March 7, 2012

Veggie Burgers Part 2: My Favorite Veggie Burger!

 
Although you won't be driving through the drive-through for a burger anymore, it's not like you can never have junk food again.  It's not like all you can eat for the rest of your life is vegetables (although more power to you if you can!).

You're just going to have "new" junk food (see this post or this post or this post or this post).

Instead of heading to McDonald's, you'll be heading to Subway or Noodles & Co., or Wendy's (baked potato with broccoli), or Taco Bell (seven layer burrito w/ no sour cream or cheese), or Chipotle.  The hardest part is making the transition.  But once you do, a plant-based diet will become your "new" normal.   And it's fabulous.

On to Day 2 of Veggies Burgers!

Spring is in the air, the birds are chirping, and we want veggie burgers!  I made this version yesterday.  They were a bit soft in texture, which is very typical in a bean-based veggie burger.  Taste is amazing - but texture is lacking.  That's where my favorite veggie burger comes into play.  

I finally found a veggie burger with a firm texture.  It's not the easiest burger to make (although nothing like the Lentil Loaf in terms of difficulty!), so I usually make a double batch and freeze the leftover cooked patties for quick lunches or dinners.  I would never think to add BBQ sauce and mustard as condiments to a burger, but let me tell you.....O....M....G.  I highly recommend serving this burger with just that - it really highlights the flavors!

I hope you make these for your next BBQ - and take all the credit for your veggie burger awesomeness.

Love & Kale,
Ali

                        __________________________________________________

My Favorite Veggie Burger
Yield: 7-8 large patties
Original recipe found here.
"Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of breadcrumbs, chopped almonds, sunflower seeds, and seasonings to round them out. Best of all, they work great in the oven, frying pan, or even on the BBQ. They can also be made gluten-free by using gluten-free oats, Tamari, and breadcrumbs. Don’t have breadcrumbs? Just process a few slices of bread in the food processor for instant breadcrumbs. I used 3 slices of Ezekiel bread."
From OhSheGlows.com

Ingredients:
  • 1/2 cup onion, diced
  • 1 large garlic clove, minced
  • Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
  • 1 cup oats, processed into flour (other flours might work)
  • 1 1/2 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)
  • 1 cup grated carrots
  • 1 cup cooked black beans, rinsed and roughly pureed or mashed
  • Heaping 1/4 cup finely chopped parsley (or fresh herb of choice - I used basil)
  • 1/3 cup almonds, chopped
  • 1/2 cup sunflower seeds
  • 1 tbsp soy sauce
  • 1.5 tsp chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • Salt and black pepper, to taste (I used about 1/2 tsp salt)
  • BBQ sauce, spicy mustard, lettuce, tomato, red onion, avocado, etc., for topping
Instructions:
  1. In a large skillet, sauté onions and garlic in a little veggie broth or water. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
  2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
  3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
  4. Cooking methods: You can fry the burgers in a little bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. My preferred method of cooking was frying in the skillet!
Ingredients

Saute onions and garlic in some veggie broth

Grate your carrots
Make some flax eggs

Throw everything in a bowl
Mix it all up - get in there with your hands!

Make some lovely patties
Serve with BBQ sauce and spicy mustard - trust me, it's fab!

I served Tory's with some sweet potato tater tots
I served mine with lettuce, avocado (and tomato and red onion if I had it)

Have a favorite veggie burger recipe?  Share below!

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