Colombian burgers!!!! Now you may be wondering what a Colombian burger is. It’s a delicious burger that is piled high with complementary flavors of sweet and savory in order to put the consumer into a deep coma. There are food stalls all over Colombia serving these along with a handful of restaurants in the US and today I am going to show you how to make your very own VEGAN version at home.
So what goes into said burger?? Well it’s layered like so from bottom to top;
Cilantro Garlic Sauce
Cilantro Garlic Sauce
FYI…..This is just a modest version. Some of them are piled as large as your head!
For this recipe I decided to make my own patty. It’s on the softer side which makes it a bit messier to eat, but I just couldn’t pass up on the opportunity to make a patty that is filled with flavor. Made from sweet potato, black beans, tomato paste, breadcrumbs and not so secret spices. Very simple to make, and very easy to prep. I made roughly 6 oz patties but if you want a less messy patty I would suggest a 3 to 4 oz patty.
If you don’t plan on making your patties, there are hundreds of options to choose from at your local markets these days which is great when you don’t have the time to cook in the middle of the week. Top this with burger with bacon, onion cheese sauce, cilantro garlic sauce, pink sauce, pineapple sauce, crushed chips and you will feel like you’re being cradled by a burger into a coma like no other.
The burger alone is enough to topple even the most ambitious eaters, but if you’re up to the task you should add a side of waffle fries and expect to call out of work the next day as you won’t be awake for another 18 hours!
I highly recommend many napkins.
Use my hashtag #VeganWingman on Instagram and show me your results. Don’t forget to tweet @veganwingman, leave a comment on Facebook, or leave a comment below. Best part about cooking is seeing the creative spins placed on a recipe.
Saucy Colombian Burgers - The HawaiianPrint Recipe
- 15oz Can of black beans
- 2 Medium sized sweet potatoes
- 1 Clove of garlic peeled
- 1.5 Cups of panko breadcrumb
- 3 tbsp of onion powder(split 2 and 1)
- 3 tsp of garlic powder(split 2 and 1)
- 1.5 tbsp of salt
- 1 tsp of paprika
- 1/2 tsp of ground black pepper
- 3 Cups of vegan mayo
- 1/3 Cup of cilantro(roughly a small bunch of cilantro)
- Juice from 1 lime
- 20oz Can of crushed pineapple in syrup(if in juice, add 1/3 cup of sugar to your recipe list)
- 1 Spanish onion
- 2/3 cup of Daiya Cheddar Cheez
- 1 tbsp of nutritional yeast
- 1 tbsp of cashew milk
- 2 tbsp of cooking oil(avocado/olive/vegetable) for the onions
- Cooking oil(avocado/olive/vegetable) for cooking the patties
- Plain potato chips of your choosing(I used lays classic)
- Tomato to slice(Roma tomatoes are great for burgers)
- Lettuce(I used baby romaine as it is very crisp)
- Fakon(I used Sweet Earth Seitan Bacon)
Peel the sweet potatoes and chop into half inch cubes. Place into a medium sized pot of cold water with a large pinch of salt, bring up to a boil and lower to a simmer. Cook for 8 minutes or until the tip of a knife can easily pass through.
Toss in the garlic clove at the 7 minute mark. This quick steep will cook the raw flavor out of the garlic.
Strain the pot, remove the garlic and set aside. Set the sweet potato in a bowl. Rinse the black beans until the water runs clear. Dry them off and place into the bowl.
Mix in the paprika, salt, black pepper, 2 tbsp of garlic powder, 2 tbsp of onion powder, and breadcrumbs into the bowl. Mash until you have a workable mixture. Create patty sizes of your choosing, place on a plate and into the fridge. The cold air will help stiffen the patty which makes cooking easier.
Slice the onion semi thin. Add the oil to a pan and slowly cook the onions on a medium to low heat. Cook for roughly 25 minutes stirring every few minutes, and toss in the cheese, cashew milk, and nutritional yeast. Stir until fully melted and set aside on the stove. You will want this warm.
In a small pot, add the crushed pineapple and cook for about 8 to 10 minutes on medium heat along with sugar if the pineapple is canned with juice. This will cook out the liquid and create a syrup. If the pineapple is canned in syrup, cook for 5 minutes to thicken syrup. Set aside on the stove, you will want this warm but not hot.
In a small bowl add half the mayo, ketchup, remainder of the onion powder and garlic powder. Stir until pink and fridge.
In a blender, add the cilantro, remainder of the mayo, lime juice, clove of garlic, and salt. Blend until smooth and fridge.
Smash chips into small pieces and set aside.
Sear the patty about 3 to 4 minutes on each side on medium heat. Build burger as per my guideline mentioned above and....DEVOUR!