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Veggie Burger Encore

August 19, 2012

Yet another post from our wonderful weekend spent together in Whistler. This veggie burger was truly a team effort, and while it is similar to the Black Bean Burger that Allie posted a while back, we feel like we’ve perfected the recipe so we’re posting it all over again. In this situation, we were cooking in a different kitchen with more limited ingredients and tools, so adaptation was necessary. We also find that we do a lot of cooking in other kitchens and this is a recipe that has lent itself extremely well to whatever ingredients are around, particularly in the patties. We also ended up with direly stale buns and with a little toasting and the delicious mayo, they turned out just fine.

The biggest disaster occurred when we realized that we had bought an insanely small can of black beans for 4 patties. We tried to forge ahead and looked down at our sad bowl of mashed beans and realized we’d all have a 2-inch patty at this rate, and very hungry bellies to accompany. Luckily, Katie F is brilliant and suggested we use grated potato – not only would it bulk out our beans, but she hoped that the potato would crisp in the frying pan and it would be extra delicious. YES INDEED – pretty much amazing.

Allie has since had to make veggie burgers for various crowds in various kitchens and has used grated zucchini/summer squash as well. We’re also convinced that grated yam would be pretty much the best thing ever, but are waiting for winter to try this out…if we can hold out.

1 can black beans
1 medium potato/yam/zucchini grated and squeezed through a tea towel to get the extra moisture out
half bunch cilantro
about 2-3 tbsp cornmeal or flour
salt and pepper
any of: chili flakes, oregano, cumin, cayenne, etc. etc.

Wash, then drain the beans really well, trying to get out as much moisture as possible. Mash half the beans in a food processor or with a fork. Combine all ingredients, stirring in the cornmeal/flour last, one tablespoon at a time until you are able to form solid patties.

Garlic Cilantro Mayo
1/4 cup mayo
1-2 cloves garlic, mashed
1/4 to 1/2 bunch cilantro, finely chopped
pepper and the tiniest bit of salt

Use as much mayo as you want, really – make tons if your meal includes potato or yam fries!

Caramelized onion

Tomato, lemon and chives salad
– use the flesh of the lemon in the salad
– combine olive oil, lemon zest and lemon juice, pepper, and sugar for salad dressing
Corn on the cob

One Comment leave one →
  1. Barbara Fitzpatrick permalink
    August 20, 2012 6:07 am

    I am not a vegetarian but I am going to try this. It sounds delicious.

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