Mediterranean Veggie Burgers
Mediterranean Veggie Burgers
MAKES 6 BURGERS
Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: puree the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper (we like the one shown on p. 24) for a more stable grilling surface. Serve these mouthwater¬ing miracles with your favorite burger buns and toppings.
4 02. rigatoni % cupredquinoa 7 oz. low-sodium vegetable broth 1% tsp. olive oil % cup chopped onion 9 cloves garlic, finely chopped IVi cups cooked white beans, or 115-oz.
can white beans, rinsed, drained, and
thoroughly patted dry H cup steamed broccoli % cup plus 2 Tbs. finely shredded green
cabbage
3 Tbs. finely chopped red bell pepper 2 Tbs. tomato sauce 6 kalamata olives, sliced 2 oil-packed sun-dried tomatoes, drained
and finely chopped 2 Tbs. canola oil for oiling patties
and grill topper
1. Cook rigatoni in large pot of boiling
salted water 19 minutes, or until very
soft. Drain, measure out l’/2 cups very
tightly packed rigatoni, and set aside.
2. Bring quinoa and broth to a boil in
saucepan. Cover, reduce heat to low,
and cook 13 minutes, or until slightly
undercooked; some of the white germ
will have opened, but much of the
quinoa will still have a slight bite.
Drain, and set aside.
3. Heat oil in small saucepan over
medium heat. Add onion, and cook
1 minute. Add garlic, and cook 1 minute more. Set aside.
4. Process rigatoni and white beans in
food processor 1 minute, or until smooth
and paste-like (it’s OK if there are a few
Mediterranean Veggie Burgers
D2 July/August 12010 ! vegetariantimes.com