Recipe of the Month - Guac Burger
I’m not sure about you, but ever since I became a vegan, some 3ish years ago, I’ve been trying every veggie burger I can get my grubby little hands on. I want to try them all to see which flavors I like or see which have a nice firm texture or generally, which I think is the best. Every time it’s on the menu, even if I’m not in the mood for veggie burger, I get it so I can taste it.
There’s a vegan chef in New York City name Chloe Coscarelli who opened a restaurants (now plural) called by Chloe. She offers a great array of options at her fast-food-like restaurants from salads to cocktails. Their most popular item? The Guac Burger.
Yes, guacamole is delicious and almost everyone can agree on this. If you don’t, let’s not be friends. Anyway, this guac burger is made from sweet potatoes, quinoa, black beans and corn (though not in the recipe, I definitely saw a few in the burger I had in the restaurant). My favorite part of the burger is the chipotle aioli. It adds a nice, creamy texture and adds a load of flavor from the chipotle and paprika powders. Adding some tortilla chips on top adds amazing crunch.
1 medium sweet potato, scrubbed (about 1 pound)
2 tablespoons olive oil, divided
1 cup chopped white onion (from ½ large white onion)
1 teaspoon kosher salt, divided, plus more to taste
One 19-ounce can cooked black beans, drained and rinsed (2¼ cups canned beans)
¼ teaspoon freshly ground black pepper, plus more to taste
Pinch ground chipotle powder
2 avocados—halved, pitted and peeled
2 tablespoons fresh lime juice, plus more to taste (2 limes)
Pinch kosher salt, plus more to taste
1 small tomato, cored and diced
2 tablespoons chopped white onion
6 soft burger buns (such as Martin's potato rolls), split in half and lightly toasted
6 slices torn green lettuce
6 slices beefsteak tomato
1 cup tortilla chips or strips, broken apart
Preheat the oven to 375°. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.
While the sweet potato is cooking, make the chipotle aioli: In a small bowl, mix together the mayonnaise, chipotle and paprika, and set aside.
Make the veggie burger: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.
To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.
While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt. Fold in the tomatoes, onion and cilantro, and adjust the seasoning to taste with lime juice and salt. Makes 2 cups of guacamole and can be stored in the fridge for up to 1 day.
In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.
Spread the chipotle mayo on each bottom bun half. Divide the patties among the buns and top each with the lettuce, tomato, onion, a generous spoonful of the guacamole and a few tortilla chips. Top with the other bun halves and serve.
