Colombian Burger Wrap

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October 25, 2013 By

Since becoming a vegan, I haven’t looked back… much.

As much as I love being vegan, there are a few things that I miss. (The smell of) fried chicken. Cheese. And most of all, Junior Colombian Burger.

Oh, you don’t know Junior Colombian Burger? That’s because it’s a local Orlando, FL favorite. Starting off as a food truck, it upgraded to a tiny, hole-in-the-wall location across the street from Universal Studios. Because of its local popularity, it now has 3 locations in Orlando. Most recently, its location near UCF made its grand opening just two days ago.

A friend of mine posted a picture of it on Instagram, and ever since, I’ve been thinking about Junior Colombian Burger. I’ve missed it so. Not enough to throw out my vegan beliefs, but enough to do some burger research as to how to veganize it and make it my own.

What sets Junior Colombian Burger apart from its competitors? It contains the usual suspects of a patty, lettuce, tomato, onion, ketchup, and mayo, but stands out with its potato chip crumbles, garlic sauce, pink sauce, and pineapple sauce. Trust me when I say that these things make THE PERFECT BURGER.

I asked myself: “Why do I have to miss out on this grand opening, huh? Why can’t I make my own vegan Colombian Burger?” Hence, the vegan Colombian Burger Wrap was born!

This is by far the best vegan burger of all time. I’m that confident. Don’t let the ingredients list scare you; it’s mostly sauce ingredients, which makes it seem less overwhelming. I invite you to open your mind up a little bit and give it a try. It has more than 20 different flavors to create the perfect tangy spin on a classically delicious dish.

 

Columbian Burger Wrap

Prep Time: 30 minutes (can be done during cook time)

Cook Time: 60 minutes

Yield: 8 wraps

 

Ingredients

Basic Ingredients:

  • wraps
  • potato chips
  • ketchup
  • toppings: tomato, leafy greens, onion

Burger Patty Ingredients:

  • 1-15 ounce can black beans, drained and rinsed
  • 1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
  • 1/2 onion, chopped
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • 2 tsp garlic, minced
  • Salt and pepper to taste
  • 1/8-1/4 C gluten-free bread crumbs

Garlic Sauce Ingredients:

  • 3 tbs Veganaise
  • 2 garlic cloves, minced
  • 2 tbs fresh basil leaves, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon juice
  • agave nectar, as needed

Pink Sauce Ingredients:

  • 4 tablespoons salsa
  • 1 tablespoon vegan sour cream

Pineapple Sauce Ingredients:

  • 1 cup crushed pineapple + juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon minced ginger (fresh)
  • 1/8 teaspoon black pepper
  • 1 teaspoon cumin
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 2 teaspoons soy sauce or Tamari for a gluten free option
  • 1/4 cup water

 

STEP 1: Cook the brown rice.

Brown rice takes forever to cook, so start that now. Use the package ingredients to guide you.

 

STEP 2: Hand-mash the black beans.

While the brown rice is cooking, hand-mash the black beans. I like my patties to have a lumpy texture, not a mushy one, so go easy on the mashing. In other words, don’t think of something you hate (like the traffic you had to battle on the way home) while you mash these black beans.

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STEP 3: Food process the onion and garlic.

Place the onion and garlic in the food processor. Again, same mentality with this as the black beans; we want some texture, so don’t ground the poor onions to a pulpy soup. Give them a quick spin and they’ll be read to be placed on top of the black beans.DSC_0006

 

STEP 4: Mix all patty ingredients.

Place the food processed onion/garlic mix on top of the black beans, along with breadcrumbs, chili powder, cumin, salt, and pepper. Stir it all together with the cooked brown rice. Stir together, form into patties, and sprinkle  salt & pepper on top of them.

Put them on the grill and cook until they’re a deep golden brown. I like them crispy on the outside, being that the inside will be a bit mushier.

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STEP 5: Make your sauces.

Whenever you’ve got some spare time (either by cooking the black beans or grilling the patties), start making your sauces!

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Garlic sauce, the teacher’s pet.

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Pink sauce… the laid back, go-with-the-flow one.

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Pineapple Sauce, the stubborn, yet unique, one.

With the pineapple sauce, put half of the sauce in a blender. Put the rest of the sauce in a saucepan. Once the sauce has been blended, add the blended sauce to the saucepan, mix, and put on low heat for about 5 minutes.

 

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STEP 6: Build.

Get your toppings prepared and build your masterpiece!

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Here’s the icing on the cake. DO NOT forget this crucial step.

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Put it all together and whadda ya got?
ALL OUT DANKNESS, THAT’S WHAT.

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Enjoy my favorite burger ever!

 

Happy cooking,

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