SK COOKBOOK CLUB
RECIPE: HOMEMADE VEGGIE BURGER (SUPERIORITY BURGER)
When the weather warms up our team is known to take a stroll to the East Village to pick up lunch at Superiority Burger. It has convinced the #SKCookbookClub how outstanding plant based eating can be. Their burger is an absolute must-try for anyone who finds themselves in NYC. But until then, the restaurant’s namesake cookbook is perfect to make the menu at home!
Brooks Headley is the chef and owner of Superiority Burger, and not to mention a James Beard Award winner. He came up with this cookbook to reveal some of the restaurant favorites, as well as add some new, creative, vegetarian recipes to your repertoire. Out-of-the-box and irresistible, from sandwiches to soups and salads, you’re not about to miss meat at all.
The homemade veggie burger recipe from Superiority Burger is an inventive blend of red quinoa, chickpeas, and roasted carrots, seasoned with fennel seeds and chili powder. The mixture is combined with toasted walnuts, breadcrumbs, lemon juice, parsley, and a thick potato starch slurry to form the patties. These are then seared in grapeseed oil until browned. Served on a toasted bun with toppings like shredded lettuce, roasted tomatoes, pickle slices, ketchup, and vegan mayo, this dish offers a deliciously creative, plant-based alternative to traditional burgers, perfect for those seeking flavorful, vegetarian options.
For an extra kick, consider using Sir Kensington's Chipotle Vegan Mayo or the Special Sauce Vegan Mayo. The Chipotle Vegan Mayo adds a smoky and spicy flavor, while the Special Sauce Vegan Mayo offers a tangy and savory profile. These delightful condiments perfectly complement the homemade veggie burger, enhancing its delicious and unique profile.
Photo by: Chelsie Craig; Food styling: Pearl Jones
SUPERIORITY BURGER (HOMEMADE VEGGIE BURGER)
Adapted from recipe on page 18
Serves 4
Ingredients:
1 cup red quinoa
1 medium yellow onion, chopped
2 teaspoon ground toasted fennel seeds
1 teaspoon Chile powder
1 cup cooked chickpeas, rinsed and drained
1 teaspoon white wine vinegar
1 cup small-diced carrots
½ cup coarse bread crumbs
¾ cup walnuts, toasted and crushed
Juice of 1 lemon
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon hot chile sauce
2 tablespoon non modified potato starch
Grapeseed oil for searing the patties
To Serve:
Shredded lettuce
Roasted tomatoes
Pickle slices
Ketchup
Sir Kensington’s Classic Vegan Mayo
Instructions:
- Preheat the oven to 425 degrees F.
- Cook the quinoa in 1.5 cups salted water until fluffy, about 45 minutes.
- Cool and reserve. In a separate pan, sauté the onion until translucent and browned, and season with salt, pepper, the fennel, and chile powder. Add the chickpeas and keep on the heat for 5 to 10 minutes, stirring constantly. Deglaze the hot pan with the white wine vinegar and scrape everything stuck to the bottom of the pan back into the mix. Using a potato masher, roughly smash the onion-chickpea mixture. Mix the chickpea mash by hand with the cooled quinoa.
- Roast the carrots in the oven until dark around the edges and soft, about 25 minutes. Add to the chickpea-quinoa mixture. Add the breadcrumbs, walnuts, lemon, parsley, and Chile sauce, and season again with salt and pepper, until it tastes sharp.
- Mix the potato starch with 1 tablespoon water to create a cloudy, thick slurry. Fold the slurry into the burger mix as the binding agent. Form the mixture into 8 to 10 patties and sear in grapeseed oil in a hot sauté pan or cast-iron skillet until fully browned, about 3 minutes on each side.
- To serve, place each patty on a toasted bun and add your desired toppings.
photo by: Chelsie Craig
Recipe from Brooks Headley’s ‘Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious’.
