How to make a Veggie Burger from scratch - that even meat eaters will love!
Are you looking for an extra special veggie burger that has the touch of gourmet? Look no more this is the recipe. A little time consuming but worth the prep and the uncooked patties freeze really well.
In the summer my daughter decided not to eat meat any more. I was fine with this - I had been vegetarian as a child but I loved cheese. My daughter doesn't like cheese and she cannot drink milk in large quantities because it brings on her excema, So my big concern was ensuring she had enough protein in her diet. We agreed that eggs and fish would remain in the diet and the revised family menu planning began!
One of the cook books recommended by a colleague and friend and which I know first hand has delicious vegetarian recipes is the Rebar Modern Food Cookbook. Rebar is a restaurant in Victoria BC which serves fabulous lunches and dinners using fresh and organic ingredients. http://www.rebarmodernfood.com/
The recipe below is an adaptation of the Rebar Botanical Burger - adapted because I could not get a couple of the ingredients in my local supermarket and I prefer pecans to hazelnuts.
I also ensured the burger I made is gluten and wheat free by using Bragg Liquid Soy Seasoning rather than regular soy sauce.
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- 3 garlic cloves crushed
- 1 cup each of grated carrot; turnip beetroot and zucchini
- 2 tsp salt
- to taste fresh ground black pepper
- 1 tsp ground dill week
- 1 cup mashed potato (do not add butter or milk to mash)
- 1 cup cooked brown rice
- 1/2 cup pecans (or roasted hazelnuts)
- 2 tbsp Bragg Liquid Soy
- 2 tbsp finely chopped tarragon
- 2 tbsp finely chopped parsley
- optional 2 tbsp nutritional yeast, (makes a complete protein)
Vegetarian Burger Preparation and Cooking
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- Prepare 1 cup brown rice - Heat 1 cup brown rice with 2 cups water, a little salt and olive oil. When rice is boilling cover with tight fitting lid and turn down to low heat - cook covered for 45 mins. Peel and bring potatoes to a boil for 20 mins. Mash
- In the meantime grate, and chop vegetables. Cook onions and garlic in olive oil until onions are transparent, add grated vegetables, dill, salt and pepper and heat stirring from time to time for 10 minutes. Place in food processor and allow to cool.
- Add rice and pecans or hazelnuts, tarragon and parsley to food processor and pulse until ingredients are combined. Transfer to a large bowl and mix in mashed potatoes and soy. Season to taste.
- Take a handful of the mix and shape into a patty. Mixture will make 8-10 patties. NOTE If the mixture is not holding together you can add fresh breadcrumbs (wheat and gluten free bread if making for wgf diets) but you should not have to do this.
- Cook patties in a skillet in olive oill until browned on both sides - about 20 mins. Serve with crisp greens, sliced tomatoes, relish and mayonnaise. Use eggless mayo for vegans. Delicious!
Wheat and Gluten Free Hamburger Buns
If you don't have a wheat and gluten free store or local bakery near you you can purchase products on line. The following link suggests and reviews products such as hamburger and hot dog buns that are wheat and gluten free. http://celiacdisease.about.com/od/GlutenFreeBreadProducts/tp/Gluten-Free-Hamburger-Buns-Hot-Dog-Buns.htm
Personally I prefer my burger without the bun and load up with lots of relish, cheese and veggies including avocado. Or, try wrapping your burger and toppings in iceberg or romaine leaves.