These burgz have me FAH-REAKING OWWWWWWTTTTTT.
The sauce. Er my gerd. THE SOWCE. It’s like thick spicy nacho cheese in whole food form. Like blended up cashews and hot sauce say whaaaaaa? Foodgasm citay.
Every Sunday I roast a bunch of broccoli and sweet potatoes. Since the big bunches of broc were on sale for 99 cents at Kroger, I obviously bought enough of it to feed a small army. So naturally I thought, “Like what if I put my roasted broccoli IN my veggie burgers?!” The light bulks were going off left and right. I wanted hot sauce in the burgers, in the burger sauce, and on top of the burgers with hot saucy sauce. Hot sauce all day err day.
Side note about the vegan worcestershire sauce in this recipe—you shouldn’t leave it out. It gives these boys a great meaty flavor. I bought mine at Whole Foods, along with the whole wheat bread crumbs.
I’m trying to create a super cool bean burger for Alchemy’s menu and all I know is that I want cashew mayo allllll over it. What is cashew mayo, you ask? It’s basically soaked cashews blended with a bit of water and some lemon juice. I was lazy and didn’t add lemon juice because #lezbehonest, there’s nothing worse than using a squirt of lemon and having an awkward whole lemon left with no lemon recipes to use it up in.
I’m lazy, okay?
Would you just look at that bright orange hue?! I’m short of breath over here.
I also didn’t soak the cashews for the amount of time that you’re supposed to because I’m lazy, okay? And sometimes following the rules is over-rated. I put water in the tea kettle and poured all that hot goodness over the cashews. I let them soften up for twenty minutes or so before watching them turn into nacho cheese sauce in the food processor. Oh how I adore my food processor. It makes magic happen.
I MEAN IT TURNED CASHEWS AND HOT SAUCE INTO NACHO SAUCE!!!! Not YO sauce.
There’s something else ridiculously fantastical about these burgers. They stick together. Like majorly. They’re one mighty firm veggie burger, yet they’re egg-less and totally vegan! Slam dunkaroo if I do say so myself.
PS—If you have kiddos (or a boyfriend) that hates broccoli, I’m pretty sure they would more than tolerate it in this burg.
- 1 large head of broccoli, chopped into florets (about 4 cups)
- 1-15oz can chickpeas, drained and rinsed
- 2 tbsp ground flaxseed
- 2 tbsp vegan worcestershire sauce
- 1 tbsp hot sauce (I used Frank's)
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
- ½ tsp salt
- Freshly ground black pepper, to taste
- ⅓ cup whole-wheat breadcrumbs
- ½ cup raw cashews
- 2 tbsp hot sauce
- 2½ tbsp water
- Preheat oven to 400F.
- Place broccoli florets on a baking sheet lined with a Silipat or parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool.
- Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined.
- Stir in breadcrumbs by hand. Form into four tightly packed patties.
- Cook for six minutes per side (12 minutes total). Serve on whole-grain buns with spicy cashew mayo and extra hot sauce.
- Place cashews in a bowl of water. Soak for 4 hours or overnight. If you're in a hurry, pour boiling water over the cashews and soak for thirty minutes.
- Drain cashews and add to food processor along with hot sauce and water. Process for a couple minutes, scraping down the sides, until completely smooth and creamy.