National Burger Month 05/09/2011: Veggie Burger with Beef Topping

This is a veggie burger from Trader Joe's:

This is a little under 1/4 pound of beef chuck that I have massaged with salt, pepper and worcestershire sauce:

This is a veggie burger resting on a bed of beef: (I had to slice off parts of the veggie burger so that it would fit in its bed)

This is a veggie burger, resting on a bed of beef, with beef topping:

And this is a surprisingly terrific burger, one of the best I've had this month:

Really, this was a revelation. I was expecting it to just okay, but I can't believe how the good it tastes. I think it's because the Trader Joe's veggie burgers are spiced a little bit (I think I taste cumin and garam masala) and those really set the beef off. Also, the texture was terrific. Some veggie burgers tend to mush up when cooked, and they mushed up nicely here and kind of kept the burger perfectly moist. If only I didn't feel like I just ate two burgers at the end of the night. Ugh.

National Burger Month 05/24/2010: Bacon Veggieburger

Bacon Veggieburger

I needed to eat something veggie so I made tonight's burger a veggie burger. I found this recipe for potato veggie burgers that are really similar to latkes. Any chance I get to use the shredder/grater attachment of my food processor I take, so I hopped on this recipe. The only difference I made was I decreased the potato and increased the spice.

And I added bacon... which turns gourmet into gourm-yay.

Into a grater:
2 potatoes
1 carrot

1 cup corn
1 cup black beans (mashed)
4 scallions, chopped

Mix the stuff.

salt, to taste
pepper, ground, to taste
1 tbsp garlic powder

Mix. Form patties. Fry for about 5 minutes per side over oil on medium-hot pan.

Top with bacon, a couple of strips
And cheese, cheddar

National Burger Month 05/06/2010: Veggie Burger #1, shrooms and salsa

It's the sixth, I've had three days of burgers in a row, and I'm already jonesing for something veggie. I don't know if this is a good sign. But I don't know how to make a veggie burger unless it's the kind I take out of the freezer.

Found this recipe by weheartfood that looked really good, but I didn't follow it to the T. Wish I could say that I actually knowingly adapted it, but all the changes (mostly in method) were a result of my laziness and carelessness.

My mushroom burger:
1 pound of mushrooms (equal parts crimini, portobello and shiitake), chopped
half an onion grated
cup of parmesan cheese grated
4 cloves of garlic minced
2/3 cup of panko breadcrumbs
1 egg
1 cup of grated parmesan
handfull of parsley chopped
couple of glugs of olive oil

Save for half the breadcrumbs and half the parmesan, mix everything together and sauté the mixture over medium heat until the mushrooms cook down, about 10 minutes. Remove from heat and mix the rest of the stuff in. Let it cool down for about 10-15 minutes.

You can work on the salsa while everything settles. About 4 plum tomatoes (1 pound) diced finely, half an onion diced finely, half a jalapeño pepper minced, about 2-3 tablespoons of cilantro chopped. Juice of half a lime, and salt and pepper to taste. Set aside so you can top your burger with it.

Now return to the mushrooms. Form into patties and fry in a glug or two of olive oil for five minutes each side. I think this makes about four mushroom burgers.

Eat your burger and feel good about having met the veggie quota. Tomorrow, go back to beef.

National Burger Month Day 26: Spicy Potato Burger

I had some vegetarians over so that stunt I pulled with soaking tofu in beef fat wouldn't fly with my non-carnivorous friends.

This was a simple Indian-inspired potato burger, based on a recipe for potato patties in The Joy of Cooking. My adjustments included more fragrant spices, as their burger was pretty bland. I don't understand why they would call theirs samosas when their samosas were definitely lacking in the Indian spices department.

Stuff for six potato burgers:
2 baking potatoes, peeled and boiled
1 onion chopped
3 cloves of garlic, minced
1 cup peas (if they're not frozen, make sure they're boiled nicely already)
1 tbsp mustard seed
2 tbsp olive oil
1/4 cup cilantro, chopped
1 tbsp garam masala
1 tbsp coriander
salt and pepper

Boil the potatoes for about 10-15 minutes. When they are tender enough, mash them up. While the potatoes are boiling, toast the mustard seeds on the olive oil until they start a-poppin. Before you lose all your mustard seeds from their flying about, toss in the garlic and the onions. Cook for about 5 minutes, or until the onions are soft and translucent. These can then be mixed into the mashed potato. Same goes for the cilantro and the green peas. Toss in the coriander and garam masala, and flavor with salt and pepper. Finally, form into patties. These are actually ready to eat now, but I actually grilled them for a little bit to give them shape and body.

That's it.