Garden Burger Recipe

Prepare potatoes

Wash and (optional) peel russet potatoes. Cut into evenly sized fries about 1/2 x 1/2 x 3 inches. Rinse in cold water until water runs clear to remove excess starch. Soak fries in a bowl of cold water for 20–30 minutes; this helps crispness.

Dry and dust fries

Drain and pat fries completely dry with clean towels. Toss with 2 tbs cornstarch to lightly dust each piece; shake off excess. This will help the tempura batter adhere and produce a crisp coating.

Make tempura batter

In a bowl, combine 1 cup tempura batter mix with 1 cup very cold sparkling water. Stir briefly — batter should be slightly lumpy and cold. Keep batter chilled until ready to fry.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt and a pinch of black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer; cook without stirring for 2 minutes to brown, then stir. Add minced garlic and 1 tsp thyme; sauté 2–3 minutes until mushrooms are golden and any liquid has evaporated. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

If using kiawe (mesquite) flavor: soak 1/2 cup wood chips 30 minutes, then drain. Prepare a gas or charcoal grill for medium-high heat. For a gas grill, place a foil packet of drained chips on a burner and heat until smoking; for charcoal, scatter chips among coals to create smoke. This step is optional but imparts an authentic kiawe aroma.

Brush the vegetarian patties on both sides with 2 tbs olive oil mixed with 1 tbs soy sauce, 1 tsp smoked paprika, 1/2 tsp sea salt and 1/2 tsp black pepper. Preheat grill (or grill pan) to medium-high. Grill patties 3–5 minutes per side (follow package or recipe timing) until heated through and grill marks form. If using kiawe chips, close lid briefly while smoking to capture flavor. Remove and rest 2 minutes.

Split buns and butter cut sides with 1 tbs butter. Toast cut sides on the grill or in a skillet over medium heat until golden, about 1–2 minutes. Keep warm.

Slice avocado and tomato. Arrange butter lettuce leaves and sprouts so they are ready for assembly.

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Working in batches, dip dusted fries into the cold tempura batter to coat lightly and immediately lower into hot oil. Fry in small batches 3–4 minutes until batter is crisp and fries are cooked through. Use a slotted spoon to transfer to a wire rack or paper towels. Immediately season with 1 tsp fine sea salt. Keep warm and repeat with remaining fries.

Spread about 1–1 1/2 tbs aioli on both cut sides of each toasted bun. On bottom bun, place 2 lettuce leaves, then the grilled vegetarian patty. Top each patty with a generous spoonful (about 2–3 tbs) of sautéed mushrooms, 2–3 slices avocado, a slice of tomato, and a small handful (about 2 tbs) of sprouts. Sprinkle microgreens or chopped parsley over the sprouts if using. Cap with top bun.

Divide tempura fries among four plates alongside the burgers. Add lemon wedge on the side (optional) and serve remaining aioli for dipping.