THE ULTIMATE VEGGIE BURGER

UltimateEscape

THE ULTIMATE VEGGIE BURGER

Makes 6 burgers

4 ounces extra-firm tofu, drained
Olive oil
½ pound cremini mushrooms, trimmed and sliced
¾ teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (¾ cup)
¾ cup tamari almonds or cashews
1/3 cup panko breadcrumbs
2 ounces Cotija cheese or queso Blanco, crumbled or grated (about ½ cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
¾ teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
½ cup cooked brown rice

1. Heat oven to 425 degrees. Slice tofu into ¼-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.

2. On another rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper. Spread out mixture in one layer.

3. Transfer both pans to oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.

4. Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and ¾ teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least two hours or up to five days (you can also freeze the burger mix).

5. Divide mixture into six equal portions. Form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.

6. Heat the grill. Cook burgers over a low fire until they are charred on both sides and firm when you press on them, four to six minutes per side. If they start to burn before firming up, move them to the sides of the grill to finish cooking. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

The Seattle Times
http://www.seattletimes.com/life/food-drink/recipe-the-ultimate-veggie-burger/