I was going to post about a meal of local Walnut Pesto and pasta, but I decided against it for a number of reasons. First off, I forgot to take a picture of the meal. Secondly, I have posted about our Walnut Pesto before and since I had plans for another local meal in mind, I decided to make this post our weekly One Local Summer entry.
One of the many things I really love about summer is bean and veggie burgers. I don't know why I associate these foods with summer, but I seem to. I have so many created recipes and ideas for bean, grain, and veggie burgers that it is often hard to know where to start. I've noticed now that I've been regularly going to market for a few years now, that we go there and let the produce plan the meals. Based on what is available, what looks best, a menu begins to form in my head and we just roll with it.
With the weather being warm and summer-like and the local veggies abounding, I decided to make a local bean and veggie burger. These burgers were amazing and they have so much potential to be even better. I will share the initial recipe, but let me tell you - this, like most of my other recipes will be tweaked to our liking over time until we get it just right. You all get what I like to call the "rough draft" of the recipe. Sometimes when we are done modifying these recipes, they are nothing like their originals, but that is part of the fun of evolving recipes.
We served our burgers with local garlicky roasted asparagus. I sliced up about 4 baby garlics, tossed the asparagus with olive oil, salt, and the garlic, and roasted it on 375 for about 15 minutes. So, so good.
The local booty legend (aka revealing my sources): no asterisk = grocery store + = local produce from The Root Cellar ++ = The Peace Nook (will denote whether product is local or just from the Nook) * = farmer's market ** = CSA *** = Container or Community Garden **** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Local Kidney Bean and Veggie Burgers Makes about six patties. 4 cups kidney beans, mashed with a fork + 1 habanero, seeded and minced * (frozen from last year) 2 hot Hungarian wax peppers, seeded and minced *** (frozen from last year) 1/2 green bell pepper, seeded and minced *** (frozen from last year) 1 cup oyster mushrooms, minced * 6 spring onions, minced * 4 baby garlics, minced * 1/2 cup fresh cilantro, minced * 1/2 cup garlic chives, minced * 4 tbsp regular rolled oats 6-8 tbsp whole wheat pastry flour + 1 egg * squirt sriracha chili powder cumin black pepper salt
Combine all ingredients and seasonings except egg in a bowl using the seasonings to taste. Add the egg.
Form into patties and refrigerate for about an hour to allow patties to get a bit more firm.
Preheat oven to 375 and line a baking sheet with parchment paper.
Bake burgers in oven for 15 minutes, flip patties and cook for an additional 15 minutes on the other side.
Remove from oven and let rest for about 10 minutes.
Serve on a bun with your favorite toppings, we used: veganaise organic ketchup pickles + sliced tomatoes * leaf lettuce **
These were so good. I cannot wait to try out all the crazy combinations I have for burgers and patties in my head. I love summer!
A bit of house cleaning related to the Writing Contest - if you want to participate, but do not have a blog, just send your entry to email@example.com and I will post it on Veg*n Cooking as a guest post.
Also, while you can still vote for what you think the prize for the contest will be, the winner will ultimately get to decide between the choices given.
I hope you all consider writing a short (or not-so-short) piece for the contest, I know there are a lot of witty people out there with great minds, let's use 'em!