We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there.
Today: We're adapting veggie burgers to fit the Monday night mentality, then washing them down with a sparkling summer drink.
These veggie burgers are for the times when an elegant salad won't hit the spot, for the times when all of your utensils are dirty, and for the times when you just can't stare at that mountain of zucchini on the counter for a moment longer. And there's no reason you can't have a veggie burger on a Monday night. Sure, the recipe calls for dried chickpeas soaked overnight and cooked for 45 minutes, but come on, it's Monday. Translation: used canned chickpeas.
Once you've gotten past that barrier, veggie burgers are hardly any work at all. They'll come together with a quick grind in the food processor. While you let the food processor do all the work, keep hydrated with a refreshing, summery drink. You deserve it.
Makes 6 burgers and 4 tall glasses of soda
12 ounces frozen raspberries
1 1/2 cups zucchini
1/2 cup pumpkin seeds
1 1/2 cups cooked chickpeas
1 cup cooked quinoa
2 tablespoons fresh dill
1 tablespoon fresh oregano
We're assuming you've got sugar, olive oil, garlic, onion, salt, pepper, Dijon mustard, lemon juice, and paprika in your kitchen. If not, add those to the list, too.
1. Make a raspberry-lime syrup. Heat the raspberries with the zest of the limes and 1 1/2 cups of sugar and boil until all the sugar has melted, 2 to 3 minutes.
2. Sauté garlic, onion, and grated zucchini. Meanwhile, grind up all of your other burger ingredients in the food processor. Once the mixture holds together, dump it into a bowl, add the zucchini, and shape into 6 patties.
3. Strain the syrup and add 3 to 4 tablespoons to a large glass half-filled with ice. Squeeze the juice of a half a lime into the glass, fill to the top with sparkling water, and spike it if it's been that kind of day. Start sipping.
4. Sauté each burger in olive oil until golden, 5 minutes on each side. If you're hungry, eat them as they come off the stove. Or, put them on a bun with lettuce, tomato, and maybe even some avocado.
5. Store extra patties -- cooked or uncooked -- in the fridge to eat in the week ahead.
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).Order now