Fact #1: There’s more recipes for veggie burgers circulating the world right now than there are people to eat said veggie burgers.
Fact #2: It’s impossible for me to ever decide what recipes I want to make. I bookmark ad bookmark, but when it comes time to choose something to make – I just get way too overwhelmed by how many recipes are online that I just click that little red X and resort to my cookbooks.
Fact #3: It’s really hard for me to concentrate right now because I’m watching a Bruins game, but I’ll try to stay with you guys. I’ll try ot to get too worked up, too.
So how does everyone else pick out what they’re going to make? Organizing my bookmarked recipes is definitely going to be a winter project. That will probably get postponed until ten winters from now. So, for now – I refer to books.
It doesn’t help that my laptop battery now only lasts about ten minutes if it’s not plugged in, and I’m always too lazy to haul the power cord with me to the kitchen.
Sometimes it’s a bit more reassuring to make something from a book – ugh c’mon B’s, it’s not even ten minutes into the game and you’re down two-nothing?! – uhhh, because it seems a little more fail-proof. Like “hey, this is published…it’s gotta be good, right?”
…not always. You’d be surprised what can make it in cookbooks nowadays. Not saying this is a fail. This is actually an adaptation of a veggie burger recipe from the book Veggie Burgers Every Which Way.
It’s a neat little book – with a handful each of recipes for veggie and grain burgers, veggie burgers, sides, dressings and even rolls.
The recipe for Cashew-Leek Burgers with Bulgur and Lentils caught my eye first.
Mainly because I like cashews, and secondly because it was the only recipe that used ingredients in my cupboard, save for leeks.
Which was sort of irrelevant anyways, since I ended up changing more than a couple things about the recipe.
This was my first veggie burger that uses nuts. I really liked the idea, just hadn’t gotten around to trying it yet! I wouldn’t say the flavor is remarkably noticeable, but a fun cashew sauce might make it stand out even more. I have way too much hummus in my fridge to have made a sauce, though…I’m just putting hummus on everything.
It’s unfortunate that I’m quickly running out of things to put the hummus on, though. Saying I need to go grocery shopping is an understatement. If my fridge could define me, it would say I like hummus and other condiments. And mushrooms. And not much else.
Anyways. I’ve droned on long enough.
Cashew-Broccoli Mushroom Bean Buhguhs.
yields 4-6 patties
- 1/3 c. bulgur (dry measure)
- olive oil for sauteeing
- 1 head broccoli, chopped finely
- 1 c. diced mushrooms
- 2 cloves garlic, minced
- 1 T. tomato paste
- 2 T. milled flaxseed
- 1/3 c. white beans
- 1/3 c. toasted cashews
- 1/4 c. whole wheat bread crumbs
- 2 T. vital wheat gluten
- salt and pepper, to taste
- oil, optional, for frying prior to baking
In a medium sized saucepan, bring the bulgur and 2/3 c. water to a boil. Season with a pinch of salt and reduce to a simmer, cooking until water is absorbed.
In a medium sized pan over medium heat, warm the olive oil and add the mushrooms and broccoli. Cook until tender and mushrooms have released all their juice – approx. ten minutes. Mix in the garlic and then the tomato paste. Transfer to a large mixing bowl.
In a small bowl, combine 2 T. flax with 4 T. warm water. Set aside and allow to thicken.
In a blender or processor, add half the bulgur, the flax “egg”, half the white beans, half the mushroom and broccoli mixture and the cashews. Process until almost smooth, and then transfer to the same large bowl with the remaining mushroom and broccoli mixture.
Add in the bulgur and the rest of the beans, stirring to combine. Stir in the wheat gluten and bread crumbs.
Heat oil in a non-stick skillet over medium heat and form the mixture into patties. Saute about five minutes on each side, or until golden, and then transfer to a sprayed baking sheet. Bake about 15 minutes in a preheated 375* oven.
Score! And not just these burgers – the B’s did, too.
What I love so much about veggie burgers is how versatile they are. You can have them as a salad topper one night, a sandwich the next, top it with hummus one day and some other dressing the following.
How do you like your veggie burgers?
How do you find your recipes?