Tuesday, June 28, 2011

Burger Night

On the weekends I usually make 1 or 2 super big batch recipe's so that I can load up my freezer and make my life way easier when days are long and we are busy. So, this weekend I put 1 pizza in the freezer along with about 7 burritos before busting out a new big-batch veggie burger recipe to add to the kit.

On my birthday, I like to buy myself a new book (such a wild child) and my passion for food usually lands me in the cookbook isle. This year I picked up my very own 'Whitewater cooks' and I have been looking forward to trying out some of the awesome recipes in this book. Sunday was the day to make a big batch of Whitewater Veggie Burgers. We had friends stop by for dinner after they enjoyed a long bike ride so it was a tasty way for them to refuel before heading home. Here goes:

Whitewater Veggie Burger

Makes 15-20 burgers (they say 12)

1tbs veg oil

1 onion diced

3 cloves garlic diced finely

1 tbs cumin

1 1/2 tbs chili powder

1 19oz can black beans mushed slightly

1 tsp oregano

1/4 tsp cilantro and parsley chopped

2 tbs sesame oil

1/2 cup almonds chopped and toasted

1 cup sunflower seeds toasted

2 cups fine bread crumbs plus 1/2 cup ground almonds

1/3 cup soy sauce (or less!)

5 eggs

2 cups grated carrots

2 cups oats

oil for the pan

In a large skillet, saute onion, garlic in oil. Place in a large mixing bowl with all other ingredients. Mix well and shape into patties. Dredge in cornmeal or just fry as is in a little veg oil over medium heat until golden brown.

Serve on a whole grain bun with fresh slices of tomato & avocado, lettuce and red onion. Spread bun with sundried tomato pesto or chipotle-lime-mayo.

I paired the burgers with lemon-rosemary-olive oil potato wedges and left over salad from the night before. Perfect for dinner on the back deck with friends!

What is your fave veggie burger recipe?


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