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Veggie Burgers

Finally... an editable veggie burger

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Finally... an editable veggie burger

T.Davis | May 26, 2003 11:36 AM

I started testing all different kinds of veggie burgers a couple of years ago including store bought versions. I wanted to settle on a particular type that I liked. Finally I came up with this version which is really
tasty. It is recommended you make it exactly as given including the sauce and stacking order.

My best friend, Tim O'Leary, tested each and every one and gave a thumbs up to the current version. He said it held together well and in one test could hold it up
and eat it like it was a cookie. Unfortunately, Tim passed away a short while ago. No, it was not the veggie burger that did him in. I am naming this recipe after him as I suspect he would think it was a hoot
to do so. If you feel you have any suggestions on how it could be improved, then let me know, and I will go and dig Tim up and tell him he has one more test to run.

Tim O'Leary's Veggie Burger

1 box of Fantastic falafel mix (use the whole box and mix per the instructions on the box. Homemade will not work in this case. The mix provides the crunchy base.

Add 1 whole can of REFRIED BLACK BEANS to the mix. s&p and add some herbs. I have been using herbes de provence.

Add 1/4 cup ground nuts to the mix. I have been using pecans.

Add 1 small diced green onion to the mix. Green part only.

Add 1 small yellow onion grated (1/4 cup) to the mix.

Add 1/4 cup diced thin pea pods to the mix. Snip the ends off, wash, blanch in salted water for 2 minutes, run under cold water, dry and dice into 1/4 to 1/2 inch pieces.

Add 1 finely diced seeded jalapeno to the mix.

Add 1/2 cup to 1 cup of frozen peas. Run frozen peas under hot tap water for 1 minute, drain and then add to the mix. This adds a lot of texture to the mix.

Add 2 medium portobello mushrooms to the mix. Clean mushrooms, remove black gills with a small spoon, saute in oil for 2 minutes per side then s&p and dice into 1/4 to 1/2 inch chunks.

s&p and reseason mixture. Put in frig while you lightly toast a bun.

Stacking Order:

Lightly spread sauce on bottom bun. Add thin slice of good tasting tomato (lucky you if you can find one). Add thin slice of red onion. You can let the onion sit in some ice water for a couple of minutes and then dry it if want to take some of the bite out of it. Then the
veggie burger followed by thinly sliced diced iceberg lettuce. Spread good quantity of sauce on top bun and put on berger. That's it. Very tasty I must say. I generally don't like veg food but I would choose this over a hamburger most days of the week.

Honey Jalapeno Sauce

Note: Be sure to get rid of the seeds of the pepper if you don't want it too hot.

1 cup mayonnaise
whipping cream to thin if you need it
2 tablespoons honey
2 tablespoons green onions finely chopped
1 jalapeno pepper seeded and diced
1 dash hot pepper sauce
1 dash Worcestershire Sauce
1 pinch cayenne pepper
1 pinch white pepper
1 turn freshly ground black pepper

In a bowl whisk together all ingredients. Thin with cream if desired.

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