The Farm Cafes Farmhouse Veggie Burger Recipes

FARMHOUSE VEGGIE BURGER

Steps:

• Sauté eggplant on low heat till grey and very soft.
• Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
• Form into 4 equal patties about an inch thick.
• In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
• Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
• **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!

THE FARM CAFE'S FARMHOUSE VEGGIE BURGER

Steps:

• Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
• Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
• Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
• In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
• Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
• Note:.
• I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!

THE ULTIMATE VEGGIE BURGER

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.