Named after renowned vegetarian Sir David Attenborough, this mouth-watering morsel is made from hearty black beans and spiced quinoa which is deep fried to create an ultra-crunchy, juicy patty. Served with deep fried pickles, it might just be better than the real thing.
Courtesy of Chef Matty Kane of Shed.
Related: Harry’s Charboiled’s Green Burger
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Black Bean Patty
Virgin Island Dressing
Toppings and Assembly
For the black bean patty: pulse raw and chopped cilantro, onion, garlic, kale, red beets, and carrot in a food processor.
Add quinoa, black beans, tofu, smoked paprika, coriander, cumin, cornstarch, salt and baking powder to a bowl.
Mix to combine with the veggies that have been pulsed down. *If you have access to a meat grinder, you can obtain an optimal texture.
Shape into patties and set them aside to cool in the fridge for 2 hours.
For the Virgin Island dressing: chop the tofu and the pickles into pieces.
Place all ingredients except the oil in a blender and puree.
Slowly add the oil until the mixture is emulsified and homogenous.
Create a deep fryer on the stove top. Add the oil to a deep pot but fill it no more than half full. Generally, the walls of the pot should rise at least 10 cm above the oil so that there are no spillovers. This also helps contain splattering and makes cleanup easier. Use enough oil so that you can submerge a small batch of food completely.
Bring it up to temperature. Use a probe thermometer held upright in the centre of the pan of oil to check the temperature. Get it to 350*F.
Drop the set black bean patties into your homemade deep fryer at 350ºF for 3 minutes.
To assemble: toast potato bun on flat top.
Build the burger with shredded lettuce, sliced tomato, dill pickles, sliced white onion and their house-made Virgin Island dressing.