Veggie Burgers Rock

Okay, I’ve been wrapped up in writing a textbook chapter over the past month and a half, so I decided I needed to write a fluff piece. The fact of the matter is – veggie burgers rock.

I made this recipe last night and they were inspiring! I love the combination of ingredients and my just-graduated son ate two on a bun, and then came back and ate one with his fingers. So Lindsay, at Pinch of Yum can possibly add “or just eat one with your fingers as you walk through the kitchen” to one of her “ways to enjoy them”.

The great thing about recipes such as these Curried Veggie Burgers is that you don’t have to be exact. For instance, I didn’t really measure the rice and lentils. I cooked up some brown rice (1/2 cup dry) and about a cup of dry lentils. I drained and rinsed my canned garbanzo beans well to reduce sodium. I only had about 1/4 cup of unsalted cashews left in my pantry, so that’s all I put into the recipe (and I didn’t modify it with by adding any fat or other ingredient). I also found out that I was low on curry powder, so used all that was left, which was about half the amount called for in the recipe.

I probably over-processed the mixture slightly. As Lindsay said – she prefers more texture. I should have added some olive oil to replace the missing cashews, as mine were slightly dry – but they still turned out well and we enjoyed them. I made about a dozen 3-inch patties, and also eight mini 2-inch patties (which I offered to my card club group to sample – they all wanted the recipe, and one of them wants me to come over and make them for her and put them into her freezer. There’s a charge for that). I tried both pan frying and baking, and I prefer using the baking sheet in the oven for these. I also put about 6 in the freezer.

We ate ours on small whole wheat buns, and topped them with Bleu Cheese dressing and mixed baby greens.

Another great option for these is to use them as appetizers! Next time I’ll make a whole bunch of mini patties (1-2 inch). These can be baked and then frozen for parties. When served, you could top them with a dab of curried Greek yogurt, or a sprinkling of goat cheese, or a dab of herbed mayo and sprigs of cilantro or chopped cucumber. Yummy.

Sure I like a big ‘ole beef burger once in a while, but I really enjoy good veggie burgers. My favorite local place to get them is Voodoo Brewery – they make them from scratch in their kitchen – but these are a great “Veggie Burger Fix” that I’ve officially added to my kitchenworks. Enjoy!

NOTE: When it comes to recipes, folks always want to know: “How hard is it and how much time does it take?” I work from a home office, so have the advantage of putting some brown rice on the stove at 2:00pm and then getting to it later when I need it. Other than having the rice and lentils ready to go – these aren’t time consuming. So if you’re cooking brown rice for dinner, make extra sometimes and then keep it in the fridge for a few days to use in recipes like this one. Having the ingredients ready to go is the secret to quick and simple healthy cooking.

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