I haven't tried this yet, but plan to. Found it reading an article in the NYTimes that raved about the new Superiority restaurant, which lead to another article which provided the vegan burger. Obviously I'll be using the La Brea Jalapeno Cheddar bread crumbs in my freezer since I'm not vegan.
it's times like this that I wish I could teleport in New York city for lunch.
www.nytimes.com
Olive oil, for sautéing and roasting
1 medium yellow onion, chopped
2 tsp. ground toasted fennel seeds
1 tsp. chile powder
Salt and freshly ground pepper
1 cup cooked chickpeas (a bit less than one 15-ounce can), drained and rinsed
1 tsp. white wine vinegar
1 cup quinoa, rinsed vigorously, cooked, and cooled
1 cup small diced carrots (about 3-4 medium carrots)
½ cup coarse bread crumbs
¾ cup walnuts, toasted and crushed
Juice of 1 lemon
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. hot chili sauce
3 tbsp. unmodified cornstarch or potato starch
Grapeseed oil for searing the patties
Burger buns, toasted
Shredded lettuce, roasted tomatoes, pickle slices, sauerkraut, and/or sliced Muenster cheese (optional)
Honey mustard, Dijon mustard, mayonnaise, and/or ketchup for serving (optional)
Preheat the oven to 425F.
In a pan, heat enough olive oil to lightly coat the pan. Add the onion and sauté until translucent and browned. Season with the fennel, chile powder, and ½ teaspoon of salt and pepper to taste. Add the chickpeas and cook for 5 to 10 minutes, stirring constantly, until nicely browned. Deglaze the hot pan with the vinegar, scraping up the bits on the bottom of the pan into the mixture. Using a potato masher or a wooden spoon, roughly smash the onion-chickpea mixture. Mix the chickpea mash by hand with the cooled quinoa.
Toss the carrots with olive oil to coat, and add salt and pepper to taste. Spread on a rimmed baking sheet and roast in the oven until dark around the edges and soft, 20 to 25 minutes, tossing halfway. Add the carrots to the chickpea-quinoa mixture. Add the bread crumbs, walnuts, lemon juice, parsley, and chili sauce, and season again with salt and black pepper until it tastes sharp.
Mix the cornstarch with 2-3 tablespoons of water to create a cloudy, thick slurry. Fold the slurry into the burger as the binding agent. Shape the mixture into 8 to 10 patties.
Heat a saute pan or cast iron skillet until hot. Add grapeseed oil to coat the pan. Working in batches, cook the patties until well browned, about three minutes per side.
To serve, set each patty on a toasted bun and top with shredded iceberg lettuce, roasted tomatoes, pickle slices, sauerkraut, and/or cheese, and the condiments of your choice.
it's times like this that I wish I could teleport in New York city for lunch.
Restaurant Review: Superiority Burger Has the Courage of Its Quirks (Published 2023)
Brooks Headley could have cloned his wildly popular vegetarian spot. Instead, its new space doubles down on idiosyncrasy.
Brooks’s Superiority Burger
Makes 8 to 10 pattiesOlive oil, for sautéing and roasting
1 medium yellow onion, chopped
2 tsp. ground toasted fennel seeds
1 tsp. chile powder
Salt and freshly ground pepper
1 cup cooked chickpeas (a bit less than one 15-ounce can), drained and rinsed
1 tsp. white wine vinegar
1 cup quinoa, rinsed vigorously, cooked, and cooled
1 cup small diced carrots (about 3-4 medium carrots)
½ cup coarse bread crumbs
¾ cup walnuts, toasted and crushed
Juice of 1 lemon
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. hot chili sauce
3 tbsp. unmodified cornstarch or potato starch
Grapeseed oil for searing the patties
Burger buns, toasted
Shredded lettuce, roasted tomatoes, pickle slices, sauerkraut, and/or sliced Muenster cheese (optional)
Honey mustard, Dijon mustard, mayonnaise, and/or ketchup for serving (optional)
Preheat the oven to 425F.
In a pan, heat enough olive oil to lightly coat the pan. Add the onion and sauté until translucent and browned. Season with the fennel, chile powder, and ½ teaspoon of salt and pepper to taste. Add the chickpeas and cook for 5 to 10 minutes, stirring constantly, until nicely browned. Deglaze the hot pan with the vinegar, scraping up the bits on the bottom of the pan into the mixture. Using a potato masher or a wooden spoon, roughly smash the onion-chickpea mixture. Mix the chickpea mash by hand with the cooled quinoa.
Toss the carrots with olive oil to coat, and add salt and pepper to taste. Spread on a rimmed baking sheet and roast in the oven until dark around the edges and soft, 20 to 25 minutes, tossing halfway. Add the carrots to the chickpea-quinoa mixture. Add the bread crumbs, walnuts, lemon juice, parsley, and chili sauce, and season again with salt and black pepper until it tastes sharp.
Mix the cornstarch with 2-3 tablespoons of water to create a cloudy, thick slurry. Fold the slurry into the burger as the binding agent. Shape the mixture into 8 to 10 patties.
Heat a saute pan or cast iron skillet until hot. Add grapeseed oil to coat the pan. Working in batches, cook the patties until well browned, about three minutes per side.
To serve, set each patty on a toasted bun and top with shredded iceberg lettuce, roasted tomatoes, pickle slices, sauerkraut, and/or cheese, and the condiments of your choice.