We placed this on self-made carrot sandwich bread (those are my move to's, even though this became a white bread I haven’t published) with smashed avocado, lettuce, and warm sauce. Next time, I’ll also pickle crimson onions — thinly slice one crimson onion and cover with 2 tablespoons each purple wine vinegar and water + half of teaspoon kosher salt + 1/four teaspoon of sugar and set it apart for as long as you’ve got, swirling it sometimes, or as much as per week inside the refrigerator)
Ingredients
Olive oil
1/2 cup panko-style breadcrumbs
3 shallots, or 1 small onion, diced
1 tablespoon tomato paste
1 1/2 teaspoons kosher salt
1 cup packed grated carrot (from 2 medium carrots)
1 1/2 tablespoons apple cider vinegar
Two 15-ounce cans cannellini or other white beans drained and rinsed
1 large egg, beaten
Freshly ground black pepper
Burger accompaniments, as you like
Instructions
Heat 1 tablespoon olive oil in a large skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. Transfer crumbs to a large bowl, then return the pan to the heat.
Add 2 tablespoons olive oil to the skillet, followed by the shallot or onion. Cook until softened and lightly golden, 8 to 10 minutes. Stir in the tomato paste, salt, and carrots and stir frequently until the carrots are soft and a bit blistered another 8 to 10 minutes. Add the vinegar, scraping up all the browned bits until the pan is dry. Remove from heat and add the bowl with the toasted panko. Add beans and use a wooden spoon or spatula to very coarsely mash the mixture until a bit pasty and the mixture coheres in places—there should still be plenty of beans intact. Add pepper, and more salt if needed, to taste. Stir in the egg. Shape into 6 patties (I used a 1/2 cup measure as a scoop) for the size burger you see here; 4 patties for really large burgers (to warn, I found this size a little unwieldy), or 8 to 10 for slider-size.
To cook the veggie burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook until browned and slightly firm to the touch, 3 to 4 minutes per side. It may be necessary to cook in batches. Serve hot or at room temperature, with whatever you like on or with veggie burgers.
Ingredients
Olive oil
1/2 cup panko-style breadcrumbs
3 shallots, or 1 small onion, diced
1 tablespoon tomato paste
1 1/2 teaspoons kosher salt
1 cup packed grated carrot (from 2 medium carrots)
1 1/2 tablespoons apple cider vinegar
Two 15-ounce cans cannellini or other white beans drained and rinsed
1 large egg, beaten
Freshly ground black pepper
Burger accompaniments, as you like
Instructions
Heat 1 tablespoon olive oil in a large skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. Transfer crumbs to a large bowl, then return the pan to the heat.
Add 2 tablespoons olive oil to the skillet, followed by the shallot or onion. Cook until softened and lightly golden, 8 to 10 minutes. Stir in the tomato paste, salt, and carrots and stir frequently until the carrots are soft and a bit blistered another 8 to 10 minutes. Add the vinegar, scraping up all the browned bits until the pan is dry. Remove from heat and add the bowl with the toasted panko. Add beans and use a wooden spoon or spatula to very coarsely mash the mixture until a bit pasty and the mixture coheres in places—there should still be plenty of beans intact. Add pepper, and more salt if needed, to taste. Stir in the egg. Shape into 6 patties (I used a 1/2 cup measure as a scoop) for the size burger you see here; 4 patties for really large burgers (to warn, I found this size a little unwieldy), or 8 to 10 for slider-size.
To cook the veggie burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook until browned and slightly firm to the touch, 3 to 4 minutes per side. It may be necessary to cook in batches. Serve hot or at room temperature, with whatever you like on or with veggie burgers.
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