We love Dreena Burton’s books and in most of them there are tasty and inventive veggie burger recipes. Like these Lentil Walnut Burgers from Let Them Eat Vegan. Dreena has posted the recipe for these wonderful burgers so give them a try. We make veggie burgers fairly regularly because they’re usually quick to make and are something the big kid will generally eat. This was a great way to get some lentils into him!
At the time it came out, Veganomicon was one of the most anticipated vegan cookbook releases ever. That was over eight years ago and there has been an incredible proliferation of amazing vegan cookbooks that have come out since then but this handy volume can still hold its own against most any newer cookbook. In fact we still open it up regularly and find new recipes. Like these tasty black bean burgers. The recipe is posted here. They came together quickly for a nice weeknight meal with some roasted potatoes on the side. And our 52 cookbooks list continues to grow!
I finally got myself a proper grill! I had a tiny portable one that I used occasionally in the past but even that I haven’t used in several years. Last month I built a deck off our back door from the kitchen and once that was done I set my mind to getting a grill since I finally had a nice place to put one. Here’s the kid, quite proud of himself after helping me assemble it. It’s nothing fancy, just a basic Weber charcoal grill, but I’m really looking forward to getting some use out of it this summer.
I decided to Christen it with that quintessential American grill fare, the burger. You know, a typical burger with lentils, mushrooms, walnuts and kale. OK, maybe not so typical but still very tasty. I used Scott Jurek’s recipe because I’ve made these burgers in the past and I knew they’d be firm enough to stand up to grilling. (Incidentally, if you haven’t heard, Scott Jurek is in the midst of attempting a speed record on the Appalachian Trail.)
The kale and onions in the burgers were from Bellair Farm CSA and on the side we had roasted potatoes and a slaw with red cabbage and carrots, all from the CSA also. And we topped the burgers with lettuce from our garden so there’s lots of local produce on this plate!
Why would you pay upwards of 5 bucks for a package of 4 wimpy veggie burgers in the frozen food section of your local mega-mart when it’s super easy to make your own? And you can make them as substantial as you want. Darlene has become the veggie burger master lately and I guess it started with this post on her blog. There are a couple of recipe variations there for you to try but really we hardly ever make exactly the same recipe twice. The basic gist is a couple of carrots, and a medium onion (from our CSA in this case) finely chopped in the food processor, then about 3 cups of cooked brown rice whirred up for a bit, then a cup or more of nuts finely ground. And all this stuff is then combined with a cup or so of wheat gluten and/or ground oats and formed into burgers. You can bake them or fry them. For this version I also threw some kale in with the carrots and onions.
We got a ton of potatoes this year from our CSA so we’ve done veggie burgers many times with fried or roasted potatoes on the side. This recipe makes about a dozen burgers and they freeze well so pulling some burgers out of the freezer can make for a quick weeknight meal.
Though we had these burgers on homemade bread, we do often find ourselves getting store-bought buns. We’d like to make our own buns more often and this recipe is one of my favorites.
I’ll leave you with one more veggie burger variation that we like and that’s Scott Jurek’s Lentil-Mushroom burgers.