Juniper Burger Recipe
house vegan mushroom burger topped with red onion, tomato, greens, vegan cheese and fries
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Ingredients
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Burger Patties (makes 4 patties)
Buns & Toppings (for 4 burgers)
Fries
Finishing & Garnish
Method
Burger Patties (make first)
- 1
Sauté aromatics and mushrooms
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté 5–6 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add the chopped mushrooms and a pinch of salt, and cook 7–10 minutes until mushrooms have released their moisture and browned. Remove from heat and let cool slightly.
- 2
Combine base ingredients
In a large bowl add the cooked brown rice (or quinoa), drained lentils, rolled oats, ground walnuts, soy sauce, tomato paste, dijon mustard, smoked paprika, cumin, remaining 1 tablespoon olive oil, salt and pepper. Add the sautéed mushroom mixture and mix well until sticky and combined. If mixture feels too wet, add an extra tablespoon of oats; if too dry, add 1–2 teaspoons of water.
- 3
Form patties
Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick. Press firmly so they hold together. Place patties on a plate and refrigerate for at least 20 minutes to firm up (or up to 1 hour).
- 4
Cook patties
Heat a nonstick skillet or grill pan over medium heat and add a drizzle of oil. Cook patties 4–5 minutes per side until a brown crust forms and internal temperature is hot throughout. In the last 1–2 minutes of cooking, place a vegan cheese slice on each patty, cover the pan with a lid to help it melt slightly. Remove and rest 2 minutes.
Fries (can be cooked while patties rest)
- 5
Prepare potatoes
Preheat oven to 220°C (425°F). Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat very dry with a towel. If using cornstarch, toss the dried fries with 1 tablespoon cornstarch until lightly coated.
- 6
Season and bake
Toss potatoes with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon paprika. Spread fries in a single layer on a parchment-lined baking sheet without overcrowding. Bake 20–25 minutes, flipping halfway, until golden and crisp. For extra crispiness, broil 1–2 minutes at the end while watching closely.
Buns & Assembly
- 7
Prep toppings
While fries bake and patties rest, lightly toss the mixed salad greens with 1 teaspoon lemon juice, a pinch of salt and a crack of black pepper. Slice tomato and thinly slice red onion. Warm buns by placing them cut-side down in a hot dry skillet with 1 teaspoon vegan butter or oil for 30–45 seconds until golden.
- 8
Assemble burgers
Spread about 1 tablespoon vegan mayo on the bottom half of each toasted bun. Place a handful of greens on the mayo, then set the mushroom patty with melted vegan cheese on top. Add 1–2 tomato slices, a few rings of red onion, and 2 pickle slices if using. Top with the bun crown and press lightly.
- 9
Serve
Serve each Juniper Burger with a generous portion of fries on the side. Provide extra vegan mayo or ketchup for dipping. Enjoy immediately while hot.