What’s Cooking: 2

Today is the day I have decided to try and conquer the homemade veggie burger.  I’ve always wanted to find a great veggie burger, maybe one that can even measure up to the famed one at Houston’s, but mile-long ingredients lists and the thought of pulling out (and then having to wash) every machine in my kitchen were always a little off putting.  But today is the day and I figure if I’m going to spend hours making a veggie burger…the rest of the meal needs to be just as worthy.  So I decided to make homemade buns (from my new bread book Healthy Bread in 5 Minutes a Day).  Another great cookbook I’ve been itching to use is Real Food Daily, so I chose an Asian slaw salad with peanut-sesame dressing for the side.

Veggie Burger Recipe (based off the recipe from wickedgooddinner.blogspot.com)

Ingredients

  • EVOO
  • 1/4 cup carrot, very finely diced (1/8″)
  • 1/4 cup celery, very finely diced
  • 1 white onion, minced and divided in half
  • 1/4 cup cooked and rinsed black beans
  • 1/4 cup eggplant, finely diced
  • 1/2 cup crimini mushrooms, finely diced
  • 1/2 tsp salt
  • dash of cayenne
  • 1 T fresh thyme leaves
  • 2 tsp fresh rosemary leaves, minced
  • 3 T tomato paste
  • 4 cloves garlic, minced
  • 1/2 cup quinoa, rinsed
  • 1 1/2 cups water
  • 2-3 T panko bread crumbs (you could probably use regular bread crumbs)
  • 1/4 cup fresh flat leaf parsley, minced
  • 1/2 cup rolled oats (quickly toasted in a saute pan on the stove)
  • 1 egg white
  • salt and black pepper to taste
  • corn starch
In a medium saute pan heat up a splash of EVOO and once hot add carrot, celery and the first half of white onion.  Cook for 3-4 minutes until softened and then add black beans, eggplant, mushrooms, salt, cayenne, thyme, and rosemary, cook for another 3 minutes, occasionally stirring.  Now reduce the heat to low-medium and continue cooking and stirring for another 6 or 7 minutes.  Add garlic, stir.  Add tomato paste, stir and remove pan from heat.
In a small sauce pan heat up another splash of EVOO, add the 2nd half of the onion and cook for a few minutes, then add rinsed, uncooked quinoa and let heat up in the pan for 3-5 minutes.  Add your water, a splash of salt to help with the boiling process and bring to a boil.  Then reduce to a simmer, cover and let cook until all the water is absorbed (might take 20-25 minutes.
Add your quinoa to the tomato paste/veggie mixture in a bowl and let cool.  Once cooled add panko, salt, pepper to taste, parsley and oats and combine.  Then whip up your egg and fold it into the mixture.  Here is where you will form your patties (the recipe said it made 4 but I got 6 good sized burgers out of it) and place on a baking sheet lined with parchment paper.  Let set in the fridge for an hour (or the freezer for 20-25 minutes).
Preheat oven to 325 F.  Lightly coat burgers in corn starch.  Heat up a little oil in a skillet and once hot add the patties.  Once brown, flip and put the skillet in the oven for about 12 minutes (you can also skip the corn starch/skillet option and put your baking sheet with the patties straight into the oven for about 25 minutes).
*using a food processor to mince the veggies, by pulsing a few times, would cut a lot of work out of the process.
 Veggie Burger Portion complete 🙂
For the asian slaw I kind of cut some corners on the actual salad part.
  • I bought a bag of coleslaw ready cabbage (green and red)
  • bagged julienned carrots
  • radishes (which I thinly sliced)
  • precut jicama sticks (which I then diced down further)
  • 5-6 green onions thinly chop the white portion
I did do the dressing according to the Real Food Daily cookbook :
Peanut-Sesame Dressing
Ingredients
  • 2/3 cup creamy peanut butter
  • 1/3 cup rice vinegar
  • 1/4 cup maple syrup (I used a little less than 1/4 cup of raw sugar instead)
  • 3 T water
  • 2 T soy sauce
  • 1 T minced peeled fresh ginger
  • 2 cloves garlic
  • 1 1/2 t crushed red pepper flakes
  • 1 cup lightly packed fresh cilantro leaves
I placed all the ingredients except for cilantro into my vitamin and processed until creamy.  Then add the cilantro and blend.  That’s it!!!
Tossed the dressing on the salad, added some sesame seeds and voila!
(I’ll post the bread recipe soon)
Cut up some tomato, avocado and red onion and you’ve got a fully loaded burger :-).  My boyfriend even added some of the peanut-sesame dressing to his and it was DELICIOUS 🙂
* of course I had a little side of kale salad as well
….and some wine.
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