Garden Burger (vegetarian) Recipe

Prepare flax egg

If using flax egg, combine 1 tbsp ground flax with 3 tbsp water in a small bowl, stir and let sit 5 minutes until gelatinous. (If using a regular egg, skip this step.)

Sauté aromatics and mushrooms

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the finely chopped mushrooms, grated carrot and minced garlic; cook 5–6 minutes until moisture has mostly evaporated and mixture is golden. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and let cool 5 minutes.

Combine patty ingredients

In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but some texture remains. Stir in the cooked brown rice, sautéed vegetable mixture, ground oats, soy sauce, smoked paprika, ground cumin, remaining salt and pepper, and the flax egg or regular egg. Mix well until a cohesive mixture forms; if it's too wet, add 1–2 tbsp more oat flour or ground oats; if too dry, moisten with 1 tsp water or a touch of olive oil.

Form and chill patties

Divide mixture into 4 equal portions and shape each into a 3/4-inch thick patty. Place patties on a tray, cover, and refrigerate for 20–30 minutes to firm up (this helps them hold on the grill).

Preheat grill and prepare kiawe smoke

Soak kiawe or mesquite wood chips for 30 minutes if using a gas grill; for a charcoal grill add a small handful directly to the coals. Preheat grill to medium-high heat (around 400°F / 200°C). Oil the grill grates lightly to prevent sticking.

Grill patties with kiawe smoke

Brush both sides of the chilled patties lightly with olive oil. Place patties on the grill and close the lid. Grill 4–5 minutes per side, or until char marks form and internal temperature reaches about 160°F (for best texture) — be gentle when flipping because vegetarian patties are more delicate than beef. If using a gas grill, add a small handful of the soaked kiawe/mesquite chips on a foil packet over a burner or in a smoker box to impart the smoky kiawe flavor. Remove and rest 3 minutes before assembling.

While patties chill (or simultaneously on the stove), heat 1 tbsp butter or olive oil in a skillet over medium-high heat. Add sliced mushrooms in a single layer and let sear without stirring for 2 minutes to develop color. Stir, then add minced garlic and thyme, cook 1–2 more minutes until mushrooms are tender and browned. Season with 1/4 tsp salt and a pinch of black pepper. Remove from heat and keep warm.

Whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to assemble; it can be made ahead and refrigerated for up to 3 days.

Prepare potatoes

Cut potatoes into thin shoestring fries and place in cold water. Rinse a few times until water runs clearer to remove excess starch, then pat dry thoroughly with clean kitchen towels.

Make tempura batter

In a bowl, whisk together flour, cornstarch, baking powder and 1/2 tsp salt. Add ice cold water and stir briefly — the batter should be lumpy and cold. Do not overmix; chilling the bowl for a few minutes helps keep it cold.

Fry fries

Heat vegetable oil in a deep pot to 350°F (175°C). Working in batches, dredge the dried fries through the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry 3–4 minutes until crisp and pale golden. Remove with a spider or slotted spoon to a wire rack or paper towel-lined tray and immediately season with a pinch of salt. Keep warm; fry remaining batches.

Lightly toast the burger buns on the grill for about 30–60 seconds cut-side down until golden and slightly charred.

Spread about 1 to 1 1/2 tablespoons aioli on the bottom bun. Place a lettuce leaf on top of the aioli to act as a moisture barrier. Set the kiawe-grilled veggie patty on the lettuce, then top with a generous spoonful of sautéed mushrooms, 3–4 slices of avocado, a tomato slice, and a small handful of sprouts. Add additional aioli to the top bun if desired, then close the burger.

Serve each burger with a portion of tempura fries on the side. Offer extra aioli for dipping and season fries with additional salt if needed.

Enjoy immediately while the patties are warm and fries are crisp.