These savory patties could be eaten as a stand-alone breakfast staple, but when dressed up with all the fixings of a hearty okra gumbo, you’ll never want to waste time cooking it the old-fashioned away again. Let the good times roll and get this crowd-pleaser on the table before the band starts to play! “Real Food Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes Or Less” by Hannah Kaminsky is full of amazing and easy recipes. Check it out from Skyhorse Publishing!
Sausage Gumbo Red Bean Burgers With Quick Pickled Okra [Vegan]
For the Patties:
- 1 cup cooked red beans
- 1/4 cup finely minced celery
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon tahini or smooth peanut butter
- 1 teaspoon dark brown sugar, firmly packed
- 1/2 teaspoon liquid smoke
- 1/2 cup vital wheat gluten
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon whole fennel seeds
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 4 burger buns
- Roasted red peppers
- Pickled okra*
- Thinly sliced red onions
- Hot sauce (Optional)
For the Pickled Okra:
- 1/2 pound okra, sliced into 1-inch pieces
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 teaspoons whole coriander seeds, roughly crushed
- In a large bowl, coarsely mash the red beans and fold in the minced celery. Add the tomato paste, soy sauce, tahini or peanut butter, sugar, and liquid smoke, stirring to incorporate. Separately, whisk together the wheat gluten, garlic powder, paprika, thyme, oregano, basil, black pepper, fennel seeds, and cayenne. Stir until all the dry goods are thoroughly combined before adding the mixture into the bowl of wet ingredients. Use a wide spatula to fold everything together, getting your hands in there if need be, to make sure there are no remaining pockets of dry ingredients. If the dough is still especially sticky, add in an extra tablespoon or so of wheat gluten, but it should remain somewhat soft.
- Place a large skillet over medium heat and add the oil. Meanwhile, divide the savory dough into four equal pieces and shape them into smooth rounds between lightly moistened palms. Place them into the hot pan, pressing them down to flatten each one into approximately ½-inch thick patties. Fry for 3–5 minutes on each side, flipping when golden brown all over.
- Serve on hamburger buns with strips of roasted red pepper, pickled okra, sliced onions, and hot sauce, if desired.
For the Pickled Okra:
- Place the cut okra in a pint jar and set aside.
- Combine the vinegar, water, sugar, salt, and coriander seeds in a medium saucepan over moderate heat. Bring to a boil, stir to dissolve the sugar and salt. Immediately pour the hot liquid into the jar, over the okra. Let stand for at least 10 minutes before serving, and refrigerate for up to two weeks if not enjoying right away.
- Rinse under cold water before using to cut down on the slime.
Quick Tip: If you don’t keep your spice pantry fully stocked at all times, you can replace the garlic powder, paprika, thyme, oregano, basil, black pepper and cayenne pepper with 4 teaspoons of your favorite Cajun or Creole seasoning blend. Just don’t forget to add the fennel seeds, because that’s what really makes this mixture taste like sausage. Pickled okra can be found in most grocery stores and specialty markets this days, typically amongst the shelf-stable pickles and canned vegetables, but you can also whip up your own in just a few minutes. This is best when okra is in season and impeccably fresh. If you can plan ahead, these only get better with age. Alternatively, you could simply toss some fresh okra on the grill, give it a nice char, and call it a day.