The Ultimate Grillable Vegan Burger w/ Crispy Shallots, Sauteed 'Shrooms, and Tangy Blue Cheese Sauce
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 50-60 minutes
The Challenge: Perfect Grillable Vegan Burger
I was visiting Raleigh, NC not too long ago and had a great breakfast at a popular spot in the city. They were known for their Huevos Rancheros. One of the neat things I saw there was it was a play on it with black beans as the base and tortillas on top. They focused on the black beans as a patty. It was far from vegan with cheese, crema, eggs, etc.
When eating vegan, for me, I like to draw inspiration from crowd favorites, though. I looked at that as an amazing opportunity to make my own vegan version of the classic Mexican breakfast dish.
The dish literally comes from the words "ranch egg." It was a big hearty dish served in rural Mexican farms with tortillas as the base, eggs, black beans, and ranchero sauce (tomato-based red sauce). From there, the play on the classic dish has commenced with everything from steak, tomatillo sauce, corn cakes, and so much more being added.
Well, I have yet to find a delicious vegan version. I have seen people doing a lot with veggies, but I wanted something a bit more in line with the classic. We focus here on a black bean cake that is topped with a plant egg, slowcooked ranchero sauce, avocado two ways (whole + crema), and finally tortila crisps on the top.
This dish has a few moving parts. None are very hard but it can take a bit longer 50-60 minutes to get it all together. BUT BUT BUT...the result is fantastic!
I absolutely devoured every bit of this hearty breakfast! Let's get into it.
- 1 cup brown rice
- 1 tbl olive oil
- 2 medium shallots, diced small
- 1/2 cup carrot, shredded
- 2 cloves garlic, minced
- 1/4 cup raw pistachios, shelled
- 14oz canned chickpeas, washed, drained, dried
- Spices: 1/2 tsp chipotle chili powder, 1/2 tsp smoked paprika, 1 tsp oregano, 1/2 tsp coriander, 1/4 tsp black pepper, 2/3 tsp pink Himalayan salt
- 1/4 cup brown rice flour
- 1/4 cup Italian breadcrumbs
- 3 shallots
- 1 tbl AP flour
- 1 tbl nutritional yeast
- 1 tbl vegan butter
Sautéed Oyster Mushrooms
- 8 oz oyster mushrooms
- 1 tbl liquid aminos (soy sauce replacement)
- 1 tbl olive oil
- pinch of pepper
Tangy Blue Cheese Sauce
- 1/2 cup vegan mayo
- 3/4 tbl apple cider vinegar
- 1/2 tbl miso paste
- Spices: 1/2 tsp onion powder, 1/4 tsp dill, pinch of salt + pepper
- 1/8 block firm tofu, crumbled
- 4 ciabatta rolls
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Food Processor . Mixing Bowls . Grill or Large Frying Pan . Medium Pot . Medium/Small Castiron or Frying Pan . Whisk
Before You Cook:
- Wash and cut all fresh ingredients
- Preheat grill to 300F