Danielle’s Rainbow Burger: An Extraordinary Fusion of Textures, Flavors, and Colors In A Bun!

This Rainbow Burger isn’t a burger at all. It is a sandwich layered with soft sweet vegetables (and a fruit) then topped with crunchy sour fermented veggies. The combination of sweet and sour, crunchy and soft results in an explosion of exciting flavors your taste buds won’t soon forget. I have won over the most vegan-resistant carnivores with this surprisingly delicious sandwich. 

This recipe presupposes that you have all the ingredients either pre-made or purchased beforehand. Avocado Brioche Burger Buns are the perfect bread with this recipe, though you may certainly buy a good store-bought burger bun instead. The Marinated Ginger Beets should be prepared the evening before, and the Fermented Vegetables must be made at least two weeks in advance or purchased ahead of time.

I have recipes for each of these dishes available for you should you decide to tackle them. The Avocado Brioche freezes well, so I always make twenty at a time which keeps me in good supply for a couple of months. The marinated beets cook up easily in your Instant Pot or on the stovetop and can be made the evening before and allowed to marinate in the fridge overnight. The fermented vegetables take a few days of babysitting but are not difficult to make. They do take a couple of weeks to mature so you can’t expect to have them available to use within a few days. The fermented veggies will last up to a year, and you’ll find you will have plenty of uses for them. Be brave; go forth and conquer!

 

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Danielle's Rainbow Burger: An Extraordinary Fusion of Textures, Flavors, and Colors In A Bun!
Prep Time
15 mins
Total Time
15 mins
 

This Rainbow Burger isn't a burger at all. It is a sandwich layered with soft, sweet beets, sweet potato, and slices of avocado, then topped with crunchy sour fermented veggies. The juxtaposition of sweet and sour, crunchy and soft results in an explosion of exciting flavors your taste buds won't soon forget. I have won over the most vegan-resistant carnivores with this surprisingly delicious sandwich. 

This recipe presupposes that you have all the ingredients either pre-made or purchased beforehand. Avocado Brioche Burger Buns are the perfect bread with this recipe, though you may certainly buy an excellent store-bought burger bun instead. The Beets should be prepared the evening before on your stovetop or in your Instant Pot, and the Fermented Vegetables must be made at least two weeks in advance or purchased ahead of time. You can cook a sweet potato in your microwave in less than ten minutes (usually five) or steam one on your stovetop or in your Instant Pot. You may also peel and slice a sweet potato and bake it in a covered casserole dish in a 350º oven for twenty to thirty minutes. Preparing the sweet potato can be done a day or two in advance or an hour before assembling the sandwiches.

I have recipes for each of these dishes available for you should you decide to tackle them. The Avocado Brioche Burger Buns freeze well, so I always make twenty at a time which keeps me in good supply for a couple of months. The Marinated Ginger Beets can be assembled the evening before and allowed to marinate in the fridge overnight. The Fermented Vegetables take a few days of babysitting but are not difficult to make. They do take a couple of weeks to mature so you can't expect to have them available to use within a few days. The fermented veggies will last up to a year, and you'll find you will have plenty of uses for them. Be brave; go forth and conquer!

Course: Lunch
Cuisine: American, American Comfort Food
Keyword: beets, sandwich, vegan
Servings: 4 Sandwiches
: 535 kcal
Ingredients
  • 4 Burger Buns (I highly recommend Avocado Brioche Burger Buns, but you may use store-bought)
  • 1 long Cooked Sweet Potato, peeled
  • 1 16-ounce jar Fermented Vegetables
  • 1 recipe Marinated Ginger Beets
  • 2 ripe Avocados, cut in halves and thinly sliced
Instructions
  1. Cut Avocado Brioche Burger Buns to make two halves, a top, and a bottom. Or use store-bought buns already halved. Toast in a wide-slice toaster to the desired level of brownness.

  2. Cut avocados in half, removing seeds. Cut each half into thin slices. Use one-quarter avocado for each half of the bun by either mashing it or layering it in slices.

  3. Slice sweet potato into 1/8-inch rounds. Place one or two onto the bottom half of the bun on top of the avocado.

  4. Layer next with a couple of slices of Marinated Ginger Beets making sure to add some small pieces of ginger to the beet slices.

  5. Next, take two rounded tablespoons of fermented vegetables and squeeze out excess liquid. (Leaving the liquid will make the sandwich soggy.) Add this to the sandwich on top of the beet slices.

  6. Finally, top with the remaining bun half smeared or layered with avocado. 

  7. Serve with oven fries or other sandwich side dish. Enjoy!

Recipe Notes

 

 

Nutrition Facts
Danielle's Rainbow Burger: An Extraordinary Fusion of Textures, Flavors, and Colors In A Bun!
Amount Per Serving
Calories 535 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Sodium 388mg 16%
Potassium 572mg 16%
Total Carbohydrates 87g 29%
Dietary Fiber 9g 36%
Sugars 12g
Protein 14g 28%
Vitamin A 94.4%
Vitamin C 5.7%
Calcium 21.2%
Iron 35.8%
* Percent Daily Values are based on a 2000 calorie diet.

Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.

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