Not Miss Jane’s Veggie Burger

Originally published here: www.johnwilmot.com/recipes/veggieburger.html

Not Miss Jane’s Veggie Burger

Recipe adapted from “Miss Jane’s Veggie Burger” served at the Righteous Room in Atlanta, GA. My boyfriend at the time called them & got a list of ingredients for me as a birthday surprise. Together, through trial & error, we arrived at this recipe.

SUGGESTIONS

Serve topped with mayo, mustard, tomato, & lettuce on a whole grain bread. A little red onion would work too for those who are into that sort of thing.

NOTES

# Thicker patties turn out better.
# Burgers do not store well cooked. Save the batter rather than saving the patties.

INGREDIENTS

# 2 cups *overcooked* pearled Barley
# 1/8 to 1/4 cup finely chopped Spinach
# 1/8 to 1/4 finely chopped Carrot
# 1/8 to 1/4 cup finely chopped Onion
# 2-3 leaves Basil chopped in large slivers
# 2-3 Mushrooms finely chopped
# 1/3 c Canola oil
# 1/3c to 1/2c Tahini
# 1/6c to 1/3c Water
# 1 egg
# Salt & Pepper to taste

Optional Additions & Substitutions :
# Worchestershire Sauce
# mustard
# garlic
# walnuts
# broth (instead of water)
# olive oil (instead of canola)

DIRECTIONS

# Boil pearled barley until soft and slightly overcooked (about 45 minutes). Drain the cooking liquid (and set it aside if using it as the water in this recipe). Allow barley to cool.
# Chop spinach, carrot, and mushroom very finely.
# Chop basil into slivers or larger pieces, not finely at all.
# Combine canola oil and water (or cooking liquid or broth). Whip together using an electric hand blender (if possible) or very briskly with a fork by hand. Blend in tahini until incorporated. (NOTE: The three combined should total one cup of liquids.)
# Add the egg and whip until the mixture is thickened & emulsified.
# Add all remaining ingredients and mix thoroughly. The resulting mixture will be rather loose and will not hold together in paties on its own.
# Using a large spoon, put a patty’s worth (about 1/4 cup) of batter in a heated frying pan with a thin layer of olive oil. Shape the burger once in the pan; do not flatten the patty too much. A thicker patty is better.
# Allow the burger to cook most of the way through before attempting to flip it. (NOTE: When it is turned over, the pieces that break off can be pushed back into place and will cook back together.)
# Remove from pan and allow to cool on paper towels (or whatever) to absorb excess oil.
# Serve at room temperature.

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