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Sundried Tomato and Pesto Burger

August 2, 2011

There is a cookbook out called ‘The Best Veggie Burgers on the Planet” by Joni Marie Newman. She is an author who has written books about eating Vegan. Now, I am not going to complain, but the majority of the recipes that I find she does are filled with Soy, and other substitutes that I simply don’t believe in. I think there are lots of neat ideas, but it is not something for me. I would not buy this book (but I would recommend it to those looking for alternatives and can eat soy). Also, I do like the fact that her receipes do point out when something is soy free, and wheat free (which is a nice tough).

Anyway, a friend of mine got a copy of this book from work. So he took it, and brought it to me. I do appreciate when people help me!

This weekend, I had my sister in law over, and ran out of Amy’s burgers to BBQ. Being lazy, I did not want to go out to Panacea and get more, so I decided to flip through and see what I can make. I decided on these, so here we go! I should point out that I used Quinoa instead of brown rice, and spelt flour instead of rice flour – again, lazy, not going to go shopping. Anyway:

  • Olive Oil (for the pan)
  • 1 package of mushrooms, sliced
  • 1 onion, chopped
  • 1/4 cup sundried tomatoes
  • 2 cups quinoa
  • 1 bunch of pesto
  • S&P to taste
  • 1 1/4 cup spelt flour

For the pesto – they have their own recipe. I used the one from the Pasta and Pesto recipe I did earlier. I have been growing a vegetable garden, and have lots of herbs – so I think there is basil (lots of different types), some chives, and oregano, along with parsley in mine (with garlic, toasted walnuts, and olive oil). Okay, back to the recipe.

Heat the oil in a pan, and fry up the mushrooms and onions until they are reduced, and well cooked (and smell awesome). Remove from heat. My tomatoes were the dried ones, so I boiled them in salt water for 2 minutes to make them usable.

Combine the frying pan stuff, along with the tomatoes, pesto, and quinoa (which I made fresh – water and quinoa, boil until done, like rice), and s&p, all in a food processor. Mix until mixed. Put in bowl.

Using 1/4 cup of flour at a time, mix with the contents of the bowl, until you get the right consistency and lose the moisture. Basically, you are going to be making patties, so you should be able to tell when it feels like the right stuff. It took me 1 1/4 cup of flour. It might be more, it might be less. It really depends how much oil is in your pesto.

Once done, put in the fridge to allow the flour to absorb the flavours of the mixture (you don’t want to eat something that taste just like flour!). The book says 20 minutes. I left them an hour.

Remove from the fridge, and make patties like so:

Then cook however you want. Naturally, I used the BBQ.

The problem I had with this book, is that the burgers that don’t have a soy product (like tofu) seemed to not be a grilling sort of food. They are more like bread balls. These ones were no exception – if I put them on the grill, they would have fallen through. Fortunately, I have a flat grill that I used for veggies, so I decided to use it for these as well:

In the end, they are delicious, which is the important part! I would recommend them, if you are looking for something different. Lots of flavour in these burgers for sure! Probably very good stove top as well!

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