Believe it or not, you can actually make meatless burgers that taste BETTER than the real thing. I know, I know, you may think this is an exaggeration, but seriously you’re talking to an ex-carnivore. I always said I could “never” give up meat, and look at me now. It took a huge shift in awareness and educating myself about the horrible reality of the food industry to transform me into the food-conscious cynic I am today.
So yes, these burgers were THAT good. Half of them were quinoa and black bean burgers, and the other half were quinoa and chickpea burgers seasoned to perfection. Served on flax quinoa bread and romaine lettuce, and topped with cheese, tomatoes and avocado.
Not trying to convert anyone to vegan-ism considering I’m barely there, but I do encourage you to research and question where your food comes from. I also highly support connecting to your body enough to care more deeply about what you put into it – oh and you’ll need will power, LOTS OF WILL POWER!
Chef Riana is a mastermind who needs no recipe. Since this batch of burgers we haven’t been able to recreate it exactly, but we’ve made several takes on other recipes, usually tweaking them. I won’t be able to give you a full recipe, but I hope you will find a base recipe and make an attempt to master your own vegan burgers.
Quick tip: we always regret not writing down recipes we’ve tweaked to perfection,
so please write it and save it if you want a better chance at recreating it.
Don’t peel the sweet potatoes, just cut them and season with curry, salt and pepper (add starch if you want them a little crispy), drizzle enough olive oil to keep from sticking to the sheet pan and pop these babies in the oven for 20 minutes on 400 degrees. Flip and bake for an additional 7-10 minutes. They are mouth watering…