Saturday, February 19, 2011

Mediterranean Veggie Burgers

adapted from Vegetarian Times

Ingredient List

4 oz. whole wheat pasta

1/2 cup red quinoa

1 cup vegetable broth

1 1/2 tsp. olive oil

3/4 cup chopped onion

a couple of big ol’ garlic cloves minced or grated on your micro plane

1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed,
drained, and thoroughly patted dry

1/2 cup steamed broccoli

1/4 cup plus 2 Tbs. finely shredded green cabbage

3 Tbs. finely chopped red bell pepper

2 Tbs. tomato sauce

6 kalamata olives, sliced

2 oil-packed sun-dried tomatoes, drained and finely chopped

2 Tbs. olive oil for oiling patties and grill topper


1. Cook pasta in large pot of boiling salted water 19 minutes,
or untilvery soft. Drain, measure out 1 1/2 cups very tightly
packed pasta, and set aside. This will be the “glue” that helps
hold your burgers together. If you have any left over, pop it
in the freezer for next time.

2. Bring quinoa and broth to a boil in saucepan. Cover, reduce
heat to low, and cook 10 minutes, or until slightly undercooked;
some of the white germ will have opened, but much of the quinoa
will still have a slight bite. Drain, and set aside.

3. Heat oil in small saucepan over medium heat. Add onion, and
cook 1 minute. Add garlic, and cook 1 minute more. Set aside.

4. Buzz the pasta and white beans in food processor 1 minute, or
until smooth and paste-like (it’s OK if there are a few small bits of
pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup
quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives,
sun-dried tomatoes, and onion-garlic mixture. Season with salt
and pepper, if desired. Mash to combine--really get your hands in
there and squish it around! Remember making mud pies as a kid?
Form 6 1/2-cup-sized patties. Brush tops of each patty with olive oil.

5. Heat grill to high heat. Brush grill topper with olive oil. Place each
patty oiled-side down on grill topper. Set grill topper on grill, close
grill cover, and cook 6 to 7 minutes. Brush each patty again with oil,
and carefully flip. Close grill, and grill 3 to 4 minutes more. These can
easily be pan fried as well, or done on your trusty George Foreman grill.

Makes about 6 burgers

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