Classic Veggie Burgers
 
Prep time
Cook time
Total time
 
A complex, many-parted, slightly time-consuming recipe that's worth it because it turns out a batch of veggie burgers with perfect texture and rich taste that you'll want to eat all the time.
Serves: 8
Ingredients
For burgers:
  • ¼ cup lentils
  • ¼ cup farro
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon butter
  • ¼ cup old-fashioned oats
  • Olive oil
  • Salt
  • 1 onion, sliced as thinly as possible
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 medium sweet potato, peeled and grated
  • 1 beet
  • 2 cups sliced cremini mushrooms
  • 1 teaspoon red wine vinegar
  • ½ ounce dried porcini mushrooms
  • ½ to 1 teaspoon smoked paprika
  • ¼ teaspoon chipotle powder (optional)
  • ½ cup roasted almonds
  • 1 teaspoon miso
  • 1 shallot, coarsely chopped
  • 3 garlic cloves, peeled
  • ¼ cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons cream cheese
For serving (per burger):
  • About 1 ounce grated or sliced cheese
  • English muffin
  • Mayo or chipotle mayo
  • Romaine lettuce
  • Sliced tomato
  • Sliced white onion
Instructions
  1. Place lentils and farro in a bowl and add water to cover. Add the apple cider vinegar. Let soak at least 6 hours, or overnight, until grains are tender.
  2. In a small frying pan, melt the butter over medium heat. Add the oats and cook until they are golden and fragrant, watching carefully so you don't burn them. Remove to a bowl to cool.
  3. In a medium pan, heat about 1 tablespoon of olive oil. Add the onions. Cook for about 2 minutes, just to get everything sizzling, then turn the heat as low as it goes and cook for about 30 to 45 minutes, stirring occasionally, until onions are golden. Sprinkle with salt.
  4. Preheat the oven to 400°F. In a bowl, toss chickpeas, beets, and sweet potatoes in olive oil to coat and sprinkle with salt. Arrange in a single layer on one or two parchment-lined baking sheets. In the same bowl, toss the mushroom slices with more olive oil, salt, and the red wine vinegar. Arrange in a single layer in a corner of the the same baking sheet if there’s room, or on another one. Roast the vegetables for 25 to 30 minutes, until they’re dried out and slightly browned.
  5. In a food processor, grind the oats with the dried porcinis and ½ teaspoon salt until powdery. Add the paprika, chipotle powder, and the almonds. Pulse again. Now drain the farro and lentils and rinse, then drain again. Add to the food processor and pulse to break them up. Add the miso, shallot, and garlic, and pulse again. If you have a big enough processor, add most of roasted vegetables and most of the caramelized onions (reserving some to vary the texture of the burgers). If your processor isn’t big enough, transfer the lentil-almond-farro-etc. mix into a bowl and just process the vegetables until they resemble a dough. It’s fine if this is not completely smooth. Mix everything—ground veggies, reserved veggies, ground lentil-almond mix—in a large bowl. Add the cream cheese, egg, and breadcrumbs and mix everything together.
  6. Form about ½ cup of the mix into a patty; repeat until you have 7 to 8. Turn the oven back to 400°F if you turned it off. Set a skillet over medium-high and let it heat up. Film with olive oil. Cook the patty for 4 minutes, then flip, top with cheese, and transfer to the 400°F oven for another 4 minutes. If the cheese isn’t fully melted, finish under the broiler. Meanwhile, toast your bun or English muffin and prep your condiments. Transfer burger to bun, top with lettuce, tomato, and slices of white onion - or something fancier.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/10/homemade-veggie-burgers.html