This year, I’ve been doing some teaching where cooking is concerned, and along with that comes learning on my part. Testing new recipes, experimenting with foods of different cultures and also trying my hand at a healthier way of cooking and eating. As I was working with a friend, we decided we’d like to try to find a recipe for a really good veggie burger. First of all, I wasn’t sure those four words really went together… “really good” and “veggie burger”. But, once again, I was wrong. This vegetable and grain-based patty is delightful. It’s bursting with flavors – we commented to each other that you could truly taste each vegetable in it and the bonus is, it’s packed with protein. Even my most lovable meat craving Sister thought it was delicious. That was a real surprise.
So, as we head into Lent, I thought this might be a good time to share this recipe. I really don’t think you’ll be disappointed.
Blessed Lent to you!
CHANGE SERVING SIZEburgers
PREP TIME25minutes, plus cooling time
READY IN1 hour, plus cooling time
- Herb Mayonnaise
- 1/2 cup mayonnaise
- 1/4 cup basil leaves
- 1/4 cup fresh parsley
- 2 tbsp fresh scallions chopped
- 1/2 medium lemon - zest and juice
- kosher salt to taste
- freshly cracked pepper to taste
- Veggie Burger
- 2 cups water
- 1 cup quinoa
- 1/4 cup olive oil divided
- 7 ounces white mushrooms chopped
- 1 small broccoli crown chopped
- 1/2 cup sweet corn kernels canned or fresh
- 2 carrots coarsely grated
- 1 medium yellow onion coarsely grated
- 2 tbsp chopped fresh parsley
- 3 ounces baby spinach (about 2 large handfuls)
- 2 medium eggs beaten
- 1 cup seasoned Italian bread crumbs (or gluten-free breadcrumbs)
- 1 tsp salt
- 1 tsp Onion salt
- 1/2 tsp fresh ground pepper
- For the Assembly
- Herb Mayonnaise
- Veggie Burgers
- Heirloom Tomatoes
- Sliced Avocado
- Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
- Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. Or cook the quinoa in a rice cooker, following manufacturer directions (I used 2 cups quinoa/2 cups water). You will be using 3 cups of cooked quinoa in this recipe.
- Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, carrots, parsley and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Then add the baby spinach to wilt along with the corn. Transfer to the bowl with the 3 cups of cooked quinoa - let cool and add the two beaten eggs.
- Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into 8 - ½ cup patties and shape. Lay out on a piece of wax paper.
- In a large nonstick skillet, heat the remaining 2-3 tablespoons of olive oil over medium-high heat. Working in batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
- To assemble: Top each veggie burger with some of the herbed mayo and top with tomato and avocado. Serve while the burger is still warm with a side of sweet potato fries.