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CSA Veggie Burger

7/18/2014

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It's summer and burgers are popular among carnivores but you don't need to eat meat to enjoy this heavenly patty.  If you've never made a veggie burger before let me tell you something I've learned from experience- you cannot mess this up! I could pretend that I'm creating something miraculous here but seriously, all you need to do is shape some pureed veggies into a round shape that will fit on a bun.  This is the first time I've ever used string beans (if you are like me, you might have though- what in the world am I going to do with all these string beans!!) and zucchini/squash to make a burger but that's what we got so I figured what the heck, I'll give it a shot and see what happens. By the way, that's my approach to trying a lot things :-)  

One more thing before you get started....sorry, but this burger (and most veggie burgers) do not do well on the grill- they just don't stay together. You could put them on a veggie grill tray on the grill or cook them in a pan on the stove.  The natural juices of the veggies & pureed squash will keep this together along with the chilled rice or quinoa- make sure you chill the rice/quinoa before adding it to the burger- otherwise it will not stick as well. Also, make a bunch- they freeze well!

The photo is of my creation but I was so focused on eating it I forgot to take a picture of it on the bun with all the dressings!  So after I ate I remembered and took a photo of a patty before cooking.
This recipe makes 6 burgers.  

What you'll use from your bag:
  • Summer Squash (at least 1 cup cut coarsely in chunks)
  • String beans (fist full)
  • Onion (1/4 of a medium size onion, chopped)
  • Garlic (2 cloves, chopped)
  • Leeks (1/4 cup chopped-optional, if you have any left from last week)
  • Beets (1/2 cup pureed -optional, if you have any left from last week)
  • Turnips (1- optional, if you have any left from last week)
  • Tomato (to put on top)
  • Cucumber (to put on top)
What else you'll need:
  • Quinoa or Brown Rice (1/2 cup, cooked & chilled)
  • Burger Buns
  • Any other dressings you like for your burgers- I like avacado, sprouts, & spicy brown mustard
  • Olive Oil  (splash)
  • Salt & Pepper to taste
First, Prepare:
  • Cook the quinoa or rice and chill it immediately- put it in the freezer to speed it up if you are trying to do this in one shot
  • Saute the garlic, onion, and leeks (if using) in a pan with a splash of olive oil- remove & set aside in a medium mixing bowl
Then, puree:
  • Puree the squash until it is smooth, put in the bowl with the garlic/onion saute
  • Puree the string beans, beets, & turnips (if using)
  • Puree the cold rice or quinoa and add to the bowl
  • Combine everything together with your hands and form into patties
  • Season with salt & pepper if you like
Finally, Cook:
  • Heat a splash of olive oil in a pan and add your burgers, cook a few minutes on low/medium heat (if the heat is too high all the little particles of veggies & quinoa will burn.) Be a little gentle when flipping- if then ends fall part, they can easily be formed back together with your spatula :)
  • Serve on toasted buns with your cucumber, tomato, and whatever else you are using.
  • Enjoy!


Namaste

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