My Attempt at a Veggie Burger Without Following a Recipe

21 01 2015

Many of you may know that I am a recipe kind of girl. I really like trying new recipes, and generally speaking, I follow them pretty closely. However, I decided to get out of my box, and try to concoct a veggie burger on my own. Now, I haven’t made many veggie burgers in the past- recipe or not. I do enjoy them, and I’ve got a bunch of canned beans in my pantry just screaming to be used, so I figured I’d give it a go.


I glanced at a few recipes and then decided to wing it.

What I came up with was a really fantastic tasting veggie burger. Unfortunately, it was a little crumbly, was a pain to flip, and didn’t quite have the firm texture I was looking for in a veggie burger. But, when I came back to them after they had cooled some, they had firmed up a bit. So, I’m thinking that perhaps I need to chill the mixture before rolling into patties, or they may need a bit more of a binder, like breadcrumbs. Regardless, I figured I’d at least pass along the recipe in case you wanted to try- because I thought the flavors of the patties was SPOT ON.


I served mine on a bed of greens with a side of rutabaga fries, and then some chipotle mayo and ketchup. Try it out with your variations and let me know in the comments what you did and if you were successful!



1 can cannelini beans
1/2 onion, roughly chopped and sautéed
2 large garlic cloves, minced
1/2 lemon, juiced
1 cup broccoli, grated (I used mostly stalk and a little bit of the florets)
3/4 cup parsley, chopped
1/3 cup walnuts, chopped
1 cup grated cheese- I used Publix’s Morel Mushroom and Leek Monterrey Jack
1/2 cup cooked quinoa
2 tbs whole wheat flour
1 egg
How to:

Pre-heat the oven to 350°F.

In a large bowl, stir together  3/4 the beans and everything but the flour and egg. Then, transfer to a food processor or blender, and blend, until you have a well-blended mixture (almost like a thick bean dip). (You could probably eliminate the bowl part if your processor is good enough!) Fold in the last of the beans, the flour and the egg.

Form patties (perhaps refrigerate them, I did not), and then in a well greased fry pan, brown both sides. Then, transfer to a well-greased cookie sheet and finish in the oven (about 15 minutes).



Three for Thursday

18 08 2011

I need to get me a spoon like Chloe’s to eat my Overnight Oats in a Jar (OOIAJ)! Though I don’t have a special spoon, I do have a favorite bowl I like to eat from:

My “Life’s a Beach” Bowl! I painted this myself several years ago at Color Me Mine. The only problem with it is I can’t stick it in the dishwasher 😦

Speaking of the beach, I promised you a recipe today from my trip home to Jersey.  Well, I’m not going to give you just one recipe, I’m giving you THREE, from the yummy dinner my mom made while I was home.

I hope you enjoy them as much as I did! Hooray for mom’s cookin’!

Turkey Burgers with Fresh Pineapple Salsa

(Adapted from Reader’s Digest)


12 ounces ground skinless turkey breast
1 apple, peeled and shredded (original recipe calls for Granny smith)
1/4 cup seasoned dry bread crumbs
Pineapple salsa (Recipe below)
Gouda cheese, for on top of the burgers
Hamburger buns (we used Arnold’s Thins)

How to:

Mix turkey, apple, and breadcrumbs in a medium bowl until blended.

(Photo courtesy of Mom)

Divide into burger patties. Place burgers on a plate, cover and put into freezer until chilled, about 20 minutes.

Grill until browned, about 8 minutes on each side.

Top with cheese, guacamole, and Pineapple Salsa. Enjoy!

Pineapple Salsa


2 cups chopped fresh pineapple
1 mango, peeled and finely chopped
1 small red onion, minced
2 TBS finely chopped fresh cilantro
1 TBS lemon juice
1 tsp vegetable oil

(Photo courtesy of Mom)

How to:

Combine pineapple, mango, onion, cilantro lemon juice and oil. Cover and set aside. Serve on top of burgers. Or with chips. Or just eat straight. It’s that good. 🙂

Black Bean and Mango Salsa

(From Kraft)


1 envelope GOOD SEASONS Italian Salad Dressing Mix
1 can (16 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen corn, thawed (OR FRESH works too!)
1 cup chopped ripe mango
1/2 cup chopped red pepper
1/3 cup chopped red onion
1/3 cup chopped cilantro
1/4 cup lime juice

(Photo courtesy of Mom)

How to:

Combine all ingredients until well blended; cover and refrigerate at least 1 hour.

Serve with chips. I also put it in my salad!

Question of the day: What’s your favorite kind of salsa?

Garlic Scape Pesto and Portobello Burger for One

9 06 2011

One thing I (Steph) love about having a CSA share with Lancaster Farm Fresh Co Op is that I get to experiment with some unfamiliar vegetables! Well folks this week, I had these in my box:

They look a lot like scallions, which I’ve had in my box almost every week since the season started (I need suggestions for using them. Anyone?), but they’re not scallions.

They’re Garlic Scapes.

I remember seeing a bunch of recipes using scapes last season on Tastespotting, but I never purchased any at the farmer’s market. I wasn’t all that daring back then I guess! So, since I was “stuck” with them (not really, I was glad to see them in my box!), I did a little searching and decided that I would make pesto, which seems to be one of the most common uses for the scapes.

So, loosely following this recipe, I threw the scapes, walnuts, parmesean cheese, and olive oil into the blender and WHIRRED away!

I did a lot of taste testing along the way until I was satisfied with my pesto:

It was a beautiful shade of green and had a powerful, but not overly garlicly taste, and I knew it would be the perfect sauce for pasta or make a yummy spread for something!


I had been eyeing Jessica’s piled portobello gouda burger with roasted garlic for a few weeks now (doesn’t the name of it activate your salivatory glands?), so when I got these in my share last week:

I had big plans to replicate her recipe…but, as the wheels in my head started spinning, a ‘bello burger + pesto seemed to call my name…

Stephanie…make pesto with the scapes…Stephanie…it will be delicious on a portobello burger…Stephanie…pair it with goat cheese…Stephanie…roasted red peppers and balsamic onions would make a great topping…

So, the recipe started formulating in my head, and I got to work in the kitchen (Note: I don’t always hear voices telling me what to make).

SUCCESS! The voices guided me in the right direction! 🙂

When I was done assembling my burger, I moved my plate closer to the window in my living room, where the lighting is better for photography. I snapped a few shots, anxiously awaiting my first bite. After my last shot, I dug in. I couldn’t even wait to bring it back up to the counter! I sat on the floor and ate it right there in front of my picture taking station. Um yes. I did do that. It was that good.

It was probably a good thing that my boyfriend wasn’t around, because the pesto was GARLICKY! Hence, “burger for one” 🙂 But the flavors of the burger blended so well together! The creamy goat cheese softened the bite of the pesto, and the red pepper was a perfect complement. And the balsamic onions? Swoon. 🙂

Ok, maybe I did put a little too much goat cheese on it…but is there really such a thing as “too much goat cheese”?

I think I have a new favorite burger! And you know what else? I got some more ‘bellos in my box last night! SCORE!

Portobello Burger with Garlic Scape Pesto


Garlic Scape Pesto (see above)

Roasted Red Peppers (I used canned, but you can roast your own)

Goat Cheese

Portobello Mushroom Caps (however many you are making)

Small Red Onion

Balsamic Vinegar

Olive Oil

Salt + Pepper

How to:

Marinate the mushroom cap(s) in some balsamic vinegar and sprinkle with a pinch of salt and pepper. I only marinated for 10-15 minutes.

While marinating, saute onions in some olive oil and balsamic vinegar over medium heat. I lowered the heat for a little to caramelize them some, before returning the heat back up to medium. I wanted them cooked through, but not too caramelized and mushy.  (Side note- I’m not an expert by any means when it comes to cooking onions)

When the onions are ready, remove them from the pan, and place the mushroom cap in. Cook for several minutes on each side, until heated through. While the ‘bello is cooking, toast an English muffin and pat dry a roasted red pepper.

When your mushroom is done, assemble the burger: Spread the pesto on one of the English muffin. Layer on a red pepper. Place the ‘bello on the other half of the English muffin. Add some goat cheese. Then the onions. Cover. Devour.

Note: You can make this for more than one easily; there’s plenty of pesto! Just make sure you have enough red pepper, goat cheese, and sauteed onions.

Question of the Day: What’s your favorite burger?