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Tag Archives: veggie recipes

The Best Veggie Burger Recipe Ever (and no, it doesn’t involve tofu) @songsonglol

Alright, I am back after a long hiatus. The whole A-Cocktail-A-Day didn’t really pan out once I got back from Vancouver. I had several epiphanies during my storm chasing trip, the big one being about blogging more, so I jumped on to the the first thing that popped into my head, which was cocktails.

I really like cocktails. But I like blogging about other things too. There’s so many hole-in-wall restaurants that I would like to review. So many people to interview. A single-minded focus on cocktails would be great, but it isn’t the only thing I want to blog about.

Cocktails are still going to be the focus, but just not everyday. I am going to aim to blog everyday, just not only about cocktails.

With that in mind, here’s the first blog post of the week. I organized a BBQ with some friends on Sunday. The weather was a bit shitty, but the food was really good. Song, one of my long-time friends from Engineering was kind enough to make me (?) some veggie burgers. Song’s one of those gifted home chefs that makes her own recipes from scratch. She would be the one “thing” I would bring to a deserted island so I could have gourmet food everyday while waiting to be rescued.

Veggie Burgers (unedited – makes approx. 8 burgers)

Ingredients:

2 cans lentils, rinsed (green or yellow)
1 can six bean blend, rinsed
1.5 cups fresh herbs (loosely packed; mostly basil, carrot top, and a bit of cilantro, but parsley is good in it too!)
1 clove garlic
1/2 tsp ground cumin
1 egg
2 cups shredded vegetables (I used one carrot and like 4 tiny beets and a small jalapeno, but whatever’s around works. I’ve made them with apples and zucchini before.)

Bread crumbs (I think it was nearly 2 cups I needed)
Oil (as needed)

Instructions:

1. Combine 1 can of lentils and 1/2 can of beans into a food processor with the herbs, garlic, cumin, and egg. Blend until it becomes a smooth paste.

2. Transfer the paste into a large bowl. Add the remaining lentils and beans along with the shredded vegetables and 1/3 cup bread crumbs. Stir until well combined.

3. Form into patties.  Pour additional bread crumbs on a plate or shallow dish. Take patties and press them into the crumbs to coat.

4. Fry them on the stove top over medium heat until golden on both sides.  Use oil in the pan liberally.

5. You can eat them after you fry them or store them in the fridge / freezer for a BBQ later!!

———

That’s it! The best thing about these burgers is the sheer amount of protein you consume. I am not really a big fan of those tofu veggie burgers as they often taste rubbery or quite frankly, are pretty bland and tasteless.

Song also likes the chunky texture you get by combining whole beans along with the pureed stuff, but if that’s not your thing, you could puree everything, I suppose.

A great compliment to the burgers was the sweet, tangy Carolina sauce that Song made from the original recipe. The only difference was she didn’t add any white pepper and switched olive oil for butter.

I ended up mixing the Carolina sauce with a little bit of Mango Fire hot sauce and it was absolutely gorgeous.

Let me know how you like this recipe!

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