Food · Vegan

Paranormal Pepper Jack-tivity Burgers

My favorite vegan recipes to create are burgers. You may call me the vegan burger queen. This recipe is inspired by my favorite character on one of my favorite shows, Bob’s Burgers. Bob also loves making burgers, and a good burger pun.

And although Bob’s burgers are definitely for carnivores, the puns that he writes for his Burgers Of The Day, are silently pleading to be made vegan. Come on, “If At First You Don’t Sesame Seed, Thai Thai Again Burger,” “Enoki Dokie Burger,” and “I Heartichoke You Burger” to name a few.
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I’ve also recently begun experimenting with making vegan cheese, made of pureed cashews, and I’ve been dying to try out this pepper jack cheese recipe that I found, which uses agar powder to firm it.
This was the first block cheese that I’ve attempted to make, and to be honest I was not in love with the gelatinous effect that the agar powder gave the it. The flavor was great though, and it melted nicely, so I still wanted to incorporate it into the burger just not on top.
For the burger base I used pinto beans, which I really like using. On a softness scale they are between black beans and cannelloni beans which helps make a firm, yet still moist, patty. Spice wise, the smoked paprika and garlic in the burger pairs nicely with the pepper jack.
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After I made the patty mix, I cubed the some of the pepper jack block into petite pieces and gently incorporated it into the patties. Then, I made the gooey, melty, mozzarella cheese that I’ve been in love with to go on top of the burger.
I was thinking about calling the burger Paranormal Pretzel Pepper Jack-tivity since I served it on a pretzel bun, but that’s definitely a mouthful (pun intended). Regardless, this bun was still the right choice for this burger.

Pepper Jack Stuffed Pinto Bean Patties

  • 2 8oz cans of pinto beans
  • 2 cloves of garlic, minced
  • 1/2 large sweet onion, diced
  • 2 tbsp smoked paprika
  • salt and pepper
  • 1-2 tsp Sriracha
  • 2  tbsp tapioca starch
  • 1/4 cup ground flax seed + (more for pattying)
  • cashew pepper jack cheese 
  • gooey mozzarella cheese + (1 tsp paprika, 1tsp Sriracha, ground pepper)

Make the cashew pepper jack cheese (you can definitely half the recipe unless you have other recipes in mind to use the remaining cheese) and set aside.

Rinse and drain the beans, you want to keep the moisture down because that means that less starch and flax seed you need to add to achieve a firm burger, so the longer they can dry the better.

Add beans, garlic, onion, salt and pepper, Sriracha, and paprika to a mixing bowl. Using your hands, mash it all together (you can also do this in a food processor, but I like having larger pieces of the beans).

Add the tapioca starch and ground flax and re-mash. You want the patty texture to feel like clay, so if it is still too moist add a bit more starch and flax.

Cube the pepper jack into small pieces and add some ground flax to a plate for pattying.

Scoop about 1/3 cup of the patty mixture into your hands and gently press as much of the pepper jack cubes as desired into the mix. Form into a patty and press both sides into the flax so that both sides are covered.

Repeat this process to form the rest of the mix into burgers.

In a pan over medium heat, fry the patties in oil approximately 7 minutes per side or until crispy and browned.

While the burgers are cooking, prepare the gooey mozzarella cheese.

Serve the burgers on a toasted bun, topped with the mozzarella cheese, lettuce, tomato and onion slices.

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