Tag Archives: Burger

Eggplant Burgers

14 Sep

One of the many good things that has come from getting a CSA this summer is how much more vegetables that we consume than we used to. It’s very rare that I actually go to Whole Foods and buy any meat anymore, because of the abundance of veggies that we get each week. We usually supplement our veggie meals with some sandwiches, and when we go out to eat we usually have meat, but we’ve unknowingly become almost vegetarian!

I explained this phenomenon to my husband, and he wasn’t quite sure how he felt about it.

But when you are eating deliciousness such as Eggplant Burgers, who needs meat anymore?

When I spotted these on Lizzy’s blog, I knew what I needed to do with the excess of eggplant we had been receiving of late. I clicked over to the inspiration behind Lizzy’s post  to see what kind of ingredients I needed.

I noticed that there actually wasn’t as much eggplant as I was hoping there was, so I adapted it and got rid of the extra beans, and subbed much more eggplant and hoped for the best.

And the verdict?

They were delicious! They definitely had the extra oomf of eggplant that I was craving, and because they are baked, they are super healthy to boot! I served them with a simple tahini sauce and pickles on a seeded bun, and BAM, dinner, is served.

 
Eggplant Burgers

Adapted from The Tolerant Vegan

Ingredients

  • 1 large shallot, minced
  • 2 medium sized eggplants, sliced (about 2 cups)
  • 2 tbsp dried parsley
  • 2 tbsp pine nuts
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 1/2 cup hummus
  • 1 cup panko breadcrumbs
  • 1 glove garlic, minced
Directions
Preheat oven to 450 degrees. Spray a baking pan with cooking spray and line the eggplant slices on the pan (you may need to use 2). Brush on olive oil and sprinkle salt and pepper onto both sides of the eggplant.
– Bake for 10 minutes on one side, flip over, and cook for an additional 5 minutes. Take the eggplant out of the oven and reduce the oven to 400 degrees.
– In a medium skillet, add 2 tsp of olive oil to the pan and cook the shallots and garlic until the shallot softens, about 10-15 minutes.
 – In the bowl of your food processor, combine the shallot mixture, parsley, pine nuts, cumin, red pepper flakes, hummus and eggplant and pulse until the mixture is mostly smooth, about 15-20 pulses.
 – Scoop the mixture into a bowl and with a spatula mix in the panko breadcrumbs. If the mixture appears too loose, add a few more tablespoons of breadcrumbs.
 – Make four large patties and place them on an aluminum or parchment paper lined baking pan. Bake the patties for 45 minutes, turning them over halfway through, until browned.
– Serve on a bun with tahini sauce (recipe below) and your favorite condiments.
Tahini Sauce
Ingredients
  • 3/4 cup Greek yogurt
  • 2-3 tbsp tahini (based on your preference)
  • Juice from 1 lemon
  • 2 tsp garlic powder
  • salt and pepper to taste
Directions
Combine all ingredients in a small bowl and mix until combined. Add additional lemon or tahini to suit your tastes.

Corn & Quinoa Burgers

9 Sep

Scary things are happening this week.

Something that hasn’t happened in over 2 years.

Yep, I’m going back to school.

I promise that I won’t be one of those annoying undergrads.

I’ll just be one of those poor graduate students that look down on undergrads with disdain.

With school coming up that means it’s almost the end of corn season. Delicious, sweet, yellow corn on the cob. This makes me sad. Even though with the end of corn season comes apple season, I will still miss all the corn we have been receiving in our CSA. I don’t think I’ve ever actually ate so much corn in one season. It’s boring to just eat it off the cob, even though it is delicious, so I’ve got to be more creative when it comes to using my ears of corn.

Obviously the next logical step is to turn them into burgers. Delicious burgers. With creamy homemade onion dip to go on top. If you decide to shallow pan fry these babies, uh, just be careful that your corn doesn’t become pop corn.

Just sayin’

I’m going to go back to the library now, where I will be living for the next two years. And glaring angrily at the undergrads. Ah, school days.

Corn & Quinoa Burgers
Adapted from An Edible Mosaic

Ingredients

  • 1/4 cup uncooked quinoa
  • 1/2 cup warm water
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups corn (about 2 ears)
  • 2 large eggs, beaten
  • 2 tbsp dried parsley
  • 4-6 tbsp panko breadcrumbs
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • canola oil, for frying
Directions
 – Soak the quinoa in cold water for 15 minutes. Strain through a fine mesh sieve then rinse under cold water. Add the quinoa, warm water, salt and pepper to a small sauce pan and bring to a boil. Once it is boiling cover the saucepan and reduce the heat to a simmer for about 14 minutes. Remove from the heat and let sit 5 more minutes before fluffing with a fork. Set aside
– In a medium saute pan, add the olive oil, garlic and onion to the pan. Stir until the onions are opaque, about 5-7 minutes. Scoop out about half of the onion mixture and set aside. Add the corn and stir until the corn is starting to turn brown, about 5 minutes.
 – In a large bowl mix the quinoa, corn mixture, eggs, parsley, and red pepper flakes together. Add 4 tbsp of the breadcrumbs and add the extra 2 tbsp if the mixture is still too wet.
 – Form into patties (I used my biscuit cutter). Heat canola oil in saute pan and cook the patties until they are nicely browned on both sides, about 2-3 minutes per side. Serve with Creamy Onion Dip (recipe below)
Creamy Onion Dip

Ingredients

  • Remaining onion mixture
  • 1/4 cup greek yogurt
  • 1/4 cup sour cream
  • 1/4 tsp paprika
  • salt and pepper to taste
Mix all ingredients together and serve with the burgers.

 

 

 

Asian Black Bean Burger

8 Feb

Ever since I started back up on Weight Watchers, it’s been a little hard on the husband. I told him that I was going to limit baking to once every two weeks and I think he might have looked at me like I just told him Christmas was cancelled. I told him no ifs ands or buts about it.

I also told him that we would have to start eating better. The days of Stove Top Mac & Cheese were over (unless it’s Thursday night and I’ve already weighed in for the week!). I introduced him to such things as quinoa and more vegetarian meals, including this one!

“A veggie burger? Is that going to be enough?” My husband quipped. I told him to eat more edameme.

This was pretty simple to throw together, and is wildly interchangeable. I was originally going to put some broccoli and carrots but then realized the ones I had in the fridge had a funny smell to them. Whoops!

You need to make this. And then you need to slather it in Sriracha sauce and hoisin sauce and maybe some extra soy sauce because you’re feeling frisky. Maybe slap some sriracha on your edamame. Yeah, I went there.

Asian Black Bean Burger

  • 1  can black beans
  • 2 cups fresh spinach
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, smashed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 cup shredded cabbage
  • 1/2 medium red onion
  • 1 tbsp toasted sesame ginger seeds
  • 1 egg
  • 1/2 cup bread crumbs
  • 2 tbsp flour
  • Peanut Oil, for pan

In a food processor combine all ingredients. You may have to put the spinach in a little at a time until it’s properly chopped up. If you like your burgers on the chunkier side, pulse until it’s to your consistency.

In a medium saute pan, heat the peanut oil. The mixture will be slightly wet, if you prefer, you can refrigerate for a half hour to firm up the batter.

Form into patties and pan fry for about 4-5 minutes per side.

I served mine with some hoisin and sriracha sauce, on a sesame seed bun. I had some leftover fontina cheese that I melted for the top. Then I served it with a heaping pile of edamame.

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