Glimpses of Summer: Veggie Burgers at Centennial


Spring is getting back into her groove.  The days are slowly warming up and the sun has been hanging around longer and longer throughout the evening with each passing week.  Monday was a "busy" day.  we headed out to Vancouver to deliver product and visit with a client.  I was up early to get our usual morning routine out of the way before packing up and driving into Van.  by the time we crawled back in traffic and arrived back home, i was zonked.  it doesn't take that much these days...  it was a BEAUTIFUL BEAUTIFUL day.  the car was about 18 degrees and i wanted more.  i wanted to head straight to the beach but knew dinner needed to be done first.   that, and the only thing i was craving was a really fantastic veggie burger.  i found one via thefirstmess (the same amazing gal that created Warm Kale Salad with Quinoa and Balsamic Beets)


the recipe wasn't over my head, but i was half collapsed into a heap on the counter as i tried to decide whether i was physically capable of the challenge.  i've been up and down a couple of times this week and on top of running around and juggling projects, i was struggling to find any energy, never mind enough energy to bang out a new recipe with multiple steps in time to get to the beach before sunset.  with a few modifications, i pumped them out and they are a definite winner!  a definite addition to our box of favourites!  these vegetarian gluten-free babies actually LOOK like they are red meat at first glance but they are filled with power ingredients including quinoa, brown rice, walnuts, sunflower seeds, shredded carrots and beets, and spinach!  it is the beets that lend its rich regal colour to these patties!  

the patties were the hard part.  the rest was a breeze.  i packed the hot sauce and the rest of the fixings along with our chopping board and knife so we could rush out to the beach.

  

flip flops kicked off, chloe is in her zone
  

kevin and moses quickly gathered the makings for a bonfire


i'd be in a gutter if it wasn't for this amazing guy


his mini me is shaping up to be just as dependable and sweet


i got straight to work peeling and slicing the fixings


the recipe called for butter lettuce but there was none at the grocery store

Here is the original recipe.  My changes/modifications are noted throughout.
If you have a little extra time on the weekend, give these patties a try!



tempeh, brown rice + millet veggie burger recipe
special equipment:
 a food processor
serves: 6-8
notes: I leave a lot of room for mods here because I know everyone’s spice/ingredient needs are different. Also, I would highly recommend refrigerating the patties for at least an hour before cooking them to let them set up all proper. I haven’t tried grilling these, but I feel like that endeavour would be unsuccessful. Sauté all the way, guys. (If you try baking or grilling or some other method, let me know how it goes)
patty ingredients:
1/2 cup millet Used quinoa
1/2 cup brown basmati rice
1/2 cup nuts + seeds (I used walnuts + sunflower seeds)
1 clove of garlic, peeled
3/4 cup roughly chopped red onion
1/2 cup grated vegetables (I used carrots + golden beets)  As mentioned, used red beets
3/4 cup roughly chopped tempeh Did not include
1.5 tbsp tamari soy sauce
2 tbsp GF flour blend (or wholewheat, spelt etc)  Used Robin Hood's Gluten Free Flour
2 tsp organic, non-GMO corn starch OR arrowroot powder
2 tbsp nutritional yeast  Did not include
1.5 tbsp ground spices (I used za’atar, ancho chili powder + Old Bay seasoning) Used Smoked Paprika, Ground Coriander, Chili Powder, Cayenne Pepper, Red Pepper Flakes
1/4 cup chopped herbs/greens (I used thyme + arugula) Used spinach and arugula from Spring Mix Salad
salt + pepper
1-2 tbsp water
Added 1 egg once everything was mixed and to my desired taste which is THE BEST thing about doing veggie burgers! 
assembly ingredients:grapeseed/coconut oil for sautéing  Olive Oil
1-2 heads of butter/bibb lettuce, washed and leaves separated  Green Lettuce
sriracha
sliced ripe mango
red onion slivers
pea shoots/other sprouts
+ anything else you like!
Combine the millet and brown rice with 2 1/2 cups of water in a medium saucepan over medium heat. Add a pinch of salt. Bring this mix to a boil and simmer until all of the water is absorbed  about 15 minutes. The grains will still be quite chewy. Scrape the cooked grains into a large bowl and allow them to cool a bit.
In a food processor, combine the nuts/seeds, garlic, chopped onion, grated vegetables and tempeh. Pulse the mixture a few times until a moist + chunky paste forms (doesn’t that sound great?!?). Scrape this mixture into the large bowl with the cooked millet and brown rice.
Add all of the remaining ingredients to the bowl except for the water. Stir everything together until thoroughly combined and the mix resembles a thick paste. It should hold together when you pinch it with your fingers. Add 1-2 tablespoons of water if necessary to bind it at this point and mix one more time.
Form the mixture into 6-8 patties with your hands. Place them on a parchment or foil lined baking sheet, cover them in plastic wrap and place them in the fridge for at least an hour. If you want to freeze these babies, place the covered tray in the freezer for an hour or two to firm the patties up. Then individually wrap them/place all of the patties in a large zippy bag for maximum storage capacity.
To cook: Heat a large sauté pan over medium heat. Cover the bottom with grapeseed/other neutral oil (like a 1/4-1/3 inch? you could also spray the pan with oil if you have a misto thing). Gently transfer 2-3 patties to the pan and sauté until golden on the bottom, about 3-4 minutes. Flip the patties over and cook until golden on the other side, another 3 minutes. I kind of nudged the patties up against the sides of the pan to brown them all over as well. Repeat with remaining patties, while you keep the cooked ones warm.
Serve the hot veggie patties with lettuce wraps, toppings etc.


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