I recently tried out Field Roast's amazing Hand-Formed Burger, and I think it will impress even the most discerning of burger connoiseurs. It is super robust and meaty, made with barley, fresh carrots and celery, and pairs delectably with their Chao Slices. But I couldn't just slap on a bun and snap a photo; that would just be too simple for me. So I decided to create a Japanese-inspired loaded burger, with pickled beets, avocado, homemade murasaki potato chips and a wasabi beet aioli. Why beets? I've always wanted to be a beet person, and wondered what life was like on the other side. (Did they have secret beet person meetings without me?) But I was never a fan, until the beet ketchup at by CHLOE convinced me to give beets a second chance. In this recipe, they pair nicely with the spicy wasabi and sweet starchy potatoes, while still allowing Field Roast's delicious flavors to shine through.
Ingredients
2 Field Roast Hand-Formed Burgers
2-4 Creamy Original Chao Slices
2 burger buns
1 large murasaki (Japanese yam)
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon chile powder
1 beet
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon organic dark brown sugar
1/2 cup vegan mayo
3/4 teaspoon wasabi paste
yuzu (Japanese citrus) or lemon zest (to taste)
1 avocado
lettuce
pickled beets
2 Field Roast Hand-Formed Burgers
2-4 Creamy Original Chao Slices
2 burger buns
1 large murasaki (Japanese yam)
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon chile powder
1 beet
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon organic dark brown sugar
1/2 cup vegan mayo
3/4 teaspoon wasabi paste
yuzu (Japanese citrus) or lemon zest (to taste)
1 avocado
lettuce
pickled beets
Directions
First, we will be roasting a beet for the wasabi beet aioli (you can skip this step if you have a pre-cooked beet). Preheat the oven to 450°F. Cut off the greens and ends of the beet and peel. Wrap it in foil and place in the oven for 60-90 minutes, until fork tender.
Meanwhile, while the beet is roasting, scrub the yam. Using a mandolin or sharp knife, cut it into thin slices for the chips. Toss the slices in a bowl with a tablespoon of sesame oil, then lay them out on a baking sheet in one layer (not overlapping). In a small bowl, mix together 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon chile powder. Sprinkle this all over the yam slices before popping them in the oven along with the beet that is still roasting away. Bake them for 10-20 minutes (I recommend checking in on them every 5 minutes or so). Pop those bad boys out of the oven and set aside to cool.
When the beet is fork tender, pull it out of the oven and allow it to cool slightly. In a food processor or blender, purée the beet with 1 teaspoon soy sauce, 1 teaspoon rice vinegar and 1/2 teaspoon organic dark brown sugar, until smooth. In a bowl, fold in the creamy beet mixture with the 1/2 cup mayo and 3/4 teaspoon wasabi paste. Brighten up the flavor a little with some yuzu or lemon zest, to taste. You should be left with a glorious magenta-colored sauce with a subtle kick.
The moment we've all been waiting for: burger time. Following Field Roast's instructions, cook the burgers on the stove top. On the second side, add 1-2 Creamy Chao Slices until the desired meltiness has been reached. While the burgers are cooking, toast the buns using your desired method.
Onto the bottom bun, layer lettuce, burger (with cheese), pickled beets, avocado, wasabi beet aioli and top bun. Serve with the homemade murasaki chips and extra wasabi beet aioli for dipping. Do not attempt to eat with chopsticks. Enjoy!
First, we will be roasting a beet for the wasabi beet aioli (you can skip this step if you have a pre-cooked beet). Preheat the oven to 450°F. Cut off the greens and ends of the beet and peel. Wrap it in foil and place in the oven for 60-90 minutes, until fork tender.
Meanwhile, while the beet is roasting, scrub the yam. Using a mandolin or sharp knife, cut it into thin slices for the chips. Toss the slices in a bowl with a tablespoon of sesame oil, then lay them out on a baking sheet in one layer (not overlapping). In a small bowl, mix together 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon chile powder. Sprinkle this all over the yam slices before popping them in the oven along with the beet that is still roasting away. Bake them for 10-20 minutes (I recommend checking in on them every 5 minutes or so). Pop those bad boys out of the oven and set aside to cool.
When the beet is fork tender, pull it out of the oven and allow it to cool slightly. In a food processor or blender, purée the beet with 1 teaspoon soy sauce, 1 teaspoon rice vinegar and 1/2 teaspoon organic dark brown sugar, until smooth. In a bowl, fold in the creamy beet mixture with the 1/2 cup mayo and 3/4 teaspoon wasabi paste. Brighten up the flavor a little with some yuzu or lemon zest, to taste. You should be left with a glorious magenta-colored sauce with a subtle kick.
The moment we've all been waiting for: burger time. Following Field Roast's instructions, cook the burgers on the stove top. On the second side, add 1-2 Creamy Chao Slices until the desired meltiness has been reached. While the burgers are cooking, toast the buns using your desired method.
Onto the bottom bun, layer lettuce, burger (with cheese), pickled beets, avocado, wasabi beet aioli and top bun. Serve with the homemade murasaki chips and extra wasabi beet aioli for dipping. Do not attempt to eat with chopsticks. Enjoy!