THE ULTIMATE VEGGIE BURGER with KALE CAESER SALAD

Growing up in Palo Alto, California, the late night spot for us as good high school girls was the Peninsula Creamery.  A classic burger, fries and milkshake joint with a jukebox and all (mind you this is the late 90s).   I have not been there in about 15 years but I still remember their veggie burger.  This was long before veggie burgers were even really popular, I think, and long before I had a scientific reason to avoid beef.  But the Peninsula Creamery had THE BEST home-made veggie burger.   I just looked on their menu, and its still there!  I have been trying to recreate that burger for the past 10 years.  This is NOT the Peninsula Creamery burger, and if anyone knows the recipe, please send it my way.  But this is one of the best veggie burgers I have made.  It is full of vegetables, thickened with oats, and packed with almonds for an added crunch and boost of protein.  The ingredients do seem somewhat unorthodox for a burger but just give it a try, its fantastic.

THE ULTIMATE VEGGIE BURGER:

YIELD: 8 patties  TIME: 40 minutes

INGREDIENTS:

• 1 can black beans

• 1 Tablespoon olive oil

• 1/2 medium yellow onion, chopped

• 1 clove garlic, minced

• 10-12 brown mushrooms, chopped

• 1 1/2 cup carrot, coarsely shredded

• 2 eggs, beaten

• 1/2 cup finely chopped almonds

• 1 Tablespoon sunflower seeds

• 1 1/2 Tablespoon Tamari

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 2 teaspoon dijon mustard

• 3/4 teaspoon salt and pepper to taste

• 1/2 cup rolled oats, processed

• 1/4 cup rolled oats whole

• 1/4 cup breadcrumbs

METHOD:

1. Preheat oven to 350 degrees.

2. Remove black beans from can, drain and rinse well. Leave about 1/3 of the beans intact and mash the remaining beans with potato masher or back of spoon. Add intact beans to mashed beans and set them aside in large bowl.

3. Heat oil over medium heat, add onions, garlic and saute until fragrant about 3-4 minutes

4. Add mushrooms and saute an additional 3 minutes until they begin to soften

5. Add sauted vegetables from pan to the bowl with black beans

6. Stir in eggs, carrot, almonds, sunflower seeds, tamari, chili powder, cumin, dijon, salt and pepper.

7. In food processor or blender, process 1/2 cup of rolled oats until forms a finer meal.

8. Add fine oatmeal, whole oatmeal and breadcrumbs and mix well.

9. Let mixture chill 15-20 minutes if possible.

10. Remove from fridge, line baking sheet with parchment paper, and form 8 patties, spacing them out on baking sheet.

11. Bake patties 15 minutes per side, until golden brown

12. Serve in your favorite bun with your go-to toppings: we like avocado, dijon, goat cheese, lettuce, and sprouts.

NOTE: you can make this gluten free by substituting the bit of breadcrumbs with more ground oats or other gluten free flour.

NUTRITION FACTS: (per burger, without bun or toppings)

150 Calories/ Carbs 16g/ Fat 6.8g/ Sat Fat 1g/ Protein 6.5g/ Sodium 561mg/ Fiber 3.7g/ Sugar 2.8g

KALE CAESER SALAD DRESSING:

• 1/2 cup fresh grated parmesan

• 4 anchoves

• 1 garlic clove

• 3 Tablespoon olive oil

• 1/2 lemon, juice of

• 1 Tablespoon red wine vinegar

• 1 Tablespoon dijon mustard

• Pepper to taste

METHODS:

1. Place all ingredients in small food processor or blender and blend until smooth. Enjoy immediately on your favorite greens, can be kept for 3 days in fridge.

NUTRITION FACTS: (Dressing makes 8 servings, 1 Tablespoon each)

55 Calories/ Carbs 0.3g/ Fat 5g/ Sat Fat 1g/ Protein 0.8g/ Sodium 64mg/ Fiber 0.1g/ Sugar 0.1g