For whatever reason I was just not in the swing of the Independence Day celebrations happening all over the U.S. yesterday. I had pea and avocado tea sandwiches for lunch.My kids and I made cupcakes. I did not go to any barbecues and did not use my grill. But, as the day wore on I figured I better at least make a burger. That seems very July 4th like to me.
I took a look in the refrigerator. Mushrooms and kale. Seemed like a good start. A quick search of the web turned up a bunch of nice recipes. I used this one for my inspiration. I changed it up a bit- as you know I can't follow a recipe exactly. I also wanted to use some peppers I had in the fridge and so these burgers were born.
It was a great meal- loaded with flavor, packed with nutrition and enjoyed by both myself and my daughter. Her exact words: "Ooh, Mom, this is GOOD". I call that success.
After dinner we did head out to the deck to watch some fireworks so in the end I guess I sort of participated in the Fourth this year.
Mushroom and Kale Veggie Burgers
1 cup oats
4 kale leaves, stemmed and chopped
6 oz baby bella mushrooms, chopped
1/2 small red onion, minced
1/2 green pepper, chopped
1/2 red pepper, chopped
2 cloves garlic, minced
1 tbsp balsamic vinegar
1 1/2 tbsp tahini paste
1 tbsp red miso
1/2 tbsp tamari sauce
1 tsp vegan Worcestershire sauce
1/3 cup walnuts, chopped
2 tbsp fresh oregano, chopped
2 tbsp fresh parsley, chopped
Olive oil for sautéing the burgers
Salt and pepper to taste
In a large skillet over medium heat add the olive oil and onions. Saute until soft- about eight minutes. Season with salt and pepper. Add the mushrooms and continue to saute until they release their liquid. Add the kale and garlic, re-season with salt and pepper and saute for a few minutes until the kale is wilted. (Note: do not add too much salt as the tamari and Worcestershire add a fair amount of salt). Remove from the heat and set aside.
Put the oats in a food processor and pulse a few times. Add 3/4 the mushroom and kale mixture along with the rest of the ingredients. Pulse until a ball starts to form and the ingredients are well incorporated. Remove, place in a bowl and add the rest of the mushroom mixture. Mix with your hands to incorporate.
Form four patties and place them on a baking sheet lined with wax paper. Cover and refrigerate for at least one hour before cooking.
When ready to cook, place the refrigerated patties in a skillet with a few teaspoons of olive oil over medium heat. Cook until browned on both sides and warmed through.
Serve with your favorite condiments (I used a little bit of sriracha sauce, my daughter ketchup and mustard).