Burgers are typically thought of as a summer staple, but they definitely don’t have to be. For this recipe, I used Yves Veggie Cuisine Kale & Root Vegetable Patties because root vegetables fit so well with a fall theme. Since you save a lot of prep time not having to make the veggie burgers from scratch, you can really up the ante with some gourmet toppings to take this burger to the next level. Maple mayo, fried shoestring onions, melted brie and crispy granny smith apples make for a sweet, savoury, creamy and crunchy treat!
Fall Veggie Burgers with Apples, Brie & Crispy Onions
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: Serves 4
For the Crispy Shoestring Onions
1 yellow onion, thinly sliced (use a mandolin if you have one)
1 cup buttermilk
1 cup all-purpose flour
1 tsp. salt
1 tsp. cracked black pepper
1 tsp. ground allspice
Canola oil, for frying
For the Maple Mayo
¼ cup mayonnaise
1 tbsp. maple syrup
Dash of salt
4 hamburger buns
4 veggie burgers (I used Yves Kale & Root Vegetable Patties)
8 slices brie
1 granny smith apple, thinly sliced
½ cup baby arugula
Place the buttermilk and the sliced onions in a shallow square baking dish. You want to push down the onions so that they are completely submerged. Let them marinate on the counter for 30 minutes.
In a small bowl, whisk together the mayo, maple syrup and salt, cover and refrigerate until ready to use.
In a bowl, combine the flour, salt, pepper and allspice.
Heat 2 inches of oil in a large Dutch oven (or heavy bottomed pot) over medium high heat to 375F.
Using tongs, remove some of the onions from the buttermilk, and transfer to the bowl of seasoned flour. Cover with the flour, then shake off any excess before transferring to the hot oil. Use you’re a fork to gently separate the pieces while they cook.
Cook until crispy and golden brown (this should happen really quickly!), remove them from the oil with a slotted spoon and place on a a bed of paper towels to absorb any excess grease. Repeat the process with the remaining onions.
Heat a large fry pan over medium heat. Brush each veggie patty lightly with oil and pan fry for 3-4 minutes per side. During the last 3 minutes of cook time, place the slices of brie overtop each veggie patty. Cover the fry pan with a lid, to get the brie nice and melty.
To assemble the burgers, smear the bottom bun with maple mayo, then stack a small handful of arugula, the burger patty with melted cheese, apple slices and lastly the crispy shoestring onions overtop. Dig in!
This post is sponsored by Yves Veggie Cuisine.