Saturday, March 5, 2016

A Basic Formula for Veggie Patties

The basic formula for making any kind of veggie burger at home is very simple. Once you have conquered the basics, you may add all sorts of flavors, spices, additional vegetables, and then depending on how wet or dry the mixture is, you may fry or bake the burgers. These turned out a bit too wet for a bun, so I call them patties rather than burgers.

We rarely eat a veg burger in a bun because we're already eating plenty of fiber and carbs. We much prefer eating our veg burgers in a pita pocket or in a tortilla - either flour or corn, depending on what's in the fridge. My favorite way to eat patties or burgers is with a fork and possibly a drizzle of something saucy.

For these patties, I used some leftover, cooked "Three Continent Blend." Here you could use a mixture of grains and beans, or just straight grains (like I did today) or even straight beans. Then I minced and sauteed some carrots, onions, and celery. Sauteed mushrooms are always a big success in this step. Be sure to cook all the water out of them though. Stir in the grains, season well, and blend.

The secret to a good consistency is to remove about 1/2 of the mixture and blend it well in a food processor. Place everything in a bowl, add some bread crumbs or oatmeal or ground crackers. Sometimes I add a flax egg or E-ner G egg, but today I did not. Stir gently. Form patties, Chill. Saute or bake. Sometimes, it works to saute the patties and then also bake them for a bit. It all depends on how wet or dry you want it to be.

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