Veggie Burgers

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FONDEST MEMORY OF YOUR MOTHER IN THE KITCHEN:
She loved baking sweets on a daily basis. She made the best Buttertarts.

I WISH I KNEW HOW TO:
Make homemade pasta.

MOST MEMORABLE MEAL:
I was at Via Allegro Ristorante in Mississauga having the lamb ribs with risotto made with amarone wine topped with gorgonzola cheese and paired with a glass of Veuve.

FAVORITE WAY TO DECOMPRESS:
Lying at the raft at camp on Manitoulin island.

burger

I’m so excited to share with you all some of my mom’s tasty recipes. I can’t even express how lucky I am to be living at home with a great cook like her. She inspires me in the kitchen, at work and most of all in who I want to be.

My mom’s veggie burgers were first created when I “the vegetarian” of the family moved back home and she was looking for a way to incorporate some sort of protein into my diet.  The concoction ended up being delicious and the whole Steiman family fell in love with them especially the Kasha/ Buckwheat version.  The fresh herb dip is a perfect accompaniment and can be used as a tasty veggie dip. Make sure to make the dip ahead of time up overnight is even better to let the flavors infuse.

Veggie Burgers
 
Ingredients
  • 1 cup kasha/ buckwheat or bulgur or quinoa
  • 2 cups water
  • 1 teaspoon of vegetable stock powder
  • 1 teaspoon of olive oil
  • ¾ cup oatmeal
  • ½ cup breadcrumbs
  • 4 eggs
  • salt & pepper to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon rosemary
  • ½ teaspoon caraway seeds (optional)
  • 2 teaspoons of dill
  • 3 cloves of garlic (minced)
  • ¾ brown or white mushroom (diced)
  • 1 large green onion (finely sliced)
  • ¼ cup cooking oil
Instructions
  1. Combine the first 4 ingredients in a pot.
  2. Bring to a boil, cover simmer for 15 mins until all water is absorbed.
  3. Remove from heat cool to room temperature and fluff with a fork.
  4. Place in large bowl, combine with the remaining ingredients.
  5. Stir until mixed.
  6. Dampen hands, and form the mixture into patties. Fry in heated oil in frying pan. Flip once drain on paper towels.
  7. Makes approximately 16 small patties and can be eaten at room temperature.

 
Fresh Herb Dip
 
Ingredients
  • 1 cup plain yogurt
  • ¼ cup cucumber (chopped finely)
  • 1 tablespoon of dill
  • 2 tablespoon of basil (chopped)
  • 1 tablespoon of chives (chopped)
  • 1 teaspoon of green onion (chopped)
Instructions
  1. Combine all ingredients in a bowl. Put into refrigerator for 2-3 hours.

 

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