Mushroom Veggie Burger
• 2 tablespoons olive oil
• 3 (8 ounce) packages sliced fresh mushrooms
• ½ onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ⅔ cup rolled oats
• ¾ cup dry bread crumbs
• 2 eggs, beaten
• ½ cup freshly shredded Parmigiano-Reggiano cheese
• 2 tablespoons olive oil
1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
2. Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
3. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
Black Bean Veggie Burgers
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
3. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together.
4. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
• 2 ½ cups cooked quinoa (at room temperature)
• 4 eggs, beaten
• 1 sweet yellow onion, finely chopped
• ⅓ cup freshly grated Parmesan cheese
• 3 cloves garlic, finely chopped
• ½ teaspoon fine sea salt
• 1 cup whole-grain bread crumbs
• 1 teaspoon butter, or as needed
• handful of grated carrots (optional)
1. Mix quinoa, carrots, eggs, yellow onion, Parmesan cheese, garlic, and sea salt in a bowl; add bread crumbs and stir. Form into 9 small patties.
2. Melt butter in a flat skillet over-medium high heat. Cook the patties in the hot butter until crispy, 8 to 10 minutes per side.NAN Dining Guide Spotlight on 04/26/2020