Tag Archives: veggie

Where’s the beet?

9 Feb

Right here, baby! Oh, my goodness, I’m in heaven. I spent much of 2010 tasting veggie burger recipes and creating my own veggie burger recipes…in search of the perfect one. I have finally found it. This is so incredible, I wish I could take full credit for it, but I can’t. This recipe comes from Isa Chandra Moskowitz, well-known vegan chef, cookbook author, and my new best friend – although she doesn’t know that!

If you’ve tried the store-bought veggie burgers, you’ve experienced that overly-compressed, flavorless disc whose only purpose is to fill your belly when you’re on the run and Burger King is the only restaurant in sight. Don’t buy those anymore, unless you are traveling and the only food in sight is BK! Make a bunch of these and store them in your freezer for future quick meals.

If you’ve experimented with homemade veggie burger recipes, you’ve enjoyed really good tasting “burgers” more comparable to a crab cake or potato pancake. Though I’ve enjoyed many black bean burgers, chickpea burgers and vegetable-based burgers, nothing compares to this one. Nothing.

It is dense, but not compacted. It has bite. It has flavor. It is not a colorless blob (quite the opposite, actually). And it takes the standard burger toppings as well as any beef burger you’ve tried before. Is it exactly like a beef burger? No. Does it beat the pants off of any veggie burger in existence? Absolutely.

Besides being mouth-wateringly good (is that even a word?!), these were a cinch to put together. The night before we had these, I made teriyaki stir fry for dinner. Since I had to cook rice for that, I cooked extra and put it in the fridge overnight. And since I already had the stove going, I went ahead a threw another pan on and cooked the lentils for this burger recipe. I put those in the fridge overnight, too. To assemble these burgers, it’s a matter of shredding a large beet with the food processor then throwing the rest of the stuff in and pulsing until well-combined. Easy breezy.

I prepared the recipe as written here, but made a few minor changes. And I mean minor. I really think Worcestershire sauce gives foods that “meaty” taste, so I added 1 teaspoon to the recipe. Next time I make them, I may bump it to 1-1/2 teaspoons. I mixed it all up as she explains, but I could not get them to stick together. I don’t know if my rice and lentils were a little drier than hers because I made them in advance, or what, but I mixed in 2 tablespoons of Veganaise and it came together perfectly. From the recipe, I made six burgers, each about 4 ounces. After I made all the patties, I sprinkled McCormick’s Reduced Sodium Grill Seasoning on them. That’s it for changes.

Isa cooks hers in a pan on the stove, but I grilled mine. Jason and the kids were all having beef burgers (from the locally-raised, pastured cow we bought last fall), so I decided to grill the veggie burger. I cooked one for me and an extra one for them to taste. (The other four were wrapped separately then put in a freezer bag in the freezer, uncooked.) Before grilling, I brushed both sides of the burgers with a little canola oil. I wasn’t sure if they would stick to the grill grates, so I used my Weber grill pan that I normally use for vegetables. It worked perfectly. They came out nicely browned on the outside. I melted a slice of vegan cheese on it, slid it onto a whole wheat bun, then piled it with all the usual burger toppings – mayo, catsup, mustard, onion, pickles, lettuce and tomato.

One bite and I was smiling. Oh, man. Fantastic.

Madison and Jason liked it (Jason ended up eating half of the extra burger after his beef burger). Logan is sick so he didn’t even eat dinner last night. Brady didn’t try it because of the color. He thought it looked like raspberries! I will admit, before you cook them, the color looks very much like raw beef. After you cook them, the color is only slightly darker. The outside gets a nice brown “crust” but the inside stays dark red. I mentioned this to my mom this morning and she had a brilliant solution – use yellow beets instead of the usual red. I’m adding yellow beets to the seed list for this year’s garden!

Here are some photos of the world’s best veggie burger. Thank you, Isa!

The mixture heading into the fridge.

My 2 beet burgers ready for the grill with the family’s 4 beef burgers.

The wonderful, piled high burger I savored through dinner!

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Five thumbs up!

18 May

I'm on a mission to find the ultimate veggie burger before summer grilling season is here in full swing. I like all kinds of veggie burgers, but I want one I can put on the grill and I want it to give me the same satisfaction as a big, juicy burger. The packaged veggie burgers in the grocery store are over-processed and loaded with sodium…and definitely unappealing in looks and texture!

Last night I made Pecan & Mushroom Burgers from Eating Well magazine. Though they were not grillable (I tried) and they do not mimic the taste of a beef burger, these were outstanding! Very moist, flavorful and really good for the blood pressure. Each burger has 241 mg of potassium and just 282 mg of sodium. 
We put them on kaiser rolls and piled them with all the traditional burger toppings. The kids raved about them. Seriously — how awesome is it when your 5 year old says, "Mom, I LOVE this cheeseburger…especially with the lettuce on it!" Makes me happy.
I served them with (vegan) buttered noodles and fresh strawberries and raspberries on the side. The meal got 5 thumbs up and I dined with smiling faces. 
By the way, the actual recipe calls for one egg, which makes them vegetarian but not vegan. I debated trying to make them with egg replacer, but decided that one egg in a recipe that makes 8 burgers was not worth making a big deal out of. Especially since I used an egg from the dozen we bought at the local farm where the chickens live happy lives.
No, these aren't the ultimate replacement for a beef burger on the grill. But they make for a delicious vegetarian meal. I'm sure this is one we'll make again. You can find the recipe here: http://www.eatingwell.com/recipes/pecan_mushroom_burgers.html
Enjoy!
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