Guest guest Posted February 3, 2008 Report Share Posted February 3, 2008 Adapted from recipes broadcast on Everyday Food program on PBS. I substituted tempeh for the dark meat chicken in the curry burgers and cooked okra puree in the veggie burger. Both are vegan. (Hello, Zelda!) This weekend was a first experiment with both. I found the veggie burgers dried out rather quickly, but I used less oil to cook than they used on the show. Mine were just baked on an oiled sheet. Once cooked they are something you want to serve quickly or put up in a dish to store. I prepared but we did not eat the curry burgers as burgers. Instead, we prepared it sort of like hash in a frying pan, for breakfast, with a soft cooked egg on top. The soft egg was strange with the ginger and curry, but delicious on a rainy morning with a good cup of black tea. Curried Burger 1-1/2 lbs (3 packages) tempeh, cut in about 1 " cubes 1 Tbsp paprika 2 Tbsp cumin 1/2 tsp gr. cardamom 1/4 tsp cayenne salt and pepper (I also added a chopped jalapeno with the seeds. The heat was undetectable to me, but the man child indicated he knew it was there.) 4 scallions, chopped 3 Tbsp peeled and chopped fresh ginger 2 Tbsp lemon juice Pulse all in food processor to coarse grind. This made it look like a hash as much as a burger which inspired the breakfast concept. Haven't had these as burgers, but will try this week. The show made them into little balls and fried them like Falafel. Would imagine it would also be good stuffing for Portabella mushrooms. Veggie Burgers 1/2 c dry bulgar, covered in boiling water and allowed to sit for 30 mins. drain bulgar, move to a bigger bowl and add: 14 or 15 oz of cooked, canned pinto beans, mashed (not pureed), to break them up salt and pepper 1/4 c bread crumbs (I forgot to add this when I made them) 1 egg (I used about 1/3 c mashed, cooked leftover okra) 1/4 t cayenne pepper ground 1 carrot peeled and grated (I also had a small yellow beet so I grated and added that as well; added a sweet and earthy note) 4 scallions, sliced thinly 2 Tbsp tahini (I didn't have it but improvised with same amount of hummous) They say this makes 4 burgers the size of an English muffin, but I got 6 of them from the recipe. They fried them before baking; I simply baked for about 30 mins at 325 on an oiled sheet. They served them on English muffins; I used katsup and 1/2 pita pocket for each burger. Adapted by Donna Ellis (the 2nd Donna on the list from California) -- Donna Ryall Ellis: Design Los Angeles, CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2008 Report Share Posted February 4, 2008 THESE ARE SO GREAT! Going right into my file. And they look easy too Thanks Zelda - De Ellis spicy-vegetarian ; Sunday, February 03, 2008 3:37 PM Two Adapted Burger Recipes Adapted from recipes broadcast on Everyday Food program on PBS. I substituted tempeh for the dark meat chicken in the curry burgers and cooked okra puree in the veggie burger. Both are vegan. (Hello, Zelda!) This weekend was a first experiment with both. I found the veggie burgers dried out rather quickly, but I used less oil to cook than they used on the show. Mine were just baked on an oiled sheet. Once cooked they are something you want to serve quickly or put up in a dish to store. I prepared but we did not eat the curry burgers as burgers. Instead, we prepared it sort of like hash in a frying pan, for breakfast, with a soft cooked egg on top. The soft egg was strange with the ginger and curry, but delicious on a rainy morning with a good cup of black tea. Curried Burger 1-1/2 lbs (3 packages) tempeh, cut in about 1 " cubes 1 Tbsp paprika 2 Tbsp cumin 1/2 tsp gr. cardamom 1/4 tsp cayenne salt and pepper (I also added a chopped jalapeno with the seeds. The heat was undetectable to me, but the man child indicated he knew it was there.) 4 scallions, chopped 3 Tbsp peeled and chopped fresh ginger 2 Tbsp lemon juice Pulse all in food processor to coarse grind. This made it look like a hash as much as a burger which inspired the breakfast concept. Haven't had these as burgers, but will try this week. The show made them into little balls and fried them like Falafel. Would imagine it would also be good stuffing for Portabella mushrooms. Veggie Burgers 1/2 c dry bulgar, covered in boiling water and allowed to sit for 30 mins. drain bulgar, move to a bigger bowl and add: 14 or 15 oz of cooked, canned pinto beans, mashed (not pureed), to break them up salt and pepper 1/4 c bread crumbs (I forgot to add this when I made them) 1 egg (I used about 1/3 c mashed, cooked leftover okra) 1/4 t cayenne pepper ground 1 carrot peeled and grated (I also had a small yellow beet so I grated and added that as well; added a sweet and earthy note) 4 scallions, sliced thinly 2 Tbsp tahini (I didn't have it but improvised with same amount of hummous) They say this makes 4 burgers the size of an English muffin, but I got 6 of them from the recipe. They fried them before baking; I simply baked for about 30 mins at 325 on an oiled sheet. They served them on English muffins; I used katsup and 1/2 pita pocket for each burger. Adapted by Donna Ellis (the 2nd Donna on the list from California) -- Donna Ryall Ellis: Design Los Angeles, CA Quote Link to comment Share on other sites More sharing options...
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