Veggie Burgers
I have a love hate relationship with veggie burgers. I like to have them frozen on hand for myself when the hubby makes regular burgers. This recipe sounded like it could have a lot of flavor so I tried it. I always forget how easy veggie burgers are to make - you basically blend nuts, a grain, and chickpeas with seasonings in a blender and form into a patty then fry in a cast iron skillet. When Costco was out of veggie burgers, I decided to freeze these and am anxious to try them. Original recipe from here.
Ingredients
⅔ cup walnuts
1 (15 ounce) can no-salt-added chickpeas
1 ½ cups cooked quinoa
6 tablespoons Umami Paste (recipe below)
3 tablespoons potato starch
2 tablespoons finely grated red beet
¾ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons canola oil
4 soft whole-wheat hamburger buns, toasted
Directions
Pulse walnuts in a food processor until coarsely ground. Transfer to a bowl. Add 1 1/2 teaspoons chickpea liquid (aquafaba) from the can to a food processor. Rinse the chickpeas and add 1 cup to the food processor (reserve the rest for another use); pulse to a coarse mashed texture. Scrape into the bowl with the nuts and add quinoa, umami paste, potato starch, beet, salt and pepper. Stir to combine well.
Shape the mixture into 4 patties, using about 3/4 cup for each. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil; when it is shimmering, add the patties. Cook, flipping once or twice, until very browned and crisp, 5 to 8 minutes total. Transfer to a rack and let cool for 5 to 10 minutes. Serve the burgers on buns.
Umami Paste
Ingredients
2 tablespoons canola oil
2 cups chopped yellow onion
½ teaspoon kosher salt
1 large clove garlic, chopped
1 cup water
¼ cup tomato paste
1 ½ tablespoons liquid aminos
¼ ounce dried porcini or other dried mushrooms, finely ground
¼ teaspoon ground pepper
¼ cup nutritional yeast
Directions
Step 1
Heat oil in a medium saucepan over medium-high heat. Add onion and salt. Cook, stirring frequently and reducing the heat as necessary, until very dark golden brown, 15 to 20 minutes.
Step 2
Reduce heat to medium, add garlic and cook until fragrant, 15 to 30 seconds. Stir in water, tomato paste, liquid aminos, ground mushrooms and pepper. Adjust heat to maintain a simmer. Cook, stirring occasionally, until thick and pasty, 15 to 18 minutes.
Step 3
Remove from heat and stir in nutritional yeast. Let stand for 10 minutes to concentrate and meld flavors. Transfer to a mini food processor and process until smooth.
