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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.

By Vox Creative
This advertising content was produced in collaboration between Vox Creative and our sponsor, without involvement from Vox Media editorial staff.

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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