Veggie burger recipe houstons restaurant

This summer 17th, 2011 by katie

Among the best facets of our recently food-centric world is we have a lot of groups of burgers. We love chipotle poultry burgers and Thai shrimp burgers and any type of hamburger imaginable-and not one of them trying is the same factor. Real veggie burgers-burgers made from beans and grains and vegetables, by no means attempting to be imitation beef burgers-are tricky to find. Houston’s (now Hillstone’s) restaurant includes a great one. Composed of black beans, brown grain, oat bran, and veggies, it’s not trying to become a beef hamburger. Yet it's soft and hearty and savory and sweet and a whole lot than only a veggie hamburger. It doesn’t hold together inside a perfect patty, with imitation grill marks, therefore if that’s what you're searching for then We highly recommend the freezer aisle. I needed to re-create this infamous hamburger and apparently lots of others around the webs did too. I discovered several recipes that offered me a good jumping off place which is my interpretation after that. It's a operate in progress and if you choose to use them tell me what changes you are making within the comments.

This isn't a patty that holds together perfectly however it holds together good enough to grill, should you work carefully. As written below it's vegan however, many people add an egg or egg white-colored to assist it hold its shape. District’s hamburger is vegan and that i discovered that chilling the patties for any couple of hrs before grilling helped them hold their shape with no egg. A thick slice of Monterrey Jack helps it hold together too (a minimum of before you have it around the bun). I made use of singleOr2 cup of finely diced beet that is clearly far more the restaurant’s hamburger, and many testers felt the hamburger was too beety, and so i have reduced it below to at least oneOr4 cup.

Black Bean and Brown Grain Veggie Burgers

• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 2 tablespoons of molasses
• 2 tablespoons of hoisin
• 1 1/2 cups cooked brown grain (1/2 cup uncooked)
• 15 oz can black beans, drained, rinsed and diced
• 1 teaspoon butter
• 1/2 onion, minced
• 5 cloves garlic clove, minced
• 1/4 cup beet, finely diced
• 1/4-1/2 cup oat bran
• 2 seeded jalapenos, minced
• 6 prunes, minced
• 1 teaspoon salt
• 1 teaspoon ancho chili powder
• 1 teaspoon smoked paprika
• cracked pepper
• 1 teaspoon cumin
• 4-6 slices Monterrey Jack cheese

1. In a tiny bowl combine soy, honey, molasses, and hoisin to create basting sauce.
2. Inside a large bowl combine diced black beans and cooked grain.
3. Inside a skillet, melt butter over medium heat. Saute onions and garlic clove until soft and also the pan is dry.
4. Add onions, beet, 1/4 cup oat bran, minced jalapeno, minced prunes, and spices to bean mixture. Stir to mix.
5. Evaluate how good your veggie mixture holds into patties. When the mixture appears too dry or chunky, add basting sauce through the teaspoon until moist enough to stay. When the mixture appears too wet, add a little more oat bran.
6. Shape veggie mixture into 4-6 patties and put on squares of wax paper. Chill patties a minumum of one hour.
7. To prepare, brush patties with basting sauce and put on the hot grill or skillet. Prepare about a few minutes then bast again and lightly switch.
8. Prepare about 5 more minutes and canopy with cheese if using. Prepare until cheese is melted. Lightly remove burgers to serving plate.
9. Serve together with your favorite hamburger toppings on toasted buns.

The basting sauce is important in order to the hamburger obtain a nice char onto it but it'll burn if you're not careful. Pictured above can also be the most popular corn salad .