I have been cooking from Totally Vegetarian cookbook by Toni Fiore a lot these days. One reason being it’s a borrowed book that I have to return in couple of weeks and the other reason is the recipes are very interesting with ingredients that I have in my pantry and so I cannot stop myself from making them right away.
I like to make burgers, you know the whole mixing the ingredients with hand and making them into patties is kind of therapeutic to me. I know it sounds weird, but that’s me. I watch Rachael Ray making her meat burgers and I’m thinking to myself, I wish I could smoosh and rub vegetarian burgers like that.
2cupsBlack-eye Peas– , cooked or 1 15.5 oz cans, drained and rinsed
8Cremini Mushrooms– medium, chopped (recipe calls for 6 oz.)
1Shallot– medium, chopped fine
1Scallion– white & green parts chopped fine
½cupwalnutsToasted – chopped (Toast in a dry skillet on medium flame for about 5-6 minutes until you smell the nice toasty aroma of the nuts, don’t let them go too far or the nuts will burn)
3tbspsCoriander leaves(or parsley)
Mash the peas with the back of a fork in a mixing bowl. Add shallot, scallions, coriander, salt and pepper; mix well.
Heat 1 tbsp oil in a skillet, add mushrooms and sauté on medium heat for 5 minutes.
Add walnuts and garlic and cook until mushrooms are cooked through but not watery.
Add mushrooms to the pea mixture. Mix well. The mixture at this point is crumbly, but can be easily made into patties.
Heat 2tbsp oil in a skillet on medium heat; roll the patties in flour to coat and place them in the hot skillet.
Cook for 5-6 minutes or until crust forms. Flip the burgers carefully and cook for another 5-6 minutes on the other side.
These burgers can be served with or without a bun. I served them on whole-grain sandwich bread with mayo, ketchup and arugula and mini-tomato clafoutis for a filling brunch. Yum.. Recipe makes 6-7 medium size burgers. I froze the leftover patties for later use.