Easy Portobello Burgers

I, like so many Americans, celebrated Memorial Day weekend with plenty of cooking out. As Monday evening rolled around, after my grill had seen brats, steaks, and corn that got slathered in butter, I was ready to detox my diet. But just because I needed to eat healthier doesn't mean I wanted to eat blander or put the grill away just yet. The perfect solution? Portobello burgers.

Now if you have your heart set on a carnivorous meal, this isn't going to do it for you. My biggest issue with fake meat is products is exactly that - they're so fake. A mushroom is not beef and tofu is never going to be chicken, so why can't we just celebrate these delicious plant products for what they are? And this portobello "burger" is damn tasty. It might not be the same as biting into a big patty of beef, but these portobellos are still a perfect base on which to pile all your favorite burger toppings. A quick marinade of soy sauce, balsamic vinegar, olive oil, and garlic deeply infuses the mushrooms with flavor, while also keeping them from becoming a desiccated puck on the grill. Because the "burger" itself is so virtuous, there's absolutely no shame in topping them with a generous smear of the mayo-mustard mixture, plus a slice of cheese if you like as well. And if you still must have some meat, this mushroom is pretty delicious piled right on top of a beef patty.

Easy Portobello Burgers
adapted from Cooking Light
serves 4

1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
4 garlic cloves, minced

Freshly ground black pepper, to taste
4 (4-inch) portobello mushroom caps
Cooking spray
1/4 cup low-fat mayonnaise
1 to 2 tablespoons coarse grain or Dijon mustard
4 whole grain sandwich buns
Tomato, lettuce, and thinly sliced onion, for serving

1. Combine first 5 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for at least 30 minutes or up to 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.

2. Prepare grill to medium heat. In a small bowl, whisk together mayonnaise and mustard and season to taste with salt and pepper.

3. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Divide mayonnaise mixture evenly between top halves of buns. Place 1 mushroom on bottom half of each bun. Top each mushroom with toppings of choice; cover with top halves of buns.

Best-Ever Beet and Bean Burgers

On weekdays, I'm typically all about quick and easy, but on the weekends I can I like to dive into culinary projects. These burgers are one such labor of love. I'm not going to lie to you and say that these aren't somewhat of a project, as many different components have to be prepared before mixing everything together, but with a free afternoon and little bit of planning, you can have hearty cache of meals. In order to keep the process moving along as efficiently as possible, I cooked the onions and processed the beans while the beets were roasting in the oven and rice was cooking in the rice cooker.

Although it should be obvious, if you HATE beets, you should probably skip this burger. While the flavor doesn't smack in you in the face, it can't be completely ignored. But if you're on the fence about beets or looking to give them another try, this burger might be the right way to go. Beets were not a vegetable that I grew up with (my dad was subjected to the overcooked 1950s version and didn't want to do the same to me), so I didn't really get to know this vegetable until it arrived in a CSA box a few years ago. I'll admit that undercooked beets still taste a bit like dirt to me, but I've really come around on this veggie, particularly the pickled and roasted varieties. The double-cooking of the beets in this burger gives them a deep flavor, long roasting process bringing out their inherent sweetness and pan-searing creating a glorious layer of caramelization. Black beans provide the hearty backbone of these sturdy burgers with starchy support from rice and oats and vegetal reinforcement from the onions and garlic. The prunes and cider vinegar were the real surprise ingredients, the former adding a complementary and binding sweetness, the acidic punch of the latter elevating the carefully curated list of spices.

Though the long list of ingredients and instructions may seem overwhelming or intimidating, if you've got a couple hours and want to meditate through the rhythms of the kitchen (as I do), this recipe was made for you. Each shred, stir, and slice melts a little stress away, feeding the soul in the present and the body in the future.

Best-Ever Beet and Bean Burgers

adapted from The Kitchn (inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio)
Makes about 6 burgers

3 large red beets (about 1 pound)
1/2 cup brown rice (uncooked)
1 medium yellow or white onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons spicy brown or dijon mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional for non-vegan burgers)
Salt and pepper

To serve:
Sliced cheese (provolone, jack, cheddar, Swiss, etc.) (optional for non-vegan burgers)
6 hamburger buns
Condiments and toppings of your choice

1. Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

2. Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool. (You can also use an equivalent amount of leftover rice or prepare rice using a rice cooker).

3. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

4. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

5. Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

6. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

7. Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

8. Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

9. Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

10. When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

11. Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.

12. Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

13. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Recipe Notes:

• Freezing Burgers: Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.


• Grilling Burgers: While I haven't had a chance to try grilling these burgers, they are firm enough to do well on a grill, particularly if you cook them in a grill pan or other device. You may also want to add an egg to the mix to help the burgers hold together better.


• Making Your Own Beans: Northstar makes their own black beans for their burgers. If you would like to do this, try cooking your beans with an onion, a clove or two of garlic, and some dried ancho or chipotle chile peppers for extra flavor.

Zucchini Quinoa Burgers

As I've mentioned before, veggie burgers are one of my staple lunches and finding recipes to use up  my ample zucchini crop is my primary culinary concerns of the moment. When I found a recipe from one of my favorite sources that combined these two culinary projects, I knew there was no way I could pass it up. And I was certainly not disappointed with my choice.

The structure of these burgers is made of three subtly flavored canvases - zucchini, chickpeas, and quinoa - with a light and lively flavor coming from a combination of fresh herbs, Dijon, lemon juice, and smoked paprika. The dill is the most aromatic and forward of all the flavors, its scent instantly perfuming the air, followed quickly by zesty Dijon, earthy oregano, smoky paprika, and bright lemon. Each of these flavors hits your taste buds at a slightly different time, the taste evolving slowly as you taste each bite.

The texture is, as always with veggie burgers, the greatest challenge here, but if you take a little care when shaping and flipping, you shouldn't have too much trouble keeping these patties together. (And the great thing is, if they do seem like they might fall apart, you have the perfect excuse to melt some cheese on top). I've frozen uncooked and cooked burgers and they both fared well in future feasts, a perfect way to resurrect this plentiful summer veggie in just a couple of days or when the snow begins to fly.

Zucchini Quinoa Burgers
adapted from Food52
makes 6 burgers

2 tablespoons olive or canola oil, divided
2 cloves garlic, minced
1 cup onion, chopped finely
1 1/2  cups zucchini, julienned on a mandolin or grated on the largest setting of a box grater
1/2 cup pumpkin or sunflower seeds, raw or toasted
3/4 teaspoons sea salt, plus more to taste
Black pepper to taste
1 1/2 cup cooked chickpeas (1/2 heaping cup dry or one 15-ounce can, rinsed and drained)
1 cup cooked quinoa (1/3 cup dry)
2/3 cups water
2 tablespoons dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon smoked paprika

1. To prepare chickpeas, soak beans overnight. In the morning, rinse them and discard soak water. Place beans in a pot with enough water to submerge them by several inches. Heat to a boil, reduce to a simmer, and cook for 45 min to an hour, or until beans are tender. Drain and store in the fridge for up to three days.

2. To prepare quinoa, rinse quinoa in a sieve. Add to a small pot and add 2/3 cups water and a pinch of salt. Bring to a boil and reduce to a simmer. Cook, with a lid slightly ajar on the pot, until the water is absorbed and you can see the thin “ribs” of the quinoa becoming detached from the grain. Fluff, cover, and let sit for a few moments. Store in the fridge for up to three or four days.

3. Heat 1 tbsp olive oil in a medium sauce pan. Saute onion and garlic until tender. Add zucchini, and continue to saute until zucchini is cooked through and onion is translucent. Season to taste with salt and pepper. Set aside.

3. Grind seeds, sea salt, and pepper in a food processor till they’re broken into a fine meal.
Add quinoa, chickpeas, the dijon mustard, lemon, dill, paprika, and oregano to the mixture. Pulse to combine a few times. Then, run the motor to continue mixing the mixture. You may need to stop it a few times so that you can scrape the sides of the processor and start the motor again. You want the beans to be broken down and for the mixture to hold together well, but you don’t want to process so extensively that the mix has no more texture. If you need to add a little water to the mixture, that’s totally OK.

4. Transfer the mixture to a mixing bowl and add the zucchini, onion, and garlic. Mix with hands (as if you were making meatloaf). When everything is incorporated, season once more with salt and pepper, to taste.
Shape mixture into six patties with hands. Heat remaining 1 tbsp olive oil in a sautee pan on medium heat. Cook burgers for five minutes on each side, or until golden brown. Alternately, you can bake them at an oven set to 375 degrees for twenty-five minutes, flipping once halfway through. Serve.

Veggie Burger

Homemade veggie burgers are one of work lunch staples. I make them in big batches, and because I live with someone who won't touch the non-meat burger variety, I don't have to worry about my the fruits of my labor mysteriously disappearing. But truth be told, these are so incredibly easy that it would hardly matter. Black beans are my go-to bean for a burger because they are not only delicious on their own, but also able to merge successfully with a wide range of flavor profiles and ingredients. This burger takes a decidedly Tex-Mex approach, blending hearty beans and rice with spicy jalapeno, smoky cumin, and deep, rich ancho chiles in just the time it takes to blend a few ingredients together in the food processor. As with any veggie burger, the challenge here is keeping them together in the pan, so be a bit ginger when flipping them and allow for a little rest in the fridge before cooking if you have the time.

I wouldn't be a good Wisconsin girl with saying I think these burgers are just begging for a slice of melty cheese. Assertive sharp cheddar is an excellent choice, made even more perfect with a few final touches like lettuce, red onion, and salsa. All the goodness of a bean burrito in portable, freezable burger patty form, these are a welcome sight at any meal, even making for a fine breakfast with a fried egg.

Veggie Burger
adapted from Bon Appetit
makes 6 burgers

2 15-ounce cans black beans, rinsed
1/2 cup chopped white or yellow onion
6 slices pickled jalapeño
1 tablespoon prepared barbecue sauce
1 teaspoon chili powder, preferably ancho
1/2 teaspoon ground cumin
1 large egg white

1 cup cooked brown rice
Kosher salt, freshly ground pepper
4 tablespoons canola oil, divided
6 hamburger buns
Lettuce, red onion, tomato, salsa, avocado, etc. (for serving)

1. Set aside 1/2 cup beans. Pulse onion, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.

2. Transfer purée to a medium bowl and mix in egg white, rice, and reserved beans; season with salt and pepper. Form mixture into 6 patties about 1/2-inch thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).

3. Heat 2 tablespoons oil in a large skillet over medium heat. Working in two batches and adding remaining 2 tablespoons oil between batches, cook patties until browned and crisp, about 5 minutes per side. Serve on buns with desired toppings.

Brie and Bacon Burger with Cherry Mayo

It's cherry season! The notable Door County cherries are finding their way to the farmers' market along with sweet and sour cherries from lots of other local farmers. It's hard to resist just eating them all plain, but I try to preserve some of each summer fruit as it comes so I can enjoy them long after the season has passed, most often as jam or preserves. Although I most frequently scoop them generously on toast, yogurt, and ice cream, subtle accents of fruit in savory dishes are a thing of beauty. The sweet-sour flavor of the cherry preserves are a wonderful complement to the savory, smoky bacon, creamy brie, and hearty beef piled high in this indulgent burger. Each bite is a complex collection of complementary flavors that traverses a host of textures, moving from creamy Brie to tender onions to charred burger, book-ended by toasty bread. A perfect choice for a summer cookout now, you'll still be a craving a journey back to this taste of summer in the depths of winter.

Brie and Bacon Burger with Cherry Mayo
makes 1 burger

2 ounces thick-cut bacon (1 to 2 slices, depending on size)
1/2 cup sliced white or yellow onion
Salt and freshly ground black pepper
1 whole grain burger bun or pretzel bun
Olive or canola oil or melted butter
1 tablespoon mayonnaise
1 tablespoon cherry preserves
1 ounce sliced Brie
4- to 6-ounce grass-fed beef patty

1. Preheat a pan over medium heat. Add bacon and cook, turning occasionally, to desired level of crispiness. Drain bacon on paper towels, reserving grease in the pan.

2. Reduce heat to medium low, add onions, and add a pinch of salt and ground black pepper. Cook, stirring occasionally, until onions are tender and caramelized, 10 to 15 minutes.

3. Meanwhile, prepare a grill over medium to medium high heat. Brush burger bun with oil or melted butter and grill until bun is golden and toasted, just a couple of minutes. While the bun is toasting, combine mayo and cherry preserves in a small bowl. After bun has cooled to room temperature, spread top half with cherry mayo.

4. When grill is ready, brush each side of burger with oil and season with salt and pepper. Grill, turning once halfway through, to just shy of desired level of doneness (I like my burgers medium rare). Place onions and bacon on burger patty and top with Brie. Cook until burger is cooked to desired level and cheese is melted. Place burger on bottom half of bun, top with other half, and serve promptly.

Black Bean Nacho Burgers

Happy Fourth of July! My carnivorous tendencies tend to come out on grilling holidays like this, but you may end up with some vegetarians or health-conscious people at your holiday cookout. To satisfy their appetites, try these delicious black bean burgers. As the name would suggest, these are basically black bean nachos made into burger form, a classic combination of ingredients that are sure to please. Typical veggie burgers use grains like rice or quinoa, but these burgers get a salty, binding crunch from tortilla chips. Salsa and cheese give these burgers most of their flavor, so be sure to make choose the best of each for this recipe. As with nearly all veggie burgers, texture is the real challenge here, so use caution when flipping so they don't fall apart. For extra assurance, I recommend spraying your spatula with cooking spray so the burgers don't stick to the spatula. If you want to cook these on the grill instead of in a pan, place them on a generously oiled layer of aluminum foil instead of directly on the grate. Delicious, affordable, and practical, this recipe can easily be scaled up to feed a crowd and extras can be tightly wrapped and stored in the freezer.

Black Bean Nacho Burgers
adapted from Epicurious
makes 4 burgers

1 15 ounce can low-sodium black beans, drained and rinsed
1/2 cup finely crushed tortilla chips
1/3 cup salsa, plus additional for serving
1/2 cup grated sharp cheddar, plus additional for topping
1 large egg, lightly beaten
1/4 teaspoon black pepper

Olive oil or canola cooking spray
4 whole grain hamburger buns, tortillas, or pitas
Lettuce leaves, tomato, and red onion for serving (optional)

1. Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.

2. Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.

3. Meanwhile, preheat a large nonstick skillet over medium heat and spray with cooking spray. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Spray pan again, if necessary, flip patties and cook until underside is golden, 4 to 5 minutes. Add additional cheese on top, if desired. Remove from heat, place on buns, and top with lettuce, tomato, onion, and more salsa, if desired.

BBQ Cheddar Chickpea Burgers

I am an omnivore. I have devoured what seems like an entire barnyard at a Brazilian steakhouse. In nice weather, a weekend seldom passes where's I don't fire up the grill to indulge my carnivorous cravings, but generally I'm a healthy, mostly vegetarian eater. And when it comes to vegetarian eating, I generally hate foods trying to be meat. When I make a vegetarian burger, I'm looking to celebrate and showcase the ingredients, not pretend they're something else. This veggie burger is one of the best ways I've found to indulge a craving for barbecue flavors without getting the meat sweats afterwards. I'm a sucker for barbecue and can eat insane quantities of pulled pork, brisket, and ribs, but these burgers keep me fueled and satisfied when I want to keep those carnivorous demons at bay.

The chickpeas are creamy and hearty, with the sharp red onion and fresh broccoli and carrot providing a fresh vegetal contrast to the beans. Barbecue sauce and cheese are present in just modest quantities in this recipe, but you choose wisely, their distinct flavors while come through and make these burgers burst with flavor. As is with so many veggie burgers, the texture is really the challenge here. It's important to let the burgers form a toasty crust before flipping and to do so gingerly with a spatula big enough to support the whole burger. Although it may be a bit of a challenge, hopefully this difficulty won't scare you away, because even if the burgers do fall apart in the the pan, you can just smoosh them back together and continue on your merry way. (Melting a piece of cheese on top certainly doesn't hurt either.) Fresh from the skillet, glazed with a gooey layer of cheese, these burgers are a real treat, but extras also freeze well for a quick meal later.

BBQ Cheddar Chickpea Burgers
adapted from How Sweet Eats
makes 4 burgers

1/4 cup chopped red onion
1/2 teaspoon + 1/2 tablespoon olive oil
1/2 cup broccoli or cauliflower
1 medium-sized peeled carrot, chopped
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup freshly grated sharp cheddar cheese + more for topping
2 tablespoons barbeque sauce + more for topping
1 teaspoon honey
2 1/2-3 tablespoons whole wheat pastry flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika

1. Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.

2. In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.

3. Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, red onion and sauce.

Bacon and Kraut Burger

Last weekend I had the pleasure of attending REAP's Burgers and Brew at Capital Brewery in Middleton. I've been to the event every year it has taken place, but every year I am still absolutely thrilled to dig into the ever-evolving menu of locally-sourced burgers and Wisconsin microbrews that appear. Some people might have had their fill after an afternoon full of those culinary delights, but it inspired me to try my hand at creating a new fancy burger of my own with what I had around the house. I'm definitely an old hand at burger creations, my efforts ranging from ultra-healthy veggie burgers to fish burgers to hedonist meat lovers' delights, with this burger falling more on the indulgent end of the spectrum. I really went all out with this one - local, grass-fed, organic ground beef, Lodi bacon, and Pleasant Ridge Reserve cheese all coming together in in a savory delight almost beyond description. (My only regret was not having a pretzel bun to pile on this stuff with all this deliciousness.) It might all be a bit too much were it not for the sharp mustard and tart sauerkraut that cut through the fattiness and allow all the rich ingredients to shine independently. It probably goes without saying, but there's nothing better than a cold beer with this burger and I recommend a brown ale, such as Rebel Kent the First you can see waiting in the background here. Pair those with a warm and sunny day and a comfy chair in the backyard and you've got the recipe for a perfect summer afternoon.

Bacon and Kraut Burger
serves 1

2 slices bacon (about 2 ounces)
1 whole grain or pretzel bun
1 tablespoon coarse mustard
One 4- to 6-ounce grass-fed burger patty
1/4 cup drained sauerkraut (bagged or homemade, not canned)
1 ounce thinly sliced Pleasant Ridge Reserve cheese (or sharp cheddar, Swiss, or Gruyere)

1. Preheat a pan over medium heat. Add bacon and cook, turning periodically, until crisp. Drain bacon on paper towels and reserve warm bacon grease.

2. Meanwhile, prepare a charcoal or gas grill. When grill is ready, split bun, spread with a thin layer of warm bacon grease and toast until golden brown. Spread one half of the bun with the coarse mustard and set aside.

3. Add burger patty to grill, and cook, turning once, to just shy of desired level of doneness (I like my burgers medium-rare). A minute or two before the burger will achieved desired level of doneness, place sauerkraut, bacon, and cheese on top of burger patty and continue cook until burger is done and cheese is melted, another minute or two. Place burger on bottom half of bun

Quick Black Bean Burgers

Maybe the holiday weekend is to blame, but I got it stuck in my head that I needed to make a batch of veggie burgers. This unofficial start to summer, with all its promise of delicious grilled meals, put burgers at the forefront of my mind, even though the weather doesn't seem quite as ready to cooperate.

My Memorial Day weekend grilling actually ended up being brats, but I cooked up a fine batch of veggie burgers in the house as well. I'm one of those people who is almost perpetually in motion, and with an endless list of summer projects, the word quick really caught my eye when I dove into the internet's store of veggie burger recipes. I was more than pleasantly surprised to find how much flavor this burger has for such a short time investment (and a few tweaks of my own). The lime rind adds a nice brightness and acidic touch, the ancho chili powder a nice sweetness and smokiness, with intermittent bursts of roasted garlic delighting the taste buds. These burgers have plenty of flavor to stand on their own, but I piled mine high with sharp cheddar, avocado, spinach, red onion, and salsa for a robust tower of flavor that brought a smile to my face with each bite.

As with so many veggie burgers, keeping these patties together can be a bit of a challenge, but I found as long as I let a proper crust form on one side of the burger before flipping and I used a spatula large enough so that no edges were subject to the forces of gravity, I didn't have any problems. If your patties do break apart, just smash them back together and go along your merry way, piling them high with toppings to disguise any seams. While I do love a beautiful plate of food, as long as the flavor is there, who really cares if there are a few structural problems? Just tell your guests these burgers have character (or say nothing at all).

Quick Black Bean Burger
adapted from Cooking Light
makes 4 burgers

1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil, divided
2 large garlic cloves, chopped
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon ancho chili powder
1/2 teaspoon dried Mexican oregano
1/4 teaspoon kosher or sea salt
1 large egg, lightly beaten
1 large egg white, lightly beaten

4 whole wheat hamburger buns or pitas, for serving

Sliced cheddar or Jack cheese, avocado, red onion, salsa, spinach or lettuce, for serving (optional)

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.

2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done. Place burger on bun, add toppings of choice, and serve

Southwestern Squash Burgers

I've gone through a number of veggie burger phases in the past, and think this recipe may be starting a new one, thanks to a need to use up squash puree. I was a little skeptical of these burgers at first because they didn't have any beans and just 1/2 cup of squash puree is used to blend all the ingredients together, but they turned out absolutely wonderful. Whole wheat bread crumbs and wheat germ, which serve to bind and give body to the burger, also had a real contribution to the flavor, which I found surprisingly pleasing. Corn and peppers bring freshness and a bit of texture, with the squash puree adding a subtle hint of sweetness and sticking everything together. The cheese blended into every bite prevents the burger from feeling too healthy, it's smokiness blending beautifully with the smoky cumin and ancho chile powder. Unlike many veggie burgers, these hold together well, their texture solid enough to get a delightful brown crust when fried. Essential for busy professionals and families alike, extra uncooked burgers can be frozen so you're never more than a few minutes away from a tasty meal.


Southwestern Squash Burgers
adapted from Eating Well
makes 4 burgers

6 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1/2 cup finely chopped red or green bell pepper
1/2 cup fresh or frozen corn
2 cloves garlic, minced
2 teaspoons chili powder (I used ancho
1 teaspoon ground cumin
Tomato Salsa, optional (recipe follows)
1/2 cup canned unseasoned pumpkin or other winter squash puree
1/2 cup shredded smoked or sharp cheddar cheese
1/2 cup toasted wheat germ
1/2 cup fine dry whole wheat breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper, to taste
6 8-inch whole wheat flour tortillas, (soft-taco size)
Shredded lettuce, for serving (optional)

Salsa, for serving (optional)

Sour cream, for serving (optional)

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.

2. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into four patties.

3. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)

4. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce, salsa, and sour cream, if desired.

Seeded Edamame Burgers with Brown Rice and Apples

I'm still settling into my new house, so I'm sharing another recipe from the archives. I haven't had time to embark on any complicated culinary adventures or fully replenish the pantry, so I've only been cooking up some simple (though still flavorful and nutritious) dishes in my much-improved kitchen. While I can't wait to make the most of my gas stove and ample cooking space, it's going to have to wait a little bit longer.

I tried out this recipe back in the midst of my veggie burger obsession, though I was reluctant to share it because it was the least structurally sound of the veggie burgers I tried. A little finesse was required to carefully flip the burgers and keep them from falling apart (still pressing them back together a little bit), but I plan on adding egg (since I'm not vegan) in the future to help alleviate this problem. The flavors are clean and fresh with the nuts, seeds, and beans making the burger more than amply filling and are equally appropriate on a hamburger bun, pita, or bed of salad greens. Although they can definitely use a little work in the structure department, the flavors of this veggie burger make the bit of time investment and care it takes to turn out a batch, an ideal lunch in the dog days of summer.

Seeded Edamame Burgers with Brown Rice and Apples
from Veggie Burgers Every Which Way by Lukas Volger
makes six 4-inch burgers

2 tablespoons hulled raw sunflower seeds
1 tablespoon raw sesame seeds
1 cup frozen shelled edamame
2 1/2 tablespoons ground flaxseeds (1 tablespoon whole seeds)
1 apple, peeled, cored, and finely chopped
2 tablespoons brown (or white) rice flour
1 tablespoon molasses
2 teaspoons soy sauce or tamari
1 teaspoon toasted sesame oil
A few grinds of black pepper
2 tablespoons olive oil

1. In a dry skillet, toast the sunflower seeds over medium-low heat until lightly browned and fragrant, about 5 minutes, swirling the pan periodically. Transfer to a heat-proof plate. In the same pan, toast the sesame seeds until golden brown, no more than 2 minutes, swirling or stirring constantly to avoid overcooking and uneven browning. Transfer to the plate with the sunflower seeds.

2. Meanwhile, cook the edamame according to package directions. Transfer the beans to an ice bath to halt the cooking.

3. Whisk together the ground flax and 3 tablespoons water. Transfer to a food processor and add the toasted seeds and edamame. Pulse 10 to 15 times, just until the the mixture is evenly chunky.

4. In a mixing bowl, combine the edamame-seed mixture with the rice, apple, flour, molasses, soy sauce, sesame oil, and black pepper. The mixture should be moist and sticky. Adjust seasonings. Shape into 6 patties, flattening to a 1/2-inch thickness.

5. In a saute pan, heat the oil over high heat. When hot, add the patties, in batches if necessary to avoid crowding, cooking for 2 minutes. They should sizzle-this will create a nice crust. Reduce the heat to medium and cook for 2 or 3 minutes more. Carefully flip the burgers and cook until browned and firm, 4 to 5 minutes longer.

Black Bean and Bulgur Burgers

As hinted at in my Chickpea Burger post, I'm at the end of queue of Martha Stewart veggie burgers, this adaptation of one of her recipes being my last (for now). The bulgur I bought for Pinto Bean and Bulgur Burgers had a found a home on top of a can of black beans in kitchen cabinets, and I couldn't help myself from adapting this recipe to indulge one of my favorite combinations, black beans and corn. Almost a bean burrito made into a burger, smoked cheddar and scallions continue that theme, gilded by a healthy helping of salsa and sour cream on top. The key to keeping these burgers from falling apart is thoroughly draining the bulgur, beans, and corn (if frozen, then thawed); any excess water will make the burgers soggy, make them more difficult to shape, and cause them to spread as they cook. A fantastic alternative to a bean burrito, these zesty burgers are a great way to mix up your work week lunch routine.

Black Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers

1/2 cup bulgur
1 can (15.5 ounces) black beans, rinsed and drained
1/2 cup grated smoked or sharp cheddar cheese
1/2 cup fresh or frozen corn
1/4 cup thinly sliced scallions
1 large egg, lightly beaten
Coarse salt and ground pepper
Cayenne pepper (optional)
1 tablespoon olive oil
4 whole wheat buns or pitas
Lettuce, salsa, and sour cream, for serving

1. In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse black beans until coarsely chopped. Add beans to bulgur, along with cheese, corn, scallion, and egg. Season with salt and pepper and add cayenne, if desired; mix well.

2. In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with your choice of garnishes.

Chickpea Burger

And the Martha Stewart veggie burger obsession continues! Although flavor is always my top priority when it comes to cooking, I have to again mention my huge appreciation for the texture of Martha Stewart's veggie burgers, which all too often tend to fall to pieces. These solid patties might look simple on paper, but are certainly not wont for flavor. Smoky cumin, a frequent companion to chickpeas, blends perfectly with rich peanuts and fresh ginger and scallions in this balanced burger. A bit reminiscent of falafel, this burger is best accompanied by a pita, fresh cucumber slices and tahini or yogurt sauce. I've been happily munching on these for lunch, but they could also be delightful appetizers if made into 8-12 small patties and served with a dipping sauce. Sadly, it seems that pretty soon I'll have made it through all the Martha Stewart veggie burgers I'd like to try. The good news? I'll be on the hunt for another veggie burger recipe treasury or new culinary obsession.

Chickpea Burger
adapted from Martha Stewart
makes 4 burgers

1 can (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 slices whole wheat sandwich bread
1/3 cup peanuts or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
Whole-wheat English pitas, for serving
Lettuce, cucumbers, and tomatoes, for serving
Greek yogurt and/or tahini, for serving

1. Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.

2. Form the mixture into four 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers in pita with fixings and condiments of choice.

Pinto Bean and Bulgur Burgers

I've been quite impressed with the veggie burger recipes from Martha Stewart that I've tried recently. They've all been quick and easy to make, packed with flavor, and really hold together well, unlike many of the veggie burgers I've made in the past. As with most bean-based burgers, these are hearty and filling, punctuated by bits of chewy, nutty bulgur and fresh carrots and scallions. Just a bit of tahini makes the burgers supremely savory, perfectly complemented by a hint of cayenne. Although sometimes I'd rather be curled up on the couch than spending part of my Saturday afternoon cooking for weekday lunches, recipes like this make all the effort worth it. Far more satisfying than a Boca Burger, this delicious morsels make me smile each time I pluck one from my lunch bag at work.

Pinto Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers

1/2 cup medium-grind bulgur
Coarse salt and ground pepper
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
4 scallions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini (sesame-seed paste)
3 tablespoons vegetable oil
4 whole grain hamburger buns, pitas, or English muffins

1.  In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.

2. Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.

3. In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on buns with condiments of your choice.

Greek-Style Quinoa Burgers

While I've taken a temporary hiatus from Veggie Burgers Every Which Way recipes, I've come across an unexpectedly wonderful new source of veggie burger recipes-Martha Stewart! While I can't say I'm a fan of Martha Stewart as a person, her brand rarely disappoints, this recipe being no exception. Quinoa is something that I keep around all the time-it cooks quickly, is a complete protein, and I've come to really love its unique texture and flavor. Combining quinoa with beans make these burgers filling, but the carrot and scallion keeps them from being too dense. The crisp cucumbers and acidic lemon yogurt dressing are the perfect fresh contrast to the smoky, hearty patties and need only a side salad to become the perfect meal. I thought I'd be taking a longer break from weekly veggie burger experiments, but I found myself missing the easy, healthy lunches at work in just the first week I failed to make a batch of veggie burgers during the weekend. Even though this warm weather has already necessitated many meaty burgers on the grill, I won't be turning my back on veggie burgers any time soon.

Greek-Style Quinoa Burgers
from Martha Stewart
makes 4 burgers

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons olive oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 pitas (each 6 inches)

1/2 English cucumber, thinly sliced diagonally

1. In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

3. Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Baked Falafel Burgers

This, sadly, is the last veggie burger recipe I have to share from Veggie Burgers Every Which Way, at least for now. It's not to say there still aren't a few more bookmarked recipes I'm anxious to try, but for most of the remaining recipes I'm waiting for the principle ingredient to come into season so I can really do it right. Luckily for me, this delicious burger is not dependent on seasonality (there's no way chickpeas are even coming into season in Wisconsin), but still bursting with flavor. Smoky cumin delights the taste buds with each bite, complemented by bursts of fresh lemon and parsley. A bit of forethought is required to soak the chickpeas, but putting the burgers together takes just a few minutes and everything can be cleaned up in the time it takes for the burgers to cook. Although not the indulgence of traditional deep-fried falafel, baking these burgers creates a crispy crust without adding too much fat, but don't skimp too much if you want a nice crust. A decidedly delicious and satisfying lunch, they could also make a delightful appetizer if shaped into 12 to 18 patties and served with a yogurt dipping sauce. Although I'm a little sad to be done with this treasury of veggie burgers for now, I know I'm going out with a great recipe and I'll be back to Veggie Burgers Every Which Way before too long.

Baked Falafel Burgers
adapted from Veggie Burgers Every Which Way by Lukas Volger
makes six 4-inch burgers

1 cup dried chickpeas, rinsed thoroughly
1 onion, roughly chopped
2 garlic cloves
1/2 cup roughly chopped fresh parsley
Zest of 1 lemon
1 tablespoon toasted cumin seeds
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon chickpea or all-purpose flour, if needed


1 . Cover the chickpeas by 4 to 5 inches water in a bowl and let sit for 24 hours. Drain thoroughly.

2. Preheat the oven to 400 degrees F.

3. Combine the chickpeas, onion, garlic, parsley, lemon zest and juice, cumin seeds, baking soda, salt, black pepper, and cayenne in a good processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons. (The mixture will fall apart when cooking if there's too much liquid). If water is added, stir in the chickpea flour. Adjust seasonings. Shape into 6 patties (it will be a fairly wet dough).

4. Place the patties on a liberally oiled baking sheet. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm.

Baked Quinoa Burgers

Last week I said that my veggie burger obsession was almost to an end, and I only had one more recipe that I was ready to share. As it turns out, I was wrong. I was inspired to make one more veggie burger this past weekend and even though it retroactively made me a bit of a liar, I have zero regrets that I made these delicious quinoa burgers. I absolutely love quinoa for its flavor, texture, versalitility, and because it is a complete protein and it makes frequent appearances in my meals. I've made lots of quinoa pilafs and salads, both hot and cold, and I love quinoa's ability to harmoniously coexist with both savory flavors and slightly sweet ones. And as it turns out, quinoa makes an absolutely fantastic burger as well. One of the most difficult parts of creating a successful veggie or grain burger is keeping it from falling apart, and although these are fairly wet burgers, they hold together quite well while still maintaining some texture. A very simple creation, the aroma of these burgers is still inticing enough to warrant unsolicited praises of my lunch at work, the simple seasoning combination of garlic, shallot, salt, and pepper mingling happily with the spinach and quinoa. Although I chose to eat these as a burger, they would also be delicious as an appetizer (in smaller portions), side dish, or salad topping.

One of the key elements to success when cooking quinoa is making sure to rinse it well before cooking. Quinoa is naturally coated in saponins, which will give the grain a soapy taste if not removed, and can turn people off to this otherwise spectacular grain. Once you get comfortable with this nutritious, quick-cooking grain, try substituting it anywhere you would ordinarily have rice, couscous, or maybe even pasta. Whether as part of a burger, main dish or side this amazing grain is a pantry staple and one I hope will find a treasured place in your kitchen, as it has in mine.

Baked Quinoa Burgers
from Veggie Burgers Every Which Way by Lukas Volger
makes six 4-inch burgers

1 cup quinoa
5 ounces spinach, fresh or frozen
1 small shallot, minced
2 garlic cloves, minced
1 egg, beaten
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Pinch red pepper flakes or freshly grated nutmeg

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Thoroughly rinse the quinoa. Bring the quinoa and 2 cups water to a boil in a small saucepan. Reduce the heat and add a pinch of salt. Cover and simmer for 10 to 15 minutes, until the water is absorbed. Transfer to a mixing bowl and allow to cool slightly.

3. Meanwhile, prepare the spinach: If using fresh spinach, steam it for 3 to 4 minutes over an inch of simmering water or blanch it for 30 seconds in a pot of boiling salted water. Transfer to an ice bath to halt the cooking. Squeeze dry and finely chop. If using frozen spinach, allow it to thaw then squeeze dry.

4. Combine the cooked quinoa and spinach with the shallot, garlic, egg, flour, baking powder, salt, black pepper, and red pepper or nutmeg. Shape into 6 patties and place on the prepared baking sheet.

5. Bake for 15 to 20 minutes, rotating the baking sheet halfway through, until golden brown and firm.

Baked Cauliflower Burgers

My recent veggie burger obsession is just about to an end. It's not to say that there won't be any more veggie burger recipes on this blog (I've got one more in the hopper just waiting to be published), but I've made it almost all the recipes I bookmarked in Veggie Burgers Every Which Way, with most of the rest lying in wait until their feature ingredients come into season. My favorite has to be Sweet Potato Burgers with Lentils and Kale, but these burgers run a close second. Dijon-Roasted Cauliflower is one of my favorite vegetable side dishes of all-time so it's no surprise that these cauliflower burgers would delight my taste buds as well. The balanced combination of spicy Dijon mustard, vinegary capers, and salty, savory Parmesan takes cauliflower from a splendid side to a hearty and delicious main dish. Although best fresh out of oven amidst the intoxicating aroma of toasted bread crumbs and Parmesan, they also provided a bright spot in my day as I plucked them from my lunch bag at work, keeping me full and fueled all day long. Veggie burgers for lunch every day might seem like punishment to some, but this scrumptious collection of flavors was nothing but welcome for the six days in a row I chowed down on them. Even though my veggie burger madness is waning, I know these will be back on my table as soon as cauliflower appears in the farmer's market this summer--but make sure you don't wait that long.

Baked Cauliflower Burgers
from Veggie Burgers Every Which Way by Lukas Volger
makes 6 burgers

1 head cauliflower, cut into large florets
3 tablespoons Dijon mustard
2 tablespoons potato starch
2 eggs
Squeeze of fresh lemon juice
1/4 cup roughly chopped parsley
2 tablespoons capers, drained, rinsed, and roughly chopped
1/4 teaspoon red pepper flakes
1 1/4 teaspoons salt
1 1/2 cups toasted bread crumbs
1/4 cup finely grated Parmesan

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Place the cauliflower in a steaming basket set in a small saucepan with 1 inch of simmering water, cover, and steam for 8 to 10 minutes, until the cauliflower can be effortlessly pierced with a knife. Cool slightly on a baking sheet or cutting board.

3. In a food processor, puree two-thirds of the steam cauliflower with the mustard, potato starch, eggs, and lemon juice until smooth. Transfer to a large mixing bowl.

4. Chop the remaining cauliflower into 1/8- to 1/4-inch piece (or pulse in a food processor until roughly chopped). Add to the pureed mixture. Stir in the parsley, capers, red pepper flakes, and 1/2 teaspoon of the salt. Fold in 1 cup of the bread crumbs. Adjust seasonings. Shape into 6 patties.

5. Combine the remaining 1/2 cup bread crumbs, remaining 3/4 teaspoon salt, and Parmesan on a plate. Gently dredge the patties int the crumbs so that they are coated on both side and the edges. Place on the prepared baking sheet. Bake for 20 to 25 minutes, flipping once halfway through, until the burgers are firm and uniformly browned.

Sweet Potato Burgers with Lentils and Kale

I've been pretty lucky with discovering new favorites lately, most recently with the discovery my new favorite veggie burger. Although I'm willing to deal with less than ideal structural integrity for great flavor, this burger leaves me wanting for neither and is probably the sturdiest veggie burger I've ever made. I've adored the combination of sweet potatoes and garam masala since I made these fries, those flavors beautifully uniting with savory lentils and hearty kale in this delicious veggie burger. Every co-worker of mine who has walked past my desk during lunch has commenting on the amazing aroma, so I  know it's not just me inticed with this perfect melange of veggies and spices. It's easy to get a little bored with veggie burgers when eating one for lunch everyday, but this burger remains a delightful treat for the senses each time I pluck one from my lunch bag. If you've been watching the steady stream of veggie burger recipes on this website lately, but haven't yet jumped in, try this recipe. It may require quite a bit of time in the kitchen, but your effort will be rewarded many times over and make vegetarian eating a real pleasure.

Sweet Potato Burgers with Lentils and Kale
from Veggie Burgers Every Which Way
makes six 4-inch burgers

3/4 cup French (green) lentils
1 bunch kale, tough stems removed
1 medium sweet potato (about 8 ounces), peeled and chopped into 1-inch pieces
4 tablespoons olive oil
1 medium onion, diced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
Pinch of cayenne pepper
3 garlic cloves
2 eggs, beaten
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
Squeeze of fresh lime juice
3/4 cup toasted bread crumbs
1/4 cup almond meal

1. Pick through the lentils and rinse thoroughly. Bring the lentils and at least 3 cups water to a boil in a small saucepan. Cover, reduce the heat, and simmer for 15 to 20 minutes, until tender. Drain and then transfer lentils to a large mixing bowl. Coarsely mash them with a potato masher.

2. Meanwhile, steam the kale: Place the kale in a steaming basket set in a saucepan with 1 inch of simmering water, cover, and steam for 5 to 8 minutes, until completely tender. Remove the kale. When cool enough to handle, wrap in a clean kitchen cloth and squeeze out as much liquid as possible. Finely chop and set aside.

3. Place the sweet potato in the steaming basket, adding more water if necessary. Cover and cook for 8 to 10 minutes, until the potato is completely tender. Add the potato to the lentil, mashing thoroughly with a fork or potato masher.

4. Preheat the oven to 375 degrees F.

5. In a saute pan, heat 2 tablespoons of the oil over medium heat. Add the onion, garam masala, curry powder, and cayenne and cook until the onion is translucent, 8 to 10 minutes. Add the chopped kale and garlic. Cook for about 2 minutes, tossing to combine. If a crust has formed on the base of the pan, add 2 tablespoons water and scrape up the browned bits with a wooden spoon.

6. Mix the kale-onion mixture into the lentil mixture. Stir in the eggs, cilantro, salt, and lime juice. Fold in the bread crumbs and almond meal. Adjust seasonings. Shape into 6 patties.

7. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

Thai Carrot Burgers

This has been one of those weeks at work where the demands on my time never seem to cease. During those weeks when work is particularly chaotic, having a delicious and nutritious lunch is more important than ever, particularly if it doesn't take me very long to throw together at night. One of my favorite solutions to this problem is whipping up a batch of veggie burgers on the weekend for lunches during the week. My recently rekindled obsession with veggie burgers (thanks Moosewood!) has led to me start tackling the long list of bookmarked recipes I haven't yet made from Veggie Burgers Every Which Way, starting with Sesame Sweet Potato and Cabbage Burgers and most recently leading me to these vibrantly flavored Thai Carrot Burgers. Fans of the cuisine of Southeast Asia will be delighted by this melange of sweet, spicy, fresh, and earthy flavors, reveling in the cloud of spices that fills the kitchen while these burgers are cooking. Sweet carrots play beautifully with the spicy serrano,  rich and creamy peanut butter, and fresh cilantro in this powerfully aromatic burger that has more flavor than anything that healthy has a right to. Although best fresh out of the oven, these will still delight even if (unideally) frozen and reheated in the work microwave. As corny as it sounds, even when life is crazy, try not to lose yourself in the shuffle-staying healthy and energized with meals like this is the best way to make it through.


Thai Carrot Burgers
from Veggie Burgers Every Which Way by Lukas Volger
makes four 6-inch burgers

3 tablespoons olive oil
1 bunch scallions, including one inch into the dark green parts, thinly sliced
3 cloves garlic, minced
2-inch piece fresh ginger, grated
1 Serrano pepper, finely chopped (seeded or not, depending on your personal heat threshold)
4 cups grated carrots (about 8 medium size carrots)

1 teaspoon salt
1 teaspoon ground coriander

3/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 egg whites
2 tablespoons natural peanut butter

Juice of 1/2 lime 

1/4 cups roughly chopped cilantro
1/2 cup toasted bread crumbs

1. Preheat the oven to 375 degrees.

2. Heat a large lidded saute pan over medium heat. Add 1 tablespoon of the oil. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and chile pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, tumeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

3. In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes, allowing the crumbs to absorb some of the liquid. Adjust seasonings. Shape into 4 patties.

4. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned each side, 4 to 6 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.