Here at Fine Featherheads, we share an enthusiasm for many things, but one thing in particular is our passion for food.  Whether it be Taryn’s infamous mouth-watering lemon bars or Aiesha’s incredible Indian cuisine, we’re often exchanging recipes and hosting office parties.  I’m a big fan of “family-style potluck” dinners where a theme is declared and everyone brings a dish to share.  We’ve had a blast doing this and recipe exchanging spreads like wildfire. 

In effort to cook more at home I decided to give a recipe a try that caught my eye from the March addition of SHAPE Magazine.  The Recipe of the Month featured a veggie burger from a restaurant called  The Counter in Culver City, CA.  Executive Chef Marc Boussarie constructs a healthy flavorful veggie burger that will keep any meat lover satisfied and coming back for more.  

The quest for the perfect veggie burger is a journey I’ve been on for many years.  After giving Chef Boussarie’s veggie burger a try, I must say that this recipe is AMAZING and exactly what I look for in a veggie burger.  This recipe is going into my personal collection of recipes and will be made again and again. 

In my opinion the perfect veggie burger is one that:

1. tastes homemade — slightly crispy on the outside and warm and rich on the inside.  

2. has the perfect balance of flavor — finely chopped veggies, so that none stand out awkwardly.  A proper blend of seasoning and spicy flavors, but neither one over powering the other.

3. it doesn’t fall apart mid bite — although if does, this is a perfect opportunity to go bunless and top a salad with veggie burger crumbles – YUMMY TOO!!

4. filling enough to satisfy any meat eater

Here’s the recipe that comes the closest I’ve seen to hitting the nail on the head:

Serves: 6
Prep Time: 15
Cook Time: 16 mins (plus 1 hour resting)

Ingredients:

4 teaspoons extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, peeled and grated
1 yellow squash, grated
1 zucchini, grated
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup canned black beans, rinsed and drained
1 egg, beaten
1 teaspoon paprika
2 tablespoons chopped Italian parsley
1 1/2 cups rolled oats
all-purpose flour (for dusting)
4 multigrain buns
1/2 cup mixed greens (optional)

1.  Heat 2 teaspoons olive oil in a large skillet over medium-high.  Add onion and reduce heat to medium.  Add the garlic and saute for 3 to 4 mins, until soft.  Mix in carrots, squash, zucchini, salt, and pepper.  Cook for 3 to 4 minutes more, or until soft.  Mix in black beans, egg, paprika, parsley, and oats.  Remove from heat, transfer to a bowl, and let rest at room temperature for 1 hour.

2. Divide the mixture into 6 equal parts and form each into a flattened, round patty.  Lightly coat each side with flour.

3. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high.  Add patties and cook for 3 to 4 mins on each side, or until golden brown.

4. Serve on multigrain buns topped with mixed greens, if desired.

Nutrition score per serving (1 burger):

291 calories, 8g fat (1 saturated), 48g carbs, 12g protein, 8 g fiber, 80mg calcium, 3mg iron, 577mg sodium

The fun thing about veggie burgers is that you can change up the flavor just by changing up the toppings.  Here are a few Fine Featherheads suggestions to enhance your veggie burger.

Classic LTO with an elegant twist: arugula, goat cheese, caramelized onions and heirloom tomatoes

Spicy Mama: jalapenos, pepper-jack cheese, sauteed green chilies

Heady: avocado, swiss cheese and sprouts

Aloha: grilled pineapple and teriyaki sauce

Then there are the sauces, which we could write a whole other blog on (maybe we will).  You can add flavor to your veggie burger by adding garlic aoli, basil pesto, spicy brown mustard, bbq sauce, veganiase, braggs and many many more.

You can wrap the patties and refrigerate them for up to two days, or freeze them for up to three months. Then you’ll have them on hand for a quick and easy meal.  This recipe is a great way to squeeze more veggies into your diet and get creative.  This recipe is definitely one to try.  It will leave any meat eater coming back for more and walking away feeling fully satiated.  Promise.

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