Veggie Burgers

My culinary disposition is vegetarian, but I do not think incorporating some meat in the diet is a bad idea. I know that eating moderate amounts of non-processed, organic and free range meat can actually add to a balanced diet. Fortunately, one of the most beautiful rights, granted to us in this country, is the freedom of choice. For me, the con's outweigh the pro's with meat in my personal diet. I am fortunate to have the availability to opt in using other sources of food in the acquirement of my nutrition. So much meat in this country (if you can even call it that) is chalked full of hormones and preservatives. Animals are still being treated inhumanly, and the amount of CO2 in the atmosphere, from our over population of cows, is astronomical. Further, our body has a difficult time processing meat (due to our extraordinarily long intestines) and has to work overtime to break it down. Believe me when I say, I could go on forever ( have not even touched deforestation for cattle due to western societies zealous meat demands).

Sorry about the tangent. All I really want to do is introduce a great veggie burger recipe....yes, I am getting to it!
One of my favorite meals to enjoy, is "backyard food". Burgers are great, but veggie burgers can be surprisingly satisfying. Meat people, this is not a replacement, just another fun option... as I know other products that pretend to be meat will never taste quite as good, but this is not pretending..it is a totally different taste! Fellow veggies, I think you will really enjoy this.

Thank you to Martha & Co. for the recipe, and to my sister for finding it ( and making me look it up for her when she forgot the ingredients and called me to look it up for her while she ran around the grocery store.)

Veggie Burgers

Serves 6
2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup minced shallot (1 large shallot)
1/4 teaspoon red-pepper flakes
1/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
Yogurt-Garlic Sauce
1 cup radish sprouts, or other fresh sprouts
1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices
Directions

Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
From Martha Stewart Living, July 2008 | Send a Free Preview Issue!
Helpful Hint

These patties are softer than a traditional veggie burger. The pan-searing helps the patty hold together and forms a crisp crust.