We made veggie burgers the other day, using this recipe from the LA Times. The base is pureed black beans, which is then mixed with a homemade pico de gallo, sauteed mushrooms and onions, and panko.
We usually don't make homemade veggie burgers because 1) they turn out to be too dry, or 2) the mixture is too crumbly and is therefore difficult to shape into burgers. But on occasion, for some reason, we decide to give homemade veggie burgers a go, and I'm glad we did this time. These burgers did not suffer from the above 2 problems.
I am compelled to point out that I grew the arugula we used to top our veggie burgers.
No comments:
Post a Comment