Veggin’ out on Roasted Brussel Sprout Burgers
By Rob Hart VEGGIN’ OUT August 2, 2011 7:12PM
Roasted Brussels Sprout Burger
1 lb roasted Brussels sprouts
8 oz marinated tofu
1 cup cooked quinoa, prepared per instructions on box. Replace water with vegetable stock for more flavor.
1 cup sautéed mirpoix (onions, carrots, and celery)
3/4 cup parmesan cheese
1 cup English sharp cheddar cheese
1 cup panko bread crumbs
1 egg and 1 egg white
Combine Brussels sprouts with:
2 tablespoons olive oil
1 tablespoon garlic, minced
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Roast the Brussels sprouts at 400 degrees for 30-35 minutes. Stirring the sprouts every 15 minutes. Allow to cool
Take 16 oz. firm tofu sliced into slabs 1/2 thick and allow to sit overnight in marinade:
1/4 cup white wine, beer, or vegetable broth
1/4 cup steak sauce or bbq sauce (or both!)
1 tablespoon minced garlic
1 teaspoon liquid smoke
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Oil grill slats and cook over med-high flame until the tofu starts to blacken and get crispy, about 10-15 minutes on each side. Spoon extra marinade over the tofu after you flip. Allow to cool.
In a food processor combine tofu, Brussels sprouts and mirpoix. Blend untilsmooth. Transfer to a large work bowl. Mix in cooked quin oa, cheese, and breadcrumbs. Fold in beaten eggs. Allow to sit for 5 minutes and add more breadcrumbs if the mixture is too moist. Form into 8-10 patties. Place between sheets of parchment paper on a sheet pan to freeze uncooked patties.
In a medium-high well oiled skillet cook the frozen burgers for 5-6 minutes on each side. Flip only when the burger has a good crust. Transfer to a 350 degree oven and bake for another 10-15 minutes until the burger is crispy on the outside and warm in the middle.
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Updated: August 12, 2011 4:22PM
Any vegetarian knows the dread of a summer family party or backyard barbecue.
The conversation around the grill usually comes around to what you don’t eat. These days, most hosts extend an olive branch to their non-meat eating attendants with at least the afterthought of a frozen veggie burger.
As a decades-long veteran of these summer scenarios, I know all too well the frozen, hockey puck-esque, processed burger that looks as if vegetables and grains were trash compacted into a disk that contains unknown ingredients and more salt than even a deer would want to consume.
So change the conversation.
When you show up with a platter of beautiful-looking burgers that will fill the house with the smells of roasted veggies upon your arrival, you’ll have the meat eaters wondering why you’re stealing their thunder. You’ll even overpower the odors wafting off the potato salad that’s been sitting in the sun for an hour, untouched.
A good veggie burger starts with fresh vegetables. Think of them as a way to savor your seasonal veg months after the harvest. The abundance of asparagus in the spring means you can make some asparagus and Gruyere burgers to enjoy when the weather gets hot. Combine leftover veggies, grains, and cheese to make delightful mystery burgers.
My veggie burger rule is to keep it simple. A dominant roasted vegetable, a protein such as marinated tofu or beans, a flavorful grain, and good cheese.
They get to party with breadcrumbs and eggs as a binder. Vegans can substitute potato starch, egg-replacer, or even ground flax seed as binders and still make a kickin’ burger.
My other rule is, don’t let good food go to waste. This is when the mystery burger comes onto the scene. Remember those hungry kids in China your mother used to harp on? They’d love you to save your leftovers and make burgers. That’s exactly the scenario that led me to this recipe. I had tons of leftover Brussels sprouts. You can always find a bag of these in the freezer waiting to be savored.
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