Sunday, May 04, 2008

Leftovers three ways. Way #3: Cumin Spiked Veggie Burgers

CRW_6749 CRW_6747

   Having had some delicious soup and then enchiladas  just the other day, I found myself staring at several more cups of assorted roasted vegetables (asparagus, peas, carrots and zucchini) tossed with braised tofu and steamed quinoa. Lacking any other ideas, I decided to try my hand at veggie burgers. It was surprisingly simple to prepare, and the end result was tasty...Not earth shattering, but tasty : )


My dad used to always make me smiley face meals. Greg does too : 0


Here's what things looked like before starting the recipe.


Cumin Spiked Veggie Burgers

Makes ~6 patties


I think there are a few things that make this recipe a success. (1) Roasted vegetables = flavor. (2) Quinoa = excellent texture. (3) Egg + Bread Crumbs = binding ability). And (4) Ground up pecans = even better flavor and texture. I'd say you could substitute pretty much any kind of nut in this recipe, although I think the fat content of the pecans helped things along. Be sure to adjust the amount of bread crumbs according to the moisture level of your particular batch.

I found these veggie burgers a tiny bit crumbly and reminiscent of falafel (with all that cumin). I think there are many spice combinations you could try here - curry, salt and pepper, mushrooms, barbeque sauce, etc. If it is important to you that the burgers hold together well, add another egg and up the breadcrumbs.

In a blender or cuisenart, puree:

~1 cup leftover vegetables and grains

1 egg

1/2-3/4 cup pecans or other nut

Small handful of parsley

Stir in:

~1/2 cup leftover vegetables and grains
~1/2 cup toasted bread crumbs (more or less, depending on how moist things seem)

1 tbsp worstershire (optional)

1 tbsp cumin

1 tsp cayenne pepper

Salt, pepper, other spices if desired

If the batter seems too dry, add a dash of olive oil for moisture. Salt and pepper to taste. Working with ~1/3 cup of batter at a time, form into flat patties. Add a swig of olive oil to a good fry pan, and fry the burgers on medium-low heat for ~3-4 minutes per side, or until the egg is cooked through.


Serve burgers on toasted bread or wheat buns, with a slathering of mayo, mustard, ketchup if you wish, and topped with lettuce, red onion and tomato. Delicious.


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