Veggie Burgers vs. Hot Dogs in Capitol Hill Showdown

Veggie burger toppings representing four states with vegan or vegetarian members of Congress. All photos courtesy of the Physicians Committee for Responsible Medicine

Down the hall from the National Hot Dog and Sausage Council’s annual lunch on Thursday at the Rayburn House Office Building in Washington, D.C., where franks flowed freely under a meaty haze, a different sort of event was underfoot.

The Physicians Committee for Responsible Medicine, an organization that promotes vegan and vegetarian lifestyles, handed out vegan burgers made with a mix of mushrooms, black beans, and quinoa. Each was topped with one of four garnishes that represented the state fruits and vegetables of different vegetarian or vegan members of Congress.

“It’s a way to show the different ways a burger can go,” said Ellen Kassoff, who co-owns lauded seasonal D.C. eatery Equinox with the event’s culinary mastermind, husband and chef Todd Gray. “You can change the characteristics so much with the topping,” Kassoff continued. “Veggie burgers aren’t bland and boring. They can have flavor and personalities.”

For New Jersey Sen. Cory Booker, Chef Gray concocted a slow-cooked tomato chutney; for Rep. Kyrsten Sinema of Arizona’s 9th congressional district, a roasted corn and sweet pepper salsa; for Rep. Tulsi Gabbard of Hawaii’s second congressional district, caramelized black pepper pineapple; and a savory blend of shredded carrots and orange jam for Rep. Ted Deutch of Florida’s 21st congressional district.

As hungry attendees chowed down, Physician’s Committee president and founder Neal Barnard explained what was about to happen: the different toppings would be put to a vote. The state representing the winning topping would get free nutrition materials for its K-12 schools. Before long, there was a winner: The Sen. Cory Booker-inspired tomato chutney.

Though there was no formal competition between the hot dog and veggie burger events, it certainly felt like a rematch, of sorts. In 2011, Barnard faced off with National Hog Dog and Sausage Council President Janet Riley in a “Daily Show With Jon Stewart” segment called “Death from a Bun.”

Chef Gray downplayed the competition between the veggie burgers and the massive quantities of hot dogs being doled out just a few feet away. “The meat industry thrives in their community, and we thrive in ours,” he said. But, adding with a laugh, “I feel kind of rebellious today.”

Below, find the recipes for each of Chef Gray’s state-inspired burger toppings:

Roasted Corn and Sweet Pepper Salsa (Arizona)

2 ears of fresh corn, grilled and cut from cob
1 tablespoon olive oil
Salt and pepper, to taste
1 fresh or canned red pepper, fire-roasted peeled, chopped
½ cup cooked black beans
2 scallions, thinly sliced
¼ cup cilantro, chopped

Combine ingredients and let sit, covered, in a metal bowl for 4 to 6 hours.

Sweet-Savory Orange & Carrot Jam (Florida)

2 carrots, shredded
1 ½ cups freshly squeezed Florida orange juice
3 tablespoons sugar
2 tablespoons apple cider vinegar
1 cinnamon stick
3 cardamom pods
Salt and pepper, to taste

Combine all ingredients in small sauce pot and cook on low heat until it has a slightly syrupy consistency and you are left with a carrot jam.

Remove cinnamon stick and cardamom before serving.

Slow-Cooked Tomato Chutney (New Jersey)

2 tablespoons olive oil
3 medium-sized ripe Jersey tomatoes, peeled, seeded, diced
1 onion, peeled and minced
3 garlic cloves, minced
½ cup sugar
½ cup rice vinegar
1 tablespoon stone ground mustard
Salt and pepper, to taste
¼ cup fresh chopped basil

Heat olive oil in medium-sized sauce pot. Add tomatoes, onion, and garlic and cook for 5 minutes. Add sugar, vinegar, mustard, and seasoning. Cook on low heat, covered for 30 minutes, or until liquid has evaporated and tomato mixture is tight and pulp-like.

Finish with fresh chopped basil. Refrigerate for 4 hours.

Caramelized Black Pepper Pineapple Sauce (Hawaii)

1 pineapple, cored and sliced
Sugar for dusting
Fresh cracked black pepper

Heat broiler to 500° F. Place sliced pineapple on cookie sheet, dust with sugar, and top with cracked black pepper. Place pineapple rings under preheated broiler for 3-4 minutes until golden brown.

More vegan and vegetarian recipes:

Cake of the Day: Raw Coconut Mint Matcha Cake

Vegan Dark Chocolate-Avocado Cake from ‘Clean Green Eats’

Spinach, Artichoke, and Caramelized Leek Tart Recipe

Would you ever go vegan or vegetarian? Tell us below!