Hotel California Gluten-Free Veggie Burger Platter

A vibrant, California-inspired vegan and gluten-free burger loaded with fresh avocado and sprouts, served alongside crispy oven-baked fries and a smoky house-made ketchup served in a chilled silver metal ramekin.

Ingredients

Wet

1.75 cup cooked black beans (rinsed, drained, and lightly mashed)
0.5 cup cooked sweet potato puree (mashed until smooth)
1 Tbsp gluten-free tamari
3 Tbsp olive oil (divided between fries, patties, and ketchup)
6 oz tomato paste (for house-made ketchup)
3 Tbsp apple cider vinegar (for house-made ketchup)
2 Tbsp pure maple syrup (for house-made ketchup)
0.33 cup water (for thinning ketchup)

Dry

0.75 cup gluten-free rolled oats (pulsed into coarse flour)
1.5 tsp smoked paprika (divided)
1.5 tsp garlic powder (divided)
1.5 tsp onion powder (divided)
1 tsp ground cumin
1.5 tsp fine sea salt (divided to taste)
0.5 tsp ground black pepper
0.125 tsp ground allspice (for house ketchup)
0.125 tsp ground cloves (for house ketchup)

Other

3 medium russet potatoes (scrubbed, cut into 1/4-inch matchsticks for fries)
4 qty gluten-free burger buns (toasted)
1 medium ripe avocado (sliced)
4 leaves butterhead lettuce
1 large heirloom tomato (sliced)
0.5 cup alfalfa or clover sprouts

Method

1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
2. Prepare the fries: Soak cut potatoes in cold water for 15 minutes, drain, and thoroughly pat dry with a kitchen towel. Toss with 1.5 tablespoons olive oil, 0.5 teaspoon sea salt, 0.5 teaspoon garlic powder, and 0.5 teaspoon smoked paprika. Spread in a single layer on one baking sheet and bake for 30-35 minutes, turning halfway through until golden and crispy.
3. Make the house-made ketchup: In a small saucepan over medium-low heat, whisk together tomato paste, apple cider vinegar, maple syrup, water, ground allspice, ground cloves, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt. Simmer gently for 10 minutes until thickened and glossy. Remove from heat, let cool slightly, and transfer into a chilled silver stainless steel ramekin.
4. Prepare the burger patties: In a mixing bowl, combine mashed black beans, sweet potato puree, gluten-free oat flour, tamari, cumin, remaining garlic powder, onion powder, smoked paprika, and black pepper. Mix thoroughly until the mixture holds together. Form into 4 equal patties.
5. Cook the patties: Heat 1 tablespoon olive oil in a non-stick skillet or cast-iron skillet over medium heat. Sear patties for 4-5 minutes per side until a deep, crisp crust forms on both sides.
6. Assemble and serve: Toast the gluten-free buns. Layer each bottom bun with butterhead lettuce, a veggie burger patty, tomato slices, sliced avocado, and a generous mound of sprouts. Top with the bun. Plate alongside hot, crispy fries and place the silver metal ramekin of house ketchup right on the platter.