Sausage Gumbo Red Bean Burgers With Quick Pickled Okra
[Vegan]

For the Burgers:

1. 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.
2. 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 1/2-inch thick patties. Fry for 3–5 minutes on each side, flipping when golden brown all over.
3. Serve on hamburger buns with strips of roasted red pepper, pickled okra, sliced onions, and hot sauce, if desired.

For the Pickled Okra:

1. Place the cut okra in a pint jar and set aside.
2. 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.
3. Rinse under cold water before using to cut down on the slime.