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Veggie Burgers

Avalon’s Not-Quite-Vegan Burger

2 tablespoons balsamic vinegar
1 garlic clove, peeled and minced
6 tablespoons olive oil
Salt and pepper to taste
2 pounds cremini mushrooms
Half of a 12-ounce package extra firm tofu, pressed to get liquid out
2½ tablespoons ground cumin
½ teaspoon cayenne
1 bunch green onions, trimmed of roots and ragged green tops, chopped.
1 cup panko breadcrumbs
One egg, beaten
Salt and pepper

Whisk together the vinegar, minced garlic, olive oil and salt and pepper to taste to make a vinaigrette.

Marinate mushrooms in balsamic vinaigrette 10 minutes. Pat dry, and place on baking sheet. Roast 10 minutes at 350 degrees. Remove, and set aside to cool.

Place tofu, cumin, cayenne, sliced green onions and breadcrumbs in a food processor, and pulse until chopped into approximately the consistency of ground beef. Add the mushrooms, and pulse again, until just chopped and mixed with the other ingredients. Add the egg, and pulse briefly to blend. Add more breadcrumbs if too loose and moist to form into patties. Season to taste with more salt and pepper.

Form into burger patties, and sauté or broil until nicely browned and cooked through. Serve with vegan pepper jack cheese.

Makes about 6 burgers.

Baxter Station Bar and Grill’s Black Bean Cakes

1 cup onion, peeled and chopped
1 cup red bell pepper, seeded and chopped
1 16-ounce can black beans, drained
1 cup self-rising flour
Vegetable oil for frying
Sweet chili sauce

In a food processor fitted with a steel blade, quickly pulse the onion and peppers until just past diced. Add beans, and blend until mixture is still chunky, but with pieces no bigger than ¼-inch long. Spoon into a bowl, and add flour; mix by hand until it forms a smooth paste.

Heat a thin layer of oil, about ¼-inch deep, in a nonstick skillet set over medium-high heat (do not let oil smoke). Rub a little oil onto your hands (mixture is very sticky), and flatten mixture into a patty. Continue with remaining mixture.

Fry patties, a few at a time, about 3 minutes on each side, adding more oil as necessary to prevent them from sticking to the pan. Serve with purchased sweet chili sauce.

Makes about 6 burgers.

Meridian Cafe’s White Bean Burgers

3 15½-ounce cans Great Northern beans
½ cup yellow onion, peeled and chopped
½ cup chopped parsley
¾ tablespoon Cajun seasoning
½ tablespoon cumin
½ teaspoon salt
½ teaspoon pepper
½ cup all purpose flour
2 tablespoons olive oil, divided

Heat oven to 350 degrees.

Drain and rinse 1½ cans of beans, and set aside. Combine the remaining 1½ cans (including liquid), yellow onion and chopped parsley in a food processor. Add the Cajun seasoning, cumin, salt and pepper, and blend until smooth.

Combine rinsed whole beans with flour; add bean purée. Pour mixture into a 7-by-11-inch baking pan. Bake uncovered for 45 to 50 minutes. Cool. Can be made a day ahead to this point. Cover with foil; refrigerate. This will make cutting the burgers easier.

Use a cookie cutter to cut round “burgers.” Heat 2 tablespoons olive oil in a skillet or sauté pan. Sauté burger patty over medium-high heat until golden brown on both sides. Serve on toasted ciabatta roll dressed with lettuce, Roma tomatoes, avocado and tahini.

Makes about six 4-inch burgers.

Categories: Vegetarian
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