Make These Mouthwatering Burgers By The Complete Vegan Cookbook Today!
I’m a self-diagnosed cookbook junkie. The moment I see a new title pop up on my Amazon suggested list, I add it to my cart without a second thought. I devour these books and I’m generally impressed: new recipe ideas, unique flavor combinations, or fresh takes on traditionally non-vegan classics. I love them all!
That being said, time after time I find myself left with the same impression: tons of great recipes but never any new techniques. I would lust after the method books from the culinary institutes and dream of the day there would be a plant-based equivalent. I even considered writing my own cookbook to fill the vegan-shaped gap in the world of advanced cooking techniques.
Luckily, the Natural Gourmet Center beat me to it.
“The Complete Vegan Cookbook,” to be released on Tuesday, April 2, 2019, is the book I’ve been waiting for. It provides a fresh approach to classic recipes with exciting new techniques; they are easy enough for novice chefs and interesting enough to keep the more advanced home cooks intrigued. It begins with recommendations for cultivating a well-stocked vegan pantry, equipment recommendations, the ins and outs of eating and sourcing local, organic produce, and even a glossary of ingredients and their common uses.
“The Complete Vegan Cookbook” is an amazing introduction to plant-based haute cuisine without being pretentious. In general, the recipes call for ingredients that are easily accessible in most grocery stores and they won’t break the bank. As I prepared to work my way through this book I picked three recipes – Baked Mac n Cheese, Black Rice and Black Bean Burgers with Fresh Mango Salsa, and Rich Flourless Chocolate Cake – I found I already had most of the ingredients in my pantry and essentially just needed to pick up the fresh produce.
As I worked through the recipes, I was pleased to find that the instructions were straightforward and well thought out. The entire book is user-friendly and informative. The Black Rice and Black Bean Burgers are an instant classic and they have made their way into the normal rotation at my house. The Fresh Mango Salsa was the perfect compliment to the sublet, yet complex flavors of the burger.
The Complete Vegan Cookbook
In the trial process, I experimented with two different cooking methods: the recommended pan-fry and I also tried baking them. Both yielded fantastic results!
When pan frying, I used a liberal amount of extra virgin olive oil in my cast iron pan; when the pan was sufficiently heated and well-oiled, I cooked one patty at a time for about 4-5 minutes on each side. I kept the flame relatively low to avoid scorching the oil and potentially burning the burger. It yielded a tender patty with a delightfully crispy exterior.
Baking them produced similar results, but they had a little more of a bite to them. I baked them on a stainless steel baking sheet with a nonstick silicone mat instead of oil. With the oven set to 375F, they cooked for 15 minutes on each side. This is a great alternative method for those who avoid excess oil.
I also experimented with freezing them to see if I could add this recipe to my arsenal of
I highly recommend this beautiful new book to any home chef, you’ll be sure to learn a lot and you’ll have some amazing food to enjoy! Check out the Black Rice and Black Bean Burger with Fresh Mango Salsa recipe below!
Black Rice-Black Bean Burgers
with Fresh Mango Salsa
Makes 12 burgers
For the Burgers
1 cup short-grain black rice, rinsed and drained
1-¾ teaspoons fine sea salt
¼ cup plus 1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely diced
2 teaspoons ground cumin
2 teaspoons chipotle chili powder
½ to 1 jalapeño, seeded and minced
2 tablespoons flaxseed meal
¼ cup fresh lime juice
3 cups cooked or canned black beans
2 scallions, thinly sliced
½ cup brown rice flour
For the Salsa and Serving
2 ripe plum tomatoes, finely diced
1 ripe mango, peeled, pitted and finely diced
1 jalapeño, halved lengthwise, seeded and minced
1 small shallot, minced
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
½ teaspoon fine sea salt
Vegan mayo, optional
12 burger buns, toasted
Romaine lettuce, shredded, for serving
- In a small pot, combine the black rice with 2 cups of water and ¼ teaspoon of salt. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until all the water is absorbed, about 25 minutes.
- Heat a large nonstick skillet over medium-low heat, add 1 tablespoon of oil, and heat until it just starts to shimmer. Add the onion, cumin, chipotle powder, and a pinch of salt. Sweat until the onion is soft, about 5 minutes. Add the garlic and jalapeño, and cook for 1 minute more.
- Meanwhile, in a small bowl, stir together the flaxseed meal and lime juice. Chill the mixture until it has thickened, 5 to 10 minutes.
- Transfer the onion mixture to a food processor (reserve the skillet) along with the beans, scallions, rice flour, the remaining 1-½ teaspoons of salt, 1 cup of the cooked rice, and the flaxseed lime juice mixture. Purée until smooth, stopping the food processor to scrape down the sides as needed. Transfer the mixture to a large bowl and stir in the remaining rice. Set the mixture to cool at room temperature.
- Meanwhile, make the salsa: In a medium bowl, combine the tomatoes, mango, jalapeño, shallot, lime juice, cilantro, and salt. Chill until ready to serve.
- Wipe clean the skillet you used to cook the onion and heat the remaining oil over medium-low heat until the oil starts to shimmer. Using a ⅓ cup measure, scoop and shape the burger mixture into ½-inch thick patties. Cook the patties in batches until nicely browned, 3 to 4 minutes, then flip and cook the other side for 3 to 4 minutes more.
- To serve, spread a bit of mayo on the buns and top with lettuce, a burger patty, and mango salsa.
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