NYC's Cult Superiority Burger Vegie Patty

Not all Veggie burgers are created equal and none have reached the cult status of NYC's Superiority Burger. Labeled by GQ as the BEST burger of the year (veggie or otherwise), these much-lauded patties can now be recreated at home thanks to the Supiriority Burger Cookbook. Try these ASAP. The hype is real!

 

INGREDIENTS

1 cup dried Olive Lotus Organic Quinoa Tri Coloured

1½ cups plus 2 tablespoons water

1¼ tsp fine sea salt, plus more as needed

2 medium carrots, scrubbed well and cut into half-centimetre dice (about 1 cup)

2 tbsp plus 1 tsp Melrose Organic Sunflower Cooking Oil, plus more as needed for frying

1 large yellow onion, chopped (about 1½ cups)

3 tsp Gourmet Organic Herbs Organic Fennel Seeds, toasted and ground*

1 tsp Simply Organic Chili Powder

½ tsp freshly ground black pepper

1 cup Spiral Organic Chickpeas, rinsed and drained

1 tsp Spiral Organic White Wine Vinegar

½ cup coarse dried breadcrumbs, such as panko or Orgran Crispy Breadcrumbs

¾ cup walnuts, toasted and crushed* (see NOTES)

2 tbsp plus 1 tsp fresh lemon juice (from 1 lemon)

3 tsp chopped fresh flat-leaf parsley

3 tsp Sriracha or other hot chilli sauce

1½ tbsp Lotus Potato Starch

8 soft buns, toasted, for serving

 

METHOD

 

Preheat the oven to 220C.

Combine the quinoa, 1½ cups of the water and ¼ teaspoon of the salt in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low, cover and cook until fluffy, 35 to 45 minutes. Uncover, transfer to a large bowl and let cool.

While the quinoa is cooking, spread the diced carrots on a baking tray; roast (middle rack) until dark around the edges and soft, 20 to 25 minutes. Let cool.

Meanwhile, heat 3 teaspoons of the oil in a large skillet over medium-high heat. Once the oil shimmers, add the onion and cook, stirring frequently, until it is translucent and lightly browned at the edges, 6 to 7 minutes. Stir in the fennel seeds (pre toasted & ground), chilli powder, ¼ teaspoon of the pepper and ½ teaspoon of the salt; cook until the spices are very fragrant, 30 seconds. Add the chickpeas and cook, stirring frequently, until they are very tender. Pour in the vinegar; use a spatula to dislodge any browned bits on the bottom of the pan. Use a potato masher or large fork, to coarsely mash the onion-chickpea mixture.

Scrape the onion-chickpea mixture into the bowl with the quinoa. Add the roasted carrots, bread crumbs, walnuts, lemon juice, parsley, Sriracha or other hot chilli sauce, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper, and mix well. Taste, and add more salt, as needed.

Whisk together the potato starch and the remaining 1½ tablespoons of water in a small bowl to form a thick, smooth slurry. Fold that into the burger mixture.

Use a half-cup measure to scoop 8 equal portions. Shape each one into a 2cm-thick disc.

Pour the remaining 1½ tablespoons of oil into a large frying pan or cast-iron skillet over medium-high heat. Once the oil shimmers, add as many patties as will fit without overcrowding. Working in batches, pan-fry the patties until browned, about 3 minutes on each side.

To serve, place each patty on a toasted Schar Gluten Free Hamburger Roll  (or your favourite equivalent), add Dairy Free Down Under Cheddar Slices, iceberg lettuce, tomato slices, pickles and your choice of condiments. 

Serves 8

*Toast the fennel seeds in a dry frypan over medium-low heat for several minutes, until fragrant and lightly browned, shaking the pan occasionally to avoid burning. Cool completely before using. (Same goes for the walnuts, which you will toast separately.)