Asian Veggie Burger with Slaw Recipe

Last night I combined two recipes from two different cookbooks and ended up with a perfect meal. The burger came from a new book, The Best Veggie Burgers on the Planet, and the slaw came from Jack Bishop’s A Year in a Vegetarian Kitchen. I’ve been looking to mix up the menus a bit, and I’m so glad I did. This dinner rocked. The jury’s still out on whether the Veggie Burger book actually does have the best on the planet, but it’s certainly looking promising.

Try putting the slaw right on the burger. So. Crazy. Delicious. (And Cancer really HATES that much color on a plate, BTW.)

Korean BBQ Burger (makes 4-6 patties)

  • 1 tablespoon sesame oil
  • 1-2 tablespoons chili garlic sauce or Sambal Oelek (I used one heaping tablespoon of chili garlic sauce, and with that I’d rate it medium spicy.)
  • 4 cloves garlic, minced
  • 1 cup instant potato flakes
  • 1 can white beans, drained and rinsed
  • 2 tablespoons finely chopped scallion or chives
  • 1/2 cup raw cashews, finely ground into a powder
  • 2 tablespoons agave nectar
  • 2 tablespoons cornstarch
  • 3 tablespoons canola oil
  • Salt and pepper
  • Oil, for frying (optional)

 

  1. Add all the ingredients into a mixing bowl, and mash together using your hands. Really smoosh it together until there are almost no whole beans left in the mixture. Let rest for at least 20 minutes to thicken up a bit.
  2. Form into 4-6 patties.
  3. Panfry in oil over medium-high heat for 2 to 3 minutes per side, or until a golden, crispy crust is formed, or bake, uncovered, on a baking sheet lined with parchment or a silicone baking mat at 350 degrees for 25 minutes, or until firm and just beginning to brown.

Warm Asian Slaw

  • 1/2 medium head red cabbage (about 1 1/4 lbs)
  • 1 tablespoon roasted peanut oil
  • 1 small jalapeno or other fresh chile, stemmed, seeded if desired, and minced
  • 2 medium garlic cloves, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons minced fresh cilantro leaves

 

  1. Heat the oil in a large nonstick skillet over medium-high heat until shimmering.
  2. Add the oil, chile, and garlic and stir-fry until fragrant, about 20 seconds.
  3. Add the cabbage and stir-fry until wilted slightly, about 2 minutes.
  4. Add the vinegar and soy sauce, cover, and cook until the cabbage is crisp-tender, about 5 minutes.
  5. Stir in the cilantro, adjust seasonings (I usually add in a bit more vinegar), and serve.
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