick, smooth slurry. Fold that into the burger mixture.
Use a half-cup measure to scoop 8 equal portions. Shape each one into a 2cm-thick disc.
Put ¼ cup of oil into a large frying pan over medium-high heat. Once the oil shimmers, add as many patties as will fit without overcrowding. Working in batches, pan-fry the patties until browned, about 3 minutes on each side. Drain on paper towels and keep warm in the oven, whilst you cook the rest.
To serve, place each patty on a toasted bun. Serve with your favourite fillings. We used vegan mayonnaise, roasted red peppers, tomato, finely sliced red onion, mixed leaves
Photography by Benito Martin