Man vs vegetable! That’s what I’ll call my nocturnal battle to eat what I like and play up to the picky taste buds of mon mari. If it were up to me, everything would be christened with lemongrass and a handful of cilantro. But alas, this is France! It’s not about chasing culinary fireworks, but enjoying quality ingredients in their unadulterated state. But I take this with a grain of salt and a star anise. But I am always up for the challenge, looking out for enticing meatless recipes which could get past Monsieur Meat & Potatoes himself.
I wish I could take full credit for this winner, but I found inspiration from a smoky beet burger recipe on one of my go-to blogs SPROUTED KITCHEN. I knew these burgers would be an easy sell. Beets recreate the crimson hue of ground beef. And pulsed mushrooms and chickpeas give the burgers a toothsome texture and the right amount of umami to lure mon mari for the second bite. Under a silken cloak of sauteed mushrooms and melted brebis cheese, this was one veggie burger incognito. Accompanied by handcut french fries, it was an easy sell. Victory is mine!
Beet burgers (inspired by SPROUTED KITCHEN)
2 tablespoons extra virgin olive oil
1 yellow onion chopped
1/2 cup walnuts
1/2 cup mushrooms, chopped
1 cup grated beets
2 cloves garlic, smashed
1/2 cup chickpeas, cooked
1 teaspoon soy sauce
2 cups cooked short-grained rice
1.) Heat olive oil over medium heat. Saute onions, walnuts, mushrooms, beets, garlic, and chickpeas until tender, about 10 minutes. Let cool slightly.
2.) In a food processor, pulse sauteed vegetables with egg, soy sauce, and rice until coarsely mixed. Season to taste. With wet hands, form mixture into 8-10 1-inch thick patties. Heat 1 tablespoon olive oil over medium-high heat. Saute burgers for 5 minutes until crust forms. Flip and cook for 10 more minutes until caramelized.
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