Cali Classic Burger
- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 40 min
- Yield: 6-9 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7.5 servings
- Calories
- 571
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 0 mg
- Sodium
- 408 mg
- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 40 min
- Yield: 6-9 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7.5 servings
- Calories
- 571
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 0 mg
- Sodium
- 408 mg
Ingredients
Cultured Cashew Queso:
Vegan Rice and Bean Burger Patty:
Directions
Special equipment:
a high-power blender- For the cultured cashew queso: Preheat the oven to 400 degrees F.
- Seed and rough chop the bell pepper, then lightly drizzle with neutral cooking oil and roast until soft, about 10 minutes. (You can also gently sauté the pepper in a pan using a small amount of oil.) Combine the pepper and its juices with the cashews, michelada mix, nutritional yeast, onion powder, smoked paprika, sea salt, Dijon mustard, acacia fiber and cayenne, if using, carrots en escabeche and 1/2 cup water in a high-powered blender. Blend on HIGH, as this will prevent the blender from overheating, and will allow the queso to become smooth. If needed, occasionally stop the blender and use a rubber spatula to scrape down the sides, making sure to blend everything thoroughly. If needed, add small amounts of water until the queso is at the desired consistency. Once the queso is smooth, serve immediately, or store in the refrigerator. Queso should keep for at least 1 week.
- For the vegan rice and bean burger patty: In a small pot, combine the brown rice and black beans. Cover with 6 cups water and bring to a boil. Reduce the heat to medium, then cover with a lid and simmer, stirring occasionally, until the rice and beans are both well-cooked (we are overcooking them), about 1 hour, being careful not to burn the bottom. Turn off the heat and let the pot sit, covered, to fully absorb all the water, 10 to 15 minutes.
- In a separate small bowl, combine the onion powder, smoked paprika and smoked salt. Set aside.
- Carefully transfer the hot rice and bean mixture to a mixing bowl. Add the Dijon mustard, spice mixture and cooking oil. Mix with a strong spoon.
- In a separate mixing bowl or jar with lid, create a slurry by combining the potato starch with 3/4 cup water. Shake or stir well, making sure there are no clumps. Quickly pour this mixture over the hot rice and bean mixture. It may begin to gel up. Mix well, being sure to incorporate all the spices, mustard, oil and slurry within the rice and bean mixture. Let the mixture rest and cool down until it is cool enough to handle with your hands, 20 to 30 minutes. Using clean or gloved hands, continue to mix everything together, breaking down the beans and grains. The mixture should be gooey and thick, wet enough to hold together well and not crumble, but not so wet that it is not able to hold a shape. You’re looking for nearly the texture of actual ground meat that you would use for burgers. If the mixture seems too wet, place in the refrigerator to cool further and absorb more liquid. If the mixture seems dry, add more oil and water slowly until you’ve reached the correct texture.
- Preheat the oven to 450 degrees F.
- Form burger patties, using a 1/2 cup of the mixture. Roll into balls, then press gently into patties, making sure the edges are smooth. For best results, place the patties in the refrigerator for 15 to 30 minutes to cool further. This will prevent them from spreading out in the oven. Generously and evenly oil baking sheets and place the patties 1 to 2 inches apart. Roast until the oil is mostly soaked into the patties and the outsides have begun to crisp up and become firm, about 15 minutes. Remove the pan from the oven and carefully flip the patties over. They should come up easily. If they seem stuck to the pan, place them back in the oven to cook a little further. You can also let them rest out of the oven a bit before flipping. Bake until they are evenly crispy and hold together, another 5 to 10 minutes. Enjoy right away with your choice of burger toppings. Patties will also store well, separated by parchment paper in a sealed container, refrigerated, for 1 week. To reheat, simply place in the oven or toaster oven until hot and crisped back up.
Cook’s Note
Cook's Note: This queso is everyone’s favorite! It’s the number one sauce we make here at Fox Tale, finding its place on our Cali Classic Burger, Funky Nachos and Mac and Cheese. It’s always the favorite at any potluck we show up to. This recipe is entirely plant-based, and you can use it anywhere you might want a gooey, creamy cheese sauce! While we use a lot of our own in-house fermented items, which are what make this a “cultured” queso, you can really play with this recipe to make it your own. You can adjust the spice level by adding or removing cayenne or using a hotter or milder michelada mix or hot sauce. Create your own version, and it’ll become what everyone looks forward to at your next dinner party. To make blending easier, soak the cashews ahead of time, at least one hour or even overnight. Be sure to drain out all the soaking liquid before use. Acacia fiber, while not required, is an emulsifier and will help with the texture and mouthfeel, providing a very smooth queso sauce. This queso can be served cold or hot! Use it for mac and cheese, as a dip with chips, or drizzle over nachos or on a baked potato, or on bread for a cheesy toast! The possibilities are endless. Do not rinse the rice! While this is an essential step in standard rice cooking, we want to keep all the starch, which helps to bind the mixture in the end and create crispy patties. You can also cook this in a rice cooker or multi-cooker. The rice and bean mixture can also be cooked ahead of time and stored in the fridge until needed. For best results, allow the mixture to warm up a bit before shaping and cooking, adding a little water and/or oil as needed if too dry. You can replace smoked salt with standard salt and add liquid smoke if the smokey flavor is still desired. Change out the spices to your own liking! Add red pepper flakes, garlic or any seasoning you desire.
