Sunday, June 5, 2011

Vegetable Burgers

These burgers are not your average veggie burger; they do not attempt to replicate their meaty counterparts, instead they showcase the delicious goodness of vegetables used, providing a new and FRIGGIN' AWESOME gustatory experience.

Aside from being tasty-good, they are also really easy (if proportionally messy) to make and store excellently in the freezer. Measurements are approximate and materials are flexible --- feel free to add or take away as you please to customize your burger :)




Vegetable Burgers
Serves a bajillion (read: 6-10, depending on how big you make 'em.)

Materials & Methods:

Clear out a big 'ol space for the burger-shaping part and get together some cling-wrap or other food-holdy film and a tray for freezing them on.

Cook 100g spinach, fresh or frozen, in boiling water. Drain & dry thoroughly. Set aside.

Sautee 1/2 onion, 2 cloves garlic, and 2 large portobello mushrooms in a sizable skillet/pan 'til soft. Add the spinach, 300 g firm bean curd (or other prepared protein --- I've heard black beans are great!) 1 t. each chili powder, cumin, and cilantro and heat thoroughly.

Transfer the mixture to a food processor or blender and blend that shit 'til pretty much smooth. You might have to do it in a couple batches. Put it in a big mixing bowl.






Add 1 1/2 C. bread crumbs and mix it with your hands 'til homogenous. It looks a bit off-putting in the picture, but trust me, it's delicious :)


Shape the burgers with your well-bread-crumbed hands. This keeps the burger from sticking.





Wrap burger you're not cooking immediately in the cling-wrap and stick 'em in the freezer on that tray 'til they're hard (this preserves the shape). Then you can put 'em in a freezer baggie where they'll keep for 3 months or more (if they're not gobbled up first.)



Otherwise, heat up some oil and cook your vegetable burger for 8-10 minutes! Serve on bun or roll with some salad greens, red onions, mustard, and ketchup.


Happy Hamburger-ing!

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