Day 7 Vegan MoFo: The Big Kahuna Burger

Day 7 of Vegan MoFo: A recipe inspired by a book or film. My recipe is inspired by Pulp Fiction‘s Big Kahuna Burger. 

I definitely watched this film too young in my life. My father, who does not like cartoons but likes John Travolta, rented this film not knowing much about it. Travolta had been in films we watched as a family like Grease and Saturday Night Fever so my father figured it would have the same kind of tone. My step brothers and sister all sat down to watch it one Sunday night, popcorn bowls ready, and we were all taken a little by surprise. My father eventually stopped the movie but not right away. Watching Uma Thurman snort heroine was fairly terrifying but I was spared any details about the film’s later plot line until I was older. Pulp Fiction stayed with me for a long while after that, mostly because when I told my friends I watched it, I became instantly cooler.  I was always curious about the infamous Big Kahuna burger. It looked pretty basic: thin beef patty, melted cheese, and ketchup but Samuel L Jackson seemed to really enjoy it, you know, before killing that guy who will remain nameless for the sake of spoilers. While Tarantino’s movies aren’t appropriate for 9 year old, I do appreciate the story lines as an adult.  This burger is unlike the Big Kahuna burger since it is not from a Hawaiian burger join, is vegan, and is fully loaded with veggies but you can do the Samuel L Jackson impression when you take your first bite.

Who’s a bad motherf**ker? 

Huge thanks to Laura Wright from The First Mess who allowed me to adapted her recipe, “the veggie burger of my dreams,” for this post. It is now the veggie burger of my dreams too. 

7 recipes down, 23 more to go! See you tomorrow for Day 8: Reach out! Make a new vegan friend & tell us about it. Missed Day 6? Check it out here.

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made this recipe? I would love to see it! Use the hashtag #screcipe on your social media. 

P.S. I know this recipe is more than 12 ingredients but the ingredients are not only important for the flavour but also the structure and texture of the burger. I do not recommending skipping ingredients. 

Food Favs of Week 1 of Vegan MoFo:

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day} by Seitan is my Motor

Quick and Easy Chocolate Peanut Butter Fudge by Spabettie

Salted Caramel Ginger Kombucha Floats by Ichiban Vegan

Kimchi ‘Bella Burgers’ by Plant Crush

The Big Kahuna Burger: Vegan

 

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Prep time

20 mins

Cook time

8 mins

Total time

28 mins

 

This recipe is inspired by Pulp Fiction's The Big Kahuna Burger. It is vegan, loaded with veggies, and protein-packed. Serve with your favourite burger fixings! This burger do not do well on the grill so it is best to cook them in a sauté pan. This recipe is adapted from The First Mess "veggie burger of my dreams"

Author: Jessica DeMarra

Recipe type: Main

Cuisine: vegan

Ingredients

• 1 cup uncooked brown basmati rice
• ¼ cup raw cashews
• ¼ cup raw sunflower seeds
• ¾ cup roughly chopped red onion
• ½ cup grated sweet potato (peel first then grate)
• ¾ cup roughly chopped tempeh
• 1½ tbsp tamari soy sauce or low sodium soy sauce
• 2 tbsp GF flour blend* or all purpose flour
• 2 tsp organic arrowroot powder
• 2 tbsp nutritional yeast
• ½ tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ancho chili powder
• 1 teaspoon sumac
• ¼ - ½ teaspoon fine grain sea salt
• ¼ cup chopped fresh parsley
• 1-2 tbsp water
• Pepper, to taste
• Oil, to cook
• 
  Burger Fixings:
• Lettuce
• Pea shoots
• Avocado
• Thick slices of tomato
• Thin slices of red onion
• Sriracha
• Eggless Mayo
• Spicy Burger Sauce: 1 tablespoon eggless mayo + ½ tablespoon ketchup + fat pinch of ancho chili powder, all mixed together

Instructions

1. Combine brown rice with 2½ cups of water in a medium saucepan over medium heat. Add a pinch of salt. Bring this mix to a boil and simmer for about 15 minutes. The rice will still be chewy. Transfer the chewy rice into a large bowl and set aside to cool.
2. In a food processor, combine the cashews, sunflower seeds, chopped onion, sweet potato, and tempeh. Pulse the mixture until it is cohesive and well combined. Transfer the tempeh/veg mixture into the large bowl with the rice.
3. Add all of the remaining ingredients to the bowl except for the water. Stir the ingredients together until thoroughly combined. The mixture should hold together when you pinch it with your fingers. If it is not binding properly, add 1-2 tablespoons of water, mix again, and pinch the mixture again.
4. Form 6 large or 8 smaller patties with your hands and place them on a parchment paper lined baking sheet. Cover with plastic wrap and set them in the fridge for one hour. If you wanted to freeze them, line them up on a baking sheet and freeze for about an hour. Wrap the frozen burgers individually and place them in a Ziploc bag for later use.
5. To Cook:
6. Heat 3 teaspoons of coconut oil over medium heat in a large sauté pan. Gently transfer 2-3 patties to the pan and cook until golden on the bottom, about 3-4 minutes. Flip the patties over and cook until golden on the other side, another 3 minutes.
7. Repeat with remaining patties, adding a little more oil with every batch.
8. Keep the cooked ones warm on a baking sheet in your oven set at 200 degrees.
9. Serve the hot veggie patties with whichever burger fixings you like. Enjoy!

Notes

* I used Bob Mill's 1:1 GF Flour Blend

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