Veggie Burgers

I’m excited to share my experience with you all! I have not only one, but three recipes to share, one of which features a recipe from a good friend. This experience was something like a roller coaster ride. I was very ambitious this month as I wanted to give variety. I know I wanted to make a black bean burger but I wanted to give it a sweet kick. I also wanted to make a veggie burger that was out of the box. A burger that was tasty and unexpected.

I wanted to make vegan burgers and exclude egg from both recipes but I found out very quickly that was not a good decision at all. The burger disintegrated in the oil when placed in the pan. I found that by adding more breadcrumbs, an egg, and refrigerating the burger for at least two hours solved that problem. If you have enough patience, I found that freezing them overnight made the perfect burger. I will leave that up to you.

Indian Inspired Veggie Stack Burger

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Ingredients:

Veggie Patty

1 can garbanzo beans

1/2 cup fresh green beans

1/2 cup carrots, shredded

1/2 yellow onion

2 cloves garlic

2 tbsp cilantro

1/2 cup breadcrumbs

1 egg

1 cup Trader Joe’s Curry Simmer Sauce

Salt and pepper, to taste

Canola oil, for cooking

Topping:

1/2 hot house cucumber

2 leaves cabbage

1/4 cup carrots, shredded

1 garlic clove

1/4 cup mayo

salt and pepper, to taste

Naan Bread

1. Combine the first 8 ingredients in a food processor and pulse until you get a chunky paste texture. Add the simmer sauce and pulse until ingredients are combined. Add salt and pepper to taste. Form 8 patties(make them smaller and a half inch thick as you will be using two patties per sandwich), cover, and refrigerate for 2 hours.

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2. Rinse the food processor and add the first four topping ingredients. Pulse for about 20 seconds, just until the ingredients are chopped and combined. Pour the ingredients into a small bowl and add the mayo. Add the salt and pepper, to taste. Refrigerate until it is time to plate.

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3. Once the burgers are ready, add a 1/4 cup of oil in a frying pan. Pan fry the patties until browned on each side, about 4 minutes per side.

4. Heat 2 large pieces of naan in the oven for about 5 minutes on 400 degrees. Slice each piece into 4 equal parts.

5. For each sandwich, layer the naan, veggie patty, slaw topping, veggie patty, slaw topping, finishing with the naan.

Enjoy!

Black Bean Sweet Potato Burger

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Ingredients:

Veggie Patty

1 can black beans

1 medium sweet potato, roasted whole

1/2 yellow onion

2 cloves garlic

2 tbsp cilantro

2 tbsp poblano pepper

1 tbsp chile powder

1 tbsp cumin

2 chipotle peppers in adobo sauce

1/2 cup breadcrumbs

1 egg

Salt and pepper, to taste

Canola oil, for cooking

Topping:

1 tomatillo, husked

1 avocado

1 jalapeno pepper

1 garlic clove

1/2 red onion

salt and pepper, to taste

2 tbsp butter

Your choice of bun(I used brioche and kaiser)

1. Combine the first 11 ingredients in a food processor and pulse until you get a chunky paste texture.  Add salt and pepper to taste. Form 4 patties, cover, and refrigerate for 2 hours.

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2. Rinse the food processor and add the first 5 topping ingredients. Pulse until the ingredients form a chunky paste. Add the salt and pepper, to taste. Refrigerate until it is time to plate.

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3. Once the burgers are ready, add a 1/4 cup of oil in a frying pan. Pan fry the patties until browned on each side, about 4 minutes per side.

4. Slice each bun and coat with butter. Toast each bun in a pan for about 1 minute, just until browned.

5. Top each burger with the tomatillo salsa, red onion, and lettuce.

Enjoy!

Bonus Recipe!

A good friend of mine, Latoya, was kind enough to share her awesome black bean burger recipe with me. Her family and friends rave about this burger so I had to request that she share it with me. She shares the history of this burger and how it has impacted her family…

“The black bean burger came about in my home, when I decided to add a couple of meatless dishes to our lifestyle. This dish has quickly become a family favorite.

Its and great way for me to get those beans and added veggies into the kids without the smug looks. My husband and I like to have a fresh batch of my guacamole on top. While the boys prefer a slice of cheddar.”

Black Bean Burger

Ingredients:

2  15oz cans of black beans

½ cup of carrots

½ cup of corn

½ red pepper

3 or 4 green onion

4 cloves garlic

1 egg

½ cup of bread crumbs

½ cup of Fresh cilantro

Olive oil as needed

Seasonings needed: salt, pepper, cumin, chili powder and sriracha.

1.       Start by rinsing and draining the beans. Then put half into your food processor or blender along with your green onion, garlic, and cilantro. Heat olive oil and cook carrots, corn and red peppers. Cook until tender. Add half of the corn, carrots and red peppers to your food processor. Then blend for a few moments.

2.       Add the remaining beans into a bowl and mash with a fork. Then add the remainder  of the corn, carrots and red peppers and continual to mash. Add your mixture from your food processor along with egg and bread crumbs. Mix well.  Add all seasonings, to taste.

3.       Divide mixture into 6 to 8 patties. Heat olive oil and cook patties until they are brown and have a nice crust on both sides.

Try one or all of the recipes and let me know how they turned out!

Kite and Key

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I wanted to update everyone on my last veggie burger review. How things change…

I initially wanted to visit Village Whiskey but due to the long wait that didn’t happen this month. I will save this restaurant for my beef burger month, which I have a feeling will surpass all burgers.

I ended up at Kite and Key, an art museum spot that is famous for its veggie burger. Sooo glad I went!

The Kite and Key veggie burger is so different from the traditional veggie burger on every menu. The texture alone sets it apart. Rather than using mashed beans as the star, they used veggies like corn, green beans, peas, and onions. They form two small patties and stuff shredded cabbage, carrots, and shitake mushrooms mixed with horseradish mayo in between. It’s topped with swiss cheese and alfalfa sprouts on a multigrain roll. Amazing!

If I had one criticism, I would say that the bun could’ve been different. The texture of the crunchy burger was thrown off a bit by the grainy bun. Maybe brioche? Possibly.

I am so torn on what type of burger I want to make. I had my mind made up on a black bean and sweet potato burger with a cilantro and jalapeño aioli but I am very sold on the shredded veggie burger texture.

Stay tuned!

Burgers for Vegans

Veggie burgers haven’t always been something on my to-eat list. At one point in time, I despised the thought of a veggie burger. I don’t like substitutes. If I am a going to go out of my way to indulge, I am going all the way. With that being said, I have been known to have a change in heart, and this is an example of such.

The month of the veggie burger has arrived!

I did some early homework and have already visited two restaurants. **Pats self on back.**

1. PYT. Home of America’s Craaaziest Burgers. 

PYT is a gem of a restaurant in the Northern Liberties section of Philadelphia that features a hip atmosphere. Cool people lay their hat here, really cool people with whom I nothing in common with but the love of burgers. PYT prides themselves on creating burger masterpieces that will make the faint of heart clutch their pearls. During one of my first visits here, my sister convinced me to try their doughnut burger. It’s a slider made of a mini beef patty topped with american cheese, chocolate covered bacon in between two halves of a Krispy Kreme doughnut. Yup, that happened. It was sooo good and sooo bad! Decadence at minimum. 

On to the veggie burger… 

PYT features a Calibunga veggie burger composed of a white bean patty with avocado, their famous PYT sauce, lettuce & tomato. You have the option to get it fried or grilled. The waitress very easily convinced me that getting it fried was the way to go. She was right. It was so flavorful and crunchy on the outside with a firm, moist interior. If you put avocado on anything I will like it, so having that was a win. Gold star PYT!

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2. Falls Taproom

This is a go-to spot for me. What I love most about this place is their extensive beer list. They have about 100 beers offered in bottles and about 8-10 draft beers on any given day. They also have an awesome menu! Curry mussels, four different burgers, including a black bean, beef, bison, and lamb burger. They also have yummy items like a beer cheddar fondue and mac and cheese with smoked gouda and bacon. 

The black bean burger is super yummy with onions, garlic, red peppers, and of course black beans. What puts this burger over the top is the pineapple-habanero sauce. You get a side of it that you have the liberty of slathering on every bite. It’s topped with red onion and smoked pineapple. Mmmm mmmm good!

*** NOTE: I’ve eaten this burger three times and unfortunately the last visit was not the best in terms of taste. The burger was a little bland so I am thinking the Sunday brunch chef changed or possibly had the day off. Either way, the taste was lacking. But don’t let that stop you from going as I am hoping it was an anomaly. ***

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3. Village Whiskey 

This is on my to-do list this weekend, weather be darned!

Village Whiskey is a Chef Jose Garces restaurant in the Rittenhouse section of Philadelphia. The very intimate restaurant (with only 7 tables) is coined for its awesome burgers. Their burgers have topped a great amount of “best of” lists, including the Philadelphia Inquirer, Philadelphia Weekly, and Philadelphia City Paper

Their veggie burger is a black bean and lentil burger, topped with guacamole and pickled red cabbage. I am honestly a little unsure about this one as it looks loose and mushy. Let’s hope I am wrong.

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I am super excited to make a veggie burger as this will be a first for me. If I could make one today I would definitely go with a black bean burger for the sweetness alone. I also want to incorporate sweet potatoes in some way but haven’t figured out where. 

Off I go to think of a veggie burger master plan!