To Try: Veggie Burgers with Yogurt Sauce w/Red Onion & Cucumber

from The Earth Bound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman (Workman Publishing, 2010). Copyright © 2010 by Myra Goodman.

Makes 6 burger patties; serves 4 to 6

The burger patties do need to be refrigerated until they are completely chilled before cooking, for at least 4 hours, so be sure to plan accordingly.

  • 1/2 cup bulgur wheat
  • 1-1/2 teaspoons salt
  • 1-1/2 cups walnut pieces
  • 2 large garlic cloves, peeled
  • 1 cup (packed) fresh cilantro leaves
  • 2 cups cooked pinto beans, rinsed and drained if canned
  • 3 tablespoons soy sauce
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 large egg whites
  • 2 tablespoons canola oil
  • Yogurt Sauce with Red Onion and Cucumber (recipe follows), for serving (optional)

1. Place the bulgur, 1 cup water, and 1/2 teaspoon of the salt in a saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the water has been absorbed, 10 to 15 minutes.

2. Place the walnuts, garlic, and cilantro in a food processor and process until the mixture is roughly chopped. Add the bulgur, pinto beans, soy sauce, cumin, remaining 1 teaspoon salt, and cayenne pepper, and process until the mixture is finely chopped.

3. Add the egg whites and process again until combined.

4. Refrigerate the mixture, covered, until it is completely cold, at least 4 hours or as long as overnight.

5. Form the mixture into 6 patties, each about 3-1/2 inches in diameter (about 1/2 cup per patty).

6. Heat the canola oil in a large skillet, preferably cast-iron, over medium to medium-high heat. Add the burgers and cook until they are browned and crisp, 4 to 6 minutes. (Do not crowd the pan; cook in two batches if necessary.) Carefully turn the patties over and cook on the other side until browned and heated through, about 5 minutes.

7. Serve the burgers hot, with Yogurt Sauce with Red Onion and Cucumber on the side if desired.

Yogurt Sauce with Red Onion and Cucumber

Makes about 2 cups

I enjoy this chunky sauce all by itself, but it goes especially well with our Homemade Veggie Burgers. The smoky flavor of grilled red onion is distinctive, and the tahini-mint dressing, which relies on yogurt rather than oil for its creaminess, mellows the piquancy of the capers. If you are in a hurry, skip the grilling step and just use raw red onion – the sauce will still taste great. Use any leftover sauce on grilled or smoked salmon.

  • 1 red onion, cut into 1-inch-thick rounds
  • 1-1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 2 tablespoons capers, drained
  • 1/2 cup plain yogurt
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped fresh mint1. If you will be grilling the onion, preheat a grill to medium-high.2. Brush the onion slices with some of the olive oil, and season them lightly with salt and pepper. Grill them over medium-high heat (or cook them on a cast-iron grill pan on the stovetop), turning them once until the slices are tender, about 10 minutes.

    3. When the onion slices are cool enough to handle, chop them into 1/2-inch dice and place them in a bowl. Add the cucumber and capers, and stir to blend.

    4. To make the sauce, combine the yogurt, the remaining olive oil, and the tahini, lemon juice, garlic, and cumin in a small bowl and whisk to blend. Stir in the mint, and season with salt and pepper to taste.

    5. Add half of the sauce to the onion mixture, stirring to coat. Then add more dressing if desired. Serve immediately, or refrigerate the sauce, covered, for up to 5 days.

    Note from Lynne: One night when time was short, I skipped the chopping and mixing and pureed the roasted onion with everything else in the processor. Also, I used one of those creamy, Greek-style, low-fat organic yogurts. Pretty swell.

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Published in: on July 24, 2011 at 12:50 pm  Comments (1)  

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One CommentLeave a comment

  1. thanks–originally heard this on npr and have been making them for years but couldn’t find a ‘hard’ copy to send to someone else.

    I eliminate the eggwhites for a firmer burger.


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