Butcher's Son Burger Image

Butcher's Son Burger

Make this Tonight - "Son of a Butcher Veggie Burger"

20
Prep Time
(minutes)
50
Cook Time
(minutes)
2
Servings

Ingredients

Butcher’s Son Burger

  • 12oz plant-based protein
  • 2 tablespoons Seasoning Salt Burger Mix (see recipe)
  • ¼ cup vegan mayo
  • 2 seedless potato buns
  • 4 slices smoked gouda
  • 1/2 cup “Bacon” Onion Marmalade (see recipe)
  • 2 bunches watercress
  • ½ cup Salmoriglio (see recipe)
  • ½ cup Smoked Paprika Vegan Mayo (see recipe)
  • Pickled Cucumbers (see recipe)

Seasoning Salt Burger Mix

  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder (unsalted)
  • 1 tablespoon onion powder

“Bacon” Onion Marmalade

  • 2 knobs margarine
  • 3 red onions, peeled, julienned
  • 1/2 tablespoon fresh thyme, chopped
  • 1 bay leaf
  • 1 cup port wine
  • 2 tablespoons liquid smoke
  • 1/2 cup balsamic vinegar
  • 1/4 cup liquid amino acids
  • 1 1/2 tablespoons sugar
  • 2 tablespoons molasses
  • kosher salt, to taste

Salmoriglio

  • 3 medium shallots, chopped
  • 3 cloves garlic, rough chopped
  • 2 tablespoons capers
  • 2 tablespoons Dijon mustard
  • ¼ cup lemon juice
  • ¼ cup grapeseed oil
  • kosher salt, to taste
  • black pepper, to taste

Smoked Paprika Vegan Mayo

  • 1 cup vegan mayo
  • 1 tablespoon smoked paprika
  • 1 tablespoon lime juice

Steps

Butcher’s Son Burger

  1. Season “meat” with Seasoning Salt Burger Mix and form into patties four 6oz patties. (If you want to make it really precise, you can use a PVC pipe or stainless stee ringl mold about 1 cm larger than the circumference of the burger bun. This will allow for a little bit of shrinkage during the cook.)
  2. Smear your potato bun with vegan mayo and toast on a griddle or in an oven/toaster until golden brown.
  3. Then sear your patty in a cast iron pan over high heat, about 2 minutes.
  4. Flip patty over and top with 2 pieces of smoked gouda and a generous dollop of the Bacon Onion Marmalade.
  5. Add a little water to your pan and place a lid over for 30 seconds. The steam will help melt the cheese evenly.
  6. In a bowl, toss the watercress with the Salmoriglio to dress it.
  7. Spread a dollop of Smoked Paprika Vegan Mayo on the top and bottom of the toasted bun.
  8. Place your cooked patty on the bottom bun with your watercress on top then your top bun to finish.
  9. Serve with Pickled Cucumbers on the side.

Seasoning Salt Burger Mix

  1. Combine all thoroughly.

“Bacon” Onion Marmalade

  1. In a saucepan, melt the margarine over medium heat until bubbling.
  2. Add the onion, thyme, and bay leaf and caramelize, about 10 - 15 minutes.
  3. Increase the heat to medium high, deglaze with the port and reduce by half, about 20 minutes.
  4. Add the balsamic, liquid aminos, liquid smoke, sugar and salt and reduce until thick, about 3 - 5 minutes..
  5. Spread on a baking dish and cool in the fridge or serve warm, right away.

Salmoriglio

  1. Combine all ingredients except oil into a food processor.
  2. Pulse a few times to mix and then process on high while slowly drizzling in the grapeseed oil.
  3. Season to taste with salt and pepper.

Smoked Paprika Vegan Mayo

  1. Combine all ingredients and whisk together until combined.