Beefsteak Tomato Burger

 
At your next barbecue, take a stand for the environment—and farm animals—by swapping in a big juicy tomato for yesterday’s all beef patty. Photo from  The Washington Post.

At your next barbecue, take a stand for the environment—and farm animals—by swapping in a big juicy tomato for yesterday’s all beef patty. Photo from The Washington Post.

 

adapted from José Andrés

| Yield: 3 Servings | Time: 90 minutes |

 

 
 

Ingredients

6 Brioche burger buns

2 large Beefsteak tomatoes

3 avocados

1/2 cup alfalfa sprouts

2 cups vegan mayonnaise

3 tablespoons Dijon mustard

1 tablespoon capers

½ tablespoon chopped parsley

¾ cup lemon juice

1 red onion

3 tablespoons red wine vinegar

4 tablespoons water

1 tablespoon granulated sugar

1 teaspoon thyme

1 teaspoon black peppercorns

Salt and pepper

Preparation

We’ll start by making the pickled onions. Cut the red onion into thin strips.

Boil the red wine vinegar, water, sugar, thyme, and black peppercorns together. Add in a tiny bit of salt.

Pour this over the red onions and let it all sit for an hour.

Next, the mayonnaise. Mix the vegan mayonnaise, Dijon mustard, capers, parsley, and lemon juice together in a bowl. Taste and add however much salt and pepper you want.

And now, the burger. Cut each avocado into about 6 slices. Cut the Beefsteak tomatoes into 1-inch slices.

Spread the mayonnaise generously on one bun for each burger. Place 1 slice of tomato on the bottom bun. Top it with 6 slices of avocado, some pickled onions, and alfalfa sprouts.

Serve immediately.

 

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