Thursday, August 18, 2016

Restaurant Style (Homemade) Veggie Burgers



While the two of us were living in Austin, we spent our springs and late summers attempting to grill. By this I mean we set up an electric grill on our patio and used it to lightly grill buger patties and artichokes. To be sure, grilling occurred, but the flavor just wasn't the same as food coming off an actual grill with flames. 

As mentioned in previous posts, one of the many reasons Chris and I relocted to New Hampshire was to purchase a more affordable house. We started casually looking in May and really dove into it during June. By June 24 we had found our home and we began moving in at the end of July. There are still boxes everywhere but we are adjusting nicely.

But, you know what having a home means, don't you? Actual grilling!!

We've been shopping around for a standing gas grill and unfortunately haven't found one we really want yet. Luckily for us, my dad has a tabletop one we can borrow! So, last night, we fired that puppy up. I used the No Meat Athlete Easy Veggie Burger Formula to create these guys right here. Basically, this awesome guy created this awesome formula and it works awesomely pretty much all of the time. We have made several other types of burgers using the formula. For this batch, I used what I had on hand. I had an extra half a sweet potato (I honestly can't remember where the other half went) and a zucchini I picked up from the farmstand I go to. Add some seasonings and spices and BAM! It's burger time.

One issue I regularly have with veggie burgers is that they fall apart while on the grill. One trick I learned to keep this from happening is to freeze them prior to grilling. I prepared the patties the night before and set them in the freezer on a parchment lined cookie sheet. They went directly from the freezer onto the warmed grill and cooked over medium high heat.

The spices I chose are some of my favorite. Though smoked paprika tends to be on the super spicy side, it ended up being incredibly smooth within the patties. Overall, these burgers were flavorful but not overwhelming, making them resemble (at least to me) the kind you would get at a restaurant that makes their own veggie burger patties in house. Yummy!

Of course, we also grilled corn! Have you done this before? It is really easy and requires little to no preparation beforehand. There are two ways I have grilled corn in the past. The first is the easiest; remove some of the outer husks but leave a generous amount. Trim the whispy ends away and pull out some of the silk from the top. Wash, soak for about 10 minutes, and then grill. Brush them with some oil while they're on the grill. Up to 10 minutes on each side. You want them to get fairly burnt on the outside!


Another option is to gently peel back the husks (don't remove them!) and then remove the silk. Generously brush or coat the corn with oil. Add fresh herbs, salt, and pepper, and then pull the husks back up over the corn. Grill the same way.

Remove the husks and silk, pop on your corn holders, and EAT!

RESTAURANT STYLE (HOMEMADE) VEGGIE BURGERS


Ingredients
1 cup finely chopped sweet potato, peeled
1 cup finely chopped zucchini
1/2 cup diced yellow onion
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 cups cooked chickpeas (one can, drained and rinsed)
2 tablespoons tahini
1 tablespoon tamari soy sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon yellow curry powder
1 teaspoon dried cilantro
1/2 teaspoon salt
1 cup old-fashioned oats (not cooked)
1/2 cup cooked white rice
Burger buns
Sliced tomato
Lettuce
Other fixin's

Directions
Again, this recipe was developed using Matt Frazier's Easy Veggie Burger Formula. Therefore, the instructions are very similar!

Warm the oil over medium heat in a large frying pan. Add the chopped veggies, onion, and garlic. Cook until softened, 5-10 minutes.

Transfer the veggies to a food processor. Add the chickpeas, spices, and salt. Pulse until combined but not entirely pureed. Scrape down the sides of the food processor to ensure that everything is mixed well.

Add the oats and rice. Pulse to combine. 

Scoop out 1/2 cup of batter and form into a patty. Place on a parchment lined cookie sheet. Do this 5 more times. You will have 5 patties altogether. If you have extra batter afterward, incorporate the extra into the already formed patties.

Place the tray in the freezer overnight or for a few hours at least.

Grill over medium-high heat for 6-10 minutes on each side. When flipping, be gentle! It actually helps to use two spatulas. Oiling the grill is also recommended.

When cooking is complete, top with your favorite fixin's and enjoy!

Makes 5 patties.

Hate eating the same dish twice? Recycle your leftover veggie burger patties into Grilled Corn & Veggie Burger Burritos! Click here to go to the recipe!

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