Getting into the "meat" of the course (ha ha, we know) we started foundation veggie burgers. We'll get to meat soon enough. This veggie burger recipe is prepared as if you were using meat and is substantial enough that even meat-eaters will rave about this burger!
This recipe uses chickpeas, barley, and oatmeal for the "meat" of this burger.
We ran everything through a meat grinder. Look like meat?
Above, chef demonstrates how to form burgers on a tray.
Once the burgers are formed, the tray is placed in the freezer to chill before cooking.
While the burgers are chilling, we worked on the coleslaw and potato salad to serve as sides for the burger.
The first step for the potato salad was to fry tiny pieces of bacon (or facon) in its own or additional fat. I grabbed the duck fat, for extra deliciousness.
Next, we added the onions, whole-grain mustard, and vinegar to the pan and sweat the mixture until onions are clear.
Once the dressing is complete, pour over sliced, cooked Yukon gold potatoes and place in the fridge to chill before serving.
While that was in the fridge, we worked on the coleslaw. For this recipe, we used avocado, lime juice, and apple cider vinegar instead of the traditional mayo or white vinegar blend.
Our burgers were browned on the skillet and finished in a hot oven before we placed them on toasted buns.
My burger and sides, plated. On the bun is garlic ketchup, sliced tomato, pickled onion, zig-zag cut scallion, and sprouts.
YUM!
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Chickpea Burger
1 cup barley, cooked and drained
1 cup canned chickpeas, rinsed and drained
1/2 cup instant oatmeal
pinch of salt
1 tsp paprika
2 TB soy sauce
pinch black pepper
4 oz minced celery, wrung out with cheesecloth
5 oz onion, minced
2-4 cloves garlic
3 oz. canola or vegetable oil
2 TB flour
1 egg
Heat a pan with a little oil and saute onion, garlic, and celery until wilted, about 5 minutes. Remove from fire. Add the rest of the ingredients into a bowl and run through a meat grinder. If you don't have a meat grinder, pulse in a food processor until everything is in small pieces. Do not pulse to a paste. This will not yield good burgers.
Form the burgers and chill in freezer/refrigerator for 20-30 minutes. Remove from fridge.
Heat a pan with oil and brown the burgers on one side, then flip. Place oven-safe pan in oven to finish browning. Remove from oven and serve on toasted buns.
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German-Style Potato Salad
4 lbs Yukon gold potatoes
21 ounces white onions, sliced thinly
8 oz kosher bacon, cut into small dice
1-2 oz duck fat (optional)
6 oz whole grain mustard
1 cup white vinegar
1 TB sugar
1 TB caraway seeds
salt and pepper to taste
Boil the potatoes until they are able to be pierced easily with a knife or fork.
Place the bacon in the pan and cook on low heat until the fat comes out and the pieces start to brown. (This is the beginning of the dressing.)
Pour the onions into the pan and coat with the fat. Sweat the onions for a few minutes. Add the vinegar, mustard, caraway seeds, and sugar and remove from fire.
When the potatoes are boiled, remove from the water, peel, and slice into 1/4" slices and then cut the slices in half. Mix the cooled dressing with the warm potatoes and place in the fridge to chill. Serve cold with burgers or on a salad, if you're feeling fancy. :-)
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