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Favorite burger recipes thread

by: desmoinesdem

Mon Jan 18, 2010 at 08:05:34 AM PST


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I don't cook hamburgers at home, but every so often I like to make veggie burgers. My recipe doesn't contain eggs, because while I love them, I eat plenty of them in other dishes. I've adapted this dish from Moosewood's Low-Fat Favorites. I prefer them with cannellini (white kidney) beans, but you can also use pinto beans. All quantities are approximate; I don't measure carefully, and this recipe is flexible.

Veggie burgers (suitable for vegans)

1 can cannellini beans, drained and rinsed
1 tablespoon mustard (I like coarse-ground, but dijon or other smooth kinds work well too)
1 tablespoon tomato paste (or ketchup)
1 tablespoon soy sauce or tamari
1 medium or two small onions
1 large or two regular cloves garlic
1 carrot, shredded
1 teaspoon ground cumin
1 teaspoon chili powder
about 3/4 cup rolled oats

In medium bowl, mash beans with potato masher. Add mustard, tomato paste or ketchup, and soy sauce and mash together.

Chop onion and saute in vegetable or olive oil. After a few minutes, add the shredded carrot. When onion and carrot are soft, add cumin, chili powder and pressed garlic cloves. Stir for another two minutes or so, adding a tablespoon or two of water if you need to prevent sticking. Stir sauteed vegetables into bowl with bean mixture. Add rolled oats and mix well. I like to leave this to sit in the refrigerator for a while to let the oats soften.

At dinner time, heat a little oil in a frying pan and cook on both sides for 5-8 minutes.

Share your own favorite burger recipes--vegan, vegetarian or carnivore--in this thread.

desmoinesdem :: Favorite burger recipes thread
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Back in the day... (4.00 / 5)
I'd grab a roughly 4 - 6 oz. chunk of 80/20 ground beef, roll it into a tight ball, fry it in oil on medium-high heat for about 4 minutes, then flip it over and mash it down to a probably 5-inch wide and roughly 1/4 inch thick thing (the better to form a crust on the outside, while still keeping the inner part moist and medium-rare) that fit perfectly onto a toasted generic-local-bakery-kaiser roll, with raw onion, cheddar, mayo and ketchup.

Anything else (mixing egg and onion into the beef, etc), I basically viewed as meatloaf on a roll, and was always completely unnecessary, imo, since any good ground beef above 10% fat didn't need anything to bind it together in the first place.  

Fwiw, I've always thought that ground lamb at around 15% fat actually makes the best burgers, though.  In terms of taste and texture.  Again, same thing - grab, shape and cook.

As for veggie burgers, I've never really been much into them.  My thoughts are along the lines of, if I want a burger?  I'll go eat a real one.

But that's just me, of course.  And I've definitely had awesome veggie burgers in my time.  But to be honest, if I'm gonna have beans and grains and veggies I'd rather just have them on their own, without the whole "burger" thing...


I like burgers and veggie burgers (4.00 / 6)
and right now I have a shit load of pink beans in my fridge so I am going to use them in the above recipe.I buy dried beans in bulk at my food coop and I can't get cannellini beans there. I know Goya has cannelini in a package, but for some reason a lot of the regular markets don't sell them. I buy a few packages whenever I see them  Burgers?? I only eat when I can get local,humane and organic on sale from my local coop.

My daughter just moved from a dorm into her first apartment. She's on a modified meal plan but will be cooking dinner (she's vegan).BTW I just got an updated bill from her school and I can see that colleges make a LOT OF MONEY on food for students. Anyway I have to drop off some stuff we forgot to take Sat and I will bring her some of these veggie burgers.


College food... (4.00 / 3)
There's a story on that from Rutgers from a few weeks ago, gonna go find it and be right back...

[ Parent ]
Ah, here goes... (4.00 / 2)
Rutgers University students, officials in food fight over meal donations -

Concerned about hunger in New Brunswick, a group of Rutgers University students mounted a campaign to donate extra meals from the campus meal-service plan to a soup kitchen and others in the city.

Less than a week after it started, however, the venture has devolved into controversy, pitting the students - and the graduate who organized it - against university administrators.

The disagreement, which at one point involved Rutgers police, has resulted in a new policy limiting the number of takeout meals at campus dining halls. Previously, students were allowed two takeout meals per visit. Now they can have only one at a time.

Rutgers officials say the student group's effort, while well-meaning, didn't take into account food-safety concerns and a prohibition on soliciting in dining halls. Officials also noted that Rutgers already donates significantly to the soup kitchen in question, Elijah's Promise.

The first concern is valid, the second is b.s.

From there is where it gets kinda confusing to me, though -

The campaign's philosophy seemed simple enough: Donate meals that students are already paying for but aren't using.

[...]

Greg Blimling, the university's vice president of student affairs, said most students buy a 210-meal plan but eat, on average, 147 meals per academic year. Rutgers prices the meal plan on the 147-meal average, charging roughly $10 to $11 per meal, Blimling said.

$11 a lunch?!  For one person?  And I'm pretty sure Rutgers cafeterias source from a Sysco-type operation.

Yeesh, if you went to Portland State University, you could just walk across the street for lunch with a friend to a food cart pod and eat much better for two, on less than that.


[ Parent ]
eek (4.00 / 3)
priced based on the knowledge that the students will eat 147 meals on average, and charge for 210 meals?

I wonder if there was followup to that little disclosure.


[ Parent ]
disclosure (4.00 / 3)
More information is needed - the article doesn't say whether the meal plan costs about $1500 or more like $2100.

[ Parent ]
thats what I said... (4.00 / 3)
colleges make a LOT of money on food. I just got an adjusted financial aid notification that looks like they deducted $3000. a year. That's for breakfast and dinner..$3000. per student!! sounds like a whole lot of money for meals Sept through May. And get this...My daughter told me Sat that one of the reasons that she got an apartment was that she often missed dinner as the dining room was only open til 7.And shes not the only one. Her school is small and they cook their own food. Most schools contract food services out. Like Rutgers..

[ Parent ]
veggie burgers (4.00 / 4)
Why haven't I thought of making my own veggie burgers? This is very helpful, thank you very much.

I have some dry white navy beans and some dry white Great Northern beans. Will those work as well as pintos or kidneys, or would I be better off getting those? I don't know beans about beans.

I like veggie burgers because I like what I use with them - salsas or spreads that begin with mayo or hummus and use interesting add-ins.

Toasted buns are mandatory for meat burgers served with a bun.

Saturday I brought home a jar of ginger pickle from the Punjab grocery. I was looking for those thin pink slices. Store staff realized with some consternation that there was no ginger pickle on the shelf, but said they usually had it, but it wasn't there now. Fine, I said I'd check back later. No no, they said, just wait here a moment. A few minutes later, out came a case of ginger pickle. Not at all what I wanted, but I had to buy a jar, right? The label says "use only dry spoon." I wonder at the significance of that instruction. The label also says, "Warning: to be consumed in small quantities with food. Not for mass consumption." The word "Warning" is in red. Interesting.

Anyway, my point is, I think this will make a good spread for veggie burgers when combined with something to take down the hot chili peppers somewhat. Very tasty.


can of beans (4.00 / 3)
How large a can? 14-16 ounces, or larger?

[ Parent ]
15-oz can (4.00 / 2)
is what I use. If you are cooking dried beans, probably you'd want to start with 1/2 cup to 2/3 cup for this recipe.

[ Parent ]
can I put in a shamless plug (4.00 / 3)
for my friends cook book on beans? I use it almost every day. its worth the $$$$.
http://www.alizagreen.com/2004...

I can have her autograph it for you!!@@!@!


[ Parent ]
don't see why you couldn't use (4.00 / 2)
either white navy beans or Great Northern beans. I haven't tried them in this recipe, but many kinds of beans are interchangeable.

I like either barbecue sauce or salsa on these burgers. Mr. desmoinesdem eats them with ketchup.


[ Parent ]
Falafel Burger (4.00 / 5)
I used to take dry falafel mix out camping and made burgers out of it instead of the little deep-fried balls. It's very tasty and I've since learned how to make falafel from scratch. It's mostly ground-up garbanzo beans that have been soaked for 8 hours.

Also, there's a nice recipe for mushroom burgers. We've made them several times (when mushrooms go on sale) and they're delicious!



Falafel (4.00 / 5)
Again, why didn't I think of making my own, especially since I love homemade hummus so much?
Great idea, Crider, thanks.

From Bob's Red Mill, the first two recipes use garbanzo bean flour.

Falafel - Gluten Free

Falafel Patties

The third recipe uses garbanzo beans (chickpeas.)

Falafel (Middle Eastern Taco)

Where a recipe like these says lemon juice, sometimes I'll use lemon juice but I'm loving balsamic vinegar as a replacement.


[ Parent ]
you're in Baltimore right??? (4.00 / 4)
I'm outside Philly..There's an amazing place near U Penn that has the best hummus and falafel..I would take you there if you ever come my way..

[ Parent ]
Thanks for the recipe, desmoinesdem! (4.00 / 2)
And it's nice to see you here. I'll have to take another look in my fridge and my pantry, but I'm 95% sure I have all the ingredients for these burgers. Yum, they sound tasty! :-)

Act on Principles and make equality happen.

And btw, the BEST. BURGER. EVER. is spelled L-B-S... (4.00 / 2)
No really, it is. I wish I could take y'all to Summerlin to see what we're talking about. :-p

Act on Principles and make equality happen.

Mark Bittman wrote about (4.00 / 2)
veggie burgers in the NYT a few years ago:

http://www.nytimes.com/2006/02...

Links to his recipes are on the left of the column.  (I've always meant to try making a nutburger, but never have.)  He did a video, too, but that seems to have been removed from the site.  (Someone with better search skills might be able to find it: I couldn't.)

But I have to say, ground chuck at an 80/20 mix makes the best beef-burgers; and one recipe I got from a Martha Stewart magazine suggested putting the cheese inside the burger.  It turned out great: I think I used bleu cheese -- I love bleu cheeseburgers -- but this would work with cheddar or any other cheese you like on your burgers.  Just form the burger around the cheese.


The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. -- Calvin Trillin


Variation on the "Falafelburger" (4.00 / 2)
A few months ago I posted my newly-discovered get-rid-of-leftovers make-quick-and-easy recipe for "Easiest Ever Veggie Burgers." (This was part of my response to the exploding mutant killer zucchini army overtaking my garden and kitchen last August.)

The full post is here (http://greenmomintheburbs.wordpress.com/2009/09/05/easiest-ever-veggie-burgers-attack-of-the-killer-zucchinis-iia/) but the basic recipe is:

Easy Veggie Burger (single serving: quadruple as desired!)

Combine in a bowl; squish with fingers until well mixed:

   * 1/4 cup hummus or mashed beans (black, cannellini, great northern, kidney, lentil, whatever)
   * 1/4 cup bread or cracker crumbs (I save the heels and crumbs from both, throw them into the food processer, and freeze for later use)
   * 1/4 cup grated zucchini (or other grated vegetable)
   * 1 tsp chopped cilantro (or basil or parsley) (optional, but it really makes a difference!)
   * 1-2 cloves mashed garlic (also optional, also really difference-making)
   * powdered seasonings to taste (cumin and chili powder, or cumin and coriander, or basil and oregano, or curry powder...use your imagination!)

Stir well, then smoosh into a ball with your hands and flatten into patty shape.  Coat with more breadcrumbs if you wish, then cook over medium high heat till crispy on each side.

This is a fun recipe to play with!  


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