Vegan Sweet Potato Black Rice Burger w/ Herbed Dairyfree Goat Cheese, Corn Poblano Hash, Sriracha Aioli, and Buttermilk Fried Onions
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 60-70 minutes
Servings: ~4 sandwiches worth
The Challenge: Ridiculously Delicious Burger
My latest creation is BALLIN’
Note: This recipe is available in full today, but it will be part of my upcoming cookbook (pre-order here). When the cookbook releases, this recipe will only be a preview. I am so excited about this that I want you to all to be able to make it today, but it will be exclusive in the future. OKAY ENOUGH of that…
Back to BALLIN - so this burger will blow your taste buds away and take no prisoners. Its frikin’ incredible and will be magic in your mouth. It has several layers, and I would say you can cut out any of them to cut down on time and still get an exquisite experience, but they definitely all work together reallllly well.
Sweet Potato Black Rice Burger - I wanted to make a hearty burger that had really nice creamy texture but also was not mushy. The black rice and crushed nuts give this patty a lot of body, but it also has incredible taste and is healthy as F for you!
Herbed Goat Cheese - Vegan goat cheese?! Say what. We use a blend of cashews + macademia nuts with delicious fresh basil + oregano to make a tangy cheese spread that won’t leave you missing dairy.
Poblano Corn Hash - We fry up poblano + corn with some lime juice + spices to add a great texture to the burger.
Buttermilk Fried Red Onions - We cut the sharpness of the red onion by soaking them in buttermilk (vegan) and then batter/fry.
Sriracha Lemon Aioli - Yeah its as delicious as it sounds and it cuts through this tang with a nice heat!
How’s that sound - yep, I agree - AMAZING! This burger is pretty simple but its a bit time intensive so if you’re looking for something easier I recommend leaving out the Hash or Onions!
Let's get into it!
Sweet Potato Black Rice Burger
1/2 cup black rice, dry + washed
1 cup vegetable broth
1 large sweet potato, peeled, cooked
1/2 cup pecans, toasted
1/2 cup edamame, shelled, cooked
1/2 cup panko breadcrumbs
2 garlic cloves
Spices: 1/4 cup fresh basil, 1/4 cup fresh cilantro, 2 tbl nutrtional yeast, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tsp smoked paprika
Herbed Goat Cheese
1/2 cup cashews, boiled
1/2 cup macademia, boiled
1 garlic clove
1 tbl lemon juice
1 tbl coconut oil
1 tbl apple cider vinegar
1 tbl water + 2 tbl water
1/4 cup basil, diced thin, mix in
1 tbl oregano, diced thin, mix in
1/4 tsp salt
1/4 tsp pepper
Poblano Corn Hash
1 medium poblano pepper, diced
2 corn cobs, dekerneled
handful of fresh cilantro
1 tbl vegan butter (sub oil)
1/2 lime, juiced
Spices: large pinch of sea salt, coriander, pepper, smoked paprika
Buttermilk Red Onions
2 cups unsweetened dairy-free milk
1 lemon, juiced
1 medium red onion cut into 1/4 inch slices
1/4 cup cornstarch
1.5 cups AP flour + few pinches of salt
Sriracha Lemon Aioli
1/4 cup vegan mayo
1/2 lemon, juiced
2 tbl sriracha
large pinch of salt
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Small + Large Pot . Food Processor . Medium Pan . Whisk . Oven
Before You Cook:
Wash + chop fresh ingredients
Mix lemon juice + milk for buttermilk. Sit for 10 minutes then add in red onion slices. Set aside
Bring medium pot of water to a boil, add cashews + macadamia, boil for 15 minutes. Drain.
Bring rice + vegetable broth to boil in small pot. Reduce heat to low. Cover and cook for 30 minutes.