Today I’m sharing a recipe from my cookbook with my friends from the Virtual Vegan Linky Potluck. 

BurgerTime, for those of you who are too young to be reading this book. is an early 80’s video game featuring Chef Peter Pepper’s quest to assemble giant hamburgers by running over the ingredients while fighting off killer hot dogs, pickles and eggs. It’s one of the stupidest, most fun video games ever made, and I honor it with this really goofy dessert – whoopie pies that look like burgers, and taste like a chocolate-covered fruit salad.

Chocolate “beef patty” ingredients:

• 1 & 1/3 cups confectioner’s sugar
• 1/2 cup cocoa powder, sifted
• 4 tablespoons vegan butter
• 4 tablespoons non-hydrogenated vegetable shortening
• 3 tablespoons soy milk
• 1 teaspoon vanilla
• 1/2 teaspoon salt

To make the “patty,” beat together the margarine, shortening, confectioner’s sugar and cocoa powder on low speed, increasing to medium, until the mixture is crumbly, about 1 minute. Add the soy milk, vanilla and salt, and beat on high until smooth, about 3 minutes. Scoop into a piping bag or plastic zip-top bag and refrigerate until firm – about an hour.

“Mustard”:

• 2 tablespoons vegan butter
• 2 tablespoons non-hydrogenated vegetable shortening
• 1 cup confectioner’s sugar
• 1 tablespoon soy milk
• 1 teaspoon vanilla or banana flavoring
• 3-4 drops yellow food coloring

To make the “mustard,” beat together the margarine and shortening on medium for about 1 minute. Add the confectioner’s sugar, and beat on low until combined. Add the soy milk, vanilla or banana flavoring and enough drops of yellow food coloring until the mixture resembles mustard. Beat until smooth, about 4 minutes. Scoop into a piping bag or plastic zip-top bag and refrigerate until firm – about an hour.

Other toppings:

• 1 cup shredded coconut shaken with 3-4 drops green food coloring
• fresh, sliced strawberries

To make “shredded lettuce,” place the shredded coconut in a large zip-top bag, add a few drops of green food coloring, close the bag and shake until the color is distributed evenly.

Wash and slice fresh strawberries to make “tomato” slices.
To assemble, invert a whoopie pie without sesame seeds and pipe the chocolate buttercream on in a large circle, resembling a burger patty. Sprinkle on some green coconut, and top with two slices of strawberries. Pipe the “mustard” over the top of all of the other toppings in a zig-zag pattern. Top with a sesame seed whoopie pie and press down lightly, so the ingredients ooze out just like a juicy burger.

BurgerTime Whoopie Pies

By BakeandDestroy Published: August 30, 2014

• Yield: 12 Servings

Prepare the “buns” and toppings ahead of time and let your guests assemble their own burgers. Get creative with the toppings. Roll out taffy for cheese and chop up fruit jellies for onions.

Ingredients

• 1 2/3 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 4 Tbs vegan butter
• 4 Tbs non-hydrogenated vegetable shortening
• 3/4 cup sugar
• 1/2 cup mashed ripe banana
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/4 cup non-dairy milk
• 2-3 Tbs sesame seeds

Instructions

1. Preheat the oven to 350°F and spray your whoopie pie pans with cooking spray. If you don’t have whoopie pie pans, simply line two cookie sheets with parchment paper.
   
2. Sift together the flour, baking soda, nutmeg and salt onto a sheet of waxed paper. In a large bowl, beat together the margarine, shortening and sugar. Start on low speed to combine the ingredients, then switch to medium-high for 3 minutes, until the mixture is fluffy.
   
3. Add banana, vanilla and almond and beat 2 more minutes. Add 1/2 the flour mixture and 1/2 the soy milk, and mix until combined. Then add the remaining flour mixture and soy milk and mix until combined. Drop 1 heaping tablespoon of batter into each cavity of the whoopie pie pan, or onto a lined cookie sheet, leaving at least 2” between each one. Sprinkle sesame seeds on top of 1/2 the unbaked whoopie pies - these will be the top buns. Bake 10 minutes, or until the tops spring back when lightly touched. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
   

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