So the first step is we're gonna saute the onions, the beets, the mushrooms, and the garlic together. Really I like high heat. Cuz I like things to get brown and caramelly, more flavor. So we're just gonna start with some olive oil. We're gonna put a half cup of onions in there. We're gonna put somewhere around a cup of mushrooms. We're gonna put somewhere around a cup of beets. Couple tablespoons of garlic. And this recipe really does have some play in it. You could just make it all up. It would work. And then we're gonna add some salt in there, right into the saute. And then we're gonna get this all going for about minutes. It should be like really soft, it should have some brown on it.
If you were making this recipe at home and you didn't have beets, you could use carrots, parsnips, tomatoes. You could also use quinoa, or polenta, or oatmeal in place of the rice. You could use white beans, black eyed peas. So, you can really play around with vegetables, starches and beans. The original intention to using the beets was not only to give it a really earthy flavor, particularly in pairing with the mushrooms, but when you ground it all up, it really looks like meat. It looks like rare hamburger. Which is fun. Fun for vegans. Tricks people into thinking it's closer to the real thing. And, you don't get that if you're using carrots or parsnips, or something like that. Okay, these feel soft enough to me, so I'm gonna go ahead and add the rice first to get a cup of that in there. Add the black beans. You could also use canned beans.
You can make them yourself the day before I would recommend. And when dealing with beans and rice and mushrooms, make sure you're adding enough salt. Just take a bite right out of it, make sure you're getting enough salt. So, now all the vegetables, the beans, the rice, everything's cooked together, it's looking bloody. So we're gonna transfer it into the Cuisinart and grind it up. Grinding it really only takes a minute because you don't want to make it so mushy and smooth that it doesn't have any texture in it. Much like a hamburger, when you're eating it there's some gristle. There's some stuff in there that gives it a little bit of texture. So making sure that you have things broken down to a little teeny, tiny pea size, and then you're done.
See also how to make fried riceI forgot to put the pumpkin seeds in, but it doesn't matter. We can just them in now. None of this stuff matters, let's just grind it all together. Cuz they're tasty. You want them in there. That's it. Like that. So now we're going to make our patties. And there's a couple ways you can do this, you can do it really organically, you don't care that they're the same size, just do it by hand, that's how I'm gonna do it today. Or you can also purchase an ice cream scoop. But today, we're just gonna do it by hand.
So I'm actually gonna put some oil in my hand, and rub it around just so that the burger doesn't stick to my hand. And it's moisturizer too, so. Take some of this mixture and form a ball. Roll it around, pat it up. This one's crazy, this one really looks like meat. There we go. And you can decide how thick or thin you want them. I actually don't like mine really thick because I like it to get a little crunchiness on it. Have it be a little browner all the way around, but some people like them really thick. So, I recommend that you make these burgers a day in advance, and the reason for that is that they become more manageable, and they become more texturally interesting in my opinion. You could use one that you had just made, but then the difference is more wetness. Some people like that, some people like drier. You can decide for yourself and either make them on the same day or make them the day before, which I prefer. So now we're gonna fry a burger. Turn it on pretty high. So we're gonna put some oil on the grill, put the burgers down. Make sure you get some sizzle. It's just a good idea to make sure you have enough oil.
You can do it over an open fire. It'd be really tasty but you gotta make sure it's oiled and I would definitely do the burgers that you're gonna do on an open fire the day before. Cuz they'll just kind of melt and fall through the grill. You don't want that to happen. And then I'm gonna do the buns as well, this is an organic wheat bun from the Bakery LA. Really great bakery, I wanna give them shout outs. Because not only is it vegan, but it's organic, so that's kinda rare to find. This oil has garlic in it. Which I always think it's really important to make the bread be really tasty. Like you'd wanna just eat the bread on its own. So, I like to put garlic and oil, and I also like to make sure to salt the bread. Put those down. And then I'm just even put more oil. Cuz oil's good. Okay. So, now we're ready to assemble, dress, and consume our burgers. First thing we're gonna make is chili mayonnaise. So we're just gonna take some vegan mayonnaise, a cup, two cups. I think a good couple tablespoons per burger, upwards to a quarter cup per burger. I'm gonna just put two big tablespoons of chili sauce. Right in there. I made this chili sauce. I made it. It's toasted chipotle and some brown sugar and salt. But anyone off the market, I'm a seratra fan.
You know, Tabasco, any kind you like, you can do. And you're just gonna stir it into the mayonnaise. Mix just like that. So we're take the bottom of the bun. We're gonna dress and eat now. This is homemade cashew, truffle cheese. It's made out of cashews and beer and black truffles. So we're gonna put that on the bottom. And you can check out the recipe for this. This is a house made truffle cheese. So you can make it at home. It's really easy, it's like operating a blender. Or you can also buy a vegan cheese. Or you can buy some blue cheese or goat cheese, whatever you wanna put on your burger. And then we're gonna take a patty, put that down. And we're gonna get some ripe tomato. And particularly when dealing with a vegan burger. Pick a really good tomato. It's like % of the dish. Make sure to salt the tomato. And lettuce, I'm a fan of shredded lettuce. You can use whole leaf lettuce. You can do a salad mix. But this is just a regular romaine. Put that on. And then this is pickled vegetables.
This I also made homemade, but there's really good jarred varieties on the market. You can go to an Italian version, you can use pickled jalapenos. There's escabeche, which this is. Put some of that on there. I like a lot of pickles. I like pickled things. Put that on. I like to start with fat, and end with fat. So I've started with truffle cheese, and I'm gonna end with the mayonnaise. Put some of that right on top. And I don't really like to spread it around, because when you smash it, it's gonna spread it's own. So if you start it right in the middle, gives it a little bit more containment. And let's put some pepper on there too. Okay, and that, and it's done, it's ready to eat. Cut through the bun really gently first so I don't smash all the good stuff out. And then, there it is. Looks like meat, and I'm gonna take a bite. It's really good. Needs a beer. Thanks for reading and for the recipe.
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