1vegan eggscrambled and allowed to cool completely (We used Eat Just egg; if you don't have access to Just Egg, you can omit this step)
1tomatofinely chopped and seeds removed
½medium oniongrated and water squeezed out in a dish towel
2tablespooncornstarh
Neutral-flavored oilfor brushing (we used avocado oil)
4burger buns
Red onionthinly sliced
Cilantroto garnish
Pomegranate arilsto garnish
For the Vegan Yogurt Raita:
1cupplainunsweetened non-dairy yogurt or sour cream (We used Tofutti sour cream)
3tablespoonmint
3tablespooncilantro
1Thai chile pepperor substitute 1 medium jalapeño pepper
2tablespoonwater
Saltto taste
Instructions
Combine ingredients #1 through #12 in a bowl and mix thoroughly. Allow the mixture to marinate in the refrigerator for at least one hour, or even overnight for best results.
Meanwhile, make the yogurt raita: Blend the Thai chile, mint, and cilantro with the non-dairy yogurt. Add 1-2 tablespoon of water if you prefer a thinner consistency. Season with salt, to taste, and refrigerate.
Divide plant-based ground "meat" mixture equally into four balls. Flatten into burger patties and make an indentation in each patty with your thumb to prevent the burgers from swelling.
Brush each patty with oil and grill to desired level of doneness. Then lightly toast the burger patties over the grill (optional).
Assemble your burgers: Place patties in buns and top with raita, sliced onions, cilantro, and pomegranate arils. Enjoy!