It’s Friday, vegetarian daughter Sam is home and I made vegetarian burgers for her. The patties were made with mashed beans, toasted rolled oats, nuts, sesame seeds, chopped bell peppers, garlic, panko and egg. The seasonings were basic — sea salt, Himalayan black salt and freshly ground black pepper. Sam assembled her own sandwich and garnished the burger with avocado slices and homemade mustard sauce. I assembled one for Speedy and myself (we always do a taste test of every vegetarian dish that I cook for Sam), and I chose wasabi mayo, pickled onions and cilantro to go with the vegetarian patty.
The trick in making this vegetarian burger is to find the right proportion of ingredients so that, after frying, the patty has formed a light crisp crust while the inside remains moist and juicy. Sam thinks we can tweak the recipe a bit more (she prefers larger pieces of nuts) but this one is pretty good as it is. In fact, it’s darn delicious! »