A good veggie burger can be hard to find. This, my friends, is a good veggie burger. I love that they have a crunch to them, like falafel, but without being fried, and I love how light yet filling they are. This recipe is adapted from The Washington Post, and while it is called patties in the recipe, it can be adapted into a hefty burger, or a mini burger, and can be enjoyed many ways. I snacked on them with some cottage cheese, but you could load up a bun and have one, or stuff some into a sliced pita with some tzatziki. The Post also give the suggestion of placing them on top of a salad, which is perfect. The original recipes calls for a sweet potato, which you could of course try, but I think yukon gold give the right taste. Add in some berbere spice and you have an incredibly tasty veggie burger.
4- 8 servings
1 medium onion
8 cloves garlic
4 small yukon gold potatoes
28 oz black beans (canned, or home cooked)
1 tablespoon olive oil
1/2 teaspoons ground cumin
1 teaspoon Berbere spice
2 large eggs
1/2 cup panko (or any bread crumbs)
Kosher salt
Freshly ground black pepper
Peel and boil the potatoes until tender, and then drain and mash. Chop the onion. Mince the garlic or run it through a garlic press. Drain and rinse the black beans, then place them in a mixing bowl. Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the onion and stir to coat; cook for about 1 minute, then stir in the garlic, and spices. Cook, stirring for about 30 seconds, then remove from the heat. Transfer the mixture to the bowl of black beans. Use a potato masher or the back of a fork to mash most of the beans and blend in the onion mixture. Lightly beat the eggs, then add them to the bowl, along with the potatoes and bread crumbs. Season generously with salt and pepper. Use clean hands to divide the mixture into 8 equal balls, then flatten the balls into patties, arranging them on the baking sheet spaced about 1/2 inch apart as you work. Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil, then grease it lightly with cooking oil spray (coconut preferred). Broil for 8 to 10 minutes, until crisped and golden brown; use a thin metal spatula to turn them over, then broil for 2 to 3 minutes on the second side.
Serve hot.
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