F*ck, That's Vegan?! #20
20. "Grand Burgers for Grand Burghers"
Why veganize the F*ck, That’s Delicious book? Well, because without that venture, recipes like this Black Truffle & "Comté-cat" Burger may never exist otherwise. FTV?! #20 provides the perfect burger recipe for someone looking to be overwhelmed by their burger. Action Bronson includes a decadent recipe in the book for burgers with black truffles and 24 month Comté.
That sounds.. expensive? Unattainable? Not vegan? But the FTV?! version is a little more down-to-Earth. Buy black truffles in a jar!! They're way cheaper and easier to find than fresh. 24 month Comté? Instead, a sub-24 hour "Comté-cat".
I'll be honest, this burger may not look very beautiful (see: beige cheese), but the flavor from the black truffles is so rich, these almost taste steak-like. All the goods are held together by more goods: homemade burger buns (feel free to skip this but they're on the quicker side). The Comté-cat may taste nothing like Comté cheese because, honestly, I've never had it before, but the goal of getting a sharp, nutty, and buttery flavor was accomplished. In the future, an aged vegan Comté could make an appearance.
For now, enjoy these burgers that will have you wondering when you became so fancy!!
Black Truffle & Comté-cat Burger Ingredients:
burger buns (recipe below, or just use some locally made buns!!)
1 pack vegan burger meat
1 small-medium black truffle
vegan Compté-cat cheese (recipe below)
flaky sea salt
2/3 cup cashews, soaked overnight
1/3 cup refined coconut oil (to avoid coconut flavor)
1 cup cashew milk or water
2 tsp toasted sesame oil
2 tbsp tahini
2 tbsp white miso paste
2 tbsp smoked salt
1/2 tbsp salt
1 tbsp nutritional yeast
1/2 tbsp mirin
1/2 tbsp rice vinegar
1/2 tbsp lemon juice
3 tbsp tapioca starch
1 tbsp potato starch
2 tbsp agar agar flakes
dash dry mustard
dash white pepper
2 1/2 cups all-purpose flour
1/4 cup tapioca starch
1/3 cup potato starch
1 tbsp coconut sugar
1 tbsp sea salt
1/2 stick vegan butter, melted
1/3 cup sunfower oil
1 cup cashew milk or water, 110°F
1 package dry active yeast
Compté-cat Cheese Instructions:
Blend all ingredients together until completely smooth. Pour into a small saucepan and whisk continuously over low-medium heat until the mixture becomes thick and looks somewhat stretchy when you lift your whisk up.
Pour into a glass container, and allow to cool without covering for about an hour. Once cool, refrigerate, still uncovered, overnight.
Burger Buns Instruction:
In a large bowl, whisk together all-purpose flour, tapioca starch, potato starch, and sea salt. Add coconut sugar to warm milk to dissolve. Bloom dry active yeast in your warm milk and sugar for 15 minutes, or until foamy. Pour bloomed yeast into dry ingredients along with melted butter and sunflower oil. Knead ingredients together (by hand or with a mixer) until a smooth, soft dough has formed. Cut into 4-6 equal portions and shape into balls.
Move to a parchment lined baking sheet to proof for 10-20 minutes. Preheat oven to 400°F when ready to bake. Bake for 20 minutes or until golden brown, rotating your sheet pan after 10 minutes of cooking. Allow to cool before slicing.
Make 3-4 burger patties, not too tightly packed. Let burgers sit out at room temperature for at least 30 mins before cooking, or up to several hours in the fridge uncovered. This will help with extra browning when cooking. Heat a pan over medium-high heat. Once hot, add a nickle sized amount of olive oil to the pan. Sprinkle flaky salt on one side of each patty, then add to pan. Allow each side to brown and crisp up. Add cheese to cooked burger while still in the pan and cover with lid to help melting. Add thinly sliced truffles to top of melted cheese.
Butter each side of your burger bun after cutting it in half (if not using store-bought). Toast buns in a hot pan. Add your burger patty, and enjoy!
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