Beefsteak Tomato Burgers
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 source: The Washington Post
Adapted from José Andrés
| Yield: 3 Servings | Time: 90 minutes |
Ingredients
Pickled onions
1 red onion, thinly sliced
3 tablespoons red wine vinegar
4 tablespoons water
1 tablespoon granulated sugar
1 teaspoon thyme
1 teaspoon black peppercorns
A pinch of salt
Mayonnaise
2 cups vegan mayonnaise
3 tablespoons dijon mustard
1 tablespoon capers
½ tablespoon chopped parsley
¾ cup lemon juice
Salt and pepper, to taste
Burgers
6 brioche burger buns
2 large beefsteak tomatoes, sliced into 1-inch slices
3 avocados, sliced
½ cup alfalfa sprouts
Preparation
To a medium bowl add the sliced onion.
In a small saucepan, add the red wine vinegar, water, sugar, thyme, black peppercorns, and a pinch of salt. Bring to a boil.
Pour this mixture over the red onions and let it sit for an hour.
Meanwhile, make the mayonnaise. In a small bowl, stir to combine vegan mayonnaise, dijon mustard, capers, parsley, lemon juice, salt, and pepper.
To assemble the burger, spread the mayonnaise mixture generously on one bun for each burger. Place 1 slice of tomato on the bottom bun, followed by avocado, pickled onions, and alfalfa sprouts.
Serve immediately.
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