Vegan Baby You Can Chive My Car Burger
One of the most POPULAR Burger's from Bob's Burgers, and for good reason!
Okay, Fried Pickles on a Burger is a fantastic move, and something I haven't done in way too long. Also, Sour Cream and Chive spread, but then also Feta Cheese INSIDE the burger? This burger is super rich and decadent, and I highly suggest you take it for a spin!
For the feta, we're making a quick one with some olive oil, seasonings and crumbled tofu. I'm using my good buddy LACTIC ACID, but you can sub for lemon juice.
The Fried Pickles are pretty simple, however, I did adapt this from the Bob's Burgers Cookbook, and it calls for way too much Cajun seasoning (in my opinion) so I halved it. I find that Cajun seasonings vary a lot, so add yours to your own taste.
And lastly, I suggest putting the pickles on top of the burger (but underneath the top bun obviously), this is how H. Jon Benjamin ate it on the Burger Show, and it's a good move!
Check out the VIDEO below for a full run down!
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(adapted from the Bob's Burgers Cookbook)
Makes 1 Burger with extra Fried Pickles, Feta and Sour Cream & Chive spread
1 burger bun
5 oz. plant based meat
chopped chives (for garnish)
salt and pepper
7 oz. extra firm tofu (pressed for 20 minutes)
1/4 cup olive oil
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp white wine vinegar
1 tsp lactic acid
1 tsp salt
Sour Cream & Chive Spread
1/2 cup vegan sour cream
1 Tbsp Dijon mustard
2 Tbsp chopped chives
1/2 tsp lactic acid (optional)
12 oz. jar of dill pickles
1/2 cup flour
1 tsp baking powder
1 Tbsp Cajun seasoning (or to taste)
1/2 cup unsweetened plant milk
1/2 Tbsp apple cider vinegar
1 tsp pickle brine
Oil for frying
To make the tofu feta, crumble your tofu and mix with the rest of the ingredients thoroughly. Refrigerate until needed.
To make the sour cream and chive spread, simply combine everything in a bowl and refrigerate until needed.
For the fried pickles, lightly blot dry your pickles with a paper or tea towel.
In one bowl, combine the flour, Cajun seasoning and baking powder. In another bowl, combine the plant milk, apple cider vinegar and pickle brine.
Add some oil (like canola, vegetable or peanut) to a wide skillet or Dutch oven, enough to cover the pickles (like 2 inches or so) and bring up to 375° F.
While oil is heating up dredge your pickles first in the flour, then the vegan buttermilk mixture, and then back in the flour, making sure to shake off the excess each time. I like to use a fork instead of my hands.
Once oil is heated up, carefully add your pickles and fry until golden brown, about 5 minutes, flipping as needed. Do this in batches so you don't crowd the pot / skillet. Once golden brown, let them rest on a wire rack.
To make the burger patty, divide your meat in half (so 2.5 oz. for each patty). Then press out a thin patty (I like to use a cookie cutter as a guide). Take about 2 tablespoons of the tofu feta and add it on top of one patty, leaving some room around the outside. Then take your other patty, and put it on top. Use your fingers to cinch the edges together to seal the two patties together.
Bring a skillet up to medium heat with a bit of oil, toast your burger buns until browned. Then add your burger patty and cook for 3-4 minutes. Flip the burger, and then cook for another 3-4 minutes.
Then assemble burger as shown, but honestly, I like putting the fried pickles on top of the sour cream and chive spread! Enjoy!