Okay guys, this is not your usual burger.
Let’s start from the bottom, sweet caramelized shallots are topped with a spicy bean burger. Then comes the super creamy pan-seared vegan foie gras, some coconut bacon and sliced red onions for a nice crunch. Trust me, you never had a burger like that! It’s an explosion of flavor.
I can’t say it’s an easy or quick recipe because it’s not, but if you are willing to try it you won’t regret it!
The foie gras on top of the burger adds a ton of flavor. It’s savory, melty and buttery.
Red kidney beans, brown rice, and oats make the base of the burger. I also added some spices, a sprinkle of smoked paprika for the smoky flavor, and sriracha for a bit of heat. The burgers are soft, moist and will probably hold well on the grill. Let me know if you try to grill them!
For the pan-seared foie gras, all you have to do is slice it into thick rounds and fry in a pan for a few seconds until it starts to brown and soften. The pan must be hot before frying the foie gras, and you don’t need to add extra oil since it’s already rich in fat.
Make sure to make thick “foie gras” slices otherwise it won’t hold together. Because it’s made of cashews and cocoa butter, the “foie gras” will melt slightly and be very soft once cooked, so I recommend you transfer it directly from the skillet onto the burger, or just spread it with a knife on the bean burger.
In case you didn’t know, the vegan “foie gras” freezes very well. You can make a double batch, freeze, and thaw in the refrigerator the night before you plan to prepare the burgers.
I topped the “foie gras” with coconut bacon for a crunch (and more smoky flavor), lettuce and red onions. You can serve these burgers with sweet potato fries, ketchup and a green salad on the side.
I’m sure you will love these! The sweetness of caramelized shallots pairs very well with the saltiness of the foie gras. These burgers are moist, buttery, rich in flavor, and packed with different textures!
Let me know in the comments if you try this recipe!
- 1 tbsp oil
- 6 shallots, minced
- 1 tbsp maple syrup
- 3 tbsp white wine
- 1 tbsp balsamic vinegar
- 1/8 tsp salt
- black pepper, to taste
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 cup cooked brown rice
- 1/2 cup rolled oats
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp yellow mustard
- 1/2 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp oregano
- 2 tsp maple syrup
- 1/4 tsp sriracha
- 1/4 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- salt, pepper
- 3 burger buns
- 3 thick slices (about 2/3 inch thick) of vegan foie gras
- 1/4 cup coconut bacon
- 1 red onion
- lettuce, or other greens
- Heat the oil in a small saucepan over medium heat. Add shallots and cook until they turn translucent. Add the maple syrup, white wine, balsamic vinegar, salt and black pepper. Cook for 5 minutes, stirring regularly until the alcohol has evaporated.
- Cover, reduce heat to low and cook for 15-20 minutes, or until the shallots are soft and caramelized. Remove from heat and set aside.
- Place the drained beans in the bowl of a food processor. Add cooked rice, rolled oats, soy sauce, tomato paste, yellow mustard, spices/herbs, maple syrup, sriracha, paprika and fresh parsley.
- Process for a few seconds until it looks roughly chopped. Taste and adjust seasonings if needed and pulse for another 2-3 seconds. The mixture should be thick, hold together well and be very slightly sticky. If it’s too sticky, add more rolled oats. If it’s too dry, add more beans, or a little bit of water.
- Form the mixture into 3 patties, place on a plate lined with parchment paper and chill in the refrigerator for at least 1 hour.
- Heat a tablespoon of oil in a non-stick skillet. Once hot, add the bean burgers and cook for 4-5 minutes, or until it the bottom starts to brown. Flip and cook the other side for another 3-4 minutes.
- In the meantime, toast the burger buns in a toaster. Spread 1-2 tablespoons of caramelized shallots on the bottom bun, then top with the bean burger.
- Heat a skillet over medium-high heat, once hot sear the foie gras slices for 20-30 seconds. The bottoms will become crispy and brown. Season with salt and pepper and carefully transfer on top of the bean burgers. The foie gras will be very soft and melty, if you can’t transfer the whole slices, just spread it on top of the burgers with a spoon.
- Top with one tablespoon of coconut bacon, red onion slices, and lettuce. Serve immediately with fries and ketchup on the side. Burgers are best served fresh, so I don’t recommend making them ahead of time and reheating.
No nutritional information for this recipe, it’s too good to count. More seriously, it’s difficult to calculate, depending on the burger bread brand, the amount of “foie gras” used, etc it can vary a lot.