Monday, October 27, 2008

Veggie Sliders

I am trying to cut down my meat intake and start eating a bit more vegetarian foods in between and the only thing I could come up with was a veggie burger. I'm sure there are ton of other healthy, veggie options out there, but this was the first thing that came to mind. So, I searched for an easy veggie burger that didn't require me to cook all sorts of grains and beans, and I came up with this recipe. The garbanzo bean base for the veggie pattie comes from 101 Cookbooks, but the addition of rye berries and nuts was totally my tweak. Also, the sprouts are optional, and I think I'll omit them the next time I make these. The patties were flavorful and, oh boy so filling!

INGREDIENTS (makes 12 mini patties or 6 regular patties)

  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup cooked whole rye berries (to cook add 1/3 cup whole rye berries to 1 cup boiling water, cover and simmer for 25 to 30 minutes until all water is absorbed)
  • 4 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped fresh parsley
  • 2 Tablespoons grated onion
  • 1 garlic clove, grated (I grate mine over a microplane)
  • Grated zest of one lemon
  • 1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
  • 1/4 cup very finely chopped walnuts or almonds
  • 1 cup toasted bread crumbs
  • 1 tablespoon extra-virgin olive oil (or clarified butter)
  • 12 mini hamburger buns for sliders or 6 regular hamburger buns for larger patties (I used Crumpets because they were on sale...LOL)

Combine the garbanzo beans, cooked rye berries, eggs, and salt in a food processor or blender. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the parsley, onion, grated garlic, lemon zest, chopped nuts, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties or 6 regular sized hamburger patties. Place patties on a baking sheet lined with wax paper and place in the refrigerator for 15 minutes.

Heat the oil in a heavy skillet over medium low, add 4 mini patties or 2 regular sized patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cook the remaining patties.

Make your sliders like you would a regular hamburger, however I would omit mayo and ketchup as the patties are quite flavorful by themselves. I'd suggest you put a little bit of mustard and one or two pickes and thinly sliced tomatoes, and perhaps a slice of American cheese.

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