This weekend is Father’s Day! I know the stereotype for Father’s Day generally involves grilling up tons of meat but in the Almost Like Mom’s kitchen we went a different direction. This weekend I bring Andrew’s Semi-Famous Black Bean Burgers complete with three different styles of toppings! To go along with these is the Unbelievably Vegan Macaroni Salad. Andrew guest wrote the burger portion of this post as well so props go out to him big time!
I call Andrew’s burgers semi-famous because they are famous to me! They were the first meal he cooked for me so they’ll always have a special place in my heart. They’re also super delicious and flavorful, as you can see from the recipe, he uses a ton of spices! We usually eat them with classic toppings but for this special Father’s Day weekend, we did three different styles that are all amazing.
The first style, and Andrew’s choice for taste test winner is the Southwest Chipotle Burger. For this style we made a crunchy, delicious corn salsa and a spicy chipotle mayonnaise. They’re both super easy to throw together and go great together. We also topped these with pickled jalapenos and sliced avocado. The end result is bold, flavorful and the perfect amount of spicy.
The second style and my personal favorite is the Mushroom Swiss Burger with Garlic Aioli. This Garlic Aioli sauce is outstanding and is the perfect match for the marinated mushrooms. The mushrooms here came out great, the Worchestershire sauce gives it a meaty flavor and the Dijon mustard adds a kick of spice and some creaminess to the marinade. One bite of these and you’ll be hooked!
Last but not least is the Barbecue Bacon Burger. I actually attempted to make my own barbecue sauce for these which came out great despite my slight meltdown over the color not matching actually barbecue sauce. For these, we also made Crispy Fried Onion Clusters and Coconut Bacon. These burgers are slightly spicy, crunchy and smoky. It’s an absolutely perfect combo.
Finally, the macaroni salad is a slight adaptation of a recipe from one of my favorite bloggers Hot for Food. For her recipe, she uses a caesar dressing so I basically tried to make a creamy dressing that was as flavorful as possible and it worked. This recipe also makes a ridiculous amount of macaroni salad and it gets better throughout the week in the fridge so I recommend making it a day or two before a party if you’re bringing it.
Phew, that was a lot of recipes! Try them all, or pick the best sounding one for you and go for it! The recipes here will give you 3-4 of each style burger and the overall burger recipe yields about 10 burger patties total. They’re all fairly easy and delicious! If you make any of these share and tag me on social media!
Until Next Time,
Jackie
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Unbelievably Vegan Macaroni Salad
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 servings 1x
- Category: Salad, Appetizer, Side
- Cuisine: Vegan, Vegetarian, Barbecue
Description
This slight adaptation of Hot for Food’s macaroni salad is crunchy, delicious and full of flavor! It is the perfect addition to any barbecue.
Ingredients
Scale
- 1 lb elbow macaroni
- 3 tbs olive oil
- 1 tbs Dijon mustard
- 3 tbs apple cider vinegar
- juice of 2 lemons
- 3 tbs nutritional yeast
- 1 1/2 cups vegan mayonnaise
- 1 tbs maple syrup
- 5 cloves garlic, minced
- 2 tbs fresh dill
- 1/4 cup fresh parsley
- 5 stalks celery, sliced thin
- 4 carrots, finely chopped
- 2 cups kale, chopped
- 1 red onion, finely chopped
- 3 scallions sliced
- salt and pepper
Instructions
- Bring a large pot of water to a boil and cook the macaroni until soft. While the macaroni is cooking, chop the red onion, scallions, celery, carrots and kale and set aside.
- Make the dressing by mixing together the vegan mayonnaise, Dijon mustard, garlic, dill, parsley, olive oil, apple cider vinegar, maple syrup, lemon juice, nutritional yeast and salt and pepper.
- When the noodles are done cooking, strain them and let them cool for about ten minutes. Toss the noodles with all of the veggies and the dressing and taste! I recommend making this a few hours before you want to serve it and let it cool in the fridge. The longer the noodles sit in the dressing the more flavorful they become. You can add more salt and pepper or other seasoning and if you’re not vegan, a little Parmesan cheese is great here as well. Enjoy!
Andrew’s Semi-Famous Black Bean Burgers, 3 Ways
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 10-12 burgers 1x
- Category: Dinner, Burgers, Sandwiches
- Cuisine: Vegan, Vegetarian, Grilling, Barbecue
Description
Three different styles of veggie burger to give you all the making for a Father’s Day vegetarian extravaganza!
Ingredients
Scale
- Andrew’s Semi-Famous Black Bean Burgers
- 2 16 ounce cans of black beans, drained and rinsed
- 1 red pepper, finely diced
- 1/2 white onion, finely diced
- 5 garlic cloves, minced
- 2 eggs
- 1 tbs olive oil
- 2 cups seasoned bread crumbs
- 1/2 cup flour
- 2 tbs cumin
- 1 tbs garlic salt
- 1 tbs black pepper
- 2 tsp Cheyenne Pepper
- 1 tbs Italian Seasoning
- Corn Salsa
- 1 cup frozen corn, unthawed
- 3 scallions, sliced
- 1 red pepper, finely diced
- 1/4 cup cilantro, chopped
- 1 poblano pepper, finely diced
- 1/2 red onion, finely diced
- Juice of 1 lime
- 2 tbs olive oil
- 1 tsp cayenne pepper
- 2 tsp cumin
- pinches of salt and pepper
- Chipotle Mayonnaise
- 1 cup vegan mayonnaise
- 2 canned chipotle peppers
- 1 tbs adobo sauce from the can
- juice of 1 lime
- Marinated Mushrooms
- 8 ounces Cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbs Worchestershire sauce
- 1 tbs Dijon mustard
- pinches of salt and pepper
- Garlic Aioli
- 1 cups vegan mayonnaise
- 5 cloves garlic, minced
- juice of 1 lemon
- 1 tbs Italian seasoning
- pinches of salt and pepper
- Homemade Vegan Barbecue Sauce
- 1 tbs olive oil
- 1 white onion, finely chopped
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 3 tbs Sriracha (any hot sauce would work, this is my favorite though)
- 1 tbs maple syrup
- 2 tbs apple cider vinegar
- 2 tsp hot mustard powder
- 1 tbs cumin
- 1 tbs Dijon mustard
- 2 tsp smoked paprika
- 2 tbs brown sugar
- 1 tsp cayenne pepper
- pinches of salt and pepper
- Crispy Fried Onion Clusters
- 1 large onion, sliced into thin strips
- 1 cup all purpose flour
- 2 tsp garlic salt
- 2 tsp onion powder
- 1 tsp black pepper
- 2 tsp cumin
- 1 tbs paprika
- 1/2 cup almond milk (more if necessary)
- vegetable oil, enough to fill 1/2 inch of a pot
- Other toppings
- pickled jalapenos – Southwest Chipotle Burger
- avocado slices – Southwest Chipotle Burger
- pepper jack – Southwest Chipotle Burger
- swiss – Mushroom Swiss Burger
- cheddar – Barbecue Bacon Burger
- coconut bacon – Barbecue Bacon Burger
- *You can use vegan cheese as well if you want!*
Instructions
- First, cut up the red pepper, onion and garlic and put them into the food processor. Chop them until they’re finely diced. If you’re doing it by hand, dice up the red pepper and onions as small as you can. Put all the cut up veggies aside in a bowl.
- Next, put the rinsed black beans in a large bowl. Using either a stand or hand mixer, mash the beans using a low setting first then increasing the speed until the beans are completely mashed. If you’re doing it by hand, put the beans into a bowl and mash them with a sturdy fork until all of the beans are broken and mixed together.
- Add the remaining ingredients including all the seasoning into the mixing bowl with the beans and mix for a few minutes until fully incorporated. If you’re mixing by hand, I found it easiest to mix the veggies in with the beans first. Then in a separate bowl, whip the eggs and the spices together and add it to the main bowl. Mix it all together and then slowly add the bread crumbs and flour. Every batch is different so you may need to add more bread crumbs if it’s too moist to form a patty.
- Heat the olive oil in a large pan over medium heat. Grease your hands with olive oil to keep the mix from sticking to your hands. Scoop about 1/2 cup of the mix into your hands to form a patty. Fry the burgers for about 3 minutes on each side until the outsides are slightly crispy. I usually get about 8-10 burgers out of a batch depending on their size.
- It’s time to prepare your toppings! For the Southwest Chipotle Burger make the corn salsa and chipotle mayonnaise. To make the corn salsa toss all the ingredients together in a medium bowl. For the chipotle mayo use a food processor or blender to blend the mayo with the other ingredients. Assemble the burger with pepper jack cheese, pickled jalapenos and avocado!
- To make the Mushroom and Swiss Burger, make sure you melt the swiss cheese onto the patty while cooking. Marinate the mushrooms in a small pan over medium heat. When the mushrooms start cooking down and releasing their liquid, add in the garlic and cook for about 3 more minutes. Then add in the Worchestershire sauce, Dijon mustard and salt and pepper and cook until the ingredients are incorporated, about 5 more minutes.
- Make the Garlic Aioli by mixing together all of the ingredients in a small bowl or food processor. Assemble the burgers by smearing both buns with the garlic aioli, placing the burger with the melted cheese on the bottom patty and then topping it with the marinated mushrooms.
- For the Barbecue Bacon Burger, make the barbecue sauce first by marinating the onions and garlic in a small pan until the onions become translucent. Add the tomato sauce, vinegar, syrup, brown sugar, mustard powder, Dijon mustard, paprika, Sriracha, cayenne pepper and salt and pepper into the pan. Simmer all the ingredients until they thicken up, this will take about 10 minutes. Transfer the sauce to a blender or food processor and blend till smooth.
- To make the fried onions, slice an onion into longer thin strips. Prepare the batter by whisking the flour, garlic salt, almond milk, onion powder, cumin, paprika and black pepper in a small bowl. Heat 1/2 inch of vegetable oil in a medium pot. To test if it’s ready to fry, splash water droplets into the oil. If they sizzle its ready. Dip a small handful of onions into the batter, shake off the excess batter and drop them into the oil. The onions will fry up into a clumped sort of patty. It takes about 3 minutes per patty to fry. You should end up with about 4 patties for this recipe.
- Assemble the burgers by smearing the barbecue sauce on both buns and placing the burger with the cheddar cheese on the bottom. Sprinkle the coconut bacon on top of the patty then place the fried onion on top.
Notes
The prep and cooking times are set for doing them by hand. The prep time if you’re using a mixer and food processor is about 15 minutes. This isn’t counting the time it takes to make the toppings.
*The toppings for the Barbecue Bacon Burger take about 20 minutes to complete.
*Southwest Chipotle takes about 10 minutes
*Mushroom and Swiss with Garlic Aioli takes about 15 minutes.
