neverhomemaker: burger

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Zucchini Burgers // Vegan + Gluten-Free

>> Tuesday, April 15, 2014

See a trend? I can't promise I'll be able to swing it every week -- but I'm trying to offer up some tasty recipes that make use of the same ingredients in different ways. And I also like if I can make meals and treats using ingredients primarily purchased at Aldi.

Yesterday was delightfully vegan Chocolate Chip Zucchini Bread.

Today:

ZUCCHINI BURGERS
Makes 6-8. Vegan. Gluten-Free. Delicious.

What you'll need . . .

1-1/2 cups grated zucchini
1/2 white onion, diced or grated
1 can beans (I used white beans) -- drained + rinsed
2 tablespoons flaxmeal
2 tablespoons chia seeds
2 tablespoons sesame seeds
2 tablespoons sunflower kernels
1 tablespoon smoked paprika + chipotle seasoning (or other spices)
2 teaspoons olive oil
Salt and pepper to taste

Method . . .

Pulse the beans in your food processor a few times. Alternatively, you can roughly mash with a fork. You want them mushy, but not pureed like hummus.
Then combine all ingredients in a large bowl. You can use a big spoon or even your hands. Just mix until everything is well incorporated.
Then take palmfuls of the "dough" and form 6-8 patties.
Place patties on a plate (wax paper is optional) and refrigerate for an hour or more to help firm up. I actually found the burgers we left in the fridge overnight did better.*
Then heat some olive oil in a fry pan on your stove top and cook on both sides until browned.

* Since this recipe doesn't have flour or oats or any other type of grain, it is a bit mushier when cooked. However, if you don't press the burgers down flat while cooking, they keep their shape nicely. Worth it for a true veggie burger sans fillers -- IMO.

Slap between slices toasty bread.

Top with salsa, avocado, or whatever else you desire!

Maybe some Baby Kale Pesto?

Much to my surprise, salsa and mustard make a winning combination! I love these burgers because they are light and seedy. I don't know what it is, but I have a thing with seeds lately. So, feel free to substitute any ingredients you have on hand.

// MORE SANDWICHES + BURGERS:

* means VEGAN

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Cheap Protein: Eat Beans! Meals For The Whole Week

>> Friday, February 21, 2014

I gave you guys 12 quick, recipe-lute breakfasts this week that are not only high in protein (15 grams or more), but also relatively inexpensive to make. Now I'm tackling the other meals, at least a little at a time. I'd like to focus on different ingredients, like beans, that are not only cheap, but also lend themselves to a variety of recipes from soups to burgers, and more.

A singe cup of beans, as I covered in my more comprehensive Food for Runners post, provides nearly 15 grams of fiber and 15 grams of protein. This outstanding protein-fiber combination that isn't found easily anywhere else in the vegetarian/vegan diet.

Here's how to eat beans (dinner + dessert!) all week without getting bored:

// MONDAY

Try simmering up a delicious, basic Pumpkin Chili recipe. Or if pumpkin isn't your scene, you can easily substitute in more vegetable brother or some other nutritious puree to your liking. This recipe makes a good amount, so you can easily repurpose leftovers for lunch.

Serve with some Olive Oil Skillet Cornbread for a perfect pairing.

// TUESDAY

Get some spice with a hearty Smoked Chipotle Bean Burger. Unlike yesterday's Lentil + Quinoa Burgers, these guys are baked, not fried. And they include a nice dose of healthy quinoa, along with lots of flavorings to keep even the most discerning palate excited.

If you don't need all 12 burgers for a single dinner, consider freezing them (here's how-to!) for future use -- or eating again later in the week.

// WEDNESDAY

I don't remember much about normal meatloaf, but this tasty Bean "Meat"Loaf is surely the definition of vegan comfort food. The addition of walnuts to the mix adds even more protein. And the seasonings are really just suggestions -- you can use whatever you like or have on hand.

You could even use leftovers to make faux meatloaf sandwiches!

// THURSDAY

Another soup on the menu, but this one has a trick up its sleeve. This Black Bean Bisque is delightful on its own. But that's just part I. For part II: You can incorporate the leftovers (we had around 2-1/2 cups) into a warm Quinoa Salad for lunch the next day.

The addition of kale makes the second time around even more packed with superfood goodness.

// FRIDAY

This one always sounds a little strange, but I assure you -- it's a winner. Friday is time for celebration of a week gone by and time together as a family. We like this Black Bean + Tequila Crust Pizza that's teeming with vegetables and -- my favorite -- avocados.

The beans are hidden in the crust, but you can always add more on top as well.

// SATURDAY

Sometimes by Saturday I realize I haven't eaten enough greens for the week. That's where these Black Bean + Spinach Burgers come in. They pack 2 heaping handfuls of spinach into them -- along with rolled oats for bulk.

Plus, they're green. Who doesn't love the novelty in that?

// SUNDAY

This is my cooking day, and I always make something in our slow cooker. Today, mix up something to your own tastes using these 10 Tips for Slow Cooker Soup Perfection. Beans are usually the main event in my soups and stews, and for good reason.

If you need something on the side, try Stephen's Garbanzo Garlic Knots -- they're something else.

// BONUS: DESSERTS

And if you have extra time on the weekend, consider baking up Red Velvet Black Bean Brownies or trying out this Black Bean + Avocado Pudding recipe. Oh, and this Chocolate Chip Banana Bread recipe get protein from garbanzos.

Yeah. Beans work well in desserts, too ;)

// DON'T FORGET

Today is the LAST DAY to enter to win a Nokia Lumina tablet + Belkin Cook Stand/Stylus for your kitchen. Don't miss this #giveaway. It's our biggest yet!

Looking for more shortcuts to healthful, satisfying meals?

Check out our tips for Automatic Healthy Eating!

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!

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Lentil + Quinoa Burgers // Baby Kale Pesto

>> Thursday, February 20, 2014

I decided over the weekend that we had enough food in the fridge to skip grocery shopping this week. I like to skip from time to time to save money and use up foods we might otherwise let go to waste. Surely I could come up with some tasty meals for us -- but (MISTAKE!) I didn't do much planning. As a result, we've had some horrible, unsatisfying dinners this week.

Like one night we were going to do breakfast for dinner. We both like our eggs over-easy and only 1 of the 4 eggs didn't break into a hot mess on the stove. And then one night I was grumpy and hadn't eaten well all day, so I made myself a pitiful grilled cheese with a bruised apple on the side. Another night, we got takeout and the takeout place forgot half our order.

Here's how I made up for it last night:

CURRIED LENTIL + QUINOA BURGERS
makes 10-12 generously sized burgers

What You'll Need . . .

1 cup red lentils (uncooked) + 2 cups water
1/4 cup red quinoa (uncooked) + 3/4 cup water
1 can white beans (or any, really), drained + rinsed + mashed
1 small white onion, chopped
1 small green pepper, chopped
2 large white mushrooms, chopped
1/2 cup nutritional yeast
1/2 cup dry roasted almonds, pulsed into coarse flour
1/2 cup golden flax meal
salt + pepper, to taste
1 tablespoon curry powder

Method . . .

Cook your red lentils (or any lentils) in the water until softened. Like 30-45 minutes or so. Do the same with the quinoa, but it only takes around 15 minutes. For both, simply put in the water and boil until water is absorbed. Then combine the two and set aside.
Smash your beans with a fork and set aside with your pot of lentils + quinoa.
Then in a large pot over medium-high heat, sauté your onion, pepper, and mushrooms with some olive oil. Long enough to soften and lightly brown them. The smaller you chop the veggies the better.
Let everything cool a bit until it's warm, but not too hot to handle. Then combine everything together by hand until well mixed.
Divide into 10-12 patties -- I used a 1/2 cup measure to scoop the to-be "burgers" into my palm and then shaped/flattened them.
Place on a plate or cookie sheet and put in your fridge for around an hour to set.
Then in a pan over medium-high heat, cook on each side in a little olive oil until golden brown and warmed the whole way through.
You may also follow the directions in my Freezer Veggie Burgers post to freeze some of this batch for later consumption.

// FIXINGS

I topped each burger with a slice of cheese and let melt for a few minutes by covering the pan I fried in the burgers in with a lid.
Sriracha. Enough said.
I made my own buns (6 of them in all) in just 40 minutes by adapting this easy bun recipe -- instead of an egg, I used 1 tablespoon golden flax meal + 3 tablespoons hot water. Instead of regular flour, I used mostly whole wheat with a little white mixed in.
I also topped with some homemade pesto, using a variation of our simple Spinach Pesto recipe, as I'll detail below.

// BABY KALE PESTO

Combine the following ingredients in your food processor until smooth.

2 (heaping) cups fresh baby kale
1/2 cup almond meal
1/4 cup Parmesan cheese or nutritional yeast
3-4 cloves garlic
1/4 cup olive oil
1-2 tablespoons fresh lemon juice
salt + pepper, to taste
Water -- to achieve desired consistency

I plan to freeze some burgers for a future night when we're stuck wondering what to make. I love that this burger doesn't have flour in it to make up the bulk -- you get enough flour with the bun, right? And it's easily adaptable to whatever's on hand.

Like I said, we didn't shop this week, so I dug deep into our cupboard to mix these guys up. I'm sure they'd taste great with black beans, and any color quinoa or lentils under the rainbow. The taste and theme could be considerably changed by exchanging, say, curry for chipotle seasoning, etc.

Quite a redemption dinner!

// MORE SANDWICHES + BURGERS:

Vegetable Burgers in Bulk + Frozen

>> Monday, September 30, 2013

We've covered a lot of meals this month, haven't we? And as I mentioned in my freezer month cooking tips -- I love simple recipes that mix together using just my two hands. This veggie burger recipe is great because you don't need many tools to make it. And you can customize using any vegetables or grains you have on hand within reason.

Use black beans or kidney beans or even garbanzos. Sub in brown rice or quinoa for oats. Use sweet potatoes or parsnips instead of carrots or spice things up with jalapeno peppers. You get the idea, just stick to the basic ratios and adjust the moisture content as needed. The goal is for it to be moist, but not sticky when you form the mix into patties.

Here we go!

HAND-MIXED VEGGIE BURGERS

What you'll need . . .

2 cups black beans, drained + rinsed
3 large garlic cloves, minced
1 large bell pepper, diced
1 large onion, diced
1 large carrot, grated
3/4 to 1 cup rolled oats
1/2 to 3/4 cup whole wheat breadcrumbs
1/2 cup sunflower or other seeds/nuts
1/4 cup flax meal
1 tablespoon smoked paprika + chipotle seasoning
2 tablespoons soy sauce
2 teaspoon apple cider vinegar
salt and pepper to taste

Method . . .

Prepare all ingredients ahead of time (be sure to chop everything finely so it will blend well).
Then put your beans in a large bowl and mash gently with your hands. Add in the oats and bread crumbs and toss.
Add the rest of the ingredients and just keep mixing until it's all incorporated, adjusting with more/less dry versus wet ingredients. Check seasoning, too, to make any modifications.

// TO FREEZE + COOK:

Get a baking sheet and line with parchment or wax paper (I would have done this, but I was out!). Form dough into 12 to 16 patties, depending on the size of burgers you want. Then cover loosely with plastic wrap and freeze for about an hour, until firm. Then transfer patties into freezer bags. To prevent sticking, I put mind in smaller batches in smaller bags and then put four of these smaller bags in one larger freezer bag.

You may also cook some of these burgers right away if you wish -- just use a medium pan with some olive oil over medium-high heat and work to golden brown on each side. Serve with your favorite bread or bun.

To cook once frozen, let thaw completely and then cook using the instructions above.

If you're just catching up, be sure to check out these posts!

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