Skip the Meat
I’ve been packing on a few extra pounds.. the wine, the food, the… uh, lack of exercise has got me thinking I need a bit of a detox. By detox, I mean making extra delicious food that is healthy and cutting back on the booze until my next trip (which is in 7 days). So, I hunted the ‘google’ to find a good veggie burger recipe. THERE ARE SO MANY! chickpeas, black beans, kidney beans, mushrooms, oats, rice, chickpea flour, bread crumbs; do it this way, do it that way.. it was exhausting. So, I said ‘to hell with it’ and decided to wing it.
The biggest complaint I heard was that veggie burgers fall apart. As much as we would like to avoid this, I think it’s inevitable (to a degree) For my first try I used egg as a binder and black beans as my main base. As a bean burger could potentially become a flavorless brown blob, I went aggressive on the seasoning; cumin, paprika, fresh ginger, garlic, fresh parsley and green onion (from my garden of course). Throw that with a delicious (and healthy) red cabbage and carrot slaw, avocado, cucumbers and a spicy aioli and this burger became my absolute FAVORITE veggie burger I’ve ever had. Yes – I’ve eaten a ton but never made one. Click here for the recipe or stay on this page and drool. I assure you, it tastes even better than it looks.
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