Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of
Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz
I’ve been a fan of the Minimalist Baker for years. Through this website, husband-wife team Dana and John share unique, plant-powered recipes that require no more than ten ingredients, 1 bowl or pot, or 30 minutes or less to prepare. Their website has gained tremendous popularity and you can imagine how excited their fans (myself included) were when they released their first cookbook this year!
- 2 shallots (4 Tbsp or 40g), minced
- 3 cloves garlic (1½ Tbsp or 9g), minced
- 4 Tbsp (60ml) olive oil or grape seed oil, plus more as needed
- 1 15-ounce (425g) can chickpeas, rinsed and drained
- ¼ cup (20g) Vegan Parmesan (page 7), plus more for serving
- 2 tsp Italian seasonings (or 1 tsp each dried basil and oregano)
- ¼ cup (15g) fresh parsley, finely chopped
- 1 cup (74g) vegan friendly bread crumbs, plus more for coating
- 3 Tbsp (47g) marinara sauce (or pizza sauce), plus more for topping (see note)
- ¼ tsp each sea salt and black pepper FOR SERVING
- 1 cup (250g) marinara or pizza sauce (see note)
- 4 ciabatta buns, toasted
- Fresh parsley
- Red onion
- Heat a large skillet over medium heat. Once hot, sauté shallots and garlic in 1 Tbsp (15ml) olive oil until soft and translucent, 3-4 minutes, stirring frequently.
- Add the cooked garlic and shallot directly to a medium bowl. Add the chickpeas and use a fork or pastry cutter to mash/mix. The mixture should be dough– like with only a few whole beans remaining.
- Add 2 Tbsp (30ml) olive oil, the Vegan Parmesan, Italian seasonings parsley, bread crumbs, marinara, salt, and pepper. Stir to combine. A moldable “dough” should form. Add more olive oil if it’s too dry, or more bread crumbs or Vegan Parmesan if too wet. Taste and adjust the seasonings as needed.
- Heat the same skillet used earlier over medium heat.
- Divide the mixture into 4 even patties. To help form them, line a 1/2-cup measuring cup with plastic wrap and scoop out 1/2 cup amounts. Press to pack, then lift them out and slightly flatten
- them with your hands. Alternatively, form into 1–inch-thick patties with your hands.
- Gently coat the burgers with additional bread crumbs and Vegan Parmesan cheese on both sides for more flavor and texture (optional). Handle gently as they can be fragile.
- Add enough oil to form a thin layer on the bottom of hot skillet (~1 Tbsp or 30ml), then add the coated burgers. Brown for about 5 minutes on each side, reducing the heat if the burgers get too brown.
- Serve the burgers as is, or pop them on a baking sheet and bake in a 375 degree F (190 degree
- C) oven for an additional 10–20 minutes to dry/ crisp them up.
- In the meantime, warm 1 cup (250g) marinara sauce, toast the ciabatta buns, and prep the parsley and onion.
- To serve, lay down parsley on the bottom half of a bun, top with a burger, onion, marinara sauce, and additional Vegan Parmesan.
- Leftover burgers will keep in the refrigerator for 3–4 days, though best when fresh. Reheat in a 350 degree F oven for 20 minutes, or until warmed through.
- To make your own pizza sauce, add 1 cup (245g) tomato sauce to a small saucepan over medium heat. Season with 1 tsp each dried oregano, dried basil, dried garlic, sweetener of your choice, and a healthy pinch each of salt and pepper. Whisk to combine. Taste and adjust the seasonings as needed. Serve warm.
This cookbook has the power to elevate anyone’s kitchen game in minutes with recipes that remain simple without sacrificing flavor and presentation. I couldn’t be more excited that they are sharing this star pizza burger recipe from the book with World of Vegan readers. Enjoy!