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How to Make the Macrobiotic Burger Recipe

How to add tons of umami flavor to a plant-based burger? Top it with a spicy ginger miso sauce and add kale chips or seaweed.

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Crispy kale chips and salty, spicy ginger-miso sauce elevate a standard burger experience to one fit for a waterside yoga retreat. The ginger and miso will reduce inflammation and promote your digestion, so have another.

Serves 4

Ingredients:

4 Lightlife Plant-Based Burgers

4 whole grain or whole wheat burger buns

¼ cup ginger-miso sauce, recipe below

½ cup alfalfa sprouts

1–2 cups kale chips, recipe below (or lightly salted toasted seaweed snacks)


Directions:

  1. Grill Lightlife Burgers per package instructions.
  2. Toast the bread on the grill, about 30 to 60 seconds, or in a toaster.
  3. Spread 1 tablespoon ginger-miso sauce on a slice of toasted bread. Place burger patty on top of sauce. Dollop another spoonful of ginger-miso sauce on top of the burger patty. Top with a handful each of alfalfa sprouts and kale chips. Top the burger with a second slice of toasted bread. Repeat with the remaining 3 burgers.

Ginger-Miso Sauce

Makes 1 ¼ cups

Ingredients:

½ cup chopped fresh ginger

¼ cup + 2 tablespoons sweet white miso paste

4 teaspoons maple syrup

2 tablespoons apple cider vinegar

¼ cup rice vinegar

¼ cup toasted sesame oil

¼–½ teaspoon kosher salt to taste

  1. Place all of the ingredients except the kosher salt in a blender (a high-powered blender like Vitamix works best, but any will do). Blend until smooth. Taste and add salt, a few pinches at a time, blending and tasting after each addition.
  2. Transfer to a jar or plastic container and refrigerate. Serve cold. Keeps up to 1 week in the refrigerator.

Kale Chips

Yields 2 cups

Ingredients:

1 bunch kale

¼ teaspoon kosher salt

⅛ teaspoon red pepper flakes

1 ½ tablespoons olive oil

Directions:

  1. Preheat convection oven to 250 degrees Fahrenheit (275 degrees for conventional oven).
  2. Remove kale leaves from stems and discard stems. Tear larger leaves into 2-inch square pieces. Wash and spin dry.
  3. Transfer dry kale to a bowl and sprinkle with salt and red pepper flakes. Add olive oil and toss to coat evenly.
  4. Transfer to a baking sheet and spread out into a single layer. Bake until crispy, 15 to 20 minutes. Remove from oven and allow to cool.

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