Posts Tagged ‘burger’

The Vegetarian Feta Club Burger… mmmm

I’ve wanted to make veggie burgers for a long time now, and Evan even has a great-looking book that has a bunch of recipes, but I just hadn’t done it. But tonight we were having some friends over for dinner and veggie burgers seemed like the perfect Sunday-night meal. I pulled out Burgers by Paul Gayler and agonized over which of the delicious looking recipes to choose.

I settled on the Vegetarian Feta Club Burger, a relatively simple recipe. I also made some cilantro-avocado, slow-roasted tomatoes, olive mayo, baked fries and salad — it was quite a feast! I was surprised that making this veggie burger and all its trimmings was relatively simple and quick, and it turned out amazingly well. I couldn’t have wished for a tastier recipe. This might supplant Gourmet Burger Kitchen’s puy lentil burger as my new favorite veggie burger, though it’s so different, there’s plenty of room to love them both.

Here’s how to make it, adapted from Burgers

Ingredients for the burger

  • 1 onion, chopped
  • 1 cup crumbled feta cheese
  • 1 tbsp chopped fresh mint
  • 2 cups white bread crumbs
  • 3 tbsp chickpea flour (also called gram flour or garbanzo flour)
  • 1 egg

Garnishes

  • 2 hard boiled eggs, sliced
  • Arugula
  • 8 Slow-dried tomatoes (halve them and season with some sugar, thyme, salt, pepper and olive oil, then bake at 400 degrees until they’re very soft and flavorful)
  • Olive mayo (basic mayo with some garlic, chopped olives and capers)
  • Cilantro-avocado pesto (cilantro, garlic, avocado, parmesan cheese and olive oil blended together)
  • Rye or sourdough bread

Instructions

  1. Put all the burger ingredients in a bowl and blend together with your hands
  2. Refrigerate the mixture for at least 30 minutes
  3. Form 8 patties from the mixture
  4. Cook them in a nonstick pan with a small amount of vegetable oil for 3-4 minutes on each side
  5. Serve sandwiched on the bread with the mayo and arugula on below the burger and 2 tomatoes, a few slices of egg and the cilantro pesto above.

The book recommended doing a double-decker sandwich, like a club would normally be, but they were already so tall with just one layer, I left them as singles, and the single versions were more than enough food (though the boys did have seconds). Also, since the bread was pretty thin, we all ended up eating the burgers with forks and knives. A bun would have held up a bit better, I think.

I served an arugula, tomato and cucumber salad with a balsamic vinaigrette on the side, and also made some cheesy oven-baked fries on the side. To drink, we had a bottle of some very delicious Irony pinot noir, and I also made some fresh blood-orange, ginger and mint lemonade.

I also had my first mayo-making experience. The first batch didn’t turn out since I added the oil all at once, but on my second try I drizzled it in as I was whisking and added the additional ingredients (olives, capers and garlic) once it was nice a whipped up. It turned out really well. Even Evan and Brian, who don’t normally like mayo, enjoyed it on their burgers.

For dessert, Maryn baked an incredible batch of brownies from a recipe from Tartine bakery. They were wonderfully rich, moist and delicious. (You can check out more of her baking adventures on her blog, Le Cupcakerie.)

I can’t wait to try more of the delicious recipes from Burgers. They’re so far from basic ketchup, mustard and relish burgers that it’s quite refreshing, and the veggie burgers really stand on their own as complete meals rather than trying to be meat replacements. Maybe I’ll even try making my own ketchup next time…

Check out more photos of dinner in Evan’s Facebook gallery. (Thanks for taking photos, Ev. Much better than my iPhone pancake photos.)

Britishism: Bap

Baps

Well, I didn’t know what a bap was when I first heard the word, though it really hearkened back to a very awesomely bad movie, B.A.P.S (p.s. my illustration is off — for some reason, I thought there were 3 main characters, not 2 — that’s what I get for drawing before IMDb-ing). Turns out that a bap is essentially a bun, and the term burger in a bap is quite common, as well as other baptastic foods, like sausage in a bap, which we saw at breakfast. But would “Think outside the bap” work as well for Taco Bell as “Think outside the bun”? It just doesn’t quite have the same ring to it.

Evan’s Burgerwar Submission Posted!

Check out Chew.hu, where hey posted Evan’s Burgerwar entry–complete with half-eaten burger picture in night-vision goggles. As he sent in a “guerrilla” burger review.

All we can say is, we honor you, E.S., for the initiative you and your unit took on this mission, which could have ended in tragedy had you been captured by the management, who given your “irregular” status would have no obligation to afford you the protections of the Geneva Convention.

Check out “Insurgent Readers Interrupt Temporary Burgerwar Cease-Fire” on Chew and my review of our dinner at Ring, “A ‘Mexiterranean’ Dinner at Ring Bar and Cafe.”

A “Mexiterranean” Dinner at Ring Bar and Cafe

Tonight we went to an interesting restaurant/bar called Ring on Andrassy. We originally intended to go to Abszint, but it was closed for a private party, so after checking out the menu at Ring, which was only a few doors down, and noticing plenty of empty tables inside, we decided to check it out.

It was somewhat of a Mediterranean-Mexican mix of foods, with items like guacamole, couscous, pita and hummus, fajitas and quesadillas on the menu. There were also some fish and steak dishes. I got a mixed greens salad which was quite good–lots of tomatoes, sun-dried and fresh, and sesame seeds in a tart vinaigrette accompanied by soft toasted bread with a garlicky cheese spread on it and some festive tortilla chips. Evan got guacamole and grilled tortillas to start, which was pretty good, though it was much saltier and spiced up than the guacamole I usually have.

I had vegetable quesadillas for my main course, and they were pretty good, though once again there was something a bit off. The veggie combination included green beans, carrots and broccoli, which didn’t mesh well with the cheese and overly tomatoey salsa. It just seemed like the flavor combination needed a bit more thought.

Evan got a burger for his main course, and he liked it a lot–he even wrote in to Chew.hu to tell them to check it out for their ongoing “Burgerwars” feature. He said:

My girlfriend and I went to Ring Bar & Cafe tonight on Andrassy (just
across from Pizza Marzano), and their burger wasn’t half bad. The
restaurant itself seems to be “Mexiterranean”, but the burger was
pretty good. I attached a couple poorly-lit snapshots from my phone,
which probably won’t support my recommendation at all, but anyway
there you go. I also tried the Gerbeaud Pub burger, and although i did
like that one, I actually liked this one better. This came with
sauteed onions, pickles, lettuce, and tomato, and was well-cooked. I
was a little dismayed when I asked for mustard and they told me they
didn’t have any, but once I bit into the burger I found that there was
in fact a mustard-based sauce already on it. Go figure.

Thanks, Evan, for finally providing some info for the blog! (Finally, my first pseudo guest blogger… I guess it’s still more of a quote since he just let me copy part of an email he sent–to another blog.)

He also included some photos, which we unfortunately only decided to take once he was about halfway done with the burger. They were also taken with his cell phone.

Ring BurgerRing Burger

And now we’re out for the weekend. Tomorrow morning, Evan and I are heading to Vienna! We’ll be back on Monday, with lots to share–including new pictures. If you can send recommendations for what to see before we leave, we’d love to hear them.