Chopper's Log: Veggie Burger

Friday, January 29, 2010

Veggie Burger

I finally figured a way to post the recipe for the Veggie Burger. I really put a lot of elements into it! It would cost over $20 just to get all the ingredients for the home cook. The burger itself wasn't too bad though. Just add some real mayo, lettuce and tomato and away you go! Maybe some cheese? The recipe is at the bottom of the blog if anyone is interested in trying it out.

1 comment:

Chef TimFebruary 6, 2010 at 12:21 PM
Thanks for the recipe. Did you use any quinoa in the burger or only on top?
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Veggie Burger with Balsamic Carmelized Onions and Quinoa Tabbouleh

Ingredients

1 1/2 cups prepared Black beans
1 1/2 cups prepared Garbanzo Beans
2 large Portobello mushrooms diced with stems and ribs removed
1 cup Panko breadcrumbs as needed
1 egg
1 whole head of garlic
1 medium red onion
1/2 cup butter
1/2 cup balsamic vinegar
1/4 cup brown sugar
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne powder
1 tsp oregano
1 tsp thyme
1/2 cup Quinoa Tabbouleh (Ask Chef Tim for recipe)(not a secret)
1/2 cup real mayonaise
1 tbls chili miso
1 tbls sambal oelek
vegetable oil or canola
arugula
6 of your favorite burger buns i.e. sesame, ciabatta, whole wheat
salt and pepper as needed

Mix mayo, sambal oelek and chili miso, set aoili aside.
Cut top off of head of garlic, add oil and cover tightly with foil. Roast in 350 degree oven until garlic is browned and smooth. Squeeze garlic out and save for later.
Cut onion in half and slice thin. Add to saute' pan with butter, balsamic vinegar and brown sugar. Simmer over low heat until carmelized. Set aside.
Blend black beans and garbanzo beans in blender until smooth.
Place portobello in saute pan without oil, add pinch of salt and pepper. Over medium heat, saute' mushrooms until reduced by half stirring often.
Add roasted garlic, beans, portobello, egg and spices to bowl. Add 2 tsp each salt and pepper. Mix well by hand. Add panko little bit at a time until mixture has meatloaf consistency and can be formed into patties. Test burger by cooking small amount in saute' pan . Adjust seasoning as needed. Make 6 to 8 patties depending on bun size.
Heat saute' pan over medium heat and add oil just enough to cover bottom of pan until oil shimmers. Cook patties until browned on both sides.
Add arugula, veggie burger, balsamic onions, chili miso aoili and quinoa tabbouleh to bun and enjoy. Feel free to add or remove elements as you wish.

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Friday, January 29, 2010

Veggie Burger

1 comment:

Veggie Burger with Balsamic Carmelized Onions and Quinoa Tabbouleh