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!
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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 egg
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.
P.S. Charlotte Brunet photo. Jessie Kanelos Weiner style.
P.P.S. Check out my BOARDING PASS on Prêt à Voyager!
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