Cooking through the Collection: The Vegetable Eater
On this episode of, “Cooking through the Collection,” I try to make a fast and tasty veggie burger from Cara Mangini’s “The Vegetable Eater: The New Playbook for Cooking Vegetarian”.
Check it out from your public library: https://search.worldcat.org/en/title/1385503596
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If you make this recipe, please let me know!
INGREDIENTS
Classic Beet and Black Bean Burgers
Makes up to 8 burgers
- For the burgers
- 2 large garlic cloves, peeled
- 1 cup (old-fashioned) oats
- 8 ounces cooked peeled beats (see Shortcuts), stem ends trimmed, quarated
- 1/2 small onion, peeled and cut into 6 chunks
- 2 teaspoons smoked sweet paprika
- 1 3/4 teaspoons fine sea salt
- 1 teaspoon ground cumin
- 1/3 teaspoon freshly ground black pepper
- 1 Tablespoon molasses
- 1 teaspoon unfiltered apple cider vinegar
- Thick flaxseed “egg” (see Note on page 88) or 1 large egg, lightly beaten
- 1 can (15 1/2 ounces) black beans, drained, rinsed well, and patted dry
- 2 cps cooked and cooled brown rice (see Shortcuts)
- Canola oil, for frying
- About 8 splices aged Cheddar, Gruyere, or Swiss cheese or 2-3 cups shredded cheese, for topping (optional)
- About 8 brioche-style burger buns, lightly toasted, for service (I used potato buns)
- Your favorite burger fixings, for serving
- Equipment: Food processor
SHORTCUTS
Use precooked beets and microwaved frozen rice to speed up the whole process. Stir the cooked rice well and let it stand, continuing to stir occasionally, for at least 5 minutes to release moisture. Or you can make fresh rice and refrigerate it up to 1 day ahead.
Music: Sweet Love by DayFox on Pixabway