Prep
Cook
Total
Yield 6-8 burgers
*Ume plum vinegar is available in some health food stores and Asian markets. If you don't have any, you can substitute 1/2 teaspoon of tamari and 1/2 teaspoon of lemon juice or apple cider vinegar. But I highly recommend you get yourself some! It's a great way to vary and build flavor in dressings and dishes of all kinds.
Nice toppings to emphasize the southwestern flavors in these veggie burgers include chipotle mayo, charred poblano, avocado/guacamole, caramelized onions, and vegan pepper jack cheese. Pretty sure they'll be pretty epic no matter what you put on them, though.
To make chipotle mayo, just mix about a teaspoon of chipotle powder with a quarter cup of your favorite vegan mayo.
You can also make meatballs from this recipe, or little sliders (adjust cook time accordingly—more if the product is thicker, less if it's thinner).
If you're going the meatball route, swap the southwest spices (like cumin and cayenne) for italian (think oregano, basil, and garlic).
Once these burgers are done, they're also good crumbled up and reheated with BBQ sauce. This approach yields something like a sloppy joe or pulled pork sandwich...serve with sweet pickles and coleslaw for a super tasty treat.
This approach would make great tacos, too, come to think of it.
Actually, what can't you do with this basic recipe?! Please let me know how it goes for you. I think we're on to something here...
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/southwest-veggie-burgers/