I have to admit that after being a true meat eater and always making beef burgers, I have been pleasantly surprised at the experience of having a veggie burger. I remember the first time having one at a restaurant it was called a garden burger I loved it. It had a meatiness to it and was packed with flavor. The combination of mushrooms, chick peas, and lentils brought an interesting texture and the spices kept my taste buds guessing. Since meeting my wife I have eaten a lot more vegetarian, and also would have to say that my body seems happier. Have I become totally vegetarian? No, but have brought down my meat intake to one to two times a week. I can’t speak for every one and I don’t want to convert anyone saying it is the only way to be. I think it is a great thing to try and if it works for you then all is good.
Tonight I have made my variation of the inspirational garden burger of years past: The mushroom veggie burger. A combination of fried portabello mushroom and cooked chickpeas and red lentils combined with some spices, chickpea flour, egg and bread crumbs. The texture of this patty smooth, moist, hearty in flavor thanks to the mushrooms and red lentils. The chickpeas add a nice nutty taste to the picture and the spices like cumin, turmeric, onion powder, basil, oregano, bring your taste buds alive. As a condiment I blended up avocado and basil with some lemon juice, paprika, a beautiful creamy rich smoky in flavor accompaniment to the burger. For the bun we decided to add a slight twist, something crispy and airy like an English muffin. Beautiful and complete but not without a piece of crisp fresh iceberg lettuce, and ripe tomatoes lightly salted to release some of those good juices to finish this burger off. Here’s to veggie burgers. Cheers!
Don’t be afraid to get your hands dirty forming these patties.
Heat up that grill.
P.s. Goes well with a beautiful backyard and an ice cold beer.
- 4 English muffins
- 1 portabello mushroom sliced
- 1 avocado pitted and skinned
- 1 1/4 cups of garbanzo beans (chick peas) cooked
- 1 cup red lentils cooked
- 1/4 cup yellow onion chopped
- 1/4 cup bread crumbs
- 1/4 cup chick pea flower
- 1 egg
- 1/2 teaspoon tumeric
- 1/2 teaspoon cumin
- 1 tablespoon dried oregano
- 1 tablespoon fresh basil chopped
- 1 teaspoon thyme
- 1/2 teaspoon dried rosemary crumbled
- 1 table spoon onion powder
- 1 teaspoon mustard powder
- 4 leaves of iceberg lettuce
- 1 Roma tomato sliced
- 2 dill pickles sliced
- Salt and pepper to taste
- For the avocado sauce!
- 1 avocado
- 1 tablespoon fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 2 table spoons extra virgin olive oil
- 1 tablespoon mayo
- 1 teaspoon lemon juice
- salt and pepper to taste
- In a saute pan add 1 table spoon olive oil
- Toss in sliced mushrooms, thyme, rosemary.
- Add salt and pepper to taste
- Cook for about 10 minutes and set aside to cool
- In a food processor blend chick peas, lentils, mushrooms, onions, 1 tablespoon olive oil
- Blend till it forms a loose puree
- Add egg,1/8 cup chick pea flower, bread crumbs
- Blend again till mixed
- Add oregano, tumeric, cumin, onion powder, parsley, 1 table spoon fresh basil, salt and pepper to taste.
- Scoop a handful of mixture into your hand and form a ball then work it into a nice round patty, approximately 3 inches (7.5cm) in diameter.
- Dust with a bit of chick pea flower and set on some parchment paper.
- Repeat this till mixture is finished.
- Place parchment paper on top and put into the refrigerator to cool.
- In a saute pan add 1 tablespoon olive oil and heat.
- Place the patties into the pan and brown both sides.
- Remove from heat and place on a dish.
- Preheat bbq to around 350 f and place burger on grill till grill marks form.
- To cross hatch the grill marks simple rotate the patties 180 degrees.
- Repeat this for the other side.
- Cut English muffins in half and butter both sides
- Place on upper rack of grill
- Grill till just slightly toasted
- In a food processor blend avocado leftover basil, mustard powder, paprika, mayo salt and pepper.
- Blend till creamy
- Take the English muffin and place patty
- Put a nice dollop of the avocado mixture on top
- Add the lettuce and tomato
- Sprinkle a bit of salt on the tomato
- Add a couple of dill pickle slices
- Top with the other English muffin half
This recipe will make 6 patties. Just freeze the extra patties in an air tight zip lock bag.