Veggie burgers take II
What a weekend! Sunday was ‘Pets in the park” day here in Edmonton. It’s an event to raise money for the SPCA and it was hot and sunny so Josee and I decided to take Daisy for a look-see. It started out great and I took tons of pictures (we even saw a giant version of Daisy) but then when I got home I realized that my camera was gone. So this morning I’m anxiously awaiting for the SPCA office to open and begin my search….wish me luck!
In the meantime, I still have veggie burgers on the brain (and a touch of OCD:)). Although I’m still convinced that I’ve found the best packaged product in Mountain veggie burgers, I’ve been on a quest to create my own and I think I did it this weekend! On a trip to the farmers market, Steve found a vegan booth and tried a sample of their veggie burger which he insisted we buy. I on the other hand thought they looked unappealing but he pulled out his wallet……only to be told 2 of them were $9! It was too late though because he made the mistake of saying “I’ll take one!” without asking the price first (as I would have:)) So off we went with 2 small, frozen veggie burgers and $9 poorer. Now I was determined to make my own and the bet was on!
These were the packaged burgers already beginning to crumble
First I began by dicing some Portobello mushrooms into very small pieces. Using Portobello instead of regular mushrooms make for a meatier consistency.
After mixing all of the ingredients in a large bowl, I use an ice cream scoop to make the patties the same size and then I pressed them down making sure to wet my hands so that they wouldn’t stick. This batch made 7 large patties but I think next time I’ll make some little ones and make some cute little sliders.
2 1/2 to 3 cups finely chopped Portobello mushrooms
1 finely chopped sweet onion
6 cloves of garlic minced
2 jalapeno (optional)
1 1/2 cups fresh or frozen corn
1/2 tbsp each salt n pepper
1 tsp dried oregano
2 tsp sage
1/2 cup hoisin sauce
20 pecans roughly chopped
1/3 cup tahini (recipe to follow in next blog)
1/2 cup oat flour
Begin by frying the onions, garlic and jalapeno until lightly browned. Next add the mushrooms and saute for approx. 10 min. Once veggies are cooked, place them along with the rest of the ingredients into a large bowl and stir until mixture becomes thick. Gently form into balls (I made 7) and then flatten with the palm of your hand. Bake these until firm and crisp. These freeze well so next time I’ll make a double batch and dinner will take 5 minutes!