The best vegetarian burger recipe
When the latest round of meat analogues When they first hit the market, I was excited to try them out. But for me, a real, high-quality, seasoned veggie burger — that is to say, a homemade patty, made with a mix of beans, mushrooms, vegetables, grains, or tofu — tends to be direction more interesting, more satisfying and tastier.
I wrote about some of my favorites old school burgers in Los Angeles for the Times this week, and if you want to cook for yourself at home, New York Times Cooking has a great collection of veggie burger recipes (and other fun vegetable rolls like palak ki tikkia spinach and fries is not a burger but will happy slide into buttered potato rolls with some chutney).
Whatever ingredients you prefer right now, there’s a veggie burger for you! Mushrooms and Farrobound with potatoes. Grated beetroot and brown riceServed with white beans. Quinoa and red lentilspacked with sweet potatoes.
I love Melissa Clark’s veggie burger, made with both tofu and tempeh, kidney beans and cashews. The variety of ingredients makes this cake especially rewarding, and pre-cooking the vegetables before forming the patties means there’s no added moisture or excess mushy. And a Black bean burgerenhanced with coriander seeds and shallots, is a classic in the genre for good reason.
If you are looking for more ideas, I highly recommend the writer Lukas Volger’s book “Vegetarian burgers in every way”, served as the inspiration for Melissa and includes recipes for a variety of patties that fall into three main categories: vegetables, beans, and tofu.
Palak Ki Tikki (Spinach and potato patties)
One more thing!
You asked for my dad’s granola recipe. About 20 years ago, he started making Alton Brown’s granola, and over time, he made it his own. I love and cherish my dad’s granola, and in my version I add pumpkin, sunflower, and sesame seeds!
Preheat oven to 250 degrees. Mix together 6 cups rolled oats, 1½ cup unsweetened desiccated coconut, 2 cups chopped walnuts, 2 cups chopped pecans, ½ cup dark brown sugar and 1 teaspoon sea salt. Stir in ½ cup undiluted molasses and ½ cup neutral oilthen spread evenly on two parchment-lined pans.
Bake for 1 hour and 10 minutes, pulling the pan out every 20 minutes to mix well. Turn off the oven and let the pan sit for another 10 minutes (you can skip this step if your granola is nicely browned). Let cool completely (completely!) at room temperature before transferring to an airtight container. add dried cherries taste it and put it all in one number Yogurt.
Thanks for reading, and here’s a final note from our research team friends: New York Times Cooking is conducting research with our readers. These studies are conducted remotely and anyone participating will be compensated for their time. If you want to be considered for a paid study, Please fill out this short survey. If you are selected, the team will be in touch shortly to ask some more questions and provide you with more details.
Email us at the address email@example.com. Newsletter will be archived here. Contact my colleague at firstname.lastname@example.org if you have questions about your account.
https://www.nytimes.com/2022/01/27/dining/veggie-bu.html The best vegetarian burger recipe