DELICIOUS DISH – SARAH’S AMBITIOUS VEGGIE BURGER (just my opinion but I would love to have her prepare it for me :) ::
Homemade veggie burger. Preparing for a life without cheese, meat & carbs for awhile as I try to drop 10-15 lbs gearing up for summer! Yay!
Eating the last of my cheddar from Murray’s Cheese Shop.:( God, I love that store. Yumm!
Hey Mary– this is totally a one pan/pot dish!
Homemade Shroom & Sriracha Vegetable Burger
- 2.5 tbsp vegetable oil
- 1 tsp of Sriracha (leave out if you are afraid of spice)
- 1 jalapeno, diced (ditto on the above spice)
- 1 onion, diced (I prefer red)
- 1 clove garlic, minced (I buy pre-minced to save time)
- 3 green onions, diced
- 1/2 tsp cumin (very important)
- 1 cup diced fresh mushrooms (I prefer baby portabellos)
- 1 15 ounce can pinto beans (can substitute black if desired)
- 1 tsp parsley
- salt and pepper to taste
- extra oil for frying
Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin, sriracha, jalapeno, and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.
Mash the beans (food processor is fastest, but fork works) until mashed well. Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.
Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 2.5-3 minutes per side.
Garnish:I love adding a slice of sharp cheddar before taking it out of the pan and then once on the bread (ciabbatta, whole wheat or multigrain are my 2 favs, obviously the latter is healthier) sliced fresh tomato, red onion, lettuce, dijon mustard, more sriracha sauce. Delicious!
Here’s my issue: Cumin is one of those spices I’m afraid of. So it’s not a shock I have no idea what Sriracha (which I had to cut and paste) is. And I feel like parsley is a waste of time and money. HOWEVER, I like the idea of a fresh veggie burger versus a frozen one. So I make turkey burgers (here’s my recipe).