Our Favorite Veggie Burger



May 07, 2012

Posted By: The Three Kitcheneers

Daydreaming about a big, juicy burger can be a dangerous game.  One can easily slip into a burger-induced comatose state where bodily functions are reduced to drooling and stomach growling.  And with good reason.  Whether it’s a backyard barbecue, a quick bite with friends, watching the big game or just a great accompaniment to a cold brew, the burger is a classic dish that always hits the spot.  

 
However, we’re putting a spin on the old standby by making our burger veggielicious!  You don’t need a quarter pound of cattle to make this sandwich a mouthwatering delight.  This patty is chockablock with mushrooms, peppers, beans, barley and spices to ensure that every bite is a little bit of heaven.  Now, if you are a die-hard carnivore, just consider this a tasty veggie sandwich as opposed to some mushroom monster trying to replace your meat.  And for those of you that consider yourselves veggie burgers connoisseurs, we assure you, this one aims to please.  And it does not miss.
 
This little veggie dynamo doesn’t just stop at burger.  You can wrap this baby up in a pita with a ton of avocado and mayo or put it on a salad dressed with a little lemon juice and olive oil and feta cheese.  Don’t forget that you can also play with burger toppings: tomatoes, herbs, onions, a fried egg.  There is no wrong.  So, just go on and get kitchen crazy and make up your own favorite combo.  In the end burgers always equal joy.  
 
The Three Kitcheneers always recommend using local and organic produce, if possible.  Flavors just taste fresher when they come from the nearby organic farm.  Plus, burgers just taste better when they don’t contain pesticides.  No farm?  No problem!  Just look for the organic label at your grocery store.
 
 
 
 
Veggie Burgers
 
makes 4 burgers
 
5 ounces crimini mushrooms, rough chop, about 2 cups
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 red bell pepper, diced
3/4 teaspoon ground cumin
2 cans black beans, drained and rinsed
1/2 cup cooked barley
2 tablespoons flour
1/4 cup grapeseed (or vegetable) oil
8 slices good sandwich bread, toasted or wraps
1 avocado, sliced
1/4 cup sliced red onion
Chipotle Aioli (recipe follows)
 
 
In a dry skillet over medium heat, saute mushrooms until browned, about 5 minutes. Remove from pan and set aside. Wipe out now empty skillet, heat olive oil over medium heat. Add garlic and bell pepper; saute until soft, about 5 minutes. Add cumin, beans, barley and cooked mushrooms to pan; season with salt and pepper. Transfer mixture to bowl of a food processor and pulse until a coarse mixture forms. Form into 4 patties and refrigerate for 1 hour just to make them easier to handle. Dust each patty generously with flour. Heat grapeseed oil in a large nonstick skillet, fry patties until golden brown and heated through, about 2-3 minutes per side. Serve on bread smothered with aioli and topped with avocado and onion. 
 
Chipotle Aioli
1/2 cup Vegenaise (or mayonnaise)  
1 small chipotle pepper packed in adobo
1 small clove of garlic, peeled
 
Process in a food processor until smooth. 

 


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