Veggie Burger

July 10, 2009

Half-Pounder

Half-Pounder

My friend Courtney is always on the hunt for a super-delicious veggie patty. Most of them are missing something – maybe it’s meat? Also, many of them are loaded up with sodium and preservatives, their list of ingredients is sometimes extensive. This is my first attempt at a veggie patty. It is lacking meat, being a veggie patty and all, but it’s pretty good. Courtney and I fixed our burgers with sweet balsamic onions, radicchio, avocado, mizuna, tomatoes and a light smear of Dijon. The bun I made is yeast-raised, super-easy and free of the usual bread ingredients. The recipe follows if you’re so inclined, or you could serve the patty over a warm salad* or garlicky greens.

The Patties – makes 10 – 3″

1 cup dried adzuki beans, cooked in 2 cups of lightly salted water for about 45 minutes, or until tender, drained and cooled

1 1/2 cups cooked brown rice, cooled

2 teaspoons + 2 tablespoons extra-virgin olive oil

1 medium onion, minced

4 cloves of garlic

10 mushrooms, I used cremini, finely chopped

1/2 teaspoon sea salt

1 teaspoon hot smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garam masala

1/4 cup ground flax

2 tablespoons water

Heat a skillet with 2 teaspoons olive oil over medium heat. Add onions and sauté for a few minutes, then add the garlic, mushrooms and salt and let cook for two minutes. Stir in the spices – the smoked paprika, cumin and garam masala. Remove from heat and let cool while you pull out your food processor and toss in the adzuki beans and brown rice. Okay, the onions et cetera have cooled enough, add all remaining ingredients and process until well-combined. You might need to scrape the bowl of your food processor and then pulse to make certain that it is all mixed together. I didn’t process too, too much. There should be some texture remaining, don’t process into a paste. Now form into patties. I used a regular-sized ice-cream scoop (mmm… ice cream), two scoops per patty. If you’re wondering “Well, how big is a regular-sized ice cream scoop?” I measured it, and it’s two ounces per scoop. You’re welcome. Now you can just sear off the patties for your burger. I did mine in a pan, but I see no reason why you couldn’t grill them on a barbecue. This is kind of a lot of work for a burger, a lot more than whipping through a drive-through, so make the whole batch. You can give some to Courtney or another pal, or freeze them, or invite all your desperate, vegan, celiac, healthy, fitness freaky friends over for dinner.

Sweet Balsamic Onions – enough for 10 burgers

4 sweet onions, such as walla walla, sliced into rounds

1 – 2 tablespoons extra-virgin olive oil

two or three pinches of sea salt

good splash of balsamic vinegar

Heat a large skilled over medium heat with 1 tablespoon of olive oil. Add sliced onions and sea salt and cook, stirring frequently, for about 20 minutes. Drizzle in a little more olive oil as needed, if needed. Onions will shrink down and become a light, fragrant, golden brown. Add the balsamic vinegar, give another stir and let cook for a few more moments until the balsamic reduces and turns a bit syrupy. Remove from heat and set aside until you’re ready to assemble your burgers.

The Buns – makes 10

2 cups Bob’s Red Mill Gluten-Free Flour

1/2 cup sorghum flour

1/4 cup whole ground flax seed

1 1/2 teaspoons instant yeast

2 teaspoons xantham gum

1 teaspoon sea salt

1 1/2 cups + 2 tablespoons tepid water

2 tablespoons extra-virgin olive oil, plus more for lightly oiling baking ramekins or tins

1 teaspoon agave nectar

2 tablespoons sesame seeds for sprinkling on top of buns, optional

Lightly oil ramekins or small baking tins with olive oil. In a medium-sized bowl whisk together all of the dry ingredients, set aside. Combine all the wet ingredients in a smaller bowl, and then pour over dry ingredients. Stir together with a fork – dough will be thick and sticky, kind of paste-like. Divide dough evenly amongst your prepared tins or ramekins, and press into shape with damp fingertips. If you’re using sesame seeds, sprinkle them over the buns now. Drape with a damp tea towel and let rise for about 45 minutes. Preheat oven to 350º for the last 15 minutes of rise. Slide buns into oven and bake for 25 minutes.

Veggie Patty

Bunless

* here’s the veggie patty lounging on some sautéed mushrooms and bright yellow kale buds

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2 Responses to “Veggie Burger”

  1. courtney said

    these burgers were super duper good. I could have eaten 10, if you do make them feel free to send them my way.

  2. katie said

    omg..I love that the patty is “lounging” on the greens…that is my kind of burger!

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