Sarah here, last night I had the perfect opportunity to try making these veggie
burgers from My Father's Daughter, Gwyneth Paltrow's cookbook, because
our house guest for the week is vegetarian. I adapted the recipe to
take advantage of using some of the summer squash we received in our
CSA delivery earlier in the day. They were delish! Even my meat
loving husband didn't miss the lack of meat in this meal. And they
were super easy to make. The recipe calls for the patties to sit in
the refrigerator for a couple of hours, so it would be the perfect
thing to make ahead and refrigerate while you head to the pool with
the kids. I, however, hadn't read that part of the recipe so I ended
up throwing mine in the freezer for 20 minutes. That worked fine too!
Ingredients:
1 yellow onion, finely diced
2 cloves garlic minced
1/4 tsp ground cumin
1 can of black beans, drained
1/2 cooked brown rice
1 pattypan squash, finely grated
Salt and Pepper
2 Tbsp Flour
4 burger buns (we used Martin's Famous Whole Wheat Potato Rolls)
Sauté the onions, garlic and cumin with a little bit of olive oil for
about 7 minutes. Add black beans, brown rice, squash, salt and pepper
and cook for an additional 2 minutes. Mash all the ingredients
together, but be sure not to mash it too much, you want the burgers to
have some texture. Form mixture into 4 patties and refrigerate for a
couple of hours (again, waiting at the pool is strongly recommended).
To cook coat the patties with flour and fry in a heavy skillet with
olive oil.
Serve with your favorite burger condiments. We served them with
sliced tomatoes, red onion, and avocado. Yum!
For the "Fried" Potatoes I sliced two large potatoes into 1/4 inch
rounds, leaving the skin (best part!) on. I sprayed a cookie sheet
with coconut oil, laid out the potatoes in a single layer and then
gave them another spray. Bake at 350 until they reach your desired
crispness.
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