Happy Memorial Day weekend! I thought I’d share some vegetarian burger ideas for the big break-out-the-BBQ holiday. All three of these recipes are delicious.
Vegetarian burgers can be a little scary, but I highly recommend any of the following, which are tried and true favorites around here.
Southwest Black Bean Burger
adapted from here
1 can black beans
1/2 small red onion
1/2 medium red pepper
2-3 garlic cloves
1 large egg
3/4 cup bread crumbs
1 Tablespoon cumin
1 Tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 soft wheat buns
1 avocado
2 tomatoes
4 slices colby jack cheese
1 bunch fresh cilantro
BBQ sauce
Rinse black beans in a colander under running water until water runs clear. Put into a bowl and smash with a fork. Blend onion, pepper, garlic and egg in a food processor or blender. Add to beans. Mix crumbs with spices and add to the bowl. The mixture should be a little pasty. Divide into four sections and shape into patties. BBQ (or pan/panini grille) about 3 minutes each side or until the patties hold together well. Add one slice of cheese to each before removing from grill, so the cheese will melt. Spread BBQ sauce onto one side of the bun, top patties with sliced avocado, tomato and cilantro.
Salmon Burger with Mango Salsa
1 lb wild salmon
1 lime
1/2 tablespoon butter, melted
1/2 teaspoon salt
1 ripe mango
1 small red onion
1 avocado
2 tomatoes
1 red or orange pepper
1 bunch of cilantro
pinch of salt
4 crusty rolls
stone ground mustard
For burgers: mince or food process 1/4 of the salmon into finely minced paste. Separate remaining salmon into small flakes. Mix all of the salmon, melted butter, the juice of 1/2 the lime, and salt in a bowl. Form into small patties and grill for about 2 minutes each side or until slightly opaque. Do not overcook!!
For salsa: dice mango, onion, avocado, tomatoes, pepper, and cilantro. Mix with the juice of the other 1/2 of the lime and a pinch of salt to taste.
Toast crusty rolls and spread with a thin layer of stone ground mustard. Top with salmon burger and finish with a heaping spoonful of salsa.
Not “My Father’s Place” Nut Burger
1/2 cup walnuts
1/2 cup raw sunflower seeds
1 large egg
1/4 small red onion
2 cloves garlic
salt and pepper to taste
4 sesame seed buns
2 tomatoes, sliced
4 slices monterey jack cheese
fresh romaine lettuce
BBQ sauce
Dijon Mustard
Food process or blend onion and garlic, add nuts and seeds and mix until coarsely chopped. Mix in egg and salt and pepper. Form into 4 patties and grill 3-4 minutes per side or until light brown and holding together. Top with cheese and let melt. Spread bun with BBQ sauce and Dijon. Add patty and top with sliced tomato and crispy romaine.
Are you now as hungry as I am? This whole (albeit temporary) vegetarian thing has been truly exciting and adventurous thus far. Neither Dave nor I feel like our meals are suffering for lack of flesh. And, we’ve found that we are more thoughtful about what we are going to prepare. I’ve brainstormed a whole list of ideas, so I’ll keep the recipes coming. You, go have yourself a fantastic holiday weekend;)
