Veg Out

Sweet Potato, Black Bean, and Miso Burger with Avocado

Photography by Aldwin Aspillera

Chino L. Cruz Recipes and styling by

Step aside, meat patties. These veggie versions are sure to hit the spot, sans the guilt!

Beet, Mushroom, and Red Rice Burger with Chili Mayo Falafel Burger with Garlic-Herb Yogurt Sauce

1 cup cooked brown or black rice 2 tablespoons miso paste (we used Japanese shiro miso) 2 green onions, chopped ¼ cup unsalted toasted pumpkin seeds 1 (1-inch) piece ginger, peeled and 2 medium avocados, pitted juice from 1 lemon large bunch of arugula or watercress 6 burger buns, halved and toasted hot sauce Preheat oven to 350°F.

1

Slice sweet potatoes in half. On a baking sheet, toss sweet potatoes in vegetable oil, and season with salt and pepper. Make sure sweet potatoes are positioned cut side down. Roast in preheated oven for 30 to 40 minutes, or until fork tender. Let cool.

2

3

medium bowl. Mash until coarse in texture. Stir in beans, rice, miso paste, green onions, pumpkin seeds, ginger, and garlic. Season to taste with salt and pepper. Form mixture into 6 (¾-inch-thick) patties. Set aside. Heat vegetable oil in a large nonstick frying pan over medium-high heat until it begins to shimmer. Fry patties until golden brown and crispy, about 4 to 5 minutes per side. Set aside.

4

Mash together avocado and lemon

5

juice in a small bowl. Season with salt and pepper; mix. Set aside. Place a small handful of arugula on the bottom half of each burger bun. Top with patties, 1 to 2 tablespoons mashed avocado per burger, and a few drops of hot sauce. Top with remaining burger bun halves.

6

Makes 6.

¼ cup roughly chopped parsley 1 medium red onion, diced 2 tablespoons extra virgin olive oil salt and pepper 1 to 2 tablespoons olive oil 4 burger buns, halved and toasted or 3 pita pockets, halved and toasted Make the patties: Place all ingredients in a food processor and blend until smooth. Shape mixture into 4 (¾-inch- thick) patties. Cover with plastic wrap and set aside.

1

Make the garlic-herb yogurt sauce: In a medium bowl, stir together all ingredients until combined. Season to taste with salt and pepper. Set aside.

2

Make the tomato salsa: Stir together

3

all ingredients in a medium bowl until combined. Season to taste with salt and pepper. Set aside. Heat 1 tablespoon olive oil in a large nonstick frying pan over medium-high heat until it begins to shimmer. Fry patties in 2 batches until brown and crispy, about 4 to 5 minutes per side.

4

Spread 1 tablespoon garlic-herb yogurt sauce on the bottom half of each burger bun. Top with patties and 1 to 2 tablespoons tomato salsa per burger. Top with remaining burger bun halves.

5

Makes 4.

ingredients until combined. Set aside. Make the pickled cucumbers: Bring rice wine vinegar, ¾ cup water, salt, and sugar to a boil in a saucepan over medium heat. Remove from heat and pour over sliced cucumbers in a heatproof bowl. Cover and let cool. Set aside.

4

Heat remaining oil in a large nonstick frying pan over medium-high heat until oil begins to shimmer. Cook patties in batches until brown and crispy, about 4 to 5 minutes per side.

5

Spread 1 tablespoon chili mayo on the bottom half of each burger bun. Top with patties and pickled cucumbers. Sprinkle toasted black sesame seeds on top then top with remaining burger bun halves.

6

Makes 6.

Falafel burger with garlic-herb yogurt sauce

FOR THE PATTIES

2 (400-gram) cans chickpeas (garbanzos), rinsed, drained, and patted dry 4 cloves garlic, crushed and peeled ¾ cup roughly chopped parsley 1 small red onion, chopped roughly 1 tablespoon olive oil ½ teaspoon ground cumin salt and pepper

Sweet potato, black bean, and miso burger with avocado

1 kilo yellow sweet potatoes kamoteng dilaw ) ( 2 tablespoons vegetable oil salt and pepper ½ cup canned black beans, rinsed and drained

FOR THE GARLIC-HERB YOGURT SAUCE

¾ cup Greek yogurt ¼ cup roughly chopped cilantro ¼ cup roughly chopped parsley juice from half a lemon salt and pepper

FOR THE TOMATO SALSA

6 medium ripe tomatoes, seeded

Beet, Mushroom, and Red Rice Burger with Chili Mayo

4 tablespoons vegetable oil, divided 1 cup grated beets 5 cloves garlic, chopped 1½ cups chopped shiitake or portobello mushrooms 1 cup cooked red rice 4 tablespoons soy sauce 1 cup canned red beans, rinsed and drained salt and pepper

FOR THE CHILI MAYO

½ cup Japanese mayonnaise 2 to 3 tablespoons Sriracha 1 tablespoon rice wine vinegar

FOR THE QUICK PICKLED CUCUMBERS

½ cup rice wine vinegar 1 teaspoon salt 1 tablespoon sugar 2 medium cucumbers, sliced into thin ribbons 6 burger buns, halved and toasted toasted black sesame seeds, to garnish Heat 1 tablespoon vegetable oil in a large frying pan over medium-high heat. Sauté beets and garlic until soft and fragrant, about 10 to 15 minutes. Add mushrooms; cook for 5 to 10 more minutes. Add rice and soy sauce; stir until combined. Remove from heat. Stir in beans, mashing them slightly. Let cool. Divide mixture into six equal portions. Form each into a ¾-inch-thick patty, packing tightly, and place on a baking sheet. Cover with plastic wrap and freeze for 30 minutes to 1 hour to set.