In my opinion, veggie burgers have a bad reputation for a very good reason. Most of the time they’re just not good. Among their many offences: being dry, tasteless, having an unappealing texture, or any combination thereof. Some veggie burgers try to taste like meat (which never really works) and some go in the opposite direction of the traditional burger and seem to have no substance.
SO, all that being said, we wanted to attempt to make a veggie burger that would solve the normal veggie burger problems while being substantial and proud to be a veggie burger. Our burger has a hearty base of bulgur, walnuts, and black beans that is packed with flavor from soy sauce, worcestershire sauce, cumin, cayenne, and cilantro…not to mention plenty of onion and garlic. These burgers are not dry! The moisture level actually caused the only issue that we had with these burgers…having them hold together during the cooking process. They take a bit of careful finessing to flip but it’s worth it to have a veggie burger that achieves some of the ‘juiciness’ of a traditional burger. Save a cow and try this burger during these first days of summer!
Grapefruit, lime, and nectarine! If you like these fruits I promise you will love this New Zealand Sauvignon Blanc. It was tart, light, and fresh; a perfect wine for summer. The strongest flavors were fruity but there were also faint floral and mineral notes that lingered at the end of each sip. The wine was awesome with the veggie burgers…the zestiness balanced the bold spice in the burgers and the citrus in the wine cut through the richness of the goat cheese.
This beer was certainly summery just not in the way that I was expecting. Most marketed ‘summer beers’ are very light pilsners or lagers light on the hops, malt, and body. Summer Love is light on body but doesn’t shy away from hops at all. If a lager and a pale ale had a baby it would taste like Summer Love (is it weird that we are talking about eating babies?). The floral and citrus notes from the hops are certainly reminiscent of summer and along with the bitter flavor of the hops add a surprising amount of depth to what is otherwise a light enjoyable beer.
Adapted from this recipe
Makes 4 large veggie burgers
1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned black beans, rinsed and drained
1 1/2 tablespoon soy sauce
1 tablespoon worcestershire sauce
3/4 cup walnuts (2.5 ounces)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
4 kaiser rolls, toasted
Arugula, tomato, and goat cheese for garnish.
1. Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans worcestershire sauce and soy sauce.
2. Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
3. Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill in the freezer for at least 10 minutes.
4. Preheat grill pan over medium heat. Brush patties all over with oil.
When pan is hot, brush it with olive oil and grill the burgers, carefully turning once, about 8 minutes total.
5. Serve burgers on kaiser rolls with arugula, tomato, and goat cheese.