The Wildest Vegan Burger: Perfect for Long Weekend Getaways

We turned your boring vegan burger into a wild one that for sure will impress every guest and to top it, it is absolutely Instagram-worthy!

Ingredients:

For the Patty:1 cup cooked black rice (for a hearty texture)
1/2 cup minced mushrooms (preferably shiitake or morel for a forest-inspired taste)
1/4 cup ground walnuts (adds a nutty crunch)
1/4 cup shredded beetroot (for a vibrant color)
2 tbsp ground flaxseed mixed with 6 tbsp water (acts as a perfect vegan binder)
1 tbsp miso paste (adds depth of flavor)
1 tsp smoked paprika (for a slight smoky hint)
Salt and pepper to taste

Creative Toppings:

Grilled cactus (nopales) seasoned with lime and chili (a refreshing twist)
Thin slices of dragon fruit (adds a sweet and exotic flair)
Crispy seaweed sheets (for a salty crunch)
Vegan blue cheese made from cashews (for creamy indulgence)

Sauce:

A tantalizing blend of vegan mayo mixed with spirulina powder (for a unique color and nutritional boost)

Buns:

Activated charcoal buns (to enhance the visual appeal with their dramatic black appearance)

Cooking Instructions:

Prepare the Patty:

In a large bowl, combine the black rice, mushrooms, walnuts, beetroot, flaxseed mixture, miso, smoked paprika, salt, and pepper.

Thoroughly mash the mixture and form into patties. This ensures the patties hold together well during cooking.

Cook the Patty:

Heat a skillet over medium heat and cook the patties for about 5-7 minutes on each side until they develop a crispy exterior and are warmed through.

Assemble the Toppings:

Grill the cactus slices with lime and chili until tender.
Prepare the dragon fruit, tear the seaweed, and stir the spirulina into the vegan mayo.

Build the Burger:

Toast the charcoal buns to add a slight crunch.
Spread a generous layer of spirulina mayo on each bun, then stack the patty, grilled cactus, dragon fruit, vegan blue cheese, and seaweed. Top with the bun.