Squeaky Wheel Recipe
House made rice and bean patty, iceberg, tomato, onion, house pickles, vegan Wally sauce, brioche bun
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Ingredients
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Rice & Bean Patty
Vegan Wally Sauce
Toppings & Assembly
Method
Rice & Bean Patty
- 1
Prepare flax egg
In a small bowl combine ground flaxseed and warm water; stir and let sit 5 minutes until thickened.
- 2
Mash and mix
In a medium bowl, lightly mash the black beans with a fork or potato masher leaving some whole for texture. Add cooked rice, grated carrot, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper. Stir to combine.
- 3
Bind the mixture
Add the thickened flax egg and the flour to the rice-and-bean mixture. Fold together until the mixture holds when pressed; if too wet add up to 1 additional tablespoon flour.
- 4
Form patties
Divide the mixture into two equal portions. With slightly oiled hands shape each portion into a 3.5–4 inch round patty about 3/4 inch thick, compacting so they hold together.
- 5
Pan-fry patties
Heat a large nonstick or stainless pan over medium heat and add the neutral oil. When shimmering, add the patties and cook undisturbed 4–5 minutes until a golden crust forms. Flip and cook another 3–4 minutes until browned and heated through. Reduce heat if the exterior browns too quickly. Transfer to a paper towel-lined plate to rest 2 minutes.
Vegan Wally Sauce
- 6
In a small bowl whisk together vegan mayonnaise, ketchup, Dijon mustard, pickle brine, maple syrup, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning (more brine for tang, more maple for sweetness). Refrigerate until assembly.
Toppings & Assembly
- 7
Prepare buns and vegetables
Slice brioche buns in half. Lightly spread vegan butter or oil on cut sides. Toast cut sides in a skillet over medium heat until golden, 1–2 minutes. While toasting, wash and pat dry lettuce leaves, slice tomato, and separate red onion rings.
- 8
Assemble sandwiches
Spread about 1 tablespoon Vegan Wally Sauce on both the bottom and top bun halves. Place 1–2 leaves of iceberg on the bottom bun, add a rice & bean patty, top with 2–3 tomato slices, a few red onion rings, and 3 house pickle slices. Cap with top bun and press gently. Repeat for the second sandwich.
- 9
Serve
Cut sandwiches in half if desired and serve immediately with extra Wally sauce on the side. Leftover patties keep refrigerated up to 3 days and can be reheated in a skillet or oven.