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falling behind (post 17 of a 52 recipe resolution)

June 30, 2013

The year is officially half over and tomorrow, July 1, starts week 27. There are a couple of reasons why I think about that but for right now it’s because I’m only on recipe 17. I’m officially behind if I’m going to post 52 recipes this year. The thing is, I’ve got pictures of a lot of recipes I’ve tried, I just haven’t writing the post to go along with them. I’ve got some catching up to do.

Remember my last post when I was turning over page corners to mark recipes that I probably wouldn’t get around to making? Consider this as two down and a few more to go. Maybe I’ll get through all of the tagged pages before the next issue arrives.

This one is called Berkeley Veggie Burger and it also comes from Cooking Light and I think it’s great as we head into summer. It may be too fragile to cook on grill racks, but if you have one of those flat pans that you set on top of the grill racks that should work.

We topped our burgers with mayo, lettuce, tomato and a little blue cheese. These burgers are very mild in flavor and I think the blue cheese overpowered them. I think next time I’ll use a cheddar or American cheese.

Berkeley Veggie Burger
Adapted from Cooking Light

    6 burger buns
    3 cups grated cooked golden beet, about 3 medium
    1/3 cup chopped walnuts, toasted
    1/3 cup panko (Japanese breadcrumbs)
    2 tbsp horseradish
    3 tbsp minced fresh chives
    1/4 tsp black pepper
    9 oz cooked brown rice (from about 4.5 oz uncooked brown rice)
    2 tsp Dijon mustard
    2 large eggs
    1 large egg white
    3/8 tspkosher salt, divided
    2 tbsp canola oil, divided

Preheat the oven to 400F. Place a baking sheet in the oven.

Combine beet and next 6 ingredients (through rice). Combine mustard, eggs, and egg white. Add 1/4 teaspoon salt and mustard mixture to beet mixture; stir well. Spoon about 2/3 cup rice mixture into a (4-inch) round biscuit cutter; pack mixture down. Remove mold; repeat 5 times to form 6 patties.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Carefully add 3 patties to pan; cook 3 minutes. Carefully transfer patties to preheated baking sheet coated with cooking spray, turning patties over. Repeat procedure with remaining 1 tablespoon oil and 3 patties. Return baking sheet to oven; bake patties at 400° for 12 minutes.

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One Comment leave one →
  1. MikeG permalink
    June 30, 2013 8:38 am

    The ‘spoon’ failed to mention that these were the BEST veggie burgers either one of us had ever had.

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