Veggie Burger

Photos Courtesy of CHOW

CHOW Veggie Burger Recipe - CHOW

INGREDIENTS

* 1 cup dry TVP (textured vegetable protein)
* 3/4 cup hot water
* 1 cup grated zucchini (from about 1 medium zucchini)
* 1 teaspoon kosher salt
* 4 tablespoons olive oil
* 1/2 cup minced yellow onion (from about 1/2 medium onion)
* 1 medium garlic clove, minced
* 3/4 cup grated carrot (from about 1 carrot)
* 1/3 cup peeled, shredded red beet (from about 1/2 large beet)
* 1/4 cup plus 2 tablespoons sunflower seeds
* 2 teaspoons tomato paste
* 2 teaspoons ground mustard, such as Colman’s
* 1 1/2 cups cooked short-grain brown rice (about 3/4 cup dry)
* 2/3 cup cooked brown lentils (about 1/4 cup dry)
* 2 tablespoons minced Italian parsley leaves
* 1 tablespoon dried thyme
* 1 cup coarse whole-wheat panko, such as Ian’s
* 3/4 cup sliced cremini mushrooms
* 1 large egg
* 1 large egg white
* 3 tablespoons tamari or soy sauce
* 1/4 teaspoon freshly ground black pepper
* 7 whole-wheat buns or kaiser rolls, for serving

INSTRUCTIONS

1. In a medium bowl, combine the TVP and water. Stir and set aside until ready to use.
2. Toss the zucchini with 1/2 teaspoon of the salt and place in a colander or strainer set over a bowl to drain, at least 10 minutes. Squeeze the zucchini to release any excess water, then set aside, discarding the liquid.
3. Heat 1 tablespoon of the olive oil in a small frying pan over medium heat. When it shimmers, add the onion and garlic and cook until the vegetables are soft and translucent, about 5 to 6 minutes.
4. In a large mixing bowl, combine 1 cup of the soaked TVP mixture, the zucchini, carrot, beet, 1/4 cup of the sunflower seeds, the tomato paste, ground mustard, 3/4 cup of the brown rice, 1/4 cup of the lentils, the parsley, thyme, and 1/2 cup of the panko. Add the sautéed onion and garlic and mix well; set aside.
5. Heat 1 tablespoon of the olive oil in the same frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and nicely browned, about 5 minutes. Remove from heat.
6. Transfer the mushrooms to the bowl of a food processor; add the egg, egg white, tamari, pepper, and remaining salt, TVP, sunflower seeds, brown rice, lentils, and panko. Process until the mixture is well combined and uniform, about 30 to 45 seconds. (The mixture will not be smooth.)
7. Add the puréed mushroom mixture to the reserved TVP mixture and combine well (using your hands works best). Form into 7 patties (about 3/4 cup each) and place on a baking sheet. Heat the remaining 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat. Add 3 patties to the pan and brown on one side, about 6 to 7 minutes; flip and continue cooking until the burgers are crispy and heated through, about 5 to 6 minutes more. Repeat with the remaining patties and serve on whole-wheat buns or kaiser rolls with your favorite toppings.

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Many thanks CHOW.com!

Related link:
HAMBURGER THROUGH TIME
http://www.chow.com/food-news/54564/the-hamburger-through-time/

Cheese and Onion Smashed Burgers

Photo Courtesy of  Food and Whine

Cheese and Onion Smashed Burgers (Food and Whine)

Cheddar and Onion Smashed Burgers
[Adapted from Toronto Star who adapted it from June’s Food & Wine recipe from Umami Burger]

Ingredients:

1 1/4 lb. (575 g) ground beef (not too lean)
Kosher salt and freshly ground pepper
2 small yellow onions, sliced across the equator paper thin
4 oz (115 g) cheddar cheese, sliced
4 soft buns, split, warmed

Method:

Heat a large cast-iron skillet or cast-iron griddle over medium heat for 10 minutes.

Without overhandling meat, loosely form into four, 5-oz (140-g) balls.

Place in pan or on griddle. Cook, undisturbed for 30 seconds. Using large, unperforated, heavy spatula, flatten each ball into a 5-inch round patty. Season each with salt and pepper. Cook undisturbed for 2 minutes. Press one-quarter of the onions onto each patty (some will fall to side). Use a spatula to carefully flip the burgers so the onions are on bottom. Top each patty with a piece of cheddar cheese. Cook for 2 minutes. Cover and cook for 1 minute to melt cheese.

Transfer burgers with onions to buns.

Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings

Many thanks Food and Whine!

Perfect Cheeseburger Recipe

Photo Courtesy of CHOW..com

Photo Courtesy of About.com

Perfect Cheeseburger Recipe - CHOW

INGREDIENTS
For the burgers:

1 1/2 pounds ground chuck (15 to 20 percent fat content)
Vegetable oil, for oiling the grill
Kosher salt
Freshly ground black pepper
8 slices American, cheddar, or Swiss cheese (about 6 ounces)
4 (4-inch) hamburger buns, split

For garnishes:

Iceberg lettuce
Sliced tomato
Sliced pickles
Ketchup, mayonnaise, mustard

INSTRUCTIONS

Divide the meat into 4 equal portions. Shape each portion into an even 1/2-inch-thick patty that is about 1 inch wider in diameter than the hamburger buns. Using your thumb, make a shallow 1-1/2-inch wide indentation in the center of each patty. Transfer the patties to a plate and refrigerate while you prepare the grill.
Heat a grill pan or outdoor grill to 600°F to 800°F. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
Season the hamburger patties generously on both sides so that you can see a thin layer of salt and pepper. Place the patties on the grill indentation side up, cover the grill, and cook the patties undisturbed (do not press down on them) until grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip and cook for about 2 minutes more. Place 2 slices of cheese on each patty, cover the grill, and continue cooking until the patties are just slightly pink in the center for medium, about 2 to 3 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil.
While the patties are resting, place the bun halves cut side down on the grill and toast until golden brown, about 1 minute. Remove the buns to a clean serving plate, place a patty on each bun bottom, garnish as desired, and cover with a bun top.

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Many thanks CHOW.com!