Tag Archives: veggie burgers

Monday Night Dinner

Having made a cold weather amiable meal the prior week and feeling comfortably within the confines of spring I planned ahead to make a meal that would suit my weather expectations. Alas, such was not the case, except for a brief moment of sunshine the weather was decidedly un spring like. Regardless, I held fast to my original choice of veggie burgers. In the fall I had been intrigued by some exceptionally good store bought veggie burgers and feeling bolstered by newly appreciated cooking prowess decided to try my hand at a recipe.

After some deliberating I chose to base my burgers around the grain Bulgar and to stay away from “meat texture” facilitating ingredients such as eggs and bread crumbs. The necessary ingredients are listed below followed by my interpretation of the recipe.

½ onion

½ cup bulgar

1 cup water

1 cup pinto beans

1 ½ tablespoons soy sauce

¾ cup walnuts

2 gloves of garlic coarsely chopped

½ cup parsely chopped (cilantro may also be used)

1 tsp ground cumin

¼  tsp cayenne powder

½ tsp salt

¼ tsp pepper

olive oil

¼ cup mayonnaise

1 lime

whole wheat bread

First, heat ½ tbs olive oil in frying paying and cook ¼ of the onion over medium heat until browned. Then add in the water and bulgar, cooking covered over low heat until the water is completely absorbed (15-18 minutes). Meanwhile, combine the rest of the onion, walnuts, garlic, parsely, cumin, cayenne, salt and pepper in a bowl. In a separate bowl combine the soy sauce and pinto beans. When the bulgar is finished cooking place in the bowl with beans and allow to cool a bit. Next combine all ingredients in a food processor and pulse until fine. Shape mixture into four half inch thick patties (1/4 cup each) and place on parchment paper and allow to cool in the fridge for at least ten minutes. You can take this time to combine the mayonnaise with a teaspoon of lime juice as well as zest from half the lime, to be used as the condiment.  Cook burgers on a skillet with olive oil or on a grill sheet as they tend to fall apart, roughly 4 minutes a side. Serve of toasted whole wheat bread.

Alongside this I served a sweet potato and black bean salad with a chili lime dressing, which was created by our friends at the New York Times and notably (generally) shares an ingredient list with another friend of ours who goes by the name of vegetarian sweet potato chili.

2 medium sweet potatoes

1 large red onion

2 cups black beans

1 red or yellow bell pepper finely diced

juice of two limes

½ jalapeño pepper

½ cup cilantro chopped

1 clove garlic

brown sugar

olive oil

salt

pepper

Skin and cut sweet potatoes into ¾ inch cubes, chop red onion and toss both with olive oil salt and pepper. Place on baking sheet and bake for 35-40 minutes at 400F, turning on occasion until browned. Set aside to cool and combine rinsed bean with bell pepper and cilantro. Toss in the baked vegetables and top with dressing that is made by utilizing a small food processor to puree the jalapeño pepper, lime juice, garlic, brown sugar, olive oil , salt and pepper to taste.

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