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Meatless Memorial Day? Eagle Rock chef shows how to make a tasty veggie burger

May 23, 2013

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The Four Cafe Veggie Burger/Valentina Silva

By Valentina Silva

Summer barbecues are traditionally meaty affairs, but there’s always room for a veggie burger. And I don’t mean a Boca Burger. I’m talking a homemade one that’s hearty, delicious and made with, you know, actual vegetables. I asked Eagle Rock’s Four Cafe owner Michelle Wilton how to make such a veggie burger, and she was nice enough to show us. On video. Check it out and then see the recipe and step by step instructions below (Click here to download and print out a PDF version).

The list of ingredients is lengthy but not too exotic, and the recipe makes about 12-15 burgers. Plus, you can freeze left over patties for 6 months.

1 red onion, diced
2 minced garlic cloves
1 cup of mixed kale and spinach
3 portobello mushrooms
3 c of cooked kidney beans
1 c of cooked black lentils
1/2 cup shredded carrots
1/2 cup shredded beets
1/4 cup breadcrumbs
1/2 cup quinoa

Sauce:

1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp black pepper
1 tsp salt
1/2 tsp ground flax meal
1 1/2 tsp agave
1 1/2 tsp agave
1 1/2 tsp Dijon mustard
1/4 tsp liquid smoke
2 tsp soy sauce

Here’s how to do it:

Step 1: Sautée diced red onion and minced garlic in a large pan over medium heat until softened. About 5 minutes. Add kale and spinach mixture and cook until softened for about 5 minutes more.

Step 2: Pulse mushrooms, half of beans, onion mixture and half of lentils in a food processor. You can always mash and blend by hand if you don’t have a food processor. Transfer to a very large bowl.

Step 3: Add the rest of the beans, carrots, beets, quinoa and breadcrumbs.

Step 4: In a separate bowl, mix together all the ingredients for the sauce. Add it to the bean mixture. Mix very well.

Step 5: Form patties and lay them on a cookie sheet. For best results, chill them for 30 minutes. This will help maintain their shape once you begin cooking.

Step 6: If you’re using a frying pan, make sure the surface is very hot and well oiled. If you’re using a grill, make sure it’s very hot. Cook each side for 3 minutes. Melt cheese on top.

Step 7: Dress it up. Michelle uses a brioche bun, pickles, a thousand island style dressing, butter lettuce, red onions and cheddar cheese.

Is there a dish at an Eastside restaurant that you’d like to learn how to make? Let me know, and we’ll try to get the recipe for a future post.

–Valentina

Valentina Silva writes about food and restaurants. You can also find Valentina’s reviews and stories on her blog, Eastside Food Bites.

ed0e445943 coffe Meatless Memorial Day? Eagle Rock chef shows how to make a tasty veggie burger  photo

 Meatless Memorial Day? Eagle Rock chef shows how to make a tasty veggie burger  photo  Meatless Memorial Day? Eagle Rock chef shows how to make a tasty veggie burger  photo  Meatless Memorial Day? Eagle Rock chef shows how to make a tasty veggie burger  photo  Meatless Memorial Day? Eagle Rock chef shows how to make a tasty veggie burger  photo  Meatless Memorial Day? Eagle Rock chef shows how to make a tasty veggie burger  photo

 Meatless Memorial Day? Eagle Rock chef shows how to make a tasty veggie burger  photo

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