This burger is hot and cool at the same time. The flavors are inspired by what I would like to eat after a day at the beach—something that’s hydrating and satisfyingly savory. The chickpeas, lentils, and carrots add juiciness to the chewy cashews and the earthy spices. Topping the patty with hot kimchi, with the addition of smooth and cool avocado, makes this a perfect contrasting-taste experience.
After Beach Burger [Vegan]
- 1/2 cup (100 g) cooked dark lentils
- 8 ounces (227 g) drained and rinsed canned chickpeas, mashed with a fork
- 1 cup (120 g) toasted cashew nuts, roughly ground
- 1 cup (50 g) panko or toasted oats, ground
- 2 carrots, grated
- 1 tablespoon (7 g) broken flaxseeds (optional)
- 2 tablespoons (30 ml) soy sauce
- 1/2 tablespoon (10 ml) fresh lemon juice
- 1 tablespoon (3 g) oregano or marjoram
- 1/2 tablespoon (4 g) paprika powder
- 1/2 cup (20 g) fresh basil, roughly chopped
- 1/3 cup (40 g) onion, finely diced
- 2 cloves garlic, crushed
- 1/2 tablespoon (8 g) sambal or Sriracha
- 1/2 tablespoon (10 ml) olive oil
- 1 teaspoon fine salt
- Pinch of freshly ground black pepper
- 4 bread buns, halved
For the Toppings:
- Fresh cucumber, finely sliced
- Avocado slices
- Handful of baby spinach or arugula
- Preheat the oven to 145°F (60°C).
- To make the patties: Pulse the burger ingredients for a few seconds with a handheld mixer or in a food processor, or break up the ingredients with a fork. Add more ground oats if the mixture feels too wet and loose. Taste and adjust with salt and pepper. Refrigerate for 30 minutes or longer, or up to 24 hours covered.
- Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-low heat and add a drizzle of vegetable oil.
- Fry the patties for 2 minutes on both sides until golden and fragrant. They should be nicely golden brown when they’re done. Salt lightly. Transfer the fried burgers to an oven tray and keep warm in the oven until assembly.
- Layer the burgers by adding the toppings, and serve straight away.