spice and easy

Burgers are a classic for a reason-they’re incredibly versatile and super easy. And if I had to choose my last meal, I’m pretty sure a fat ass burger would be my choice.

In 2023, we vegans (or v-curious peeps) have so many choices when it comes to plant based burgers. So when I decide I want a burger (which is actually pretty often), I go for the meatiest premade option. This Poblano Chili Cheese Burger recipe is no exception, so it’s really more of a no recipe-recipe unless you’re making the fresh homemade buns (see recipe here) or making the garlic mayo, which is barely a recipe itself. That being said, if you have a delicious black bean burger recipe that you love, I think that could work really well here too. I’ve said it time and again, I love no recipe-recipes because you are more free to interpret and do your own thing to suit your own tastebuds and preferences.

Typically, I love a burger loaded with a ton of toppings, but I really like the simplicity and paired-down nature of this poblano version. Savory umami meatiness, charred chili and onion, along with cheese and rich, garlicky mayo is a combo that works so well together.

Skill Level- Easy Peasy

SHOPPING LIST

As this is a no recipe recipe, the only needed ingredient here is some form of liquid vegan egg. This is a great recipe for a fridge clean out to use up what you have. In these bites, I used yellow bell pepper, vegan cheese, and green onions, but there are a ton of filling options out there. Below are just a few.

• Your favorite plant-based burger (Impossible, Beyond, Gardein…)

• Poblano chili

• Vegan cheese slices ( I like Jack, American, cheddar, or gouda)

• Vegan mayo

• Head of garlic

• White or brown onion

• Lime (optional)

• Herbs like cilantro or green onion (optional)

• Olive Oil

• Plant based butter to toast buns (optional)

• Buns (if not making homemade)
  

EQUIPMENT

• Medium or small skillet or frying pan

• Foil

• Baking sheet or dish

• Cutting board + knife

• Blender/food processor/ immersion blender or pestle and mortar

T= tablespoon   tsp= teaspoon  C= cup   g= gram   ml= milliliter   pinch= around ⅛  of a teaspoon

Note: This recipe is for one (besides mayo which is good for 4-6 burgers), but it is easily scalable. One package of plant-based meat makes about 3-4 burgers for smaller portions, 2 for larger.

Prep

• Prepare buns (if not using store bought)

• Slice onions

• Form burger patties

igredients:

Mayo

• 1/2 C vegan mayo

• 1 head of garlic, roasted

• drizzle of olive oil

• flakey or kosher salt

• 1/4 tsp. garlic powder

• half of 1 lime juiced

• 2 T fresh cilantro, chopped (can sub with sliced green/spring onion- green tops only))

Burger

• 1/4- 1/2 C onion (white or brown), thinly sliced

• 1 poblano chili, roasted

• 2-3 slices vegan cheese (Jack, American, Gouda, or Cheddar)

• 3- 6oz plant-based ground meat or patty (Beyond, Impossible, Hungry Planet, Good & Gather) or sub a bean patty

• 1 Burger bun if buying from store (recipe for homemade buns here)

Directions:

Mayo

Preheat oven to 400° F/ 204 ° C

1. Cut the top tip off of a head of garlic to expose the bulbs. Drizzle with a bit of olive oil and sprinkle with salt.

2. Wrap the garlic in foil and place on a baking sheet or pan and place on the middle rack of your preheated oven- bake 30-45 minutes or until garlic is soft and golden brown.

3. When done, remove garlic from oven and let cool for 15 minutes.

4. When garlic is cool enough to touch, remove from the foil and squeeze the head until the roasted bulbs release from the papery skin.

5. Add mayo, roasted garlic bulbs, lime juice, and garlic powder to a blender or food processor then blend until well combined. Add in the herbs or green onions if using and mix with a spoon to distribute evenly.

6. Alternatively, if you’re using a pestle and mortar (like me), mash up the garlic bulbs first with the pestle, then scoop out and add to a bowl with the rest of the mayo ingredients and mix well.

7. Give the mayo a taste and see if you want to add salt or more lime juice- set aside.

Burger

1. Roast your clean and dried chili either on the stove top (if you have gas) or in the oven under the broiler set on high until all the skin is charred and blackened. Set the chili aside to cool. I like to place a wet paper towel over it to make it easier to peal away the charred skin. Placing it in a tightly closed bag to cool helps too.

2. After 10-15 minutes, you should be able to easily peel off the charred skin of the chili. Once you have removed the skin, chop and set aside. ** If you can’t handle too much spice, remove the seeds from the chili before chopping **

3. Slice your bun open to toast.

4. Place a small or medium-sized frying pan (I like cast iron) on the stovetop on medium heat and add 2-3 teaspoons of butter. Once butter has melted, add the sliced bun and let cook until golden brown- about 3-4 minutes (depending on your range)- set your bun aside.

5. In the same pan, add a teaspoon or two of oil and add in the sliced onions- sprinkle lightly with a little salt (about 1/4 teaspoon) and toss to coat. Push all of the onions to the center of your pan in a circle (about the size of your patty).

6. Place the patty on top of the onions and let cook for 4-5 minutes or until the onions have softened and start to char around the edges.

7. Flip the onions and patty over- don’t worry if the onions do not stick, just place them on top of the patty.

8. Add the chopped chili over the onion and then the slice(s) of cheese to cover. Let cook for 1-2 minutes, then sprinkle a splash of water in the pan, then cover with a tight fitting lid and cook another 2-3 minutes or until the cheese has melted. Remove from heat when done.

9. Smear the garlic mayo onto the toasted buns, then add your patty.

10. I like to eat as is, but you are welcome to add anything else you’d like (like avocado or ketchup).

11. This burger is great with fries (see recipe here) or coleslaw (see recipe here).

12. Enjoy!

Storage and Use

1. Store extras mayo in the refrigerator and keep for up to 5 days.

Burger season is upon us- will you be giving these burgers a try?

Thanks for stopping by,

xx Debbie xx