Smoky Beet-Blush Vegan Cheeseburgers with Frequent-Flip Sear

Combine 10g ground flaxseed with 30ml water in a small bowl. Stir and set aside for 10 minutes to gel into a flax egg.

Place soaked and drained cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and 120ml water into a high-speed blender. Blend on high for 90 seconds until completely silky smooth with no grit.

Pour the cashew cheese mixture into a small saucepan over medium heat (about 175°C/350°F surface temperature). Whisk constantly as it thickens, about 4 to 5 minutes, until it pulls away from the sides in stretchy, glossy ribbons.

Transfer the cashew cheese to a small bowl, press plastic wrap directly onto the surface to prevent a skin, and set aside.

Heat 15ml olive oil in a skillet over medium heat (about 150°C/300°F). Add the 80g finely diced yellow onion and a pinch of salt. Sauté for 5 minutes until translucent and just starting to turn golden. Add the 2 minced garlic cloves and cook 30 seconds more until fragrant. Remove from heat and cool slightly.

Pulse 70g raw walnuts in a food processor for 8 to 10 seconds until coarsely ground. Add 50g rolled oats and pulse 5 more seconds to a coarse meal. Transfer to a large mixing bowl.

Add 150g finely chopped cremini mushrooms to the food processor. Pulse 6 times until roughly minced (not puréed). Add to the mixing bowl with the walnut-oat mixture.

Add 240g drained black beans, 80g grated cooked beet, the sautéed onion and garlic, 15ml tamari, 4g smoked paprika, 5g beet powder, 4g salt, 2g pepper, and the prepared flax egg to the bowl. Mix thoroughly with your hands or a sturdy spoon for 1 minute until the mixture holds together when squeezed. If too wet, add 1 tablespoon (about 8g) more oat flour; if too dry, add 1 tablespoon (15ml) water.

Divide the mixture into 4 equal portions (about 175g each). Shape each into a patty 11 cm wide and 2 cm thick, pressing firmly to compact. Place on a parchment-lined baking sheet.

Chill the formed patties uncovered in the refrigerator for 30 minutes. This firms the structure so they hold together during the frequent-flip sear.

While patties chill, whisk together 60g vegan mayonnaise, 25g ketchup, 15g dill pickle relish, 5g dijon mustard, 1g smoked paprika, and 5ml rice vinegar in a small bowl until smooth. Refrigerate until ready to use.

Heat 15ml neutral oil in a heavy-bottomed skillet or cast-iron griddle over medium-high heat until the oil shimmers, about 200°C/400°F surface temperature. Carefully place 2 chilled patties in the pan, leaving space between them.

Sear using the frequent-flip technique: flip the patty every 30 to 45 seconds with a wide spatula, for a total cook time of 5 to 6 minutes per side area. The constant turning builds an even mahogany crust across both faces while the interior stays vivid pink-rose and reaches 65°C/149°F internal temperature on an instant-read thermometer inserted into the center. Press gently with the spatula only on the final flip to ensure full contact. Repeat with the remaining 2 patties.

During the last minute of cooking each patty, place a quarter of the cashew cheese (about 40g) on top of each patty and add 1 tablespoon (15ml) water to the pan, then cover loosely with a lid or large bowl for 30 seconds. The trapped steam melts the cheese into glossy ribbons draping the patty edges.

Wipe out the skillet, lower heat to medium (about 175°C/350°F), and lightly toast the cut sides of the 4 vegan brioche buns for 60 to 90 seconds until golden and just crisp.

Spread about 1 tablespoon (15g) of smoked burger sauce on the bottom bun. Layer with 2 gem lettuce leaves, 1 tomato slice, a few red onion rings, and a stack of pickle chips.

Place the cashew-cheese-topped patty on the dressed bottom bun. Drizzle an additional tablespoon (15g) of sauce over the patty crown. Cap with the toasted top bun and press gently to set.

Slice each burger in half on the bias with a serrated knife to reveal the rosy pink center, and serve immediately on warmed plates with extra pickles on the side.