I have had some ‘not so great’ veggie burgers lately. Some are too mushy and some too dry. Here is my version, developed for an entry in a Food Network challenge……wish me luck! I served it on a toasted whole wheat bun with some melted cheddar, organic arugula & a thick slice of locally grown tomato. I had to use leeks as an ingredient in the contest so I fried them and added them to a garlic aioli mayo……..
really yummy, hence the……….
2T olive oil
1 clove garlic, chopped finely
1 yellow onion chopped to 1/4 inch dice
6 oz cremini mushrooms, chopped coarsely in food processor
8 oz cauliflower, chopped coarsely in food processor
4 eggs, beaten
3 cups cooked wild rice blend, cooled
2 T fresh parsley, chopped finely
1 1/2 cups fresh bread crumbs
a pinch each of cayenne, dried basil, dried thyme & celery seed
1/2 t each salt & freshly ground pepper
1/4 t freshly grated nutmeg
Sauté the garlic, onion, cauliflower & mushrooms in the olive oil until lightly browned and flavorful, about 10 minutes. Combine with the rest of the ingredients and spread into a greased 9 x 13 inch pan. Bake at 375 degrees for 25 minutes until firm and lightly browned. Cut into 8 pieces and serve warm on a good bun with your favorite additions!
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"