(First I contemplate the burger,)

(then I demolish the burger.)

Is there any other food so happy and friendly as a burger? Self-contained, round, filling, the fluffy bun and tang/texture of all the condiments -- it's a familiar stop on the eating map. Burgers, in particular, are one of the more perfect vegetarian main dishes -- because, it's really all about what you put ON the burger, not the patty itself. The patty is the vehicle for all the fun: white bean, black bean, mushroom, tofu-- I love them all.

In fact, I frequently use the veggie burger as a barometer of a restaurant . . . In Portland, Sydney's does a vegan burger with homemade ketchup on a ciabatta bun sprinkled with kosher salt that is so sublime! I had a weekly study date with this hearty meal almost once per week during grad school -- I'm convinced it gave my brain the fuel to press on through those work samples. I'm also a fan of the other end of the spectrum -- Red Robin has a perfectly balanced veggie burger and an endless basket of seasoned fries. Need I say more? Wash it down with a diet coke, and I'm a happy lady.

So we came across one 'veg burger' at our favorite restaurant and it was okay -- more importantly, it reminded me of the meal D and I love and why not make it at home? So I did. And we barely paused for air. And it was perfect with mango juice and cheese balls on the side.

White Bean Tasty Burger
serves 4

2 1/2 c cooked white beans
1 small red onion, diced
1/2 tsp thyme
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh dill, roughly chopped
2 tbsp flour
sprinkling of chili flakes
3 tbsp olive oil, for cooking burgers
4 fluffy burger buns

For condiments:
shredded cabbage, tossed in olive oil and vinegar
sauteed tomatoes
fresh raw onion
mustard, ketchup, hot sauce
lime wedge

First, get all your condiments prepped -- buns ready to be toasted, tomatoes cooked a bit on each side, shred the cabbage and drizzle with olive oil and vinegar and put the ketchup and other sauces you like on the table.

In a mixing bowl, add all spices and flour to beans -- mash with your hands so that about half the beans have turned to mush and the other half are still whole. Shape into about 6 patties, in the palm of your hand and let rest on a plate in the fridge while you assemble all the condiments. Heat a large pan on medium, add the oil and 3 or 4 of the burgers -- let brown, trying not to touch them for about 5 minutes on each size. The burgers will be a bit loose and imperfect, but that's okay because you can reshaped them a bit in the pan.

Assemble each burger onto a toasted bun with all the fixins you like -- let the creativity flow! chutney, tomato sauce and bbq sauce would be delicious as well on these white bean tasty burgers. I love the hint of lime and loads of mustard and ketchup.

1 comment:

  1. oh my fsm. that veg burger sounds delicious. mmmm. tell d hi!