Blog Post #67
I got home after a long, long day of trying to figure out someone else’s coded pages so I could make some revisions — countless hours (well, okay, a few hours) staring at the lines of php configurations. I’m no coder, but I can grope my way around a cascading style sheet and make sense of it all. Sometimes …
Finally, I gave up for the day — it’s going to have to wait until Monday. I left the office, a bit defeated, feeling forlorn and — HUNGRY!
For a burger. But not just any burger. I was hungry for THE BEST-EVER VEGGIE BURGER!!
I was tired of the same old, same old. Beef patties, turkey burgers, fish sandwiches, MEH. I was craving a lean, mean, mouth-watering veggie burger, topped with onions, roasted tomatoes, lettuce, pickles, melty cheese, and a thick slathering of creamy mayo, served on a lovely sesame seed bun.
That kind of burger. The delicious kind. *Drool!
I found the recipe for that burger in the current issue of Rachel Ray’s magazine, Every Day.
This veggie burger is very satisfying with all the different flavours and textures. It is easy to prepare — not too fiddly and it stays together when frying, making a delectable patty ready for the bun and a pile of tasty toppings.
I adjusted the recipe a little — scaled it down a bit, omitted* an ingredient or two, substituted stuff here and there. I served it with my homemade potato salad and I think it all turned out great. They sure disappeared fast. Yum!
The recipe as I prepared it follows below. If you want to try the original one – it’s featured in the June issue of Every Day.
THE BEST-EVER VEGGIE BURGER
Makes 4 to 6 burgers
4 green onions, coarsely chopped
½ cup chopped, toasted walnuts
¼ cup ancient blend porridge oats
1 28 oz can of lentils
1 medium sweet potato (roasted and mashed) about 1 cup
Sauté the green onions in a bit of olive oil until soft and slightly caramelized. Let cool.
Pulse the walnuts and the oats in a food processor until a coarse meal is formed. Add 1 cup of the lentils and pulse until a thick but not mushy paste is formed. Transfer to a large bowl. Add the remaining lentils, mashed sweet potato and the green onion. Season to taste. Mix well and form into patties about ¾ inch thick.
In a large skillet, heat some olive oil over medium-high heat. Add the patties and cook until browned on both sides, 2-3 minutes per side. Add a slice of smoked cheddar to each patty during the last minute of cooking. Let the patties rest for 5 minutes before building the burgers.
Preheat oven to 350° F
Roma tomatoes (or your favourite kind) as many as you want to roast, but at least 4 for the topping.
Cut the tomatoes into quarters and place on a parchment lined baking sheet. Season with pepper and a little coarse sea salt. Drizzle with olive oil and add a splash of balsamic vinegar. Roast until the tomatoes are softened and browned in spots. Remove from oven and let cool. (I think my way of doing this is a bit different than the one in Every Day. Different but similar, how many ways can you do a simple roast tomato?)
Balsamic Fried Onions
Melt 1 tbsp of butter with 1tbsp olive oil in a skillet over medium heat. Add 2 thinly sliced red onions, sauté until caramelized, stirring occasionally. Add 2 tbsp of balsamic vinegar and continue to cook for a few minutes until vinegar is absorbed. Set aside.
Spread mayo, mustard or ketchup on the bottom bun. Add the patty, roasted tomatoes, balsamic onions and any other topping or condiment you desire. Finish with the top bun.
Rachel Ray’s recipe suggested iceberg lettuce, smoky scallion mayo (recipe in magazine) and zucchini pickles (recipe in magazine) on the burgers. I was satisfied with the balsamic fried onions and oven-roasted tomatoes. It was delicious!
What do you think — is it the BEST-EVER VEGGIE BURGER??
*I omitted the farro (from the original recipe) because I didn’t know what it was or where to find it. Also, I didn’t make the zucchini pickles, or the smoky scallion mayo. (I was too hungry and just wanted to eat fast!!)
Brynne’s Daily Drawing #67