Hold the Bun…

15th February 2016

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Veggie burgers have to be one of the best foods ever.  And, if you are like me, I am constantly experimenting to create that perfect burger that can be used at a family gathering or barbecue for everyone to enjoy.  I also love when that same burger can be crumbled nicely on top of a salad, or used as a pizza topping.

I never met a plant-strong burger that I didn’t like!

I was headed to Cleveland, OH, for a meeting with Rip’s sister, Jane.  I’m Italian, I take food to people’s homes.  But, let’s face it, what would you ever take to dinner at Jane’s?  Or better yet, at the home of her parents, Ann and Essy.  I needed something that would travel well, and that would taste good.

Fact:  I do not like mushy veggie burgers that taste as though you are eating a potato pancake on a bun.

Here’s what I made and took to the Esseslstyn’s for dinner.  You can follow the recipe, but Ann had the brilliant idea of re-heating them in her toaster oven.  They were crisp and delicious.  Follow Ann’s idea if you like your food crispy.

Ancient Grain Burgers

I’ve made this rather easy for you, because the Engine 2 “Ancient Blend Medley” makes the PERFECT base for this burger.  If you play your cards right, you can have these burgers done in under an hour–this includes prep and cooking time!  Make a bunch.  They freeze really well.

Ingredients

2 cups of cooked Engine 2 Ancient Blend Medley – found in the freezer section at Whole Foods Markets

(Ingredients: ORGANIC QUINOA, ORGANIC FARRO, ORGANIC RED LENTILS, ORGANIC BROWN RICE, ORGANIC BLACK BARLEY.)

2 cups of grated raw carrots and/or sweet potatoes

2 cups of finely minced raw kale

1 finely chopped onion (medium sized)

5-6 garlic cloves, finely minced

1 cup of oat flour

2 T of low-sodium Tamari

2 T of vinegar

2T of hot sauce

2T of flax meal + 1/4 cup of water (blended together)

1T of Italian Spices

Putting Things Together

1- Put Ancient Grains in a large mixing bowl.

2- Grate carrots or sweet potato, and add to grains.

3- Mix in onions and garlic.

4- Add oat flour and mix well (you can use any type of flour).

5- Add Tamari, vinegar, and hot sauce, and spices, mixing well.

6- Add flax mixture.  Mix all ingredients (by hand), until everything is well-blended.

7- Let mixture sit for about 10-15 minutes

Roll it Out

Get two pieces of parchment paper, each about 18 inches long.

Use one sheet as a base, and place burger “dough” on the paper.  Cover with the other piece of parchment paper, and roll mixture out until it is about 1/2 inch thick.

Using a 3 inch cookie cutter, make burgers.  You should get about 12 burgers.  Use a fine edged spatula to lift the burger to a parchment-lined baking sheet.  Arrange burgers on the baking sheet, about 1/2 inch a part from one another.

Place in a 400 degree, pre-heated oven.  Cook for 20 minutes.

Remove burgers from the oven.

Flip each burger, then, using a slotted spatula, gently push the burger to slightly flatten it.  NOTE:  flipping the burger first is key

Once all the burgers are flipped and flattened, put them back in the oven, and cook them for an additional 20 minutes.

Remove from oven and place the burgers on a cooling rack.

YIELD: 12 burgers

Veggie Burger Nirvana

You can either eat the burgers on the day you make them, or wrap them between parchment paper and put them in a freezer-safe container for future use.

As Rip’s mom suggests, placing them in a toaster oven will make them crispy and delicious.

There are endless possibilities to do with this veggie burger. You can serve them on a bun, in a salad, or just eat them plain!

I like mine slathered with mustard, hot sauce, and shredded lettuce. And, they are great on an E2 Burger Bun!

How do you like your veggie burgers?