Vegetarian hamburger

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Vegetarian hamburger

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When a meatless burger is what you crave, this tasty veggie burger with lemon mayonnaise, garlic and jack cheese is a gourmet choice!

Category: EntryKitchen: American

Performance: Makes 8 patties (6 ounces)

Nutritional information: 856 calories (includes 2 tablespoons mayonnaise, cheese, and bread)

Preparation time: 20 minutesTime to cook: 45 minutesTotal time: 1 hour, 5 minutes

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Vegetarian hamburger Ingredients:

• Avocado oil • 4 cloves of garlic, pressed through garlic press, divided use • 3/4 cup of raw pearl barley • 2 1/2 cups of water, plus 2 tablespoons, divided use • Salt • Pepper black • 1 small onion, finely chopped • 2 small celery ribs, finely chopped • 1/2 pound shiitake mushrooms, sliced ​​• 1/2 pound cremini mushrooms, sliced ​​• 1 can (15 oz) chickpeas, drained and rinsed, halved • 3 oz. sun-dried tomatoes (oil-free), julienned • 3/4 cup walnuts • 1 tablespoon flat-leaf parsley, finely chopped • 1 tablespoon coriander, finely chopped • 2 tablespoons soy sauce • 1/2 teaspoon onion powder • 1/2 teaspoon garlic powder • 1/4 teaspoon paprika • 1/4 teaspoon ground cumin • 1/4 teaspoon red pepper flakes (or desired amount) • 1/4 cup plus 2 tablespoons all-purpose flour 1 1/2 cups breadcrumbs • Jack cheese, sliced ​​toasted wheat • Buns • Lettuce leaves to cover • Tomato slices to cover • Sliced ​​red onion to cover • Outbreaks (optio nal)

Lemon and garlic mayo Ingredients:

• 1 cup mayonnaise • 2 tablespoons nonfat plain Greek yogurt • 1 tablespoon crumbled feta cheese • 1 teaspoon lemon zest • 1/2 teaspoon lemon juice • 1 large garlic clove, paper extracted and crushed • One pinch of salt • pinch of salt black pepper

preparation:

– To prepare the lemon and garlic mayonnaise: place all the ingredients in the bowl of the food processor and process until completely smooth and creamy; Pour into a container and cover, and keep in the fridge until ready to use.

– To prepare the veggie burger mix: prepare the barley by placing a medium nonstick pot over medium heat; add about 1 tablespoon of oil and about 1 pressed garlic clove; When the garlic becomes aromatic, add the pearl barley and toast in the oil / garlic for about 2 minutes, stirring frequently to avoid burning; Once the barley is lightly browned and toasted, add the 2 1/2 cups of water, cover, and simmer for about 30-35 minutes until the barley is tender and the water is absorbed; Scoop out the cooked barley in a large bowl and allow to cool.

– While the barley is cooking, place a large nonstick skillet over medium-high heat and add about 1 tablespoon of oil; add the chopped onion and celery, plus a pinch of salt and black pepper, and sauté the vegetables for about 2-3 minutes, or until golden brown; then add the rest of the pressed garlic to this mixture and stir until the garlic becomes aromatic; Pour the onion / celery / garlic mixture into a bowl to cool, and set it aside for a few moments.

– In the same non-stick frying pan placed on medium-high heat, add approximately another 1-2 tablespoons of oil and add the mushrooms, plus a pinch of salt and black pepper; Sauté the mushrooms for about 10 minutes, or until they are very deep brown and there is no water left in them, and they begin to stick almost in the pan; Put them in another container to cool and set them aside for a few moments.

– Then add half of the chickpeas to a bowl of a food processor along with the sun-dried tomatoes, plus the 2 tablespoons of water, and pulse / puree until they form a thick "paste" and are as smooth as possible possible (you may have to scrape the sides down a few times); turn that mixture into the bowl with just the cold; then add the rest of the chickpeas in the food processor and pulse the beans (about 8 quick pulses) until they are chopped into large chunks; add them to the bowl with the barley and the mashed chickpeas.

– Add walnuts to food processor bowl and pulse until finely processed; Add to the bowl with the barley and chickpeas.

– Add the slightly cooled celery / onion / garlic mixture into the food processor bowl and pulse until finely chopped; Add the mixture to the bowl with the barley and other ingredients.

– Add the slightly cooled mushrooms to the food processor bowl and pulse (about 4-5 quick pulses) until very coarsely chopped; add them to the bowl with the barley and other ingredients.

– Next, add the chopped parsley and coriander, soy sauce, onion powder, garlic powder, paprika, ground cumin, and red pepper flakes, and with your hands, gently mix the seasoning in the barley mix (you can test the mix to see if additional salt and pepper need to be added); Add the flour and, once again, carefully stir into the barley mixture until it comes together and slightly moistens, with a slightly sticky consistency.

– Cover the mixture with plastic wrap and put it in the fridge for at least 30 minutes to "set" a little, or even overnight.

– Once you are ready to cook the empanadas, add the panko breadcrumbs and once again gently incorporate them into the mixture (you want the breadcrumbs to stay as crisp and fresh as possible so add them in no more 30 minutes before you want to cook the empanadas).

– To form the empanadas, take approximately a 6 oz. Portion of the mixture and form a ball, gently pressing between your palms or on a cutting board to form an empanada approximately 4 "wide and approximately 1/2" thick (They may seem a little fragile, but once you shape them and press them, they will hold their ground (just be nice).

– To cook the patties, place a large nonstick skillet over medium heat, drizzle in about 3-4 tablespoons of oil, and once the oil / skillet is hot, add about 4 patties (work in batches, if necessary); leave the patties undisturbed on that first side for about 5 minutes to allow a deep, brown and slightly charred “crust” to form; Then gently flip the empanadas with a spatula and allow them to cook for another 5 minutes, adding the Jack cheese for the last 2-3 minutes of cooking time (you can cover the pan to help the cheese melt).

– Remove the patties from the pan and allow them to rest for about 4-5 minutes, as this will allow their interior to settle and firm a little more.

– To serve, add Lemon-Garlic Mayo to the toasted buns, add the vegetable patty, and top with your favorite ingredients.

vegetarian hamburger

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