Ultimate Meatball Burger From Vegan Burgers and Burritos Cookbook: Review and Recipe
Sophia De Santis knows that although some of us are burger people, and some burrito people, most of us fall in both camps. I was beyond thrilled when I received my copy in the mail. What a treasure trove of healthy veggie packed dinner inspiration that will have both the children and adults in your family sitting down together in blessed harmonious silence as they eat dinner. Cue an angel choir.
If you are the type of person who needs sexy photos to inspire you to cook, then this hefty tome has you covered. Each dark and luminous shot pulls you into the kitchen and the clear, straightforward directions and whole foods ingredients keep you there.
I chose to make the Ultimate Meatball Burger first because it contains two of my favorite ingredients: mushrooms and kale. Let me tell you I was not disappointed. What a treat having a towering veggie burger for lunch. Each rich bite burst with umami flavor and the hearty addition of both brown rice and lentils kept me full and happy until dinner.
For the impatient amongst us:
Here is a direct link to buying the Vegan Burgers and Burritos Cookbook.
Now in my family my hubby is always ready for a burger where as I am often rolling up the previous night’s leftovers in a tortilla for lunch. I have even been known to crumble up my home-made veggie burgers and wrap them up in a tortilla and make a wrap.
Here’s the funny thing I didn’t grow up in a family that ate hamburgers and so never developed a taste for the All-American burger but (and this is a big But) I adore veggie burgers, always have, even before I went fully vegan.
Sophia DeSantis and I have something in common; we both feel that life is really about the condiments. And let me tell you that her condiment game is stellar. From Quick and Easy Pizza Sauce (included here) to Tartar Sauce Supreme, Sophia has you covered with 19 sauce recipes that take you through savory to sweet.
I am dying to try her Want S’more of my Burger? Which consists of a fudge-y brownie, and vegan marshmallows, sandwiched between two graham crackers and drizzled with Sophia’s Mind Blowing Chocolate Sauce.
If you haven’t checked out Sophia incredible blog Veggies Don’t Bite then are you ever in for a treat.
Bbq season is here.
A hearty and flavorful vegan burger that will satisfy even the dedicated carnivore.
- 2 cups chopped mushrooms
- 2 cups chopped kale
- 1 tbsp chopped garlic
- 1/2 cup low sodium vegetable broth
- 1 1/2 cup cooked brown or green lentils
- 1/2 cup bread crumbs
- 1/4 cup chopped walnuts
- 1/4 cup quick and easy pizza sauce (recipe follows)
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp sea salt
- 4-5 burger buns
- 1 cup tomato paste
- 1/2 cup low sodium veggie broth
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp maple syrup
- 1/2 tsp crushed red pepper, optional
- 1/4 tsp ground black pepper
Sauté the mushrooms, kale and garlic with broth or oil over medium heat until the mushrooms are soft and the liquid has evaporated, about 10 to 15 minutes. Set aside.
lace the the lentils, bread crumbs, oats, walnuts, sauce, thyme, basil, oregano and salt in a food processor and pulse until well chopped. You want a crumblelike texture. Check to make sure the mixture sticks together, and if it doesn’t, pulse some more, but make sure it doesn’t turn into a purée. You can also add a bit more pizza sauce if it doesn’t stick yet, however, you don’t want it to be too wet.
Place the mushrooms, kale and garlic into the processor, making sure not to add any leftover juices, and pulse a few times until everything is well chopped and incorporated. If the ingredients aren’t mixed after a few pulses, put the mixture in a bowl and mix it with your hands.
Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all flavors marinate and leads to a sturdier burger.
To cook, shape the mixture into patties. If you’re not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide yourspatula under a patty and it won’t give, then it isn’t ready and needs to cook longer.
You can also bake the patties on a parchment-lined cookie sheet at 375 degrees for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes. Serve on buns with the toppings of your choice.
Put the tomato paste, broth, thyme, basil, oregano, garlic powder, salt, maple syrup, crushed red pepper and black pepper in a bowl and mix well.
Notes: This sauce is best if made ahead of time and the flavors are allowed to marinate. This also helps the dried herbs to soften and allows the spices to fully combine with the tomato paste. If your sauce seems a little “gritty,”then allow it to sit longer. You can speed this up by heating it slightly.
You can use water instead of broth, but the broth adds great flavor. Add more or less broth for the consistency you like.
Add more or less crushed red pepper to achieve the level of spice you prefer, or leave it out altogether.