Arbor Café

Our friends at Arbor Café are bringing you a dinner recipe to pair with your stream of Susannah. Tune into one of the most celebrated American operas with this all-American classic.
 
Arbor is the latest addition to The Absinthe Group family, offering a variety of fast, casual and healthy dishes, and bottles from neighboring Arlequin Wine Merchant.  
 
We’re thrilled to welcome this new neighborhood cafe to Hayes Valley. Arbor is located at 384 Hayes street in the old Arlequin Cafe space and will be opening soon for take-out and delivery. Cheers! 
 

Arbor logo

Opening Mid-July
384 Hayes Street, SF

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Ingredients

Yields 6 4 oz patties

½ cup plus 2 T or 130 g dried garbanzo beans, soaked overnight

½ cup plus 2 T or 130 g dried black beans, soaked overnight

¼ cup or 65 g raw quinoa, soaked overnight

3 T or 35 g sunflower seeds, toasted

3 T or 35 g pumpkin seed, toasted

1 ½ cups or 250 g cremini mushrooms

2/3 cup or 150 g carrot, large dice

2/3 cup or 150 g yellow onion, large dice

2 t achiote paste

4 T potato starch

5 T water

1 T salt

Cooking oil of your choice

For Assembly:

Brioche buns

Pickled red onion

Roasted garlic tahini

Guacamole

Lettuce

Instructions:

Begin by grinding mushrooms, carrots, and onions using a meat grinder or a food processor.  Just pulse the veggies until mostly uniform, stopping often to scrape down sides.  Make sure to not over process, leave a little texture.  Cook mixture in a few tablespoons of oil.  The goal here is to cook out as much water as possible, letting the vegetables caramelize some to add maximum flavor.  Once, cooked, set aside to cool.  

While your vegetables are cooking, grind your beans and seeds.  When the vegetables are cool, add them to the ground beans and seeds.  Season with salt and achiote paste.  Mix the potato starch and water to make slurry.  Add the potato starch slurry to the remainder of the ingredients.  Mix well.  Divide mix into 6 and form into patties.  Let chill in refrigerator for a few hours to firm up.  

To cook the patties, heat 1/4 inch cooking oil in a sauté pan.  Just when the oil begins to smoke, gently place patties in pan.  Being careful to not move the patties, cook for a few minutes until deep golden brown and crispy.  Flip and cook the other side.  Once cooked, drain on a paper towel and season with a sprinkle of sea salt.  

For assembly, toast brioche bun in a little oil or butter.  Spread one side of bun with the roasted garlic tahini and the other side of the bun with the guacamole.  Layer veggie patty, tomato, pickled red onion, and lettuce and top with bun.  

This recipe allows for a little flexibility.  Fresh herbs or spices may be added to the patty in place of or in addition to the achiote.  And of course the possibilities of burger garnish are endless.  Use what you like.  Also, mix can be formed into balls and used as a great addition to salads or for wraps.

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Pickled Red Onion


1 small red onion

½ cup granulated sugar

1 cup red wine vinegar

1½ cups water

 

Mix sugar, vinegar, and water in small saucepan.  Bring to a boil.  Cut off the root end of onion and peel.  Thinly slice the onion either by hand or with the help of a mandoline.  Pour the boiling liquid over the sliced onion.  Make sure onion is fully submerged in liquid and let cool.  

Guacamole 


2 ripe avocados

Juice of 1 lime

1 T cilantro, chopped

Salt to taste

 

Peel and mash avocado.  Add remaining ingredients and mix.  

Roasted Garlic Tahini


½ cup tahini

2 T roasted garlic

Juice of 2 lemons

6 T water

1 t salt

 

Whisk together tahini, roasted garlic, and lemon juice.  Add water, one tablespoon at a time until sauce like consistency.  Season with salt. 

Arbor logo

Opening Mid-July
384 Hayes Street, SF