Ultimate Veggie Burger Recipe
Thanks to the folks at Fresh restaurants in Toronto
reFresh, the latest cookbook by Fresh owners Ruth Tal and Jennifer Houston offer up a host of mouth-watering recipes, including this one for your very own veggie burgers.
If your attempt at sampling a veggie burger left you feeling like you’ve eaten cardboard, you’re not alone. Toronto’s Fresh restaurants Chef Jennifer Houston writes, “I have searched high, low and all around the country for the ultimate veggie burger. Most are too dry, some have no flavour, others are excessively spiced to taste like hamburger meat and almost all of them fall apart in your hands.” Jennifer’s diligence however, has paid off because Fresh veggie burgers are high in protein, made with grains, veggies, tofu, nuts, seeds, herbs and spices that satisfy even the biggest appetites.
Here is the Fresh Burger Mix that you can customize a ton of delectable ways- including turning a simple burger into a Mushroom Onion Burger (pictured above). Recipe compliments of Fresh restaurants in Toronto (from their latest cookbook reFresh) the perfect way to enjoy a sunny day in your backyard, balcony or where ever you choose to dine al fresco.
Fresh Burger Mix
Served with or without a bun, either way, you’ll be happy you made your very own mix. The mix will keep up to three days in the fridge and can be safely frozen.
Makes 6 burger patties
Ingredients:
- 1 cup filtered water
- ½ cup uncooked hulled millet
- ½ cup uncooked pearl barley
- 3 tbsp. sunflower seeds
- 1 ½ tbsp. chopped almonds
- 1 clove chopped garlic
- 2 tbsp. chopped parsley
- ½ red onion, peeled and chopped
- ¼ cup grated carrot
- ¾ cup firm tofu, chopped
- 3 tbsp. grated beets
- 1 ½ tbsp. tamari
- 2 tbsp. spelt flour
- 2 tbsp. Engevita (inactive) yeast
- ¼ tsp. cayenne
- ¼ tsp. chili powder
- 1 tsp. curry powder
- 1 tsp. sea salt
- 1 tsp. cornstarch
- 3 tbsp. mixed herbs
- 2 tbsp. carrot juice or water (if needed)
Method:
Put the millet, barley, and 1 cup of water in small pot over high heat and stir. Bring to a boil, then reduce heat and let cook until the water is absorbed. Put the grains in a large mixing bowl. Let cool.
While the grains are cooking, grind the seeds and nuts in a food processor. Add these to the ingredients in the mixing bowl.
In the same food processor, purée the garlic, parsley, onion and carrot. When they are chopped fine, add the tofu and process until smooth.
Put this mixture in the mixing bowl with the nuts, seeds and grains. Add the remaining ingredients- except the carrot juice- and mix thoroughly with a large spoon. Add the carrot juice or water if the mix is too dry for shaping into patties
Divide and form into 6 patties.
Fry, broil or grill the burgers until slightly crisp and brown on both sides- about 5 minutes on each side.
To customize your burger into a Mushroom Onion Burger- top the fresh patty with sautéed button or Portobello mushrooms and onions. Garnish with tomato and lettuce.
