After a couple of unsuccessful attempts at different veggie burger recipes recently, I finally had a breakthrough. I kept trying to make the burgers on the grill, and it just wasn’t working. The texture was all wrong, and they fell apart, and the result just wasn’t good. Well, guess what? Don’t make them on the grill. Fry them in a pan, or, at the very least, use some type of grill pan to keep them from falling apart. I can’t believe it took me this long to figure that out!
Regardless, I have finally made a veggie burger I am satisfied with, and it’s the best I’ve ever had, anywhere — no joke. The texture is just right, the flavor is great, it isn’t trying to be meat*, and the protein content is good, too.
* In case you couldn’t tell, I am not a big fan of “fake meat” products.
I made quinoa burgers for the hubby and my mom recently, and they both raved. Even my mom, who doesn’t cook much anymore, said she might try making these and sticking them in the freezer to reheat for individual meals — hurrah!
We had them on whole wheat buns, topped with sliced tomatoes and baby kale, and kohlrabi slaw on the side.
The story here is that I was just tired on putting kohlrabi in stir frys and wanted to do something different with it. As we discovered, raw kohlrabi has a pleasant, crisp, radish-like flavor when eaten raw. For the slaw, we simply shredded about a half a head of green cabbage, tossed it with a little kosher salt and set it in a colander to drain for about 30 minutes, and squeezed it out. Then we mixed it all up with 3 bulbs of thinly sliced kohlrabi, mayo, a little Dijon mustard, a sprinkle of white wine vinegar, and salt and pepper to taste. Yum! If you need something a little different to do with kohlrabi, I’d recommend it.
As for the quinoa burgers, they are a must-try!
Based on this recipe from Eating Well, Living Thin
1 cup quinoa, rinsed well
2 cups vegetable stock
3/4 cup shredded cheddar cheese
3/4 cup cottage cheese
1 medium carrot, finely grated
2 leeks, cleaned and chopped
1/4 tsp ground cumin
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for frying
In a medium saucepan, bring the vegetable stock to a boil. Add the quinoa and reduce the heat to low. Cover and cook for 15 minutes, or until all liquid is absorbed and the grains have spiraled out. Allow to cool for a few minutes.
In a large bowl, combine the cooked quinoa, cottage cheese, cheddar cheese, carrot, eggs, leeks, garlic, cumin, salt, and pepper. Heat a frying pan over medium heat and spray with a little olive oil. The quinoa mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop it into the pan and lightly flatten each patty to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes 10 burgers.**
** Freeze any leftover patties between sheets of Press ‘n’ Seal — they reheat really well!