Heat the frying oil in a Dutch oven over medium-high heat to 350 degrees F.
Preheat a grill pan or outdoor grill to medium heat. Oil grill with sunflower oil, then put Sweet Potato Black Bean Patties on the grill and shape to form nice round patties. Cook patties until a crust forms, about 2 minutes, then flip. Cook Sweet Potato Black Bean Patties for an additional 2 minutes. Place the burger buns on the grill to toast. Pull burger buns from the grill.
Cut onions into 1/4-inch-thick rings, yielding 12 onion rings. Toss onion rings in the flour, then into the Cornmeal Batter and fry in batches until golden brown, about 2 minutes. Set aside and sprinkle with salt.
Spread 2 ounces vegan garlic mayo on each of the bun halves. Place 1/4 cup arugula on bottom buns and drizzle 2 ounces Lemon Dressing over each serving of arugula. Place cooked Sweet Potato Black Bean Patties on top of the arugula. Place 2 fried onion rings on each patty, then, using a squeeze bottle, drizzle 3 ounces Red Pepper Puree over each serving of fried onion rings. Serve open face.
Sweet Potato Black Bean Patties:
Boil 2 quarts water in a pot, then add the sweet potatoes and cook until tender, 15 to 20 minutes. Strain in a colander and set aside to cool.
Rinse the red quinoa and pour into a pot. Add 2 cups water and bring to a rolling boil. Turn down to a simmer and let cook on medium-low heat, about 15 minutes. Turn off the heat and let sit until quinoa has sprouted and absorbed all the water, then use a fork to fluff the quinoa. Set aside.
Mince the red onion and parsley together. Add to a large mixing bowl along with the panko, cooked sweet potatoes, black beans, corn, quinoa, salt, cumin, paprika and cayenne. Mix until all ingredients are well incorporated, about 3 minutes. Form into six 4.5-ounce patties.
Add flour, cornmeal, baking powder and garlic powder to a mixing bowl, then incorporate the soy milk with a whisk until nice and thick like a chowder.
Yield: 12 ounces
Mince the garlic clove, then put in a bowl. Add lemon juice, agave, ground mustard, salt and thyme, then whisk until everything is well incorporated. Slowly add olive oil, whisking, for about 2 minutes.
Red Pepper Puree:
Yield: 1 quart
Add peppers, garlic, vinegar, agave, chipotle, cumin and cinnamon to a food processor. Blend until everything is well incorporated, then slowly add olive oil, blending. This will emulsify the oil into the mixture, making it into a nice thick sauce. Emulsify for about 2 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.