The ingredients for this battle had me a little concerned and when picking them up at the grocery store I got a great idea from a fellow shopper. She suggested veggie burgers and gave me a quick and dirty recipe. Well, I couldn’t do something THAT simple and messed with the flavors. I did learn a couple of things this time around.
- Number 1 – very important – never, ever measure ingredients over the bowl.
- Number 2 – mixing the ingredients repeatedly makes a mush.
So, how did it go with the test subjects… uh, tasters? My wife thoroughly enjoyed the final version. My MIL who will be 100 this coming Thursday (9/6/12) thought it was the best tasting hamburger she’s had in a long time and wondered what kind of meat it was. I think it was a winner plus I now have 8 veggie burgers freezing for future meals.
California Veggie Burger
Read instructions before starting this! Please!
- 3 c cooked quinoa
- 1/3 c finely chopped celery
- 1/4 c finely chopped carrots
- 1/2 c chopped artichoke hearts (I used canned)
- 2 c beans (I used canned Cannellini)
- 1/2 c chopped mushrooms (I used canned)
- 1/2 c whole kernel corn (I used canned)
- 1/2 c canned apricots, diced
- 1/2 c canned chopped black olives (about 3 heaping Tblspns)
- 4 T Bleu cheese (add more if you like Bleu cheese)
- 2 T soy sauce
- 3 T parsley flakes
- 1 tsp paprika (I used sweet Hungarian)
- 1/2 tsp thyme
- 1 egg well beaten
- 1 T apricot juice
- salt and pepper to taste
- instant potatoes and/or flour to thicken
To make about 3 cups of cooked quinoa, I used 1 cup uncooked quinoa and 2 cups of water. It took only about 15 mins to cook and as it cooled, it continued to expand a bit.
When the quinoa is cooked, it needs to cool. While it is cooling, finely chop the celery and carrots. I didn't cook them and perhaps they should have been but they do add a little crunch otherwise. I also chopped the artichoke hearts, a minor chop to the beans, mushrooms (eventho they were pieces right from the can) and diced the apricots halves.
When the quinoa is cooled, add all the ingredients together. If the mixture is juicy or runny, add flour or instant potatoes to thicken it. I added a little flour and noticed it began to get a pasty taste and switched to potato flakes which added a richness.
Don't over mix but get the mixture thoroughly mixed. You want the mixture to have some integral structure of the different veggies... not a mash.
This will easily make upwards of 12 healthy sized burgers. I was told I could freeze the uncooked mixture as patties but I cooked it all and froze 8 patties which I can later zap in the microwave or slowly heat in the oven.
I considered adding onion but decided if I do a burger on a bun, I can add the onion at that moment OR I can dash a little onion and/or garlic powder on the burgers as they cook.
To cook the burgers, I sprayed a skillet with olive oil. We ate plain burgers with potato chips and corn on the cob. A very healthy meal.
This is vegetarian, not vegan. At least, that is what I was told since I used an egg as the binder.