The tart and slightly bitter profile of the pomegranate cosmopolitan balances the umami depth of the burger while complementing the sweet notes of the brioche bun. It adds sophistication and a bold counterpoint to the hearty main.
INGREDIENTS
For the patties:
1 can black beans, drained
½ cup cooked quinoa
¼ cup breadcrumbs
2 tbsp ground flax + 5 tbsp water (flax egg)
1 tbsp soy sauce
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper
INSTRUCTIONS
Assembly:
4 vegan brioche buns
Lettuce, tomato, red onion slices
Vegan mayo or aioli
Optional: vegan cheese slices
Instructions:
Mix flaxseed and water. Let sit for 5 minutes.
Mash black beans, then mix in quinoa, flax egg, breadcrumbs, seasonings, and soy sauce.
Shape into 4 patties. Refrigerate for 15–30 min to firm up.
Pan-fry or bake until crispy on both sides.
Assemble on brioche buns with toppings and condiments.
