Burger Roundup

There is nothing like a good burger, right?! With the right toppings and sides, a vegan burger makes for a well rounded, filling, nutritious meal!

Just one thing. Bean-based/vegan burgers get a little smushy after the first bite. So don’t get upset when it starts coming out the sides of the bread or bun. Have a fork handy and you still be in burger heaven!

1. Black Quinoa Veggie Burger. Or white quinoa. Or red. Or mixed. Regardless, this burger is number one!

2. Sweet Potato Lentil Burger. We love sweet potatoes. We love lentils.
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3. Lentil Burger. If only for the onions and Russian Dressing!

4. Chickpea Burger. Chickpeas. And kale.

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5. Black Bean Burger. Black beans, corn, and a great combination of spices. And of course, sweet potato fries!

6. Tempeh Burger. Super filling but super great!

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Sweet Potato Lentil Burgers

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Another veggie burger? Yes! You can’t have too many great veggie burger recipes. This is the kind of recipe I like to make ahead of time and freeze so we can have burgers on a weeknight and all I have to do is turn the oven on. I like to serve these on toast with mashed avocado.

makes 6 burgers

2 large sweet potatoes
1 cup cooked French lentils
1/2 yellow onion
1 large carrot
1 garlic clove
Salt, a pinch
1 cup cooked quinoa

Poke a few holes in each sweet potato with a fork and bake the potatoes in a 400 oven for about an hour. Cook the quinoa and the lentils while the potatoes are baking.

Dice the onion and carrot and mince the garlic. Add to a pot with 1/4 cup water and cook until softening, about 10 minutes.

Peel the skin from the sweet potatoes and mash right in the pot with the onions and carrots. Then add the lentils and quinoa and mix well.

Take half of the mixture and pulse it the food processor until mushy. Add back to the rest of the mixture and refrigerate for a half hour.

Place on a baking sheet and bake in a 350 degree oven for 30 minutes.

Individually wrap any leftover burgers and freeze. When ready to use, thaw and bake the same way.

Enjoy!

July 4th Dinner Party Menu: Burgers, Potato Salad & Cole Slaw

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We had a great July 4th celebration last night. Happy 237th birthday USA!

For our party, I made two of my recipes chickpea burgers and deli-style cole slaw and  this creamy avocado potato salad from theppk.com. We also had a big fresh salad, homemade ice cream in cones and tons of fruit.

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Here are my adaptations for our party of 8!

Chickpea Burgers (makes 8)
2 1/2 cups cooked chickpeas
1 onion
1 clove of garlic
2 big carrots
1 cup quinoa flakes
2 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
Olive oil
S and P, to taste

Line baking sheet with parchment paper. Make the flax eggs.

Place the onion, garlic, and carrots into the processor and chop finely. Pour a small amount of olive oil into a pan and turn the flame on to medium. Pour the vegetable mixture into the oil and cook for a few minutes. Turn out into a mixing bowl.

Place the chickpeas into the processor and pulse until just processed. It is ok if there are still some whole ones.

Add the chickpeas to the vegetables and add the quinoa flakes and flax egg. Mix well and season with nutritional yeast, salt and pepper. Taste and adjust.

Form burgers and place on a baking sheet. Place in the refrigerator for at least 30 minutes.

Bake in a 400 oven for 10 minutes on the first side and then flip to cook on the second side for another 5 minutes.

Deli-Style Cole Slaw
1 medium sized purple cabbage
3 carrots
1 cup Veganaise
1/4 cup vegan cane sugar
1/4 cup white vinegar
2 teaspoons salt

Whisk the together the dressing ingredients in the bottom of a big mixing bowl. Shred the cabbage as thinly as possible. Peel the outer layer of the carrots and discard. Keep peeling into thin strips. Drop the cabbage and carrots into the bowl and mix with the dressing. Refrigerate for at least three hours, mixing every so often.

Creamy Avocado Potato Salad
6 organic potatoes (I used Russet potatoes)
1/2 red onion
1/2 cucumber
6 scallions, for garnish

Avocado Dressing
2 avocados
The juice of 1 lime
2 tablespoons water
1/2 teaspoon salt

Peel and cut the potatoes into small chunks. Place them in a pot, cover, and bring to a boil. Cook for 15 to 20 minutes until potatoes are easily pierced with a fork. Don’t overcook; the potatoes should be al dente. Drain and set aside to cool.

Cut the avocados in half, remove the pit and scoop the meat into the food processor. Add the lime juice, water and salt. Puree until smooth.

Cut the onion and cucumber into a small dice and thinly slice the scallions. Add to the potatoes and mix together. Add the dressing and mix well.

Enjoy!

Chickpea Burgers

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These burgers are so easy. Use a food processor and the prep work is done in no time. I also like to make my own beans and once you get the hang of it, and realize how much cheaper and better they are, you won’t go back to canned.

makes 4 burgers

1 cup cooked chickpeas
1 small onion
1 clove of garlic
1 big carrot
1 cup (loosely packed) curly kale
1/2 cup quinoa flakes
3 teaspoons nutritional yeast, or to taste
1 flax egg (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
Olive oil
S and P, to taste

Line baking sheet with parchment paper. Make the flax egg.

Place the onion, garlic, carrot, and kale into the processor and chop finely. (You can do this in batches if your processor is small, like mine. I do the onion and garlic first and then the carrots and kale.) Pour a small amount of olive oil into a pan and turn the flame on to medium. Pour the vegetable mixture into the oil and cook for a few minutes. Turn out into a mixing bowl.

Place the chickpeas into the processor and pulse until just processed. It is ok if there are still some whole ones.

Add the chickpeas to the vegetables and add the quinoa flakes and flax egg. Mix well and season with nutritional yeast, salt and pepper. Taste and adjust.

Form burgers and place on a baking sheet.

Bake in a 400 oven for 10 minutes on the first side and then flip to cook on the second side for another 5 minutes.

Serve on any bread/bun you like with a piece of lettuce and baked potatoes or any other side you like.

All of the following make the burger taste even better: ketchup, mustard, ketchup + mustard, or homemade Russian dressing (Veganaise, ketchup and relish.)

Enjoy!

p.s. these burgers are great leftover! Heat oil in a non-stick pan and cook until crispy and hot.