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Beet burger/Sweet pea burger

 

‘Tis the season for some GRILLIN’ and some CHILLIN’.
The only pickle with the statement above is that we don’t grill or chill all that often, which is a fact that I don’t relish.
A good char on produce is controversial in the plant-based whole food world. Are singed peppers healthy or harmful?
And, I’m guessing that in regard to chillin, we Americans have a lot to learn.  If you’re engaging in that type of “activity” you might be labeled a lazy loafer.

If I had my way, I’d spend the summer developing different types of veggie burgers and gourmet salads, reading up a storm and enjoying the benefits of the warm sun.

Oh, wait a minute…that is how I am going to spend my summer!  Well, mostly.

I’ll be slinging veggie burgers left and right along with souping up some super salads.  But it may be a challenge to relax and drink in a juicy beach read or spend a little solitude soaking up beneficial Vitamin D.  I guess that is a quagmire that will need working on.

The burgers below are my latest creations.  They were my tastiest yet and I was pleased at how well they held together.  Over the summer I plan to tweak the way the cauliflower is prepped, use different types of grains and experiment with various spices.
You will notice that I included three different options for the vegetable content. The vegan husband, who is not a big fan of beets, liked that version the best.  I liked the sweet peas.  You can substitute any vegetable of your choosing in this recipe.

Enjoy!

Makes 4-6 patties

RICED CAULIFLOWER VEGAN BURGERS

INGREDIENTS:
5 c minced cauliflower, roasted (about ½ of a large head)
½ tbsp. coconut oil, for roasting cauliflower
salt and pepper, to taste
2 tbsp ground flax-seed
¼ c water
3 tbsp aquafaba (chickpea juice)

2 c shredded carrot
OR
1 c shredded beats
OR
1 cup sweet peas, frozen

1 c shallots, about three, minced
2 jalapenos, diced
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp chili powder
2 tsp curry powder
2 tsp smoked paprika
1 c bread crumbs

TOPPING
sauce:

½ c roasted tahini
juice of 1 lime
1/4-1/2 c water
salt, to taste
cilantro, to taste
extras:
pickles
roasted peppers
lettuce
caramelized onions

DIRECTIONS:
Using a knife or grater, mince cauliflower so that it resembles rice.  In a large bowl, mix cauliflower with coconut oil, salt and pepper.  Evenly spread cauliflower on a parchment lined cookie sheet.  Bake in 500° oven for approximately 20-30 minutes. Stir cauliflower after 15 minutes. Keep a close eye on cauliflower as it can quickly burn.
Mix flax-seed with water.  Set aside.
While cauliflower is roasting, heat a skillet on high. Add onions and jalapenos. Reduce heat to medium and add a little water to keep ingredients from burning. Cook until onions become translucent, about 5 minutes.
Add garlic and ginger. Cook for 2-3 minutes
Add spices. Stir and cook for a minute.  Add water if needed to keep ingredients from burning.
Add carrots, beets or peas.  Mix thoroughly.
Add cauliflower. Mix thoroughly.
Remove from heat and allow to cool.  About 15 minutes.
Once mixture is cool, add breadcrumbs, aquafaba and flax-seed.
If you have the time to refrigerate, then do so for at least 30 minutes (they still hold together without refrigeration but they may retain more moisture).
Form into patties.
Cook in oven at 350° about 5-8 minutes on each side or in skillet for same amount of time.

SAUCE DIRECTIONS:
Combine all ingredients together.  The amount of water (1/4 -1/2c) used determines the thickness of the sauce. Start with 1/4 c and add remaining water sparingly until you reach your desired consistency. Set aside until ready to use as topping.

Nutritional facts based on the sweet pea burger (which had the most calories):

 

 

 

 

 

 

 

 

What is your favorite food to grill?  Please leave a comment…

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