Nick proudly told me he and Erin made a batch of delicious veggie burgers. He used a recipe
from a guy called The Minimalist at the NYTimes. I had to try it. They turned out so good and you won't believe how easy it was.
Here's how you do it. recipe
from the Minimalist:
Time: 20 minutes, with cooked beans
2 cups well-cooked white, black or red beans, or chickpeas or lentils, or 1 14-ounce can, drained
1 medium onion, peeled and quartered
1/2 cup rolled oats (preferably not instant)
1 tablespoon chili powder, or the spice mix of your choice
Salt and freshly ground black pepper
Bean-cooking liquid, stock or other liquid (wine, cream, milk, water or ketchup) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn.
1. Combine all ingredients except liquid and oil in food processor and pulse until chunky but not puréed. If necessary, add a little liquid for a mixture that is moist but not wet. Let mixture rest for a few minutes.
2. With wet hands, shape into patties and let rest again for a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.) Film bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn heat to medium. When hot, add patties. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3 or 4 minutes until firm and browned.
3. Serve on buns with mustard, ketchup, chutney or other toppings.
Yield: 4 servings.
I got some beautiful, fresh greens from my patch at McRorie Community Garden.
Put the beans and veg in my blender.
Made some patties and fried them up.
If I say so myself, they were better than any veggie burger I've bought in a restaurant. Bob's your uncle!