Category: Burger

Field Roast Fiesta Burger!

4/16/2015

Field Roast Fiesta Burger!

We've been fans of Field Roast for a few years now and have always loved incorporating their flavorful grain-based sausages in jambalaya, soups, and on their own in a bun and slathered in mustard and onions. At Expo West this year, we FINALLY tried the long-awaited and AMAZING Chao cheeses in all three flavors - tomato cayenne, creamy original, and coconut herb. They're super realistic in flavor + texture to what I remember munching on a kid and they are the perfect filling for an ooey-gooey grilled cheese. Alex is big on finding the PERFECT veggie burger- and as far as texture and flavor goes, Field Roast's Hand-Formed is his first choice. Is it the most realistic looking burger to a meat patty we've seen yet- especially pre-cooked. You could convince any meat eater that whats in the plastic is a turkey burger for sure...if you trash the label, of course. The burger base is a blend of whole barley, carrots, garlic, onions, and celery- and of course, a secret blend of spices! They're high in protein and non-GMO, and are hand-made in small batches, by hand, in Seattle.
When we were sent a few extra samples after the Expo, we decided to create (what we're calling) a Fiesta Burger smothered in Firecracker Sauce, Roasted Poblano Peppers, and Cilantro Lime Cabbage Slaw...and its fucking delicious. So, let's just pretend we're celebrating Cinco de Mayo three weeks early, grab a margarita, and get cooking. Olé!

INGREDIENTS
2 Field Roast Hand-Formed Burgers
2 slices of Field Roast Chao Tomato Cayenne Cheese
2 focaccia buns, sliced
1 large or 1 medium poblano peppers
2 cups shredded purple cabbage
1/4 cup chopped cilantro
1/4 cup freshly squeezed lime juice
1/2 teaspoon salt
1/2 cup vegan mayo
1-2 tablespoons hot sauce
1/2 teaspoon smoked paprika
1 avocado, pitted and sliced

DIRECTIONS
Roasted Peppers:
Preheat oven to 425 degrees. Roast washed, halved, and seeded peppers on a lined baking sheet for 15-25 minutes, until skin gets bubbly and brown. Remove from oven, let cool, and peel off bubbly skin so you're left with just the meaty part of the pepper. Set aside.

Cilantro Lime Cabbage Slaw:
In a large mixing bowl toss together cabbage, cilantro, lime juice, and salt. Set aside.

Firecracker Sauce:
In a small bowl combine mayo, hot sauce, and paprika. Stir well to combine.

Fiesta Burger:
Heat a teaspoon of oil over medium heat in a large cast-iron pan. Fry Field Roast patties until crisp and browning on one side. Flip burgers, toss on a slice of tomato cayenne cheese, and let burgers cook until equally crisp and browning on the bottom side.
While the burgers cook, slather bottom patties with about 2 tablespoons each of the Firecracker Sauce. Top with the cooked burger and melty cheese, then layer on the roasted poblano peppers, Cilantro Lime Cabbage Slaw, and sliced avocado. Spread a bit more Firecracker Sauce on the top bun, add it to the pile, and enjoy! Serves 2. Leftover slaw + firecracker sauce can be refrigerated for up to a week.

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In-n-Out Copycat Recipe: Double Double NO Animal Style!

2/24/2015

21 Comments

In-n-Out Copycat Recipe:

Double Double NO Animal Style!

When we first started this blog, one of the first things we tried to recreate was a vegan version of In-n-Out's Double Double burger. It was a sad attempt- bad photography, ingredients that weren't quite right, and the flavor just wasn't there. But 4 years later, we vegans are blessed with some amazing advances in the way of faux meats and cheeses, and our photography has gotten quite a bit better. If you're not from around here, you may not realize the cultural significance of In-n-Out on Southern California, but it is considered the best of the best in the fast-food world and has longer drive-thru lines than I've ever seen anywhere else. A 'double double' means two patties & two slices of cheese, and animal style is when they slather it in their thousand island-style sauce and grilled onions. In fact, its the first meal I ever ate when I came to California!
As the base for this burger, we used the amazingly meaty new patty from Beyond Meat, the BEAST BURGER. Yup. The beast burger. Its totally beastly, and would totally fool even the most regular of beef burger eaters. And it was the perfect substitute in this burger. It kept the flavorful, umami taste of a normal In-n-Out burger, but doesn't leave you feel guilty after eating a double stack. We slathered it in homemade 'sauce' and topped it with fresh slices of tomato and lettuce. Craving a juicy burger? Let's do this!

INGREDIENTS
Spread
1/2 cup vegan mayo
2 tablespoons ketchup
2 tablespoons relish
2 tablespoons white or apple cider vinegar
1 teasoon lemon juice
salt + pepper to taste

Onions
1 tablespoon oil
1/2 large white onion, diced
1/4 each salt + pepper
4-5 tablespoons cold water

Burgers
1 teaspoon oil
2 Beyond Meat Beast Burger patties
2 slices vegan american cheese (we used Follow Your Heart slices)
2 tablespoons mustard
4 dill pickle slices (optional)
2 seedless burger buns

DIRECTIONS
Spread
In a small mixing bowl combine mayo, ketchup, relish, vinegar, lemon juice, salt and pepper. Mix well to combine. Set aside.

Onions
Heat oil in a medium cast iron pan over medium heat. Add diced onion, salt, and pepper. Cook, stirring occasionally, adding 1 tablespoon of water each time onions begin to dry out. Repeat this process until onions are dark brown, soft, and caramelized. Keep warm on low heat or set aside.

Burgers
In the same or another large frying pan, heat oil over medium heat. Place two patties on the pan, and slather the top of each patty with 1 tablespoon mustard. Cook about 2 minutes on now side, until the patty is beginning to brown and crisp. Flip, add a slice of cheese to each patty, and fry patties in the mustard for another 2 minutes or so, until cheese is melted. While burgers cook, place buns bottom side down in a greased frying pan and heat about 1 minute on each side, until edges just begin to crisp.
Remove from heat, and top with spread, pickles, burgers, onions, tomato and lettuce. Then EAT!

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21 Comments

Field Roast Fiesta Burger!

Field Roast Fiesta Burger!

In-n-Out Copycat Recipe: Double Double NO Animal Style!

In-n-Out Copycat Recipe:

Double Double NO Animal Style!

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