Laura Prepon's Burger
Here's a way to make burgers better, guaranteed!
Laura Prepon's Burger
Vitalite Cheddar Style Stuffed Southwestern Black Bean and Quinoa Burgers.
Prep: 15 min
Total: 35 min
Servings: 4
-
- Prep
- 15 Min
-
- Total
- 35 Min
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- Serving
- 4
Ingredients
Southwestern Spice Blend
- 60 ml (¼ cup) chili powder
- 15 ml (1 tbsp) garlic powder
- 10 ml (2 tsp) smoked paprika
- 10 ml (2 tsp) ground cumin
- 10 ml (2 tsp) onion powder
- 1 ml (¼ tsp) cayenne pepper
Vegan Spicy Aioli
- 125 ml (½ cup) vegan mayonnaise
- 1 clove garlic, grated
- 30-45 ml (2-3 tbsp) hot sauce
Patty
- 15 ml + 30 ml (1 tbsp + 2 tbsp) extra-virgin olive oil
- 125 ml (½ cup) yellow onion, diced
- 125 ml (½ cup) green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 30 ml (2 tbsp) Southwestern spice blend
- 1 (15 oz/ 540 ml) can black beans, drained and rinsed
- 240 ml (1 cup) cooked and cooled quinoa (about 125 ml [½ cup] raw quinoa with 240 ml [1 cup] water)
- 60 ml (¼ cup) chickpea flour
- Kosher salt and freshly ground black pepper, to taste
- 125 ml (½ cup) + 90 ml (6 tbsp) Vitalite Plant-Based Cheddar Flavoured Shreds
Toppings
- 1 ripe avocado, thinly sliced and salted, to serve
- Sliced ripe tomatoes, to serve
- 1 head of lettuce, leaves separated
Directions
Southwestern Spice Blend
- In a small bowl combine the chili powder, garlic powder, smoked paprika, cumin, onion powder and cayenne pepper. Stir to combine. Store in an airtight container at room temperature for up to three months.
Vegan Spicy Aioli
- In a small bowl, stir together the vegan mayonnaise, garlic and hot sauce. Store in an airtight container in the refrigerator for up to a week.
Patty
- Heat a medium sauté pan over medium heat with 15 ml (1 tbsp) olive oil. Add the onion and bell pepper and cook until softened, 3-4 minutes. Add the garlic and Southwestern spice blend during the last minute of cooking to toast the spices. Season with salt and pepper. Remove to a bowl to cool to room temperature.
- In a large bowl, add the black beans and mash two-thirds of them into a paste-like consistency using a potato masher. Add the cooled veggies, quinoa, chickpea flour and 125 ml (½ cup) Vitalite Plant-Based Cheddar Flavoured Shreds. Season with salt and pepper then stir to combine.
- Form four packed ½ cup patties. Make an indentation in the center of the patty with your thumb and add 60 ml (1 ½ tbsp) of Vitalite Plant-Based Cheddar Flavoured Shreds. Close the patty so the shreds are hidden inside and shape into a 3/4-inch-thick round. Repeat with remaining black bean mixture and shreds. At this point, you can either cook immediately or cover and refrigerate for an hour or two.
- When ready to cook, heat a large cast iron skillet or heavy-bottomed nonstick sauté pan over medium-low heat. Add the remaining 30 ml (2 tbsp) olive oil and swirl to coat the pan. Sear the patties until golden brown on both sides, 4-5 minutes per side. (If you want to make these burgers in the oven, preheat the oven to 200 °C [400 °F]. Line a baking sheet with parchment paper. Place the patties onto the baking sheet and lightly rub with olive oil. Bake for 14 to 16 minutes, flipping halfway through until golden brown and warmed through).
- Remove to a plate. Top the patty with spicy aioli, tomato, lettuce and avocado. Serve.
Tip : Feel free to plate your burger on a gluten-free bun or on top of lettuce.
About Laura Prepon
Laura Prepon is an actress, director, cooking enthusiast, creator of the PrepOn Kitchen culinary line and Vitalite™ ambassador. Prepon is partnering with the Vitalite™ brand to showcase some of her favourite ways to incorporate our plant-based products into family meals.
