YAY!! Food challenge!
This is my recipe for veggie burgers. The patties are made with yummy and good-for-you ingredients. You can dress them up any way you like. This particular one was made with a roasted red pepper and basil aioli, pesto marinated mozzarella, some micro greens and a couple slices of roma tomato. You will need a food processor to make the patties.
I use a basic recipe aioli recipe: 1 egg, 1/2 cup oil, vinegar and salt. I add to it a red pepper that has been charred on the grill, small handful of fresh basil and a little garlic. It gets all mixed up in a food processor. You can use store bought mayonnaise and jarred roasted peppers if you wish.
For the pesto I use equal parts of basil & spinach, walnuts, garlic, lemon juice, & oil and whoosh it all together with a hand blender. Mix some of the pesto and some grated mozzarella together in a bowl.
You can use store bought buns if that is what you like; I like to make my own. These buns were made with quinoa, oats, spelt and a little molasses for colour.
OK! On to the veggie patties.
You will need:
3/4 pound mushrooms
1 cup cooked quinoa
1/2 cup sundried tomatoes (not packed in oil is best)
2 cups chickpeas
2 tablespoons balsamic vinegar
garlic salt
1/2 cup grated carrot
1/2 cup grated beet
1/2 cup green peas
handful fresh basil
1/4 cup oats
1/4 cup bran
5 eggs
1. Drain the chickpeas if you are using canned and slice up the mushrooms. (You can use any mushrooms you like. These burgers were made with a mix of button and portabello.)
2. Put the first set of ingredients into a big pot or pan. Cook with occasional stirring, over medium heat until the mushrooms are sweating; about 15 minutes. Remove from heat and let this mixture cool a little bit.
3. While the chickpea mixture is cooling you can get the veggies ready. Rough chop the carrot and beets in a food processor. You can do them separately if you don't want your carrots turning purple
Put in a big bowl.
4. Chop the basil and add to the big bowl with the carrot and beet along with the peas, oats, bran and eggs.
5. Puree the cooled chickpea and mushroom mixture in the food processor. You want the texture to be really mushy. Add to the big bowl.
6. Mix really well with your hands. The mixture will be quite wet. Now it's time to make the patties.
7. I weigh my patties into 5 oz portions, though you can make them as big or as small as you like. I place them on a cookie sheet with parchment paper.
8. Bake your patties on low heat. I normally do between 250 and three hundred degrees. It takes about 20 to 30 minutes. Check every so often. You no longer want the pattie to be wet to the touch and they should be somewhat 'solid'
9. You can now eat them or let them cool and store. They freeze ok, but are better fresh.
10. They reheat great in the oven! Enjoy
