Team: CVU Chefhawks Red
Host School: Champlain Valley Union High School
Age Group: High School
1 small carrot, peeled, washed and shredded
1 small onion (diced small)
2 medium potatoes, peeled and grated
1 can black beans
2 scallions, chopped
1 cup corn
3 large eggs
¼ cup flour
1 T cornstarch
½ t salt
¼ t baking powder
Pinch of ground black pepper
1 cup plus 2 T warm water
⅓ cup oil
2 T yeast
¼ c sugar
½ tsp salt
3 ½ cups flour
2 small cucumbers
½ small red onion
2-3 sprigs of dill
1 ½ cups white vinegar
1 cup sugar
5 to 6 allspice berries
¼ t kosher salt
3 T mayo
1 t hot chili sauce (or more to taste)
1 t lemon juice
Drain the beans, place them in a large bowl and mash them well with a potato masher.
Place the shredded carrot, diced onion, and shredded potatoes in a bowl and mix. Wrap them in a clean towel and wring to squeeze out as much moisture as possible. Return them to the bowl and add remaining ingredients. Mix until combined.
Shape the mixture into patties about ½ inch thick.
Heat about 2 tablespoons of olive oil in a frying pan until it shimmers. Place veggie patties in the pan. Cover the skillet and cook until the bottoms are golden and the edges are crisp. Flip the patties over and continue to cook, covered, until they are golden and crisp about 10 minutes total.
For the Rolls
Preheat oven to 350 degrees.
In bowl combine warm water, oil, yeast and sugar. Allow the mixture to rest for about 15 minutes.
Add 2 c flour, the salt and egg to the ingredients and stir with a wooden spoon until combined. Add the remaining flour ½ cup at a time. You may need to dump all out onto a flour covered surface to get it all mixed together.
Knead until stretchy and smooth. If you touch the dough with your fingertips they should not leave an impression.
Roll the dough out with a rolling pin almost 1 inch thick. using a biscuit cutter, cut rolls and then place on baking sheet. Leave a bit of space between each roll. Cover with a clean towel and let rest for 10 minutes.
Bake until the tops are golden brown, about 15 minutes.
Slice cucumbers and onions as thin as you can.
Put in mixing bowl with a pinch of salt and dill sprigs while you prepare the pickling solution.
In a small pot over medium heat, combine vinegar, sugar, allspice and salt. Stir until liquid is simmering and the sugar has completely dissolved. Pour over the cucumber and onion in the the bowl. Stir until everything is evenly coated. Allow to sit until ready to use.
Combine mayo, hot sauce and lemon juice.
To assemble burger: Slice bun, place veggie patty on bun. Top with pickles and hot sauce. Enjoy!