Name: Veggie Burger
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Makes 4 patties
Cuisine: United States
Ingredients: 2 tablespoons diced beetroot (beets), preferably raw; 100 g (3½ oz/½ cup) whole wheat or pearl barley (or a little more, given that volumes can vary); 15 g (½ oz) mushrooms, thinly sliced; 3 teaspoons finely chopped onion; 3 medjool dates, pitted; 2 pinches light brown sugar; 175 g (6 oz) tinned red kidney beans, drained and rinsed; 2 tablespoons flat-leaf (Italian) parsley; 3 teaspoons soy sauce; 2 egg whites; 1 teaspoon salt; 1 tablespoon cornflour (cornstarch); 2 pinches sweet or smoked paprika (optional); 3 teaspoons cooking oil

Preparation info

Makes
4
patties

Difficulty
Easy
Ready in
1 hr 10

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

A good vegetarian burger should be as fully satisfying for a meat eater as for a vegetarian. This is a patty recipe I’ve been fiddling with for years.

Ingredients

To Cook

100 g (3½ oz/½ cup) whole wheat or pearl barley (or a little more, given that volumes can vary)

Method

Cooking the Wheat

The 100 g (3½ oz) of wheat plus three times its volume in water should give you 300

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Veggie Burger

Ingredients

To Cook

Method

Cooking the Wheat

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