See my new pile? I am having so much fun leafing through
every page, dreaming of all the great meals. One thing I can easily say about
eating vegetarian/vegan….the choices are ENDLESS! Seriously. I feel like my life used to revolve around boneless skinless chicken breasts. No longer. I'm free!
Anyway, this burger comes from another new book for me, “Veggie Burgers Every Which
Way,” by Lukas Volger, which I was fortunate to download for $1.99 a few months
ago on my Kindle. The worst thing about a cookbook on the Kindle is the sad fact that you can't mark every other page with a post-it. I do love me some post-its.
I served my burgers with grilled portabella mushrooms. |
I have zeroed in on about 5 burgers that I must try! Quinoa Spinach burger was the first recipe I tried, and I could tell the
book was high quality because the recipe was flawless and the burger …..
perfect! Volger suggests to fry the burgers first and then to bake
them for 10 minutes or so – genius!
Here’s what
you need:
1 onion
2 T olive
oil
1 head
garlic
1 can
cannellini beans
1 egg (or vegan substitution)
½ C Kalamata
olives, chopped
Lemon juice
½ C bread
crumbs
Pepper to
taste
Here’s what
you do:
Slice the
onions in rings and sauté in a bit of oil. This could take up to 30 minutes.
Make sure they are golden, soft, perfectly browned.
Separate the
cloves of garlic and remove most of the papery skins. Leave one layer of skin
on. Massage the cloves in olive oil and roast them at 300 degrees for about 20 –
30 minutes. When the largest clove is easily pierced with a knife, they are
ready. They should slip right out of their skins.
In food processor:
½ C beans, all the garlic, half the onions, the eggs, and the lemon juice. Blend
together until you have a nice paste. Mash the remaining beans with a fork or
potato masher. Mix everything together. Form 4 patties. Fry in olive until
brown on both sides. Transfer to a preheated oven (350 degrees) and bake for
about 10-15 minutes.
I served
these with roasted tomatoes, but they would be killer with a simple arugula salad,
or some pesto. A squeeze of lemon to finish them would be nice also.
(printable recipe)
One Year Ago: Jamie Oliver's Baked Fish
(this comes from the awesome Food Revolution)
Two Years Ago: Breakfast Braid
(printable recipe)
One Year Ago: Jamie Oliver's Baked Fish
(this comes from the awesome Food Revolution)
Two Years Ago: Breakfast Braid
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