The Veggie Burger V/S Walt Disney

Now that would be a spectacle indeed. I've spent a good bit of time contemplating my discomfort with the culture of Disney. What was it last week that unnerved me so much? It's hard to describe, but when I began making a large batch of home-made veggie burgers I suddenly had an epiphany. These veggie burgers are the antithesis of overpriced plasticated thrills. Disney = standing in an hour-long line for a 60 second thrill. Home made veggie burgers = standing in your kitchen for a few hours to savor multiple tasty vitamin-packed family meals. This is slow food at it's finest, made even better when the ingredients are harvested fresh from one of Chattanooga's local organic farms. It's January, however, so I'll take what I can get.

If you have never made your own veggie burgers, i'll give you a little advice: Be prepared to dirty most of your pots and pans, and patience will bear fruit...or vegetables in this case. Also, if you imagined that I have tested this recipe for the perfection of measurements and quantities, you would be mistaken. You must taste your food while in process in order to find the perfect quantities. The variation of flavor associated with the age and qualities of spices and ingredients are enough to change suggested quantities significantly. My measurements are simply good guidelines. (And to be quite honest, I was just dumping things in the bowl when I made these, and had to guess at how much I used :-) So put on your apron, have fun, and enjoy.

The World's Best Veggie Burger

Prep time: approximately 3 hours, cook time: 30 min.

Makes 3 dozen burgers

Oven: 350 degrees

Ingredients:

1 cup (uncooked) Red Quinoa

1 cup (uncooked) Lundberg wild or country rice blend

1 cup (uncooked) red lentils

3 cubes of Rapunzel vegetable bouillon with sea salt and herbs

1 Stick of unsalted butter

2-3 cups breadcrumbs

1 ½ cups walnuts (pulse to crumb-like consistency in food processor)

1 lb carrots

3 leeks

16 oz baby bella mushrooms

1 yellow onion

4-5 cloves of garlic

1-2 lemons, juiced

3 Tbs whole fennel seeds

2 Tbs brown mustard seeds

2 Tbs dried tarragon

Paprika to taste

Sea salt to taste

½ to 1 whole package (6-12 oz) of fresh baby spinach (coarsely chopped)

3 eggs

Olive oil spray

Method:

Place 2 tablespoons of unsalted butter in a medium sauce pan with the rice and sauté on medium heat until the rice begins to brown and becomes fragrant. Add one vegetable bouillon cube and 3 cups of water. Simmer until water reduces by half. Cover and cook until the water is absorbed and the rice is tender. Add more water if necessary.

Rinse quinoa. Place in a saucepan with 1 ½ cups of water and one vegetable bouillon cube. Boil until water has reduced by half, then cover and simmer until water is absorbed and quinoa is tender.

Place red lentils in a microwaveable bowl with one vegetable bouillon cube and cover with 3 cups of water. Microwave for 5 minutes. Stir, then microwave for another 5 minutes. Let stand until no longer hot.

In a food processor, pulse the carrots, leeks and mushrooms (separately) until finely minced, but do not mash or puree. Put the vegetables in a large saucepan with the remainder of the stick of butter, a couple of pinches of sea salt or coarse Kosher salt and sauté until soft.

Pulse the onion and garlic in the food processor until finely chopped.

Place all of the ingredients in a large mixing bowl. Mix together well and taste. (I like to taste before adding the raw eggs). Adjust seasonings as necessary. If you add more lemon juice, make sure to add more breadcrumbs. The texture should be firm enough to form into patties without being sloppy.

Spray a layer of olive oil spray onto 3 large baking sheets. Form patties (you should fit 12 on each baking sheet.) Bake one pan at a time in a 350 degree pre-heated oven for about 20-30 minutes. Let cool completely and freeze between layers of parchment or waxed paper. Warm in microwave to serve.

To serve:

1 recipe of lemon-tarragon sauce (see below)

Sharp white cheddar cheese, sliced

Mayonnaise

Fresh spinach (and any other fresh toppings, like sprouts, tomato, avocado, etc.)

Nature’s Own Multigrain Sandwich Rounds (lightly toasted)

Lemon-Tarragon Sauce:

½ stick of unsalted butter

Juice from ½ lemon

2 sprigs of fresh tarragon, minced

1/8 teaspoon ground fenugreek

1/8 teaspoon turmeric

¼ of a whole nutmeg, grated

Dash of white pepper

Sea salt to taste

Place all ingredients in a small sauce pan and mix together over medium heat until butter is melted and ingredients are blended well.