In this week’s Recipes for Health, Martha Rose Shulman offers five ways to create vegetarian burgers at home. She writes: I wanted to work on veggie burgers because I have never had a commercial one that I liked. They all taste overprocessed to me, with no fresh flavors. I’ve had much better luck making burgers from Luke Volger’s excellent cookbook “Veggie Burgers Every Which Way.” I especially like his bean and vegetable combos.
Puréed beans make a great binder for grain and vegetable burgers, and an egg added to the mixture will help to hold it together. (If you want to keep them vegan you can, though you have to be careful when you flip the burgers over because they tend to fall apart.)
I found that all of these burgers somehow tasted better a day after they were assembled ― the flavors had gelled, the burgers held together better, and a burger that seemed a bit dry to me right after cooking did not seem so dry the next day when reheated. I can’t tell you why.
Like Mr. Volger, I found the best way to cook these vegetarian burgers was to brown them on one side in an ovenproof frying pan, then turn them and stick the pan in a 375-degree oven for 10 minutes.
Turning can be tricky, but if the burgers do crumble, just patch them back together with your spatula, apply a little pressure and put the pan into the oven. Here are five new recipes for homemade veggie burgers:
Go here http://well.blogs.nytimes.com/2012/03/30/a-vegetarian-burger-bash/
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