California Farm Healthy “Superiority” Cheeseburger

Name: California Farm Healthy “Superiority” Cheeseburger
Total time: 7200 s
Yield: 2 people, 8 quarter pounders
Cuisine: American
Ingredients: For this garbanzo “ Superiority” cheeseburger, toast 3 Tbs cashew blue cheese crumbles or thick slice of cheese on top half of croissant; 1 croissant sliced in top and bottom; 1/2 cup dry red Quinoa, makes 2 cups cooked; 2 Tbs Potato starch dissolved in 2 Tbs cold water; 2 Tbs Mozambi lime juice; 2 Tbs habanero pepper sauce; 1/2 cup dried garbanzo beans, soaked overnight, swells to one cup, makes two cups cooked; 1 whole Diced yellow onion baked in cashew butter; 1 whole Roasted unpeeled carrot; Leaf lettuce or cabbage, slice each of tomato, red onion, pickle, fresh avocado; 4 or fewer Tbs Panko; 1/3 cup Walnut pieces; 1 Tbs Fennel; 2 Tbs chopped fresh parsley; 4 Tsp Ketchup; 4 teaspoons soy sauce; Sweet and sour pickle sprears as garnish or on the bun; Habanero or other pepper sauce to taste; Thick slice or 3 Tbs of crumbled cashew blue cheese; To make a polenta cheeseburger:

Hobby Horseman @HobbyHorseman

California, United States

I recently ate my first quinoa/garbanzo cheeseburger and amazed myself how delicious it was. I looked up other ways to make garbanzo hamburgers and followed this recipe from New York City called Superiority.

Here is my California copy of the garbanzo cheeseburger version, using home baked fresh croissants.

Hobby Horseman @HobbyHorseman

California, United States

Here is my California copy of the garbanzo cheeseburger version, using home baked fresh croissants.

Saved

Ingredients

1 1/2 hour

2 people, 8 quarter pounders

For this garbanzo “ Superiority” cheeseburger, toast 3 Tbs cashew blue cheese crumbles or thick slice of cheese on top half of croissant
California Farm Cashew Milk, Cheese, and Blue Cheese
1croissant sliced in top and bottom
1 California Farm Croissants (they are bigger!)
1/2 cupdry red Quinoa, makes 2 cups cooked
2 TbsPotato starch dissolved in 2 Tbs cold water
2 TbsMozambi lime juice
California Farm Lime Harvest, Pies, Makrut Leaves
2 Tbshabanero pepper sauce
California Farm Bottle Aged Habanero Pepper Sauce
1/2 cupdried garbanzo beans, soaked overnight, swells to one cup, makes two cups cooked
1whole Diced yellow onion baked in cashew butter
California Farm Fresh Pasteurized Cashew Milk and Butter
1whole Roasted unpeeled carrot
Leaflettuce or cabbage, slice each of tomato, red onion, pickle, fresh avocado
4or fewer Tbs Panko
1/3 cupWalnut pieces
1 TbsFennel
2 Tbschopped fresh parsley
4 TspKetchup
4 teaspoonssoy sauce
Sweet and sour pickle sprears as garnish or on the bun
Habanero or other pepper sauce to taste
California Farm Bottle Aged Habanero Pepper Sauce
Thick slice or 3 Tbs of crumbled cashew blue cheese
To make a polenta cheeseburger:
California Farm Fried Polenta Cheeseburger
Equipment: soup pan, skillet, food processor
Cost: garbanzo beans 90 cents, quinoa 50 cents, walnuts 80 cents, cashew cheese 75 cents, croissant 50 cents, onion, parsley, other vegetables $1.50, $4.95 for 4 double cheeseburgers, $1.24 each

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Steps

1 1/2 hour

1

Soak garbanzo beans overnight in eight cups of salted water in a large soup pan. They will have doubled in size. Cook soaked beans, boil one hour till soft. They will double in size again. Beans will cook dry and burn if not covered by ample water.
2

Cook red quinoa half an hour in 4 cups of water till fluffy, quadrupled in size.
3

Dice unpeeled carrot, rub with olive oil, roast 25 minutes at 425F degrees
4

Dice yellow onion, spray with olive oil, sautee and stir in skillet till carmelized, about ten minutes, set aside. In same skillet drippings, toast spices, walnut pieces till fragrant.
5

In food processor, crumble the carmelized onions, 4 teaspoons of pepper sauce, baked carrots, walnuts, spices, and garbanzo beans, and put in glass bowl. Use 4 second pulses to create the right consistency.
6

Add the quinoa, add the potato starch slurry, mix with spatula. Now add 4 teaspoons of soy sauce and 1 Tbs of panko, stir with fork. Add Tbs of panko till you have the consistency of ground hamburger meat. Add chopped parsley. Make a large ball. Rest the meat a few minutes so the panko has absorbed the potato starch slurry.
7

You have now made 2 pounds of garbanzo hamburger meat patties, enough for four half pounders or eight quarter pounders. And they will smell delicious already. Make eight balls, press flat into quarterpounders. I made half with, and half without parsley. The extra hamburger patties freeze well.
8

Stack the hamburger. Slice, toast croissant halves and melt blue cheese slice or blue cheese crumbles into top half of croissant in toaster.
9

Fry hamburger patties 3 minutes per side in cashew plant butter and stack croissant as follows: bottom half croissant-ketchup-lettuce-tomato- onion-hamburger-avocado-tomato- hamburger-onion-blue cheese-top of croissant.
10

Enjoy. Serve with sweet and sour pickles as garnish or on the bun.

Linked Recipes

California Farm Fried Polenta Cheeseburger

California Farm Cashew Milk, Cheese, and Blue Cheese

California Farm Bottle Aged Habanero Pepper Sauce

1 California Farm Croissants (they are bigger!)

California Farm Fresh Pasteurized Cashew Milk and Butter

California Farm Lime Harvest, Pies, Makrut Leaves

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on December 08, 2023 22:55

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.