Today: Meatless burgers that have carnivores clamoring to their skillets.
Burgers may be the ultimate in comfort food, but for those of us who are carnivores, the thought of a burger that isn't, well, a burger, doesn't usually spark our interest. Until now. These vegan bean burgers are packed with a savory combination of sun-dried tomato and basil, and then fried up on a skillet. Eat them on a bun, in a salad, or directly out of the container for breakfast the next day. If you have a can of white beans lying around, or even if you don't, this is about to become your new favorite comfort burger that's chock-full of good stuff (that's good for you)—so even carnivores can rejoice.
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Makes 8 patties
1/2 cup fresh basil 1/2 teaspoon lemon juice 2 heaping tablespoons chopped sun-dried tomatos (can be in oil or dried) 1 15-ounce can of white beans 1 cup quinoa
We're assuming you already have eggs, garlic, flour, chili powder and Parmesan. If not, add those to your list, too!
1/3 cup Parmesan 1 egg 1 large pinch chili powder 3 tablespoons any type of flour (all-purpose or rice flour work great) 3 cloves garlic, minced
With about 45 minutes to dinner, cook 1 cup of quinoa. While you're waiting, pour yourself a nice glass of wine and set about cracking one egg into a bowl. Beat it well, and in between sips, mash in the can of beans until the mixture is relatively smooth, with some chunks remaining. Once your quinoa is done, fold it into the egg-bean mixture and then add the parmesan, chili powder, garlic, lemon juice, and tomatoes. Feeling some particularly strong tomato love? Add a little extra! More tomatoes never hurt anyone (or so we've been told).
Once the ingredients have been combined, roll the mix into clementine-sized balls and flatten into patties. Having trouble with the consistency? Don't worry! Take another sip of wine, and if it's too dry, add another egg. Too wet? Add a few extra spoonfuls of flour. Once you've made the patties, heat some oil in a skillet on medium heat and cook each patty until brown, about three minutes on each side. Serve them up with your favorite burger toppings, or try with hummus and caramelized onions, or simply chop up a patty and toss it into a spinach salad. However you choose, be sure to save one for a midnight snack.
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).