Home Made Veggie Burgers?
I found myself irked by the NYT dining section this week. After profiling the trend in culinarily-advanced veggie burgers at not-just-vegetarian restaurants, they failed to provide any good recipes.
In response, I dove into the task myself to see if I could create a veggie burger at home that bested the standard frozen kinds. (Note: I am not a vegetarian, but try to eat more veg & whole grains than meat, especially at home.)
I'd love to hear from anyone else who has a favorite home made veggie burger recipe.
Here's what I came up with today. It was really very tasty. I liked the consistency. I did't add any oil or eggs, and they strike me as being quite healthy. I think next time I'd like to try to include some ground-up greens (broccoli, kale, or suchlike) in the mix. I apologize for the lack of exact measurements on some items -- it was a sort of "add till it seems right" sort of experiment.
Bean & Grain Veggie Burgers
In a food processor, pulse the following ingredients until they form a rustic mix (don't over-process, it doesn't need to be smooth)
1 c. canned black-eyed peas
1 c. canned chickpeas (skins removed)
1/4 c. cooked (al dente) hard red winter wheat berries
1/4 c. cooked red rice (brown rice, or black rice, or any non-refined rice would work too)
1/4 block firm tofu, cubed
1 c. cooked, finely-chopped, sauteed mushrooms
2-3 oz plain goat cheese (this could probably be left out, if necessary)
1.5 tsp kosher salt
Remove the mixture into a large bowl and add the following ingredients, incorporating them as you go.
1-1.5 c. cooked (al dente) hard red winter wheat berries
2-3 cloves of garlic, pressed or minced
juice of 1/4 of a lemon
8-10 drops liquid smoke
1-2 tsp smoked paprika, to taste
kosher salt and freshly ground black pepper, to taste
Once the above ingredients are mixed well, stir/fold in panko bread crumbs until the consistency of the mixture becomes thicker and packable -- the idea is to get it to a point where it is neither too dry nor too wet, and holds together well as a patty when formed by hand without breaking apart. I think I probably ended up adding about a cup of panko over all. Maybe a little more.
Form patties with oiled hands -- makes about 13.
Pan-cook the patties in a little olive oil over medium-high heat.
I usually avoid grains in veggie burgers if I'm going to be eating them in a bun, because I don't like the carb-on-carb effect. I don't really have a recipe, just a template.
In a food processor, mix in the following:
Cooked or canned beans
Chopped onion (you can chop the onion in the processor before adding the other ingredients)
Grated veggies (squeeze out the water first)
1 egg (or about 1/4 cup soft tofu for a vegan version)
Seasoning to taste
Blend until it comes together. Don't turn it into a smooth paste though.
Add in enough chickpea flour to bind. You can use other kinds of flour, I just like using bean flours in burgers.
Chill the mix in the fridge for about an hour, more if possible. It will help it hold together when you cook the burgers.
Form into patties and cook. Sometimes I like to start them in the pan and finish in the oven, but you can go all pan or all oven if you want.
Yours sound very good, esp with the liquid smoke meat-cheat! My personal favorites are these:
You have to make the lime mayo--it really adds something special. Also use fine grain bulgur and chill the mixture for at least 2 hours before shaping.
I have never made these so I cannot swear that they are good, but they have been on my "to do" list for a while....
Black Bean Veggie Burgers
adapted from a recipe in Food & Wine , April 2008
makes 6 4-inch burgers or 18 sliders
2 tablespoons olive oil plus additional for cooking the burgers
1 cup corn
2 cups mushrooms, finely chopped
2 scallions, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup spinach, chopped
1 carrot, peeled and grated
1 potato, peeled and grated
1 15-ounce can black beans, drained and rinsed - mash 3/4 of the can and leave the remaining beans whole
1/2 cup panko
whole wheat buns
mini potato rolls
any burger toppings you like - these would be good with guacamole or chipolte mayo
In a large skillet, heat 2 tablespoons of the olive oil and add corn, mushrooms, and scallions. Cook for about 5 - 7 minutes until softened. Add garlic, cumin and cayenne pepper and cook for 1 minute. Add the spinach, carrot, and potato and cook for 4 - 5 minutes, stirring occasionally. Remove for the heat and add the mashed and whole beans and the panko. Stir to combine. Season with salt and pepper. Shape into burger or slider sized patties and place on a large platter.
Heat a good drizzle of olive oil in a skillet and cook burgers until golden brown and crispy on each side. Serve on a bun, eat it plain, they are great just about any way you would like them.