Good Day Cafe: Veggie burgers by 5 Napkin Burger

Good Day Cafe: Veggie burgers by 5 Napkin Burger

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Andy D'Amico, executive chef of 5 Napkin Burger, prepared a veggie burger in the Good Day Cafe.

RECIPE:

1 lb. Cremini Mushrooms, sliced ¼" thick

1 Tbs. olive oil

½ lb. zucchini, grated & squeezed dry

¼ lb. peeled carrots, grated

¼ lb. peeled beets, grated

½ cup cooked wheat berries

½ cup cooked lentils

1 cup cooked brown rice

6 Tbs. sunflower seeds

4 Tbs. chopped parsley

1 cup cooked chickpeas, drained well

2 Tbs. ketchup

1 Tbs. dry mustard

1 Tsp. smoked paprika

1 whole egg plus 1 egg yolk, whipped to combine

¾ cup panko bread crumbs

2 tsp. salt + 1 tsp. ground black pepper

1.      Toss mushrooms with oil, season with salt & pepper, spread out in one layer on a cookie sheet.  Place in a pre-heated 350 degree oven & roast until nicely browned, cooked through and slightly dried out. About 10 - 12 minutes

2.      Combine the zucchini, carrots, beets, wheat berries, brown rice, lentils, sunflower seeds & parsley in a stainless bowl mix well.

3.      Combine mushrooms, chickpeas, mustard, ketchup & paprika in the bowl of a food processor. Pulse to a medium-coarse puree. 

4.      Slowly add eggs to the chickpea mixture with the motor running until combined.

5.      Fold chickpea mixture into the vegetables; add panko crumbs to bind, season with salt & pepper.

6.      Form into 5 oz. patties, refrigerate.

 

Yields 8 – 5 oz. burgers

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