Recipe courtesy of Crazy Burger Cafe & Juice Bar
Poco Loco Burger
- Level: Easy
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 878
- Total Fat
- 41
- Saturated Fat
- 19
- Carbohydrates
- 94
- Dietary Fiber
- 16
- Sugar
- 11
- Protein
- 42
- Cholesterol
- 0
- Sodium
- 1177
- Total: 1 hr 5 min
- Active: 35 min
Ingredients
Burger:
One 8-ounce package tempeh, crumbled in a food processor
1 tablespoon canola oil, plus more for cooking
1 small white onion, diced
1 red bell pepper, diced
2 serrano peppers, minced
3 cloves garlic, minced
1 cup black beans
1 cup refried beans
1/2 bunch fresh cilantro (leaves and most of stems), minced
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and ground white pepper
Half a 9.25-ounce bag tortilla chips, ground to dust
1/2 cup masa harina
Poco Loco Sauce:
One 16-ounce package silken tofu
5 stems cilantro, stems and leaves minced
2 cloves garlic
1 scallion, minced
1/2 jalapeño, minced
One 12-ounce container vegan sour cream
Juice from 1 lime
Salt and ground pepper
Directions
- For the burger: Preheat the oven to 375 degrees F.
- Toss the tempeh in the oil in a bowl, then place on a sheet pan and bake for 8 minutes.
- Saute the onion, red peppers, serranos and garlic in some canola oil in a saute pan over medium heat until the vegetables are soft.
- Stir the vegetables into the baked tempeh; incorporate the black beans, refried beans and cilantro. Combine the chili powder and cumin in a small bowl, then stir into the mix. Add salt and pepper to taste.
- Mix the ground tortilla chips with the masa harina and add to the mixture to bind it together. Add 1/2 cup water if needed for texture and work in. Divide into 7-ounce portions and cook on a griddle or in a preheated 375 degrees F oven, turning the burgers halfway through, until both sides are brown, about 20 minutes.
- For the sauce: Place the tofu in a food processor and run until smooth. Add the cilantro, garlic, scallion and jalapeño and pulse until incorporated, about 5 seconds. Turn into a bowl and whisk in the vegan sour cream and lime juice. Season to taste. Serve with the burgers.