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Рецепт Veggie Burgers Inside Out
by John Spottiswood

Veggie Burgers Inside Out

This is a really amazing veggie burger recipe I adapted from a recipe in Super Natural Cooking. I am a burger fanatic, and I've never found a veggie burger that I think can stand up to a great hamburger. This recipe comes the closest...primarily because it doesn't sandwich a carb loaded veggie patty between two carb loaded buns. It actually uses the veggie patties as the buns, and sandwiches the other veggies (tomatoes, grilled onions & mushrooms, etc.) inside the veggie burger. If it sounds a little weird to you, I have just one suggestion. Try it, you'll love it! Seriously, even if you've never liked a veggie burger before, you should try this recipe.

Рейтинг: 4.6/5
Avg. 4.6/5 7 голосов
Подготовка: США American
Приготовление: Порций: 12

Ингредиенты

  • 2 1/2 cups canned garbanzos, drained and rinsed (or you can soak dried garbonzos overnight)
  • 4 large eggs (you can leave out 1-2 yolks if you're concerned about cholesterol)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro
  • 1 onion, finely diced
  • Grated zest of one large lemon
  • 1 cup micro sprouts, chopped (try brocolli, onion, clover or alfalfa sprouts - optional)
  • 1 cup toasted (whole-grain) bread crumbs
  • 1 tablespoon extra-virgin olive oil
  • FOR INSIDE FIXINGS
  • 1 Tomato sliced
  • 1 cup sliced, sauteed onions
  • 1 cup sliced, sauteed mushrooms
  • 1 sliced avocado (I didn't add this...but would be a great addition or substitute)

Инструкции

  1. Combine the garbanzos, eggs, and salt in a food processor, pureeing until the mixture is the consistency of a thick hummus. Don't worry if it seems a little thin. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a few minutes until you have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. (For the breadcrumbs, I just toast a whole grain bread and break it up into small pieces with my hands). The mixture may seem to moist and hard to form into patties. Don't worry. They will harden like a pancake, so just do your best to round them as you set them in the pan, using a spoon if necessary. The moistness makes for a nicely textured burger.
  2. Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Check after 3-4 minutes for color and turn down the heat if it is browning too much. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
  3. If you've made thick patties, you can cut them in half and put the fixings inside. If the patties are fairly thin (mine were) you can use two patties as a top and bottom bun, and put the fixings in the middle. I treated it just like I do a burger, adding both ketchup and mustard, a healthy serving of grilled onions and mushrooms, and a nice slice of ripe tomato. They were awesome!